Turkey Pot Pie

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 11/24/21
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
leftover turkey pot pie with a slice removed

The Spruce Eats / Julia Hartbeck

Prep: 20 mins
Cook: 57 mins
Total: 77 mins
Servings: 6 to 8 servings
Yield: 1 (9-inch) pie

Make the most of your leftover Thanksgiving turkey with an easy weeknight meal like this turkey pot pie. The pie takes just minutes to throw together with refrigerated pie pastry sheets, a simple roux, and some frozen veggies!

Feel free to use homemade pie pastry for the pie. If you happened to make and freeze a few extra disks of pie dough, you're all set! And if you have some leftover vegetables, you can include them instead of frozen vegetables. You can't go wrong with this fast and easy turkey pot pie! If you aren't a fan of the sage-forward flavor of poultry seasoning, you can omit it or use another blend of herbs or spices. Chicken is another excellent option for this pot pie—make it a chicken pot pie with chopped or shredded meat from a rotisserie chicken.

Serve turkey pot pie for lunch or dinner with cranberry sauce and leftover stuffing on the side, or enjoy it with a simple tossed salad.

“What a great way to use up leftover turkey or even chicken! This pot pie is easy, thanks to the pre-made crust, and delicious. The filling is perfectly seasoned, a great consistency and makes just the right amount for a 9” pie. I know what I’m making after Thanksgiving this year.” —Carrie Parente

Turkey Pot Pie Tester Image
A Note From Our Recipe Tester

Ingredients

  • 6 tablespoons unsalted butter

  • 1 cup chopped onion

  • 1/2 cup chopped celery

  • 1/3 cup all-purpose flour

  • 3/4 teaspoon kosher salt, or to taste

  • 1/2 teaspoon poultry seasoning

  • 1/4 teaspoon freshly ground black pepper

  • 1 1/2 cups chicken broth

  • 1/2 cup half-and-half, or cream

  • 1 cup frozen peas and carrots, thawed

  • 1 cup frozen green beans, thawed

  • 2 1/2 cups diced leftover turkey

  • 2 (7-ounce) refrigerated pie crusts for a 9-inch pie, or homemade

  • 1 large egg, for egg wash, optional

Steps to Make It

  1. Gather the ingredients. Position a rack in the bottom of the oven and preheat to 400 F.

    left over turkey pot pie ingredients

    The Spruce Eats / Julia Hartbeck

  2. Melt the butter in a medium saucepan over medium heat. Add the diced onion and celery and cook, stirring, for about 5 minutes, until the onions are translucent.

    onions and celery sauteeing in pot with a spoon

    The Spruce Eats / Julia Hartbeck

  3. Add the flour, kosher salt, poultry seasoning, and pepper to the vegetable mixture; continue to cook, stirring, for 2 minutes.

    flour added to pot of onions and celery

    The Spruce Eats / Julia Hartbeck

  4. Gradually stir the broth and half-and-half or cream into the roux mixture and continue cooking until thickened, about 3 to 4 minutes.

    broth and cream added to roux and cooking to thicken

    The Spruce Eats / Julia Hartbeck

  5. Add the peas and carrots, green beans, and chopped leftover turkey; stir to blend and then taste and adjust the seasonings. Set aside.

    peas, carrots, and green beans added to sauce along with turkey pieces

    The Spruce Eats / Julia Hartbeck

  6. Line a 9-inch pie plate with a pie pastry sheet and add the turkey filling mixture. 

    pie plate lined with pastry and filled with turkey pot pie filling

    The Spruce Eats / Julia Hartbeck

  7. Place the second pastry sheet over the filling; seal the edge and crimp as desired.

    top crust laid on top of pot pie and crimped around edges

    The Spruce Eats / Julia Hartbeck

  8. For the egg wash, whisk 1 egg with 1 tablespoon of water.

    egg wash in small bowl with fork

    The Spruce Eats / Julia Hartbeck

  9. Brush the egg wash lightly over the top crust. Using a sharp knife, cut several small steam vents in the top of the crust. 

    pie brushed with egg wash, egg wash bowl and pastry brush next to pie

    The Spruce Eats / Julia Hartbeck

  10. Bake the turkey pot pie in the preheated oven for 25 minutes. Check for excessive browning and place a pie shield or foil ring over the edge of the crust if needed. Continue to bake for another 15 to 20 minutes, or until the crust is golden brown and the filling is bubbling. Remove the pie to a rack and let it cool for 5 minutes before slicing and serving.

    baked pie resting on a cooling rack

    The Spruce Eats / Julia Hartbeck

Tips

  • To quickly thaw frozen vegetables, place them in a colander and run hot water over them.
  • Use mini cookie cutters to cut a few round or decorative vent holes in the crust before you place it on the pie filling.

Recipe Variations

  • Instead of peas, carrots, and green beans, use 2 cups of frozen mixed vegetables or replace the green beans with frozen corn.
  • Sprinkle the egg-washed crust with a teaspoon or two of sesame seeds before the pie goes into the oven.
  • Instead of turkey, use 2 1/2 cups of chopped or shredded rotisserie chicken.
  • Leftover roasted or steamed vegetables may be chopped and added to the sauce instead of frozen vegetables.
  • Replace the poultry seasoning with 1/2 teaspoon of another blend of herbs, such as Italian seasoning or herbes de Provence.




How to Store Leftovers

  • Refrigerate leftover turkey pot pie within 2 hours and eat within 4 days.
  • You can freeze turkey pot pie leftovers in airtight containers for up to 3 months. Let defrost in the refrigerator overnight. You can reheat it in the microwave, but keep in mind that the crust will be soggy. Alternatively, reheat it in the oven until it reaches a safe temperature of at least 165 F.
  • You can freeze assembled but unbaked pot pies and bake them at a later time. Freeze the assembled pie. Once frozen solid, wrap in foil and then plastic wrap. When ready to cook, unwrap and bake from frozen as instructed in the recipe, but add on an extra 15 to 20 minutes of cook time.

How do I thicken my turkey pot pie?

If your pot pie filling isn't as thick as you'd like, you can quickly fix that. Make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of broth or water. Stir the cornstarch mixture into your simmering sauce a little at a time until it thickens to your liking.

What is the best way to use Thanksgiving leftovers?

From open-face hot turkey sandwiches to leftover turkey and mashed potato empanadas, there are all kinds of ways to use thanksgiving leftovers. Here are a few ideas to get you started:

How long do Thanksgiving leftovers last?

Refrigerate Thanksgiving leftovers in shallow containers within 2 hours and label them with the name and date. Reheat and eat leftovers within 3 to 4 days.


Nutrition Facts (per serving)
487 Calories
28g Fat
39g Carbs
19g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 487
% Daily Value*
Total Fat 28g 36%
Saturated Fat 12g 61%
Cholesterol 98mg 33%
Sodium 609mg 26%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 19g
Vitamin C 5mg 27%
Calcium 64mg 5%
Iron 3mg 15%
Potassium 332mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)