Leftover Turkey Pot Pie

1 h 5 min | easy

Overhead view of a baked turkey pot pie in a white ceramic pie dish, topped with a golden, egg-washed crust with crimped edges and scattered herb garnish, on a light wooden surface with a white cloth napkin.

Published Aug 6, 2025

Prep Time	Cook Time	Total Time
20 min	45 min	1 h 5 min

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Introduction

This cozy leftover turkey pot pie turns your holiday extras into a creamy, comforting dinner everyone actually gets excited about.

The rich, savory filling is packed with tender turkey, sweet veggies, and a silky gravy under a golden, flaky crust.

It is perfect for an easy weeknight meal after Thanksgiving, or a make-ahead bake for a laid-back weekend dinner.

Overhead view of a baked turkey pot pie in a white ceramic dish, topped with a flaky, egg-washed golden crust with browned edges and a sprinkle of chopped herbs.

How to Make Leftover Turkey Pot Pie

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Prep the oven and pie dish

Preheat your oven to 400°F and place a baking sheet on the middle rack to heat.
Lightly grease a 9-inch pie dish or similar baking dish to prevent sticking.
Cook the vegetables

Melt the butter in a large skillet or saucepan over medium heat.
Add the chopped onion and diced carrots, and cook until they begin to soften, about 5 to 7 minutes.
Stir in the minced garlic and cook for 30 seconds, just until fragrant.

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Build the creamy filling base

Sprinkle the flour over the vegetables and stir until everything is evenly coated.
Cook this mixture for 1 to 2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to avoid lumps.
Add the half-and-half and continue stirring until the sauce looks smooth and slightly thickened.
Add turkey, veggies, and seasonings

Stir in the shredded turkey, peas, and corn until they are evenly distributed.
Season with salt, black pepper, dried thyme, and ground sage, tasting and adjusting if needed.
Simmer the filling for 3 to 5 minutes, until it is bubbling and quite thick.
Remove from the heat and let the mixture cool for about 10 minutes so it thickens further.
Fill the pie dish

Spoon the slightly cooled filling into the prepared pie dish, spreading it into an even layer.
Do not overfill the dish, since the filling will bubble as it bakes.

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Top with crust and egg wash

Unroll the refrigerated pie crust and lay it over the filling, centering it on the dish.
Fold any overhang under itself and crimp the edges with your fingers or a fork to seal.
Beat the egg with 1 tablespoon of water in a small bowl to make an egg wash.
Brush the egg wash over the crust for a glossy, deeply golden finish.
Bake the pot pie

Place the pie dish on the preheated baking sheet to catch any drips and help crisp the bottom.
Bake for 30 to 35 minutes, until the crust is deep golden and the filling is bubbling around the edges.
If the edges brown too fast, cover them loosely with foil during the last few minutes.
Rest and serve

Let the pot pie rest for at least 10 to 15 minutes before cutting, so the filling can settle.
Serve warm, straight from the dish, with a simple salad or leftover cranberry sauce on the side.

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Baked turkey pot pie in a white ceramic dish with a glossy, deeply golden flaky crust; a large wedge is missing, revealing creamy turkey filling with peas, carrots, and corn.

Substitutions

Use leftover roast chicken instead of turkey: Shredded roast chicken works just like turkey and gives the pot pie the same cozy, savory character. It is perfect if your turkey is gone but you still crave that classic comfort food vibe.
Swap half-and-half with equal parts whole milk and heavy cream: A mix of whole milk and heavy cream mimics half-and-half and keeps the filling rich and silky. The sauce may thicken a touch faster, so watch it and remove from heat once it looks lush.
Top with puff pastry instead of pie crust: Store-bought puff pastry bakes into dramatic layers and gives the pot pie an extra flaky, bakery-style finish. Cut it to fit your dish, dock it lightly with a fork, and bake as directed.

Slice of leftover turkey pot pie on a white plate with a fork; flaky golden top crust over creamy filling with visible turkey pieces, peas, corn, and carrots, lightly sprinkled with herbs, with the remaining pie blurred in the background.

Tips

Thicken the filling properly: The filling should look like a thick stew before it ever hits the oven, not like soup. If it seems loose, simmer a few extra minutes, stirring often, until a spatula leaves a clear trail.
Keep the crust crisp and golden: That hot baking sheet under the dish helps the crust cook evenly and brown nicely. Rotate the pie halfway through baking if your oven has hot spots, so the top colors evenly.
Let the filling cool before topping: If you cover piping hot filling, steam can soften the crust and keep it from getting flaky. Ten minutes of cooling time strikes a nice balance between food safety and crust texture.
Season to match your leftovers: Leftover turkey can be mild, so do not be shy with salt, pepper, and herbs. Taste the filling before it goes into the dish and tweak the spices until it really sings.
Make it ahead: You can assemble the pot pie up to a day ahead, then cover and refrigerate it unbaked. Bake straight from the fridge, adding 5 to 10 extra minutes, until the crust is deeply golden.

Nutrition Facts ^*

Energy	412	kcal
Protein	23	g
Total Fat	19	g
Carbohydrates	35	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why is my pot pie filling runny after baking?: The filling was probably too thin before baking or did not cool at all before adding the crust. Next time, simmer longer after adding the liquids until very thick, then let it rest at least 10 minutes.
How can I keep the crust from burning before the filling is hot?: If the crust is browning fast while the filling still bubbles weakly, tent the pie loosely with foil. You can also lower the oven temperature to 375°F and extend the baking time slightly.
Can I use different vegetables than peas and corn?: Yes, you can swap in diced green beans, small broccoli florets, or mixed frozen vegetables. Just avoid very watery vegetables like zucchini, which can thin the sauce as they cook.
How do I reheat leftover turkey pot pie?: Reheat slices in a 350°F oven for 15 to 20 minutes, until warmed through and the crust re-crisps. For a whole chilled pie, plan on 25 to 30 minutes, checking the center with a knife tip.

Serving Suggestions

This cozy pie pairs beautifully with a crisp green salad and a bright glass of apple cider.

For extra flavor, stir a spoonful of Dijon mustard or leftover gravy into the filling before baking.

A sprinkle of flaky salt and fresh herbs on the hot crust makes it feel dinner-party special using simple leftovers.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.