Leftover Turkey Pot Pie

This Leftover Turkey Pot Pie is a favorite way to use up leftover turkey. It's so hearty, delicious, and quite easy to make. The ingredient list is not long, and it results in the most delicious creamy, savory filling turkey + veggies filling in a flaky pie crust, without turning out soggy.

Of course, this recipe can be made with leftover cooked chicken too.

We LOVE Thanksgiving leftovers, so we always make sure we cook extra turkey on Thanksgiving so that we have leftovers for recipes like this turkey pot pie, or for these Leftover Turkey Quesadillas with Black Beans.

Luckily, whether you roasted turkey breast or a whole turkey, you will likely have leftovers after the holidays just like we do. As long as you have 2 cups of chopped leftover turkey, you can make this delicious pot pie!

Here's all you need:

Ingredients

• ½ cup butter (use butter, not margarine for the best flavor)
• ½ onion, diced
• ⅓ cup all-purpose flour
• ½ teaspoon Nature’s Seasoning (or other seasoned salt)
• 3 sprigs thyme, leaves separated from stem (or about ½ teaspoon dried thyme)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup chicken broth (or 1 teaspoon better than bouillon chicken base + 1 cup water)
• ⅔ cup half and half (that's half milk and half heavy whipping cream)
• 20 oz package frozen mixed vegetables (peas, corn, carrots), thawed
• 2 cups cooked turkey (or chicken), shredded or chopped
• 2 pie crusts (store bought or homemade - see my 3 ingredient pie crust recipe!)
• 1 egg, beaten

You'll also need:

• An 8 inch pie dish
• A large pan
• A whisk (I recommend a silicone one, to not scratch your pan)
• A small mixing bowl

More leftover turkey recipe ideas: Try leftover turkey in this easy spicy crunchy turkey salad!

Instructions

Step 1: Preheat your oven to 400° Fahrenheit. Take your frozen veggies out and let them thaw, if you didn't already. You can also run them under hot water to let them thaw, just make sure to strain them really well so they don't make the turkey pot pie filling too watery or soggy.

Step 2: Warm a large skillet on medium-high. Add the ½ cup butter and let it melt, then add the chopped half onion. Mix and cook for about five minutes to soften the onions, but don't let them burn. Once the onion becomes translucent, add in ⅓ cup flour. Mix in your seasonings: ½ teaspoon Nature's seasoning, thyme leaves, and ½ teaspoon each salt and pepper. Continue to mix until everything is incorporated with the flour. It should look like thick clumps of floured onions.

Step 3: Alternate pouring in a small amount of your half-and-half (⅔ cup), and chicken broth (1 cup). Continue to do this until your broth and half-and-half is gone.

Step 4: Add the turkey (2 cups) and the mixed vegetables, and mix together until fully incorporated and remove from heat. Carefully taste the mixture and adjust, if needed (see cooking tips below the recipe!).

Step 5: Place one pie crust on the bottom of your pie pan and gently press it down, taking care not to rip the crust, but making sure to push it into the corners of the pie dish. Add the turkey pot pie mixture from the pan. Use the back of a spoon to smooth out the pot pie mixture so that it is even in the pie dish.

Step 6: Beat your egg in a small separate bowl. With a pastry brush, brush the beaten egg over the pie crust around the edge. Place the other crust on top and pinch the sides together to create a seal and a pretty pie pattern. Using a sharp knife cut a large X in the top of your pie crust - this will help the turkey pot pie vent. Brush more egg all over the top of the pie crust.

Step 7: Place the pie in the oven for 30 to 35 minutes, or until the crust is golden brown. Allow your savory turkey pie to cool for about 15 minutes before cutting into it.

Cooking tips

→ Take your frozen veggies out and let them thaw in advance!! If you forget, you can also run them under hot water to let them thaw or microwave them, just make sure to strain them really well so they don't make the turkey pot pie filling too watery or soggy.

→ In step 5, once you've added the turkey and mixed it all together, you should carefully taste the mixture (make sure to cool it a little on a spoon first!) and see if you need to adjust the flavor with salt and pepper. Remember, if your mixture is bland, your pot pie will be bland.

→ If the turkey pot pie filling too thick, try whisking in a tiny bit more half-and-half or chicken broth to get the mixture to your liking. If it is too thin, try whisking in a tablespoon of flour. You don't want the mixture to be too soupy, since that will make for a soggy crust, but you also don't want it to be dry and dough-y.

→ Save time: You can make the mixture ahead of time and store it in the fridge.

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Print Recipe

5 from 5 votes

Turkey Pot Pie

A classic chicken pot pie recipe but made with leftover turkey! This Turkey Pot Pie is quite easy to make and is loaded with a savory turkey and vegetable mixture. Kid-friendly and delicious on a cold day!

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Dinner

Cuisine: American

Servings: 8 servings

Author: Kate

  Cook Mode: Prevent your screen from going dark

Ingredients

• ½ cup butter
• ½ onion - diced
• ⅓ cup all-purpose flour
• ½ teaspoon Nature’s Seasoning - (or other seasoned salt)
• 3 sprigs fresh thyme - leaves separated from stem (or about ½ teaspoon dried thyme)
• ½ teaspoon salt - or more to taste
• ½ teaspoon pepper - or more to taste
• 1 cup chicken broth - (or 1 teaspoon better than bouillon chicken base + 1 cup water)
• ⅔ cup half and half -
• 20 oz frozen mixed vegetables - (peas, corn, carrots), thawed
• 2 cups cooked turkey - (or chicken), shredded or chopped
• 2 pie crusts - (store bought or homemade)
• 1 egg - beaten

Special equipment

• Pie dish
• A large pan
• Silicone whisk
• A small mixing bowl
• Silicone brush

Instructions

• Preheat your oven to 400° Fahrenheit.
• Warm a large skillet on medium-high. Add the ½ cup butter and let it melt, then add the chopped half onion. Mix and cook for about five minutes to soften the onions, but don't let them burn.
• Once the onion becomes translucent, add in ⅓ cup flour. Add the seasonings: ½ teaspoon Nature's seasoning, thyme leaves, and ½ teaspoon each salt and pepper. Continue to mix until everything is incorporated with the flour. It should look like thick clumps of flour.
• Alternate pouring in a small amount of your half-and-half (⅔ cup), and chicken broth (1 cup), and continue to whisk. Continue to do this until your broth and half-and-half is used up. Carefully taste the mixture and add more salt and pepper, if desired.
• Add the turkey (2 cups) and mixed vegetables, and mix together until fully incorporated and remove from heat.
• Place one pie crust on the bottom of your pie pan and gently press it down, taking care not to rip the crust, but making sure to push it into the corners of the pie dish. Add the turkey pot pie mixture from the pan. Use the back of a spoon to smooth out the pot pie mixture so that it is even in the pie dish.
• Beat the egg in a small separate bowl. With a pastry brush, brush the beaten egg over the pie crust around the edge.
• Place the other crust on top and pinch the sides together to create a seal and a pretty pie pattern. Using a sharp knife cut a large X in the top of your pie crust - this will help the turkey pot pie vent. Brush more egg all over the top of the pie crust.
• Place the pie in the oven for 30 to 35 minutes, or until the crust is golden brown. Allow your savory turkey pie to cool for about 15 minutes before cutting into it.

Notes

Cooking tips:

• Half and half is half milk / half heavy whipping cream, for those of you in Australia (someone always asks! 🙂 )
• Take your frozen veggies out and let them thaw in advance!! If you forget, you can also run them under hot water to let them thaw or microwave them, just make sure to strain them really well so they don't make the turkey pot pie filling too watery or soggy.
• In step 5, once you've added the turkey + veggies and mixed it all together, you should carefully taste the mixture (make sure to cool it a little on a spoon first!) and see if you need to adjust the flavor with salt and pepper. Remember, if your mixture is bland, your pot pie will be bland.
• If the turkey pot pie filling too thick, try whisking in a tiny bit more half-and-half or chicken broth to get the mixture to your liking. If it is too thin, try whisking in a tablespoon of flour. You don't want the mixture to be too soupy, since that will make for a soggy crust, but you also don't want it to be dry and dough-y.
• Save time: You can make the mixture ahead of time and store it in the fridge.

Nutrition

Calories: 458kcal (23%) | Carbohydrates: 36g (12%) | Protein: 16g (32%) | Fat: 28g (43%) | Saturated Fat: 13g (65%) | Trans Fat: 1g | Cholesterol: 85mg (28%) | Sodium: 749mg (31%) | Potassium: 354mg (10%) | Fiber: 4g (16%) | Sugar: 1g (1%) | Vitamin A: 4089IU (82%) | Vitamin C: 11mg (13%) | Calcium: 65mg (7%) | Iron: 3mg (17%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.