If there is one dish I look forward to more than the holiday turkey itself, it is this turkey pot pie a day or two later. Tender pieces of roast turkey, carrots, celery and sweet peas are wrapped in a creamy, herby gravy and baked under a flaky, golden double crust. Every bite tastes like Thanksgiving in a cozy, sliceable package.
In this post I cover why the recipe works, the ingredients, the step-by-step method, crust options, tips, variations, common mistakes and how to make it ahead or freeze it. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.
Why This Turkey Pot Pie Works
A great pot pie needs three things: a filling that is creamy but not runny, vegetables that are tender but not mushy and a crust that bakes up crisp on top and bottom. This leftover turkey pot pie checks every box.
- A real roux. Butter and flour cooked together before the broth and milk go in create a silky sauce that thickens reliably and sets up as it cools.
- Vegetables cooked first. Softening the onion, carrots and celery in the skillet means they are perfectly tender after baking.
- Already-cooked turkey. The meat only needs to heat through, so it stays moist in the oven.
- Holiday herbs. Thyme and sage echo the flavors of the original roast and stuffing.
- A hot oven. Baking at 400°F (200°C) on a preheated sheet pan helps the bottom crust brown instead of turning soggy.
It is the kind of dinner that feels special enough for guests but uses mostly what is already in your fridge after the big meal. Best of all, the filling comes together in one skillet in about 15 minutes, and the oven does the rest while you put your feet up after the holiday rush.
Ingredients You Will Need
Here is what goes into the filling and crust. Swap in whatever leftover vegetables you have on hand.
- Pie crust: Two 9-inch refrigerated pie crusts or one batch of homemade double-crust pastry.
- Cooked turkey: Three cups (about 420 g) diced or shredded. A mix of white and dark meat gives the best flavor.
- Butter: Five tablespoons for cooking the vegetables and building the roux.
- Vegetables: One onion, two carrots, two celery ribs and one cup of frozen peas.
- Garlic: Two cloves, minced.
- All-purpose flour: One-third cup to thicken the filling.
- Broth and milk: One and a half cups of turkey or chicken broth plus 3/4 cup of whole milk for a creamy sauce.
- Herbs and seasoning: Dried thyme, rubbed sage, salt and black pepper.
- Egg: One egg beaten with a tablespoon of water for a shiny, golden top.
Peas go in frozen, straight from the bag. They thaw in the warm filling and keep their bright color in the oven.
How to Make Turkey Pot Pie
Set a rimmed baking sheet on the lower-middle rack and preheat the oven to 400°F (200°C). Let the pie crusts sit at room temperature for about 15 minutes so they unroll without cracking.
- Cook the vegetables. Melt the butter in a large skillet over medium heat. Add the onion, carrots and celery and cook for 7 to 8 minutes until softened. Stir in the garlic for 30 seconds.
- Make the roux. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes to cook out the raw flour taste.
- Build the sauce. Slowly whisk in the broth, then the milk. Simmer for 3 to 4 minutes, stirring often, until thick enough to coat a spoon.
- Add turkey and seasonings. Stir in the turkey, peas, thyme, sage, salt and pepper. Remove from the heat and cool for 10 minutes.
- Assemble. Press one crust into a 9-inch deep-dish pie plate. Spoon in the filling, top with the second crust, trim, crimp the edges and cut 4 small vents.
- Bake. Brush with egg wash and bake on the hot sheet pan for 35 to 40 minutes, until deep golden and bubbling through the vents. Cover the edges with foil after 25 minutes if they brown too fast.
- Rest. Let the pie rest for 15 minutes before slicing so the filling sets.
The center of the filling should reach 165°F (74°C). If you are unsure, slip an instant-read thermometer through one of the vents. Bubbling gravy around the vents and a deep golden top are good visual signs that the pie is ready to come out of the oven.
Crust Options for Leftover Turkey Pot Pie
The classic double crust is my favorite, but there are plenty of easy ways to top this pie depending on your time and mood.
- Refrigerated pie crust: The quickest route and reliably flaky. Look for the rolled kind that unrolls flat.
- Homemade all-butter pastry: Richer and more tender. Make the dough a day ahead and keep it chilled.
- Puff pastry top: Skip the bottom crust, pour the filling into a 2-quart baking dish and cover with one sheet of puff pastry. Bake at 400°F (200°C) for 25 to 30 minutes.
- Biscuit topping: Arrange 8 refrigerated or homemade biscuits over the hot filling in a 9×13-inch dish and bake until golden.
- Leftover stuffing top: Crumble cooked stuffing over the filling and bake until crisp for a fun, crust-free version.
For a top-only crust, the filling needs to be hot when it goes in the oven so it heats through by the time the pastry is golden.
Tips for the Best Homemade Turkey Pot Pie
- Cool the filling slightly. Very hot filling melts the butter in the bottom crust before it can bake, which leads to a soggy base.
- Use a deep-dish plate. A standard pie plate overflows. A 9-inch deep-dish plate holds all of the filling.
- Bake on a hot sheet pan. It boosts the bottom heat and catches any drips.
- Cut vents. Steam needs a way out, or the crust can puff and crack.
- Be patient. A 15-minute rest gives you neat slices instead of a puddle.
Love a cozy pot pie? Try my weeknight chicken pot pie casserole with a biscuit top. For more holiday leftovers, simmer a pot of leftover turkey noodle soup or bake a creamy turkey tetrazzini casserole. Browse the rest of my easy dinner ideas for more family favorites.
What to Serve With Turkey Pot Pie
Pot pie is rich and filling, so I like to pair it with something fresh, crisp or a little tangy to balance each bite.
- Green salad: Mixed greens with sliced apples, dried cranberries and a sharp cider vinaigrette cut through the creamy filling.
- Roasted vegetables: Brussels sprouts, green beans or honey-roasted carrots add color and crunch.
- Cranberry sauce: A small spoonful of leftover cranberry sauce on the side is a sweet-tart match for turkey and gravy.
- Simple soup: A small cup of tomato or butternut squash soup makes a cozy, two-course weekend dinner.
- Something sweet: Finish with a slice of pie or a warm fruit crisp if there is any dessert left from the holiday.
Because the pie already includes protein, vegetables and a crust, one side is usually plenty for a satisfying meal.
Easy Variations
- Turkey and stuffing: Layer 1 cup of leftover stuffing in the bottom crust before adding the filling.
- Mushroom and herb: Sauté 8 ounces of sliced mushrooms with the onions and add a little fresh rosemary.
- Potato pot pie: Stir 1 cup of diced cooked potatoes or roasted sweet potatoes into the filling.
- Chicken pot pie: Use rotisserie chicken in place of the turkey for an any-night version.
- Individual pies: Divide the filling among 6 ramekins, top each with a circle of crust and bake for 25 to 30 minutes.
- Lighter filling: Use 2 percent milk and skip the bottom crust for a top-only pie.
Whichever version you choose, keep the sauce thick and the vegetables tender so the pie slices cleanly.
Common Mistakes and How to Fix Them
Pot pie is forgiving, but these are the issues I hear about most often.
| Problem | Likely cause | How to fix it |
|---|---|---|
| Runny filling | Sauce not simmered long enough | Simmer until it coats a spoon and rest the pie 15 minutes |
| Soggy bottom crust | Filling too hot or oven too cool | Cool the filling 10 minutes and bake on a preheated sheet pan |
| Edges too dark | Thin crust edges brown first | Shield edges with foil after 25 minutes |
| Bland filling | Unsalted broth or homemade turkey | Taste the sauce before assembling and add salt and herbs |
| Overflowing pie | Standard-depth pie plate | Use a deep-dish plate or bake extra filling in a ramekin |
Make Ahead, Storage and Freezing
You can assemble the pie up to 24 hours ahead. Cool the filling completely, assemble, cover tightly and refrigerate, then add 5 to 10 minutes to the baking time. Refrigerate baked leftovers within 2 hours for up to 3 to 4 days. The USDA explains how to handle holiday leftovers safely, which is especially helpful when the turkey is already a few days old.
Reheat slices in a 350°F (175°C) oven for 15 to 20 minutes until hot in the center and 165°F (74°C). The microwave works in a pinch, but the crust softens.
To freeze, wrap an unbaked pie tightly in plastic wrap and foil and freeze for up to 3 months. Bake from frozen at 400°F (200°C) for 60 to 75 minutes, covering the top with foil once golden.
Frequently Asked Questions
Can I use leftover gravy in turkey pot pie?
Yes. Replace up to 1 cup of the broth with gravy and use a little less flour, since gravy is already thick.
Do I need a bottom crust?
No. A top crust alone is easier and less likely to get soggy. Bake the filling in a 2-quart dish and cover with pastry.
Can I use canned soup instead of making a sauce?
You can, but a quick homemade roux tastes fresher and lets you control the salt. It only takes about 5 extra minutes.
What vegetables can I add?
Corn, green beans, diced potatoes, mushrooms or leftover roasted vegetables all work. Keep the total vegetables to about 3 cups.
Why is my pot pie watery?
The sauce was not thick enough or the pie was cut too soon. Simmer the sauce longer and rest the pie before slicing.
Ready to bake? Here is the full printable turkey pot pie recipe with exact measurements and estimated nutrition.
Leftover Turkey Pot Pie
Ingredients
Method
- Place a rimmed baking sheet on the lower-middle rack and preheat the oven to 400°F (200°C).
- Melt the butter in a large skillet over medium heat. Cook the onion, carrots and celery for 7 to 8 minutes until softened, then add the garlic for 30 seconds.
- Sprinkle in the flour and cook, stirring, for 2 minutes.
- Slowly whisk in the broth and milk and simmer for 3 to 4 minutes until thickened.
- Stir in the turkey, peas, thyme, sage, salt and pepper. Remove from the heat and cool for 10 minutes.
- Line a 9-inch deep-dish pie plate with one crust, add the filling and top with the second crust. Trim, crimp and cut 4 vents.
- Brush with egg wash and bake on the hot baking sheet for 35 to 40 minutes until golden and bubbling, shielding the edges with foil if needed.
- Rest for 15 minutes before slicing.
Notes
I hope this cozy pot pie becomes your favorite way to enjoy the holiday leftovers. If you make it, please leave a comment and a star rating below and let me know which crust you chose. Happy baking, friends!
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