Turn Leftover Turkey into a Classic Pot Pie

Do you have leftover Thanksgiving turkey and want a simple, comforting meal? This Leftover Turkey Pot Pie is an ideal way to turn those leftovers into a hearty, savory dinner. Made with a creamy filling of shredded turkey and mixed vegetables and finished with a flaky store-bought crust, it’s quick to assemble and bakes into a golden, bubbling pie the whole family will love.

The Best Leftover Turkey Recipe

Let Thanksgiving keep on giving with this easy turkey pot pie. It uses simple pantry staples—store-bought pie crust, a basic roux with butter and flour, chicken or turkey broth, milk, and a frozen vegetable mix—so you can transform leftover turkey into a satisfying, family-friendly dish in under an hour and a half. The filling is rich and flavorful, and the pie stores and reheats well.

What You Need

• Store-bought pie crusts: A quick, reliable way to get a flaky top and bottom without making dough from scratch.
• All-purpose flour: Used to thicken the creamy filling.
• Chicken or turkey broth: The base of the sauce; you can use either depending on what you have.
• 2% milk: Adds creaminess without being overly heavy.
• Shredded turkey: Use leftover Thanksgiving turkey for the best flavor.
• Frozen vegetable mix: Thaw before adding; a mix of peas, carrots, and corn works well.

Variations and Substitutions

• You can make a homemade pie crust if you prefer, but store-bought crusts save time.
• Use turkey broth if you made stock from the turkey carcass; vegetable broth is another good option.
• If you don’t have turkey, shredded chicken works perfectly as a substitute.
• Leftover roasted vegetables from Thanksgiving can replace the mushrooms and frozen vegetables for a unique flavor profile.

Mini Pies Option

Yes—mini pies are a fun alternative. Use small ramekins or tart pans and the same filling; baking time will be shorter, so watch them closely. Mini pies are great for portion control and make attractive individual servings for guests.

Best Way to Reheat

Reheat leftover pot pie in a preheated 350°F oven. Cover loosely with foil and bake for 10–20 minutes depending on portion size, until heated through and the crust has regained some crispness.

Storage and Freezing

Store leftover pie covered in the refrigerator for up to 5 days. To freeze, place the pie (or individual slices) in a freezer-safe, airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

This pot pie pairs nicely with roasted or steamed vegetables. For a classic feel, serve with green beans, glazed carrots, or a simple crisp salad. For a holiday-inspired meal, consider serving with stuffing or a brussels sprout side. Finish with an autumn dessert like apple crisp for a comforting seasonal menu.

Ingredients

• 2 store-bought pie crusts, thawed
• 1 tablespoon olive oil
• ½ large yellow onion, minced
• 1.5 teaspoons salt, divided
• 8 oz mushrooms, diced
• 4 cloves garlic, minced
• 3 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 cup chicken or turkey broth
• 1 cup 2% milk
• ½ teaspoon ground black pepper
• 1–1.5 lbs shredded turkey
• 10 oz frozen vegetable mix, thawed (about 2 cups)

Instructions

1. Preheat the oven to 425°F. Line a 9-inch pie pan with one pie crust and set aside.
2. Heat the olive oil in a large pot over medium-high heat. Add the minced onion, season with ¼ teaspoon salt, and sauté for 4–5 minutes until translucent.
3. Add the diced mushrooms and another ¼ teaspoon salt. Sauté 4–5 minutes until the mushrooms reduce and release their liquid. Add the garlic and cook for 1 more minute. Transfer the cooked vegetables to a bowl and set aside.
4. In the same pot, melt the butter over medium heat. Stir in the flour and dried thyme and cook for about 1 minute to form a roux.
5. Slowly whisk in the broth and milk until the sauce thickens and is smooth.
6. Remove the pot from heat. Stir in the black pepper, shredded turkey, cooked mushroom mixture, the remaining salt, and the thawed frozen vegetables. Mix until everything is evenly coated in the sauce.
7. Pour the filling into the prepared pie crust. Top with the second crust, crimp the edges to seal, and trim any excess dough. If desired, use extra dough to cut decorative shapes and place them on top; brush with melted butter.
8. Place the pie on a baking sheet and bake 40–50 minutes. If the top browns too quickly, tent loosely with foil. The pie is done when the filling bubbles at the edges and the crust is golden.
9. Remove from oven and let rest 10–15 minutes before slicing to let the filling set.

Tips & Notes

• For decorative top crusts, roll out extra dough ¼–½ inch thick and use cookie cutters. Brush cutouts with melted butter for deeper browning.
• Shredded chicken makes a fine substitute for turkey.
• Use leftover roasted Thanksgiving vegetables in place of the mushrooms or frozen vegetable mix to customize the filling.

Nutrition (approximate per serving)

Calories: 538 kcal; Carbohydrates: 42 g; Protein: 27 g; Fat: 29 g; Fiber: 4 g; Sugar: 3 g. Nutrition information is an estimate and should be used as a guideline only.