Turkey’s Second Act Pot Pie

Do you often find yourself with leftover Thanksgiving turkey and wonder how to transform it into another mouth-watering meal? Look no further! This ultimate leftover turkey pot pie recipe is the perfect answer. It effortlessly combines the heartwarming flavors of your holiday dinner into one golden, savory pie. This dish isn’t just easy and convenient; it’s a brilliant solution for giving your Thanksgiving turkey a delicious second life, ensuring no precious morsel goes to waste. Imagine a flaky crust enveloping tender turkey, a medley of vegetables, and a rich, creamy sauce – a truly comforting meal that extends the holiday spirit.

Experience The Best Leftover Turkey Recipe: A Classic Pot Pie!

Keep the spirit of Thanksgiving alive and well with this incredible Turkey Pot Pie recipe! We are passionate about discovering creative and delightful ways to utilize every bit of that delicious Thanksgiving turkey, and we’re confident this pot pie will quickly become your new family favorite. What makes this recipe truly stand out is its remarkable simplicity and convenience without compromising on flavor. Crafted with readily available store-bought pie crusts and a convenient frozen vegetable mix, all brought together by a lusciously creamy, savory sauce, it’s a fuss-free meal that tastes entirely homemade.

This recipe has garnered rave reviews in our household, especially from my husband and our little one, Gus (who’s just 1 year old!). The hearty nature of this dish, packed with lean protein from the turkey and an abundance of colorful vegetables, makes it a nutritious choice for any meal. It’s a complete meal in itself, offering both satisfying flavors and essential nutrients, perfect for a cozy family dinner or a quick weeknight solution.

Preparing this delightful turkey pot pie is remarkably straightforward. Your primary task is to create the rich and flavorful filling, combining succulent shredded turkey with a mix of vibrant vegetables and our signature creamy sauce. Once the filling is perfectly blended, you simply transfer this savory mixture into a pie crust, assemble the top crust, and bake until it achieves a gorgeous, flaky golden-brown perfection. This method truly offers the most enjoyable and effortless way to transform your leftover Thanksgiving turkey into a brand new, irresistible culinary experience!

Essential Ingredients for Our Hearty Thanksgiving Turkey Pot Pie

Creating a truly magnificent turkey pot pie starts with gathering the right components. Our recipe focuses on both flavor and convenience, making it accessible for home cooks of all levels. Here’s a detailed look at what you’ll need:

• Store-bought pie crusts: To significantly reduce preparation time and effort, we opt for high-quality store-bought pie crusts. They provide a wonderfully flaky base and topping without the need for extensive dough preparation. For best results, ensure they are fully thawed before use.
• All-purpose flour: This kitchen staple plays a crucial role as a thickening agent. It forms the foundation of our creamy roux, which is essential for creating that perfectly rich and velvety pot pie filling.
• Chicken broth: Serving as the primary liquid base for our savory filling, chicken broth infuses the pot pie with deep, umami flavor. It helps create a smooth consistency for the sauce and complements the turkey beautifully.
• 2% milk: The addition of 2% milk is key to achieving the desired creaminess and richness in our pot pie filling. It balances the savory notes of the broth and flour, resulting in a comforting and smooth texture.
• Shredded turkey: This is where your leftover Thanksgiving turkey truly shines! Using pre-cooked, shredded turkey makes this recipe incredibly quick to assemble. It’s the star protein, bringing its tender texture and festive flavor profile to the dish.
• Frozen vegetable mix: To save even more time and ensure a consistent mix of veggies, a quality frozen vegetable mix is ideal. Feel free to choose your favorite blend – popular choices include peas, carrots, corn, and green beans – as they all contribute essential nutrients and vibrant color to the pot pie.
• Olive Oil: Essential for sautéing our aromatics, providing a subtle, fruity base flavor.
• Large Yellow Onion & Garlic: These foundational aromatics build depth and complexity in the filling. Minced onion and garlic create a fragrant and savory core for the pot pie.
• Salt & Ground Black Pepper: Crucial for seasoning and enhancing all the flavors within the dish. We separate the salt to season vegetables during sautéing and again with the main filling.
• Bella Mushrooms: Diced Bella mushrooms add an earthy, savory depth and a wonderful texture to the vegetable medley. They cook down beautifully into the sauce.
• Salted Butter: Used to create the roux with the flour, providing richness and a silky texture to the sauce.
• Dried Thyme: A classic herb that pairs perfectly with poultry and vegetables, offering a warm, earthy, and slightly minty aroma that defines comfort food.

Customizing Your Pot Pie: Variations and Substitutions

One of the beauties of a classic dish like pot pie is its adaptability. This recipe is wonderfully forgiving and can be easily adjusted to suit your dietary preferences, what you have on hand, or simply to explore new flavor profiles. Don’t hesitate to get creative!

• Store-bought pie crust: While we champion store-bought crusts for their sheer convenience and reliability, if you have a cherished family recipe or simply enjoy the process, you are absolutely welcome to make a homemade pie crust from scratch. A homemade crust can add an extra layer of rustic charm and personalized flavor.
• Chicken broth: The broth forms a significant part of the pot pie’s flavor base. If you’re looking to enhance the “turkey” essence, feel free to substitute chicken broth with rich turkey broth. Alternatively, for a vegetarian or lighter option, a good quality vegetable broth works wonderfully, adding its own distinct herbaceous notes.
• Shredded turkey: No leftover turkey? No problem! This recipe is incredibly versatile. Succulent shredded chicken makes for an excellent substitute, offering a very similar texture and a widely loved flavor that integrates perfectly into the creamy filling. You could even use shredded pork or a mix of cooked plant-based proteins.
• Frozen vegetable mix: Embrace the spirit of using leftovers! Instead of, or in addition to, a frozen vegetable mix, you can easily incorporate any leftover Thanksgiving day vegetables you might have. Roasted carrots, green beans, or even mashed potatoes (mixed into the filling for extra creaminess) can find a delightful home in this pot pie, adding unique flavors and textures. Freshly chopped vegetables like carrots, celery, and peas can also be sautéed from scratch if preferred.
• Dairy-Free Option: For those avoiding dairy, substitute 2% milk with an unsweetened plain dairy-free milk alternative (like almond or oat milk) and use a dairy-free butter alternative. Ensure your pie crust is also dairy-free.
• Gluten-Free Option: To make this recipe gluten-free, use a certified gluten-free all-purpose flour blend for the roux and ensure your store-bought pie crusts are gluten-free. The rest of the ingredients are naturally gluten-free.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a subtle kick, or incorporate some smoked paprika for a deeper, more robust flavor profile.

Speaking of turkey broth, a fantastic tip for maximizing your Thanksgiving feast is to save your turkey carcass and make your very own homemade turkey broth. It’s incredibly flavorful and perfect for future recipes like this pot pie, or even a comforting turkey soup.

Can I Create Individual Mini Turkey Pot Pies?

Absolutely, yes! Making mini pot pies is a wonderfully creative and practical way to enjoy your leftover turkey. They offer excellent portion control, are perfect for individual servings, and add a delightful, charming twist to the traditional full-sized pot pie. Mini pot pies are ideal for meal prepping throughout the week, packing for lunches, or even serving as elegant appetizers at a gathering.

To embark on your mini pot pie adventure, you’ll need smaller baking vessels such as ramekins, muffin tins (for even smaller versions), or individual small pie dishes. Each should be able to hold approximately 1-2 servings. You can use store-bought pie crusts, cutting them into rounds that fit your chosen dishes, or prepare your own homemade crust. Simply fill these mini crusts with your rich turkey pot pie filling, top with another crust or a decorative cut-out, and bake. The key consideration is adjusting the baking time; mini pies will cook significantly faster than a traditional full-sized pot pie. Keep a close eye on them, checking for golden-brown crusts and bubbling filling, and reduce the baking time accordingly. Typically, mini pot pies might bake for 20-30 minutes, but it can vary based on size and oven. They’re a fun and functional alternative!

Reheating Your Turkey Pot Pie for Optimal Enjoyment

To truly savor the deliciousness of your turkey pot pie leftovers, proper reheating is essential. The best method for preserving the pie’s flaky crust and creamy filling is by using your oven. This prevents the crust from becoming soggy and ensures the filling heats through evenly, just like it was freshly baked.

When reheating, preheat your oven to 350ºF (175ºC). Place the leftover pot pie, whether it’s an entire pie or a generous slice, in an oven-safe dish. To prevent the crust from browning too much while the filling warms, loosely cover the dish with aluminum foil. Bake for approximately 10-20 minutes, or until the filling is heated through and bubbling gently, and the crust is crisp. The exact time will depend on the amount of pot pie being reheated. For individual slices, a shorter time will suffice. If you prefer to use a microwave for speed, be aware that the crust may lose some of its crispness, but the filling will still be delicious. Microwave in short intervals until thoroughly warmed.

Storing Leftover Turkey Pot Pie: Fridge & Freezer Tips

Once baked, any leftover turkey pot pie can be stored safely in the refrigerator for continued enjoyment. For optimal freshness and to prevent spoilage, transfer any remaining pie into an airtight container. If you prefer, you can also leave it directly in the pie tin, ensuring it’s thoroughly covered with aluminum foil or plastic wrap to keep out air. Stored this way, your delicious turkey pot pie will remain fresh and tasty for up to 5 days.

Freezing This Leftover Turkey Pot Pie Recipe for Later

Absolutely! This leftover turkey pot pie is an excellent candidate for freezing, making it perfect for meal prep or saving for a busy day when you need a quick, comforting meal. You can freeze it either before or after baking:

To freeze an UNBAKED pie: Assemble the pie completely in a freezer-safe pie dish (foil dishes work great for this). Wrap it very tightly with several layers of plastic wrap, followed by a layer of aluminum foil. This prevents freezer burn. You can then freeze it for up to 3 months. When ready to bake, remove from the freezer, unwrap, and bake from frozen at 375°F (190°C) for about 60-90 minutes, covering loosely with foil if the crust starts to brown too quickly, until golden and bubbly. Allow extra baking time compared to a fresh pie.

To freeze a BAKED pie: Allow the baked pot pie to cool completely to room temperature. This is crucial to prevent ice crystals from forming. Once cooled, wrap the entire pie (still in its tin) or individual slices in a freezer-safe, airtight container. Use several layers of plastic wrap and then aluminum foil to protect it from freezer burn. Store in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, then follow the oven reheating instructions above.

Perfect Pairings: Serving Suggestions for Turkey Pot Pie

Wondering what truly complements the rich, savory flavors of a leftover turkey pot pie? We at Fit Foodie Finds have got your back with a curated selection of side dishes and desserts that will elevate your meal from delightful to truly unforgettable. A pot pie is a substantial and comforting main course, and pairing it with lighter, fresh, or contrasting textures can create a perfectly balanced dining experience.

For a wholesome and balanced meal, we adore how beautifully this leftover turkey pot pie pairs with vibrant veggie dishes. Consider our Healthy Green Bean Casserole with Crunchy Onions, which offers a fresh take on a classic, or our tender Garlic Glazed Carrots, adding a touch of sweetness and vibrant color to your plate.

​Craving something a bit more unique or with a punch of flavor? Our savory Incredible Sausage Stuffing provides a wonderful textural and flavorful contrast, while a crisp and tangy Crispy Brussels Sprouts Salad can cut through the richness of the pot pie beautifully. These options are sure to add a “wow” factor to your meal.

And for the grand finale, especially if you’re leaning into that autumnal comfort, a delightful dessert is a must. This Easy Apple Crisp, with its warm spiced apples and buttery crumb topping, or our decadent High Protein Pumpkin Cheesecake will transport you straight to autumn heaven, providing a sweet and satisfying end to your pot pie feast.

Leftover Turkey Pot Pie

Incredibly tasty and filling turkey pot pie made with leftover Thanksgiving turkey, store-bought pie crust, and frozen veggies for a simple way to use up that turkey!

By: Lee Funke

Prep Time: 20 mins

Cook Time: 50 mins

Total Time: 1 hr 10 mins

Servings: 6

Ingredients

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

Instructions

1. Preheat the oven to 425ºF (220°C) and ensure both pie crusts are thawed. Carefully line a 9-inch pie pan with one of the thawed crusts, pressing it gently to fit the pan.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the minced onions and season with ¼ teaspoon of salt. Sauté the onions for 4-5 minutes, or until they begin to soften and become translucent.
3. Add the diced Bella mushrooms to the pot and season them with an additional ¼ teaspoon of salt. Continue to sauté for an extra 4-5 minutes, allowing the mushrooms to cook down and release any excess liquid, which should then cook off. Stir in the minced garlic and sauté for just 1 more minute until fragrant. Transfer this sautéed vegetable mixture to a separate bowl and set aside.
4. In the same pot (no need to clean it), melt the 3 tablespoons of salted butter over medium heat. Once the butter is fully melted and shimmering, add the all-purpose flour and dried thyme. Whisk these ingredients together continuously to form a smooth roux. Cook the roux for about 1 minute, allowing it to lightly toast and thicken.
5. Gradually and slowly pour the chicken broth and 2% milk into the pot while continuously whisking the mixture. Keep whisking until the sauce begins to thicken and achieve a smooth, creamy consistency.
6. Once the sauce has thickened to your liking, remove the pot from the heat. Stir in the ground black pepper, the shredded turkey, the previously cooked onion and mushroom mixture, the remaining salt, and the thawed frozen vegetables. Mix all the ingredients thoroughly until every component is evenly coated in the rich, creamy sauce.
7. Carefully transfer this savory filling into the pie crust already lined in the pie pan. Gently spread the filling evenly. Next, carefully place the second thawed pie crust over the top of the filling. Pinch the edges of both crusts together firmly to seal the pie and prevent the filling from bubbling out during baking. Trim off any excess pie dough from the edges. You can discard the trimmings or, as an optional step, roll out the extra crust and use cookie cutters to create decorative designs (like leaves or stars) to place on top of the pie. Brush these cut-outs with melted butter for extra browning.
8. Place the assembled pie in the preheated oven and bake for 40-50 minutes. To catch any potential bubbly overflow, it’s a good idea to place a baking sheet on the rack below the pie. Check the pie halfway through the baking time. If the top crust is browning too quickly, loosely cover the pie with aluminum foil and continue baking. The pot pie is done when the crust is beautifully golden brown, and the filling is visibly bubbling around the edges.
9. Once baked to perfection, remove the pot pie from the oven. It’s crucial to let it rest for 10-15 minutes before slicing and serving. This resting period allows the filling to set, preventing it from being too runny and ensuring perfect, neat slices.

Tips & Notes

• Creative Crust Designs: To add an artistic touch to your pot pie, dust a clean countertop with a sprinkle of flour. Roll out any extra pie crust dough to a thickness of approximately ¼ to ½ inch. Use your favorite cookie cutters (leaves, flowers, festive shapes) to create decorative designs. Gently place these cut-outs on top of your pie before baking. For a beautiful golden finish that stands out, brush the cut-outs lightly with melted butter before the pie goes into the oven.
• Protein Swaps: If you don’t have leftover turkey on hand, shredded cooked chicken is an excellent and equally delicious substitute. Cooked shredded pork could also work for a different flavor profile.
• Utilize Fresh or Leftover Veggies: Don’t limit yourself to frozen vegetables! Any leftover Thanksgiving day vegetables, such as roasted carrots, green beans, or even cooked mashed potatoes (mixed into the filling for creaminess), can be incorporated. Freshly chopped and sautéed vegetables like carrots, celery, and peas are also fantastic additions.

Nutrition Information (Approximate)

• Calories: 538 kcal
• Carbohydrates: 42 g
• Protein: 27 g
• Fat: 29 g
• Fiber: 4 g
• Sugar: 3 g

Nutrition information is automatically calculated and should only be used as an approximation. Individual results may vary based on exact ingredients and portion sizes.