Go Back
Kima

Leftover Turkey Pot Pie

This comforting Turkey Pot Pie is filled with tender leftover turkey, mixed vegetables, and a rich, creamy herb-seasoned gravy tucked between two flaky pie crusts. It is an easy and delicious way to transform Thanksgiving or holiday turkey leftovers into a cozy family dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Turkey Pot Pie
  • 1/3 cup butter
  • 1/2 cup celery chopped
  • 1 small onion minced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2/3 cup milk
  • 1 3/4 cups low-sodium chicken broth
  • 2 1/2 cups cooked turkey shredded or chopped; a combination of white and dark meat gives the best flavor
  • 16 ounces frozen mixed vegetables thawed
  • 2 9-inch refrigerated pie crusts or homemade

Equipment

  • 9-inch pie plate
  • Large skillet
  • Whisk
  • Wooden spoon or spatula
  • Sharp knife
  • Baking sheet, optional
  • Aluminum foil, optional

Method
 

Prepare the Pie
  1. Preheat the oven to 425°F (220°C). Lightly spray a 9-inch pie plate with non-stick cooking spray.
  2. Fit one pie crust into the prepared pie plate, leaving the edges intact for sealing with the top crust later.
Make the Turkey Filling
  1. In a large skillet, melt the butter over medium heat.
  2. Add the chopped celery, minced onion, and garlic. Cook for 3–5 minutes, or until the vegetables have softened.
  3. Add the flour, kosher salt, poultry seasoning, dried sage, dried thyme, and black pepper. Cook for about 2 minutes, stirring continuously to incorporate the flour and seasonings.
  4. Slowly pour in the milk while whisking continuously until smooth.
  5. Gradually add the chicken broth while continuing to whisk. Add it slowly so the mixture maintains a thick, creamy consistency.
  6. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until thickened.
  7. Add the thawed mixed vegetables and cooked turkey to the skillet. Stir until evenly combined and heated through.
Assemble and Bake
  1. Carefully pour the turkey and vegetable filling into the prepared bottom pie crust and spread it evenly.
  2. Place the second pie crust over the filling. Pinch or crimp the edges of the top and bottom crusts together with your fingers or a fork to completely seal the pie.
  3. Using a sharp knife, cut several small slits in the top crust to allow steam to escape during baking.
  4. Bake for 30–35 minutes, or until the filling is bubbling and the crust is deeply golden brown.
  5. Remove the turkey pot pie from the oven and allow it to rest for 5–10 minutes before slicing and serving.

Notes

A combination of white and dark turkey meat provides especially good flavor, but either type can be used on its own.
Thaw the frozen mixed vegetables before adding them to the filling to prevent excess moisture.
For easier cleanup, place the pie plate on a foil-lined baking sheet before baking to catch any filling that may bubble over.
Allow the finished pot pie to rest for 5–10 minutes before slicing. This gives the creamy filling time to thicken slightly.
The listed total time of 1 hour 5 minutes includes approximately 10 minutes of resting time.