A hearty turkey pot pie is a fantastic way to use leftover turkey after Thanksgiving. With a creamy sauce, tender vegetables, and flaky crust, it’s a cozy, satisfying dinner the whole family will enjoy.
Whether your Thanksgiving was small and quiet or a large family gathering, you likely ended up with extra turkey. This turkey pot pie is one of the best ways to turn those leftovers into a comforting meal. It has everything you love about a classic chicken pot pie—the flaky crust, peas and diced vegetables, and a rich, creamy filling—only made with roasted turkey.
Easy Turkey Pot Pie Recipe
This recipe works best with leftover roasted turkey, but any cooked turkey will do—even turkey breast cooked in a slow cooker. Cut or shred the meat into bite-sized pieces before adding it to the filling so every forkful has a little turkey. If you have a turkey carcass, making homemade stock from it will add extra flavor, but store-bought chicken or turkey stock is an easy substitute.
Many of the ingredients here are staples after a holiday meal: onions and celery from the dressing prep, carrots from a side dish, fresh thyme, and butter from other recipes. Heavy cream helps create a rich, smooth sauce; if you prefer a lighter filling, half-and-half can be used instead—expect a slightly thinner texture.
Ingredients For Turkey Pot Pie
See the recipe card later in this post for exact quantities and the full method.
- Unsalted butter – use salted if that’s what you have, and reduce added salt.
- Onion – yellow or white, finely diced.
- Carrot – diced small.
- Celery – diced small.
- Frozen peas – you can swap in green beans, corn, or lima beans if you prefer.
- Leftover roasted turkey – white, dark, or a mix, cut or shredded into bite-sized pieces.
- All-purpose flour – to thicken the filling.
- Chicken or turkey stock – homemade or store-bought.
- Heavy cream – for a luscious, thick sauce; half-and-half can be used for a lighter option.
- Dried oregano
- Fresh thyme – chopped; sage or rosemary can be added if desired.
- Kosher salt & black pepper
- Pie crust – a thawed 9″ store-bought crust saves time; a homemade crust or biscuit topping also works.
Variations
This recipe is flexible. Try one of these variations to suit your pantry or preferences:
- Substitute cooked chicken for turkey for a year-round pot pie.
- Mix in different vegetables such as corn, mushrooms, or chopped green beans.
- Make individual pot pies in small tins or ramekins for a pretty presentation and easy serving.
- Top the filling with puff pastry, crescent roll sheets, or biscuit dough instead of a traditional pie crust.
How to Make Turkey Pot Pie
- Preheat: Set your oven to 400°F (204°C).
- Sauté the vegetables: Melt butter in a Dutch oven over medium heat. Add the diced onion, carrot, and celery and cook until softened, about 5 minutes. Stir in peas, turkey, and flour and cook 2 minutes to remove the raw flour taste.
- Create the sauce: Gradually add the stock, stirring constantly to avoid lumps. Cook until the mixture thickens, about 5–6 minutes. Stir in the cream and cook another 4–5 minutes until the sauce is smooth and thick. Add oregano and thyme and season to taste with salt and pepper. (Adding the stock slowly helps prevent lumps.)
- Assemble: Transfer the filling to a deep pie dish or baking dish. Roll the pie dough so it’s about 1 inch larger than the dish, drape it over the top, trim the excess, and crimp the edges. Cut a few slits in the crust to vent steam.
- Bake: Bake for 40–45 minutes, until the crust is golden and the filling is bubbly. Let the pie rest 10 minutes before slicing so the filling sets and the slices hold together.
How to Store Leftover Turkey Pot Pie
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the assembled pie tightly and freeze for 2–3 months; thaw in the refrigerator before reheating. Reheat individual slices in the microwave for 2–3 minutes, or warm the whole pie in a 350°F (175°C) oven for 10–15 minutes until heated through.
Quick Tip
Let the pie rest for a short time after baking—this makes it much easier to cut neat slices. If you want a crisper bottom crust, bake on a lower oven rack or preheat a baking sheet and place the pie on it while baking.
FAQs
A simple green salad and crusty bread or sourdough complement the pie nicely and help soak up any extra sauce. Steamed or roasted vegetables also make a good side.
Yes. Assemble the pie, wrap it tightly, and freeze for up to three months. Thaw overnight in the refrigerator before baking, or bake from frozen and add about 10 minutes to the baking time.
Absolutely. Puff pastry creates a flaky, luxurious top; biscuits or crescent dough work well for a quicker, rustic topping. Adjust baking time as needed for the chosen topping.
More Easy Turkey Recipes
Soups and Salads
Leftover Turkey Soup
Main Dishes
Leftover Turkey Casserole
Lunch
Leftover Turkey Sandwich
Thanksgiving
Classic Turkey Gravy
Turkey Pot Pie
Equipment
- Dutch oven
- Deep pie pan or baking dish
Ingredients
- ¼ cup unsalted butter
- ½ cup onion, diced small
- ½ cup carrot, diced small
- ½ cup celery, diced small
- ½ cup frozen peas
- 3 cups leftover roasted turkey, diced or shredded
- ¼ cup all-purpose flour
- 3 cups chicken or turkey stock
- ½ cup heavy cream
- 1 teaspoon dried oregano
- 2 Tablespoons fresh thyme, chopped
- Kosher salt & black pepper to taste
- 1 9” store-bought pie crust, thawed
Instructions
- Preheat the oven to 400°F (204°C).
- In a Dutch oven, melt the butter over medium heat. Add the onion, carrot, and celery and cook until soft, about 5 minutes. Stir in the peas, turkey, and flour and cook 2 minutes.
- Slowly add the stock, stirring until the mixture thickens, about 5–6 minutes. Stir in the cream and cook another 4–5 minutes until creamy. Add oregano and thyme, and season with salt and pepper.
- Pour the filling into a deep pie pan or baking dish.
- Roll the pie dough so it is about 1″ larger than the dish. Lay the dough over the top, trim the excess, crimp the edges, and cut 3–4 slits to vent.
- Bake until golden brown and bubbly, 40–45 minutes. Let rest 10 minutes before serving.