Do you have Thanksgiving turkey leftovers that you don’t know what to do with? This leftover turkey pot pie is the perfect way to enjoy the comfort food of Thanksgiving dinner all in one savory pie. It’s easy, convenient, and a solution for using up that leftover turkey.
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Let Thanksgiving keep on giving with this Turkey Pot Pie recipe! We love finding creative ways to use up that leftover turkey and let this be your new favorite. This recipe is simply made with store-bought pie crust and frozen vegetables along with a creamy sauce.
My husband and baby Gus (1 year old!) loved this recipe so much. I love that it’s protein-packed and there are so many veggies.
Make your turkey pot pie filling with mixed veggies and shredded turkey. Transfer the creamy filling to the pie crust, assemble, and bake until a beautiful golden brown. Welcome to the best way to enjoy a leftover Thanksgiving turkey!
What’s in Homemade Turkey Pot Pie?
- Store-bought pie crusts: we used a store-bought pie crust for a quicker and easier prep time.
- All-purpose flour: all-purpose flour acts as a thickening agent for the turkey pot pie filling.
- Chicken broth: we used chicken broth as the base for our creamy filling.
- 2% milk: our filling is made creamy with the addition of 2% milk.
- Shredded turkey: use up your leftover Thanksgiving turkey for this hearty pot pie!
- Frozen vegetable mix: save time and use a frozen vegetable mix. Choose your favorite!
- 9-inch pie pan: You’ll need a pie pan to bake the perfect flaky pie crust.
- Cookie cutters (optional): If you would like to create a design on the top of the pot pie, dust a countertop with flour and roll the extra pie crust out, about ¼-½ inch thick. Use a cookie cutter to cut out designs (leaves, flowers, etc.) and then place them on top of the pie. Brush the cut-outs with melted butter so they brown a bit more than the pie.
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Variations and Substitutions
- Store-bought pie crust: You’re welcome to make a homemade pie crust if you’d like. We chose store-bought for convenience.
- Chicken broth: Feel free to sub the chicken broth with turkey broth or vegetable broth instead.
- Shredded turkey: Shredded chicken can be used in place of turkey if you don’t happen to have leftover turkey.
- Frozen vegetable mix: Leftover Thanksgiving day vegetables can be used in place of mushrooms and frozen vegetables.
Speaking of turkey broth, save your turkey carcass and make your own turkey broth with it.
Can I make mini pies instead of a full-sized leftover turkey pot pie?
Of course! Mini pies are a great way to use up leftover turkey and other holiday dishes. They are also perfect for portion control and make for a fun twist on traditional pot pie.
To make mini pies, you will need small pie dishes or ramekins that can hold about 1-2 servings each. You can use store-bought pie crust or make your own, then fill the mini pies with your pie filling. Just note that your pies will bake much faster than a traditional pot pie, so keep an eye on them and adjust the baking time accordingly.
What’s the best way to reheat turkey pot pie?
The best way to reheat turkey pot pie is by using your oven. Place the dish in a preheated 350ºF oven covered with foil and bake for 10-20 minutes, depending on how much is left.
Storage + Freezer Directions
Store any leftover turkey pot pie in an airtight container in the fridge for up to 5 days. You could also leave it in the pie tin covered with aluminum foil if you’d like.
To freeze, place your turkey pot pie in a freezer-safe, airtight container and store it in the freezer for up to 3 months.
More of our Favorite…
Leftover Turkey Recipes
- Leftover Turkey Soup
- Leftover Turkey Salad
- Leftover Turkey Quesadilla
- Turkey Wild Rice Soup
Serving Suggestions
Wondering what tastes good with leftover turkey pot pie? We at Fit Foodie Finds got your back. We love how well this leftover turkey pot pie goes with veggie dishes like our Healthy Green Bean Casserole and Garlic Glazed Carrots.
Craving something a bit more unique? This Sausage Stuffing and Crispy Brussels Sprouts Salad are both wow-worthy. And for dessert, this Easy Apple Crisp or High Protein Pumpkin Cheesecake will take you to autumn heaven.
- 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)
- Preheat the oven to 425ºF and make sure the pie crusts are thawed. Line a 9-inch pie pan with one of the crusts.
- Heat the olive oil in a large pot over medium/high heat. Add the onions and season with ¼ teaspoon of salt. Saue the onion for 4-5 minutes.
- Add the mushrooms to the pot and season them with another ¼ teaspoon of salt. Saute them for an additional 4-5 minutes until the mushrooms are cooked down and any excess liquid is cooked off. Add the garlic and saute for an additional minute. Transfer the vegetable mixture to a bowl and set aside.
- In the same pot, melt the butter over medium heat. When the butter is melted add the flour and dried thyme and whisk the ingredients together. Cook them for about 1 minute.
- Slowly add broth and milk to the pot and whisk the mixture until it begins to thicken.
- Once thickened, remove the pot from the heat. Add the black pepper, turkey, cooked vegetables, the remaining salt, and the thawed frozen vegetables. Mix until all of the ingredients are coated in the roux.
- Transfer the mixture to the pie crust. Carefully top the vegetables with the second pie crust. Pinch the edges of the pie together to secure the filling. Cut off any additional pie dough from the edges. Discard or roll out the crust and use the additional pie crust to create a design for the top of the pie.*
- Place the pie in the oven and bake for 40-50 minutes. Place a baking sheet on the shelf below to catch any bubbly overflow. Check the pie halfway through the baking time. If the top of the pie is already browning halfway through, cover the pie with tin foil and continue to bake. The pie is done when there is a bit of bubbling over the edges.
- Remove from the oven and let it rest for 10-15 minutes.
- If you would like to create a design on the top of the pot pie, dust a countertop with flour and roll the extra pie crust out, about ¼-½ inch thick. Use a cookie cutter to cut out designs (leaves, flowers, etc.) and then place them on top of the pie. Brush the cut-outs with melted butter so they brown a bit more than the pie.
- Shredded chicken can be used in place of turkey.
- Leftover Thanksgiving day vegetables can be used in place of mushrooms and frozen vegetables.
Calories: 538kcal Carbohydrates: 42g Protein: 27g Fat: 29g Fiber: 4g Sugar: 3g
