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Home » Seasonal » Holiday Leftover Recipes » Turkey Pot Pie

Turkey Pot Pie

Created: November 10, 2019 Updated: July 31, 2020 by Lyuba Brooke 20 Comments *This post may contain affiliate links. Read More...

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Turkey Pot Pie is a wonderfully comforting way to use up leftover turkey and create a perfect post-holiday dinner. It’s very easy to make with ready pie crust, leftover turkey meat, lots of vegetables, and creamy sauce. You can make it as one big pie or individual pies. 

turkey pot pie slice on a plate with a fork

TURKEY POT PIE

I don’t know a single person who doesn’t love chicken pot pie. It’s an ultimate comfort food to make any gloomy day better. This turkey version of a pot pie will make all your post-holiday blues disappear. The holidays may be over, but you have all those delicious leftovers to make a pot pie, Turkey Noodles, Tortellini Soup, and so many other recipes. 

I actually enjoy leftovers more than the holiday dinner. So many possibilities but making my Turkey Cranberry and Brie Grilled Cheese is my favorite. This pot pie has been my family’s favorite holiday dinner leftover recipe though. It’s the combination of turkey with sauteed vegetables and creamy sauce. When you wrap it all in flaky pie crust on the top and bottom, it all comes together in the best heart-warming dinner. I could probably wrap anything in pie crust and serve it with creamy sauce and they would devour it completely.

It’s very easy to make this dish with pre-made pie crust but of course, you can choose to make you own crust. I use the Pillsbury refrigerated pie crust to make the process faster and much easier. Turkey pot pie takes about an hour to make so I like to cut out the extra step of making my own crust.

This recipes also works perfectly with cooked chicken. You can use rotisserie chicken, leftover chicken meat, or cook some chicken just for this recipe. 

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vegetables for turkey pot pie in a cast iron skillet with a wood spatula

HOW TO MAKE TURKEY POT PIE

Any part of turkey will be good in this recipe, so use dark meat, breast meat, or a combination of both. 

Preheat oven to 425°. Grease a deep pie dish and fit pie crust into it. You can choose to cut out little design in the crust that will be used for the top or simply make little slits in it with a knife. (You will need to make the cuts for the steam to escape.) 

Dice onions, carrots, and celery and saute it in olive oil until softened. Add minced garlic to the vegetables and cook until it’s fragrant. Stir in corn and peas and cook for a few more minutes. 

Sprinkle flour all over the vegetables and stir it to coat all vegetables in flour. Start pouring in chicken stock while slowly stirring. Keep slowly stirring until the mixture is combined and smooth. Pour in heavy cream and add the seasoning. Let it cook for a few minutes until the mixture thickens and then fold in shredded turkey meat. 

Spread turkey and vegetables mixture in the prepared pie dish and cover it with the second sheet of pie crust. Pinch the edges of top and bottom pie crust together and tuck them in. Bake the pie for 35-40 minutes. If the top crust is darkening too fast, loosely cover the pie with aluminum foil. 

Let pot pie cool and set for about 20 minutes before serving.

turkey pot pie filling in the pie dish

STORING AND REHEATING

How to store turkey pot pie?

You can store leftover pot pie in the same pie dish. Make sure to store it in the refrigerator and cover it air-tight. Use plastic wrap or aluminum foil to cover the pie. 

How long does it last?

Pot pie will last up to 5 days in the refrigerator. 

How to reheat turkey pot pie?

You can reheat individual portions in the microwave but that will leave the crust soft and soggy. If you want to have the top crust with a little crisp, use the oven. Preheat the oven to 350° and reheat the whole dish covered with aluminum foil and then take off the foil for the last 5 minutes or so. Depending on how much is leftover, it could take up to 20 minutes to reheat.

turkey pot pie before baking on a wood table

HOW TO MAKE INDIVIDUAL POT PIES

This recipe will make about 6 individual pot pies if you use ramekins that are 10-12 oz.

You can use pie crust on the bottom and top, or just on the top. If choosing to use pie crust on the bottom and on top, you will need more pie crust sheets. 

Cut out circles that are big enough to fit in the ramekin on the bottom and up the sides. For the top, cut out circles that are slightly bigger than the top of the ramekin. 

Fit the pie crust into each ramekin and fill it with turkey and vegetable mixture. Cover it with the top piece of pie crust and make a couple of cuts on top for the steam to escape. 

Place ramekins on a baking sheet and bake at 400° for about 30 minutes if using pie crust on the bottom. Bake for about 20 minutes if not using pie crust on the bottom. If the top of pie crust is browning too fast, loosely cover it with aluminum foil. 

turkey pot pie cooked horizontal

MORE HOLIDAY LEFTOVER RECIPES TO TRY

Cranberry Asiago Turkey Slides

Pecan Gruyere Turkey Salad

Ham and Cheese Mashed Potato Cakes

Ham and Cheese Hashbrown Breakfast Muffins

Cranberry Turkey Enchiladas

Turkey Tetrazzini

turkey pot pie cooked

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PIN THIS RECIPE

Turkey Pot Pie

Turkey Pie Pie is very easy to make with ready pie crust, leftover turkey meat, lots of vegetables, and creamy sauce. 
4.20 from 5 votes
Print SaveSaved! Rate
Course: dinner, Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 6
Calories: 512kcal
Author: Lyuba Brooke

Ingredients

  • 2 tbsp canola or olive oil
  • 1 yellow onion
  • 2 medium carrots
  • 2 celery ribs
  • 1/2 cup frozen peas thawed
  • 1/2 cup frozen corn thawed
  • 1/2 cup all purpose flour
  • 1 3/4 cups chicken stock
  • 1/4 cup heavy whipping cream
  • 1 tbsp dried parsley
  • 1 tsp dried thyme
  • salt
  • freshly cracked black pepper
  • 2 cups shredded cooked turkey meat
  • 2 refrigerated pie crust
US Customary - Metric

Instructions

  • Preheat the oven to 425°.
  • Grease a deep pie dish and fit pie crust into it. You can choose to cut out little design in the crust that will be used for the top, or simply make little slits in it with a knife. (You will need the cuts for the steam to escape.) 
  • Dice onions, carrots, and celery. Mince garlic and measure out flour, stock, and heavy whipping cream.
  • Saute onion, carrots, and celery in oil until softened. Add minced garlic and cook until it’s fragrant.
  • Stir in corn and peas and cook for a few more minutes. 
  • Sprinkle flour all over the vegetables and stir it to coat all vegetables in flour. Start pouring in chicken stock while slowly stirring. Keep slowly stirring until the mixture is combined and smooth.
  • Pour in heavy whipping cream and stir in parsley, thyme, salt, and pepper. Let it cook for a few minutes until the mixture thickens.
  • Fold in shredded turkey meat. 
  • Spread turkey and vegetables mixture in the prepared pie dish and cover it with the second sheet of pie crust. Pinch the edges of top and bottom pie crust together and tuck them in.
  • Bake the pie for 35-40 minutes. If the top crust is darkening too fast, loosely cover the pie with aluminum foil. 
  • Let pot pie cool and set for about 20 minutes before serving.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 512kcal | Carbohydrates: 46g | Protein: 21g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 323mg | Potassium: 415mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3653IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

turkey pot pie collage

 

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

13.2K shares

Filed Under: Dinner, Holiday Leftover Recipes, Turkey

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Frances Ubaldo says

    December 7, 2022 at 8:55 pm

    5 stars
    Made this for the 4th or 5th time. Amazing. I didn’t have any fresh carrots this time so I used mixed vegetables instead of the corn and peas and increased it to 2 cups. Turned out great

    Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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