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Delicious Easy Turkey Pot Pie made with leftover Thanksgiving turkey and veggies.

Easy Turkey Pot Pie — Leftover Thanksgiving

A comforting and easy-to-make turkey pot pie perfect for using up leftover Thanksgiving turkey and gravy, featuring a creamy filling and flaky crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 cups Cooked turkey, chopped or shredded Light or dark meat both work.
  • 2 cups Mixed veggies (peas, carrots, corn, green beans) Frozen is totally fine.
  • 1 medium Onion, chopped For flavor.
  • 2 cloves Garlic, minced Optional, can be omitted.
  • 2 tablespoons Butter For cooking the onion.
  • 1/4 cup Flour For thickening the filling.
  • 2 cups Chicken or turkey broth Boxed broth is great.
  • 1 cup Milk or cream For a creamy filling.
  • 1 teaspoon Salt Adjust according to the seasoning of the gravy.
  • 1/2 teaspoon Pepper To taste.
  • 1 teaspoon Thyme or poultry seasoning For added flavor.
  • 1 pie crust Store bought refrigerated or puff pastry For the top crust.
  • 1 cup Optional: leftover mashed potatoes Stir into the filling for extra body.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and prepare a 9-inch pie dish or a similar baking dish.
  2. If using refrigerated crust, let it sit out for a few minutes for easier unrolling.
Cooking the Filling
  1. Melt the butter in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes.
  2. Add minced garlic and cook for an additional 30 seconds.
  3. Sprinkle the flour over the onion mixture and stir for about 1 minute.
  4. Slowly pour in the broth while stirring to keep the mixture smooth. Add milk or cream and continue stirring until the mixture thickens into a creamy sauce.
  5. Stir in the chopped turkey and mixed veggies, letting the mixture simmer for 2 to 3 minutes. Season with salt, pepper, and thyme.
  6. If the filling is too thick, add a splash more broth; if it’s too thin, let it simmer longer.
Assembly and Baking
  1. Pour the turkey and veggie filling into the prepared dish.
  2. Lay the crust over the top, tucking the edges in slightly and cutting a few slits for steam to escape.
  3. For extra color, brush the top crust with a beaten egg or a little milk.
  4. Bake for 25 to 35 minutes until the top is golden brown and bubbles are visible around the edges.
  5. Let the pot pie rest for about 10 minutes before serving to allow it to set.

Notes

Store leftovers in the fridge for 3 to 4 days, reheating in the oven to keep the crust crisp. Can freeze up to 2 months; thaw overnight before reheating. For the best texture, assemble before baking.