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Leftover Turkey Pot Pie is the perfect way to use up leftover turkey. Tender turkey in a creamy gravy with veggies, topped with mashed potatoes and stuffing, and all under a buttery and flakey pie crust. A delicious way to repurpose leftovers!
Since this pot pie is made with basically all the leftovers, it is super easy to prepare and get in the oven. Even easier if you already have some pie crust in the fridge or freezer.
Turkey Noodle Soup and Turkey Pot Pie wit Puff Pastry are more great recipes to repurpose those holiday leftovers.
This post was originally posted on 11/21/2016 and updated on 11/1/2021.
Leftover Turkey Pot Pie Ingredients
- Salted Butter
- Olive Oil
- Garlic Cloves
- Shredded Turkey
- Unbleached All Purpose Flour
- Chicken Broth
- Heavy Cream
- Frozen Peas
- Mashed Potatoes
- Stuffing or Dressing
- Pie Crust
- Shredded Turkey: This recipe is great with leftover shredded chicken or beef too.
- Chicken Broth: Vegetable broth, bone broth, stock, bouillon and water will all work.
- Heavy Cream: 2% or Whole cows milk can be used.
- Frozen Peas: Mixed frozen veggies or frozen peas and carrots will make this recipe even easier and quicker to prepare.
- Mashed Potatoes: If you don't have leftover mashed potatoes or don't want to make any just for this recipe, you can dice potatoes up really small and cook them with the carrots and onions in the beginning. Or you can buy already prepared mashed potatoes or the packets of instant potatoes if you prefer.
- Stuffing or Dressing: No leftover stuffing on hand? The quick box stuffing works great! Or you can omit the stuffing if you like.
- Pie Crust: I like to use my homemade pie crust for this recipe, but you can use an unbaked prepared crust from the grocery store.
How to Make Turkey Pot Pie
- In a large deep skillet, melt butter and olive oil over medium heat.
- Add the diced carrots and onions and sauté until the onions are soft and translucent.
- Stir in the minced garlic and shredded turkey and cook another minute until garlic is fragrant.
- Sprinkle with flour, stir it all together and cook 2-3 minutes, stirring often.
- Slowly add the chicken broth, while stirring. Bring to a boil and boil for 1-2 minutes until thickened. Then reduce heat to low.
- Stir in heavy cream and simmer until thickened, them remove from heat.
- Add the frozen peas.
- Pour the filling into a deep 9x13 casserole dish.
- Top the filling with tablespoons of leftover mashed potatoes, spreading them out to cover most of the filling. I use my fingers, it's so much easier.
- Spread crumbled stuffing or dressing over the mashed potatoes.
- Roll the pie crust out on a lightly floured surface to about 10x14 inches.
- Top the filling with the pie crust and crimp the edges of the crust.
- Beat the egg and water to create an egg wash and brush an even layer on the crust.
- Using a sharp pairing knife, cut about 6-7 slits in the crust.
- Bake the pie in a preheated 375°F oven for 45-50 minutes until the crust is deep golden brown and the filling is bubbling.
Make Ahead Meal
This pot pie recipe works great for a make ahead or freezer meal. My homemade pie crust makes 2 crusts so you can make two pot pies and freeze one for later.
Make the pot pie following the directions listed, but don't bake it. Cover it tightly with plastic wrap and aluminum foil, then label and date. Then refrigerate the pot pie for 2-3 days or freeze for 3-4 months. I really like to use aluminum pans for make ahead and freezer meals that way my casserole dishes aren't stuck in the freezer and clean up is a breeze.
When you're ready to enjoy the pot pie, take it out of the fridge and let it sit at room temperature while the oven preheats to 375°F. Then bake it for 45-55 minutes until the crust is golden brown and the filling is bubbly.
To use from frozen, thaw it overnight in the fridge and then follow the baking directions. Let the pie sit at room temp while the oven preheats. The pot pie make take a little longer to warm through depending on how cold it is when it hits the oven.
It can also be baked from frozen. Bake it at 375°F covered for 45 minutes, then uncover and bake another 45-50 minutes until golden brown and bubbly.
More Delicious Casseroles:
- Chicken Spaghetti Bake
- Baked Rigatoni Casserole
- Biscuit Topped Chicken Pot Pie
- Cheeseburger Casserole
- Cheesy Spaghetti Bake
- Tator Tot Hotdish
- Baked Penne
- Homemade Shepherd's Pie
- Scalloped Potatoes & Ham
- Mexican Lasagna
Leftover Turkey Pot Pie
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 large carrots, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded leftover turkey
- ¼ cup unbleached all purpose flour
- 2 cups chicken broth
- ½ cup heavy cream, or milk
- 1 cup frozen peas
- 2 cups leftover mashed potatoes
- 2 cups leftover stuffing
- 1 pie crust, homemade or store bought
- 1 egg
- 1 tablespoon water
- In a large skillet over med-high heat, melt butter with olive oil.
- Add carrots and onions. Sauté until onions are translucent.
- Add minced garlic and shredded turkey, sauté another minute until garlic is fragrant.
- Sprinkle the flour on top and stir together. Cook 2-3 minutes, stirring often.
- Slowly add chicken broth while constantly stirring.
- Bring to a boil and boil 1-2 minutes until thickened, then reduce heat to low.
- Stir in heavy cream and simmer until thickened. Remove from heat.
- Stir in frozen peas.
- Pour filling into a deep 9x13 casserole dish.
- Drop mashed potatoes by tablespoons and spread out with fingers to mostly cover the mix.
- Evenly add crumbled stuffing over the mashed potatoes.
- Roll pie crust out to about 10x14 inches.
- Top the filling with the pie crust.
- Beat the egg and water together to create an egg wash and brush an even layer over crust.
- Using a pairing knife, make 6-7 slits to vent the steam.
- Bake at 375°F for 45-50 minutes or until the crust is a deep golden brown and the filling is bubbly.
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