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Leftover turkey pot pie in casserole dish with spoonful being dished out.
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Leftover Turkey Pot Pie

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!
Course: Main Course
Cuisine: American
Keyword: leftover turkey pot pie, Turkey Pot Pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 12
Author: Heather


  • 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.


Calories: 291kcal | Carbohydrates: 29g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 429mg | Potassium: 330mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3439IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg
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