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This Turkey Pot Pie is everything you want in a comforting meal—flaky, buttery crust, creamy turkey filling, tender vegetables, and plenty of rich flavor in every bite. It’s the perfect way to use up Thanksgiving leftovers, but it’s also easy to make any time of year with turkey from the deli or oven-roasted turkey.
If you love comfort food like this, you’ll also enjoy my Homemade Chicken Pot Pie or Turkey and Wild Rice Soup.
Krissy’s Notes
Sure, turkey pot pie is the ultimate Thanksgiving leftover meal, but I make it year-round because it’s so easy to throw together. You can grab roasted or oven-baked turkey from the deli counter, cut it into cubes, and it tastes just as good as if you roasted a whole bird yourself or cook a turkey breast in the slow cooker.
What I love most about this recipe is how adaptable it is. If you’ve just wrapped up Thanksgiving dinner and have leftovers taking over your fridge, this recipe practically makes itself. You can skip the gravy-making step entirely and stir your leftover gravy right into the sautéed onions. Got a little stuffing or mashed potatoes left? Add small spoonfuls into the filling before sealing the top crust because they melt right in and make the pie even richer.
And if you really want to lean into the holiday vibe, serve it with a scoop of cranberry sauce on the side. The sweet-tart flavor is the perfect match for the creamy filling.
What You’ll Need To Make It
The full recipe is in the card below, but here’s a quick overview:
Butter and flour: These form the roux that thickens your gravy base.
Broth or gravy: Use chicken or turkey broth, or leftover turkey gravy to save time.
Cooked turkey: Leftover roasted turkey or diced deli turkey both work perfectly.
Vegetables: Frozen mixed vegetables keep things quick and easy. Trader Joe’s sells a great mixed bag.
Pie crust: Homemade is best or you can use store-bought. Both bake up golden and flaky.
How to Make Turkey Pot Pie
Full directions are in the recipe card below, but here’s the quick rundown:
- Sauté the onions. Melt butter in a skillet and cook onions until soft and golden.
- Make the base. Stir in flour to create a roux, then whisk in broth or skip this step and use leftover gravy.
- Add the filling. Combine turkey, veggies, herbs, and any small bits of leftover stuffing or mashed potatoes for extra flavor.
- Assemble the pie. Pour filling into a pie dish lined with crust, top with the second crust, and crimp the edges. Cut vents for steam.
- Bake. Start at 425°F to crisp the crust, then lower to 375°F until golden and bubbling.
Make Ahead, Storage, and Reheating
To make ahead: Assemble the pie and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if cold.
Best way to store: Cover and refrigerate leftovers for up to 4 days.
To reheat: Warm slices in the oven at 350°F until hot and crisp, or microwave briefly if you’re in a hurry.
Pro tip – make one to freeze: Assemble the pie and freeze before baking for up to 3 months. Bake from frozen, adding extra time as needed.
Learn From Me
After making this countless times, here’s what I’ve learned:
- Homemade crust makes it shine. My All Butter Pie Crust makes the texture flaky and flavorful.
- Taste before baking. Turkey and gravy can vary in saltiness. Adjust seasoning before adding the crust.
- It’s even better the next day. The flavors settle and meld together overnight.
This leftover turkey pot pie truly feels like Thanksgiving in a single bite but it’s so good, you’ll want to make it long after the holidays are over.
Frequently Asked Questions
Just a few questions I’ve gotten on this recipe with some helpful information.
Yes, any cooked chicken works perfectly. This includes rotisserie or leftover Dry Rub Roast Chicken. The recipe stays the same.
You can! Just cover the filling with puff pastry or biscuits for an easier version. You can leave it off completely to make the meal lighter. This pot pie also looks amazing with a latticed top crust.
Yes, slice after baking, cool completely, and wrap each piece in foil before freezing. This is a great meal prep option.
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Pin ItTurkey Pot Pie
Ingredients
- 4 tablespoons butter
- 1 medium diced yellow onion
- 4 tablespoons flour
- 3 cups chicken broth or use turkey broth, if available
- 1 cup milk
- 1 tablespoon herbes de provence
- 2 cups cooked diced turkey leftover Thanksgiving turkey works best
- 20 ounces frozen mixed vegetables my favorite mixture has green beans, peas, carrots, corn
- 2-3 teaspoons salt to taste
- freshly ground pepper
- 2 9-inch pie crusts recipe link in notes
Instructions
- Preheat oven to 425°F.
- Melt 4 tablespoons butter in pot or Dutch oven over medium high heat. Add 1 medium diced yellow onion to Dutch oven. Allow to cook, stirring only occasionally, until golden brown, about 10 minutes.
- Add 4 tablespoons flour. Stir and allow to cook for several minutes until fragrant.
- Stir in 3 cups chicken broth and 1 cup milk. Allow to come to a boil and stir well until the gravy thickens. Add 1 tablespoon herbes de provence, 2 cups cooked diced turkey, and 20 ounces frozen mixed vegetables and allow to cook in gravy just until vegetables are no longer cold. Add 2-3 teaspoons salt to taste and freshly ground pepper, to taste.
- Line a deep 9-inch pie pan with your first of the 2 9-inch pie crusts . Add the turkey filling as full as you can (there might be leftover depending on the size of your dish).
- Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
- Set pie dish on a baking sheet. Cook in lower third of preheated 425°F oven for 15 minutes, then reduce the heat to 375°F and continue cooking until the crust is golden brown, about 30 more minutes.
Notes
- leftover Thanksgiving turkey
- Make turkey breast in the slow cooker
- Buy 1-inch thick slices of turkey breast from your deli
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
thank you for helping me to be a better cook.. I’ve always been a recipe girl, but I love your site, it is so down to earth, and a pleasure to go on..and the recipes are amazing……
Ah, thank you! Such a kind thing to say. I appreciate you visiting my site!!! -Krissy
I love making a pot pie! Such a comforting meal. Thanks for a great recipe!
This pot pie is delicious and the perfect way to use my leftovers.
Looks so yum! I had no idea you can make pot pie with such less ingredient. I am hooked, giving it a try soon!
This is such a nice way to use leftover turkey. Looks delicious, I ca’t wait to try this recipe. Thank you for sharing!!!!
Such a great turkey pot pie! Thanks for all the tips.