Chicken • Thanksgiving

Leftover Turkey Pot Pie

Name: Leftover Turkey Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 min
Yield: 6 servings
Ingredients: 3 cups cooked turkey, cut in 3/4-inch chunks; 1 refrigerated pie crust or homemade double crust; 3 Tbsp unsalted butter; 1 onion, diced, plus 2 carrots sliced; 2 cups diced Yukon Gold potatoes, 1/2-inch pieces; 1/3 cup all-purpose flour; 2 cups turkey or chicken broth plus 1/2 cup milk; 1 cup frozen peas plus 1 tsp salt and 1/2 tsp pepper

Chunks of leftover turkey with peas, carrots, and potatoes under a golden flaky crust for the day after Thanksgiving.

Updated: Nov 9, 2026

⏱ 1 hour 10 mintotal

6servings

540 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 1 hour 10 min.
Serves 6 — easy to halve or double.
Medium level — everyday equipment only.
Stays juicy when cooked to 165°F (74°C).
Storage, freezing and reheating covered below.

Leftover Turkey Pot Pie puts Thanksgiving extras to work in 1 hour 10 min for 6 servings. Diced cooked turkey folds into a creamy vegetable filling with peas, carrots, potatoes, and onion, all bound by a quick flour-thickened turkey or chicken broth sauce.

Food safety: do not wash raw chicken — it spreads bacteria around the sink. Pat dry, avoid cross-contact with ready-to-eat food, and cook to 165°F (74°C) internal temperature.

Helpful guides

Instructions

Step 1

Heat the oven to 400 degrees F. Melt the butter in a large skillet over medium heat and cook the onion, carrots, and potatoes for 8 to 10 minutes until the onion softens and the potatoes start to turn tender.

Step 2

Sprinkle the flour over the vegetables and stir 1 minute to cook out the raw taste. Pour in the broth gradually while stirring, then add the milk and simmer 5 minutes until the sauce thickens enough to coat a spoon.

Step 3

Fold in the turkey, peas, salt, and pepper, and simmer 2 minutes until the filling is hot and well mixed. A hot filling going into the dish shortens the bake and protects the bottom crust.

Step 4

Spoon the filling into a 9-inch deep pie dish and lay the crust over the top, trimming and crimping the edges. Cut 4 vent slits so steam escapes and the pastry bakes crisp instead of soggy.

Step 5

Bake 30 to 35 minutes until the crust is deep golden and the filling bubbles at the vents. Confirm the center reaches 165 degrees F on a food thermometer for safe leftover turkey.

Step 6

Rest 15 minutes so the sauce sets for cleaner slices. Cool any leftovers within 2 hours and refrigerate promptly.

Troubleshooting — fixes, not repeats

If the bottom turns soggy, the filling went in cold or thin. Thicken the sauce until it coats a spoon, use a hot filling, and bake on a lower oven rack or preheated sheet pan.
If the gravy tastes thin, the flour undercooked or liquid was added too fast. Cook the flour 1 full minute, add broth gradually, and simmer until visibly thick before adding turkey.
If the crust edges brown too fast, they baked unprotected at high heat. Shield the rim with foil strips after 20 minutes and continue until the center crust turns golden.
If the center stays lukewarm, the pie was shallow-tested or pulled early. Check the very center with a thermometer for 165 degrees F and look for steady bubbling at the vents.

Make it your way

Spicier version: Keep the thickened hot filling and 165 degrees F center check in every version.
For variation, swap peas and carrots for leftover roasted vegetables such as green beans or Brussels sprouts, cut bite-size.
Add 1/2 teaspoon dried thyme or sage for a holiday flavor, or top with puff pastry instead of pie crust for a flakier lid.
Individual ramekins bake 20 to 25 minutes for single servings.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat slices covered at 350 degrees F for 20 to 25 minutes until the center reaches 165 degrees F, uncovering for the last 5 minutes to re-crisp the crust.

Microwave single portions vented until steaming, though the crust stays softer.

FAQ

Can I use raw turkey instead of leftovers?
Yes. Simmer 1 lb boneless turkey breast or thighs in broth until the center reaches 165 degrees F, then dice and use as directed. The filling still needs its full simmer so the sauce thickens before baking.

How do I keep the bottom crust crisp?
Use a thick hot filling, a lower oven rack, and a metal or glass dish on a preheated sheet pan. Vent the top crust well, bake until juices bubble thickly, and rest 15 minutes before slicing.

Can I freeze pot pie?
Yes, up to 2 months. Freeze the baked pie cooled and wrapped, or freeze the filling alone and top with fresh crust later. Thaw overnight in the refrigerator and reheat until the center reaches 165 degrees F.