Turkey Pot Pie (leftovers)

Introduction

There’s something undeniably comforting about a warm, golden-brown pot pie fresh from the oven—especially when it’s made with leftover turkey. Turkey Pot Pie is the ultimate way to transform post-holiday or weeknight dinner leftovers into a cozy, hearty meal that feels both nostalgic and indulgent. Whether you’re repurposing Thanksgiving remnants or simply cooking extra turkey on purpose, this recipe breathes new life into yesterday’s dinner, turning simple ingredients into a creamy, savory masterpiece encased in flaky pastry. This dish not only minimizes food waste but also delivers rich flavor and satisfying texture in every bite. Perfect for chilly evenings, family dinners, or meal prepping for the week ahead, Turkey Pot Pie is a timeless comfort food classic that deserves a regular spot in your culinary rotation.

The History

Pot pies have been a staple of American and British home cooking for centuries, with roots stretching back to medieval Europe. Originally, these dishes were baked in large, deep-crust containers called “coffins” (not referring to death, but rather sturdy pastry shells), designed to preserve and cook meats and vegetables slowly. These early versions were more about function than finesse—thick crusts protected the filling during long journeys or storage. By the 1700s, pot pies evolved into household favorites in colonial America, where settlers used whatever meat and seasonal produce they had on hand. Turkey, introduced after European contact with the Americas, eventually became a centerpiece of American cuisine, especially after Thanksgiving gained popularity in the 19th century. As families found themselves with copious amounts of leftover turkey, inventive cooks began incorporating it into pot pies, giving rise to the modern Turkey Pot Pie. Over time, recipes refined, swapping heavy lard-based crusts for lighter, flakier versions and enriching fillings with creamy sauces and garden-fresh vegetables. Today, Turkey Pot Pie stands as a symbol of resourceful cooking and culinary tradition—a delicious bridge between holiday celebration and everyday comfort.

Ingredients Breakdown

The beauty of Turkey Pot Pie lies in its simplicity and flexibility, relying on a handful of pantry staples and leftovers to create a complex, satisfying dish. Let’s break down each component:

• Cooked Turkey: The star of the show. Use about 2–3 cups of diced or shredded leftover turkey, preferably white and dark meat for balance. Ensure it’s well-cooked and free of seasoning that might clash with the final flavor profile.
• Vegetables: A classic mirepoix forms the base—carrots, celery, and onions—adding sweetness, texture, and aroma. Peas are traditional, while potatoes or mushrooms can be added for heartiness. Fresh or frozen work well; just thaw frozen veggies before use.
• Butter: Used to sauté vegetables and create the roux. Unsalted butter gives better control over seasoning.
• All-Purpose Flour: Essential for thickening the sauce via a roux. It binds the filling, preventing sogginess and ensuring a rich, velvety consistency.
• Broth: Chicken or turkey broth enhances depth. Homemade adds richness, but low-sodium store-bought works fine. Avoid overly salty broths to maintain balance.
• Milk or Half-and-Half: Adds creaminess. Whole milk, half-and-half, or even coconut milk (for dairy-free) can be used depending on preference.
• Herbs and Seasonings: Thyme, rosemary, sage, and parsley bring earthy warmth. Black pepper, garlic powder, and a pinch of nutmeg elevate the overall flavor without overpowering the turkey.
• Pastry: Store-bought or homemade pie crusts (top and bottom) give that iconic golden finish. Puff pastry or biscuit dough offer tasty alternatives.
• Egg Wash (optional): A beaten egg or egg yolk brushed on the top crust creates a glossy, appetizing shine.

This combination results in a balanced, flavorful filling and a crisp, buttery crust—harmony in every forkful.

Step-by-Step Recipe

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C). Position a rack in the center. Lightly grease a 9-inch deep-dish pie plate, casserole dish, or cast-iron skillet to prevent sticking.
2. Prepare Crust: If using homemade or store-bought pie dough, roll out the bottom crust to fit your dish with a slight overhang. Carefully place it in the dish, gently pressing it in without stretching. Prick the bottom with a fork and set aside. Keep the top crust chilled until needed.
3. Sauté Vegetables: In a large skillet or Dutch oven, melt 3–4 tablespoons of butter over medium heat. Add 1 cup diced carrots, 1 cup diced potatoes (optional), ½ cup chopped celery, and ½ cup diced onion. Cook for 8–10 minutes, stirring occasionally, until vegetables are tender but not browned.
4. Make the Roux: Sprinkle ⅓ cup all-purpose flour over the cooked vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste and form a smooth paste (the roux).
5. Add Liquids: Gradually pour in 1 ½ cups chicken or turkey broth, whisking continuously to avoid lumps. Then add ¾ cup milk or half-and-half. Continue stirring until the mixture thickens and begins to bubble, about 5–7 minutes. The sauce should coat the back of a spoon.
6. Season the Filling: Stir in 1 teaspoon dried thyme, ½ teaspoon rubbed sage, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and a pinch of nutmeg. Taste and adjust seasoning as needed. Avoid adding too much salt initially, especially if using seasoned turkey or salty broth.
7. Add Turkey and Peas: Gently fold in 2–3 cups of cooked, diced turkey and 1 cup frozen peas (thawed). Heat through for 2–3 minutes. Remove from heat and let cool slightly—this prevents the crust from getting soggy when assembling.
8. Assemble the Pie: Pour the filling into the prepared bottom crust. Roll out the top crust and place it over the filling. Trim excess, then crimp the edges with a fork or fingers to seal. Cut 3–4 small slits in the top to allow steam to escape.
9. Egg Wash (Optional): Brush the top crust with a beaten egg or egg yolk mixed with 1 tablespoon milk. This creates a beautiful golden-brown finish.
10. Bake: Place the pie on a baking sheet (to catch spills) and bake for 30–35 minutes, or until the crust is golden and the filling is bubbling through the vents. If the edges brown too quickly, cover them with foil or a pie shield.
11. Cool and Serve: Let the pot pie rest for 10–15 minutes before slicing. This allows the filling to set slightly, making serving easier and safer.

Tips

• Prevent Soggy Bottoms: Blind bake the bottom crust for 10 minutes at 375°F before adding filling. This creates a moisture barrier.
• Thicken Smartly: If your filling is too thin, simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). If too thick, stir in a splash of broth.
• Use Cold Butter in Crust: For flakier homemade crust, keep butter and water ice-cold and handle the dough minimally.
• Don’t Overfill: Leave about ½ inch space at the top to prevent boil-over during baking.
• Rest Before Serving: Letting the pie sit ensures clean slices and prevents burns from steaming filling.
• Freeze for Later: Assemble unbaked pie, wrap tightly, and freeze. Bake straight from frozen, adding 15–20 minutes to cook time.
• Boost Flavor: Add a splash of dry white wine when sautéing vegetables or a teaspoon of Dijon mustard to the filling for complexity.
• Check Doneness: Internal temperature of filling should reach 165°F for food safety.

Variations and Customizations

Turkey Pot Pie is wonderfully adaptable. Here are some creative twists:

• Dairy-Free: Substitute butter with olive oil or vegan butter, and use unsweetened almond or oat milk. Skip the egg wash or use plant-based milk.
• Gluten-Free: Use a gluten-free flour blend for the roux and certified GF pie crusts or almond flour crust alternatives.
• Biscuit-Topped: Swap the top crust for fluffy drop biscuits made with buttermilk and baking powder for a Southern-style twist.
• Puff Pastry Lid: Use store-bought puff pastry for an elegant, flaky crown that puffs dramatically in the oven.
• Veggie-Packed: Add diced parsnips, green beans, sweet potatoes, or mushrooms for extra nutrition and flavor.
• Spicy Kick: Stir in diced jalapeños, a dash of cayenne, or smoked paprika for heat.
• Creamier Filling: Replace part of the broth with sour cream, cream cheese, or mascarpone for extra richness.
• Herb Variations: Try tarragon, dill, or chives for a different herbal note.
• Mini Pot Pies: Make individual servings using ramekins or muffin tins—perfect for portion control or kids’ meals.
• Casserole Style: Skip the bottom crust and bake in a greased baking dish with just a top layer for easier prep.

Health Considerations and Nutritional Value

Turkey Pot Pie can be a balanced meal with protein, vegetables, and carbohydrates—though it can be high in calories, fat, and sodium if not carefully prepared. A typical serving (1/6 of a 9-inch pie) contains approximately:

• Calories: 450–600
• Protein: 25–30g (from turkey and milk)
• Fat: 20–30g (mostly from butter, crust, and dairy)
• Carbohydrates: 40–50g (primarily from crust and vegetables)
• Fiber: 3–5g (from vegetables and whole-grain crust options)
• Sodium: 600–900mg (varies greatly based on broth and seasonings)

To make a healthier version:

• Use a single crust (top only) or phyllo dough to reduce calories and fat.
• Opt for low-fat milk or plant-based alternatives.
• Reduce butter and use olive oil instead.
• Boost vegetable content and reduce starchy ingredients like potatoes.
• Choose low-sodium broth and limit added salt.
• Use whole wheat or multigrain pie crusts for added fiber.

Turkey is lean, high-quality protein rich in B vitamins, selenium, and phosphorus. Paired with colorful vegetables, this dish can support muscle health, immunity, and energy metabolism—especially when made with mindful ingredient choices.

Ingredients

• 3–4 tablespoons unsalted butter
• 1 cup diced carrots
• ½ cup diced celery
• ½ cup diced yellow onion
• 1 cup diced cooked potatoes (optional)
• ⅓ cup all-purpose flour
• 1 ½ cups low-sodium chicken or turkey broth
• ¾ cup whole milk or half-and-half
• 2–3 cups cooked turkey, diced or shredded
• 1 cup frozen peas, thawed
• 1 teaspoon dried thyme
• ½ teaspoon rubbed sage
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Pinch of nutmeg (optional)
• 1 double pie crust (homemade or store-bought), divided
• 1 egg (for egg wash, optional)
• 1 tablespoon milk (for egg wash)

Directions

1. Preheat oven to 400°F (200°C). Grease a 9-inch deep pie dish.
2. Roll out the bottom pie crust and line the dish. Trim edges and refrigerate.
3. In a large skillet, melt butter over medium heat. Add carrots, celery, onion, and potatoes (if using). Sauté 8–10 minutes until soft.
4. Sprinkle flour over vegetables. Stir 1–2 minutes to form a roux.
5. Gradually whisk in broth, then milk. Cook 5–7 minutes, stirring, until thickened.
6. Stir in thyme, sage, garlic powder, pepper, and nutmeg. Simmer 1 minute.
7. Add turkey and peas. Heat through. Remove from heat and cool slightly.
8. Pour filling into the crust-lined dish.
9. Roll out top crust. Place over filling, seal edges, and cut steam vents.
10. Whisk egg and milk; brush over top crust.
11. Bake 30–35 minutes until golden and bubbly. Cover edges if browning too fast.
12. Let rest 10–15 minutes before serving.

FAQ

Can I use chicken instead of turkey?
Absolutely! This recipe works identically with leftover chicken. The flavors are nearly identical, and the texture is just as satisfying.

How long do leftovers last?
Covered and refrigerated, Turkey Pot Pie keeps for 3–4 days. Reheat in the oven at 350°F for best texture, or microwave for convenience.

Can I freeze Turkey Pot Pie?
Yes! Freeze before or after baking. Wrap tightly in plastic and foil. Thaw overnight in the fridge or bake from frozen (add 15–20 minutes to cook time).

Why is my filling watery?
This usually happens if the roux wasn’t cooked long enough or if frozen vegetables weren’t thawed. Simmer longer next time, or add a bit more flour or cornstarch.

Can I make it ahead?
Yes. Assemble the pie (unbaked), cover, and refrigerate for up to 24 hours. Add 5–10 minutes to baking time if cold from the fridge.

What can I substitute for pie crust?
Try mashed potatoes (shepherd’s pie style), puff pastry, biscuits, or even tortillas for a handheld version.

Is it safe to reheat turkey?
Yes, as long as it was stored properly and reheated to 165°F. Avoid multiple reheat cycles to maintain quality and safety.

Summary

Transform your leftover turkey into a rich, comforting pot pie bursting with savory vegetables and creamy sauce under a golden, flaky crust. Easy to customize and perfect for feeding a family or freezing for future meals, this classic dish brings warmth and nostalgia to any table.