Leftover turkey? Transform your boring Thanksgiving leftovers into a delicious new meal with this Easy Turkey Pot Pie Recipe! Cozy and filling, it's a fantastic make-ahead meal using simple ingredients!
Love a great pot pie? Next time try Chicken Pot Pie Casserole!
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Why you'll love this recipe?
When the holidays are over do you have any leftover turkey? Whether you make a whole turkey or use this slow cooker turkey breast with stuffing recipe you just might have some leftovers!
With turkey leftovers come more new great meals! Some of my favorite ways to repurpose the bird is yummy sandwiches, turkey soup with roasted vegetables and pot pie soup. Or how about Turkey Pot Pie from leftovers?
With this recipe, I'm keeping it simple - love that and I think you will too!
Easy and delicious for a weeknight meal or fancy enough for company!
Ingredients
Using everyday ingredients this is an easy meal. There are even substitutes if you don't have everything for this recipe!
- leftover thanksgiving turkey meat or rotisserie chicken - Either work terrific for this recipe.
- carrots, celery, onion - Don't have fresh vegetables? Substitute with a bag of frozen vegetables!
- chicken broth - turkey broth, even vegetable broth. If you have some leftover gravy, that will work too, just thin it out a bit. Chicken bullion will work in a pinch also.
- all purpose flour - for thickening the filling.
- butter and olive oil - to saute the vegetables. The butter will give turkey pot pies even more flavor!
- salt, black pepper, red pepper flakes, thyme or Italian seasoning - perfect for spice up this meal!
- store-bought pie crust or make your own pie dough.
Absolutely! Make the filling and assemble the pot pie. Do not bake.
Instructions
- Preheat the oven.
- Dice the turkey and vegetables.
- Heat the stock.
- Add the butter and olive oil. Next, add the vegetables and seasoning. Sauté for 5 minutes.
- Sprinkle with flour. Cook the flour for about 3 minutes or so until it is golden brown, then whisk in the stock until you have a creamy sauce.
- Add in the cooked turkey and stir to combine.
- Divide the turkey mixture between two oven-safe bowls.
- Top with a pie crust, cutting slits in the crust. Place on a sheet pan lined with foil.
- Bake in preheated oven until the crust is golden brown.
I hope you really enjoy this recipe and you’re able to transform your leftovers into a fun new meal!
Equipment
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Ramekins for Pot Pie
FAQ's
The best way to thicken pot pie is by using flour. Sprinkle the sauteed vegetables with flour. Cook the flour for about 3 minutes or so until it is golden brown, then whisk in the stock and bring to a boil. The sauce will thicken as it cooks.
I have a great homemade pie crust recipe on the blog (you can find the link here) but honestly, I purchase a good quality pre-made pie crust from the grocery store. They are delicious and it’s a great shortcut!
This recipe doesn't use a bottom crust, only a top crust. The bottom crust always gets soggy, there's really no way around that.
Insert a thermometer into the center of the pie. The internal temperature should read at least 160 degrees. The crust will be golden and flaky.
Use leftover bits of crust to make pretty decorations, cut out leaves in different sizes and shapes. It doesn't have to be fancy! Brushing the dough with an egg wash will make the crust glisten and turn golden brown!
Yes! Puff pastry would be so pretty for your crust! Bake until the pastry is puffy and golden brown.
Variations
You can really use any combination of vegetables in this recipes. I kept it simple using onions, carrots and celery. Here are more veggies you can use.
- broccoli
- potatoes
- sweet potatoes
- frozen peas and carrots
- cauliflower
- green beans (leftover green bean casserole is terrific!)
- cabbage or brussels sprouts
- zucchini
- eggplant
Prefer a super creamy filling? Add an undiluted can of cream soup - cream of mushroom or cream of chicken, either would be delicious!
No ramekins? No problem, just make one large pie. Prepare ingredients as directed. Rather than using small serving dishes, use a 9-inch pie plate, deep dish pie plate or a large skillet. Place the crust on top and bake.
This would be gorgeous served in a cast iron skillet. Prepare as directed and lay the pie crust on top and bake. The skillet will go from the oven to the table beautifully!
Allow it to rest, lightly covered with aluminum foil for 10 to 15 minutes before serving.
Prefer to make your own flaky pie crust? Use this amazing recipe!
Tips
- cook on a baking sheet lined with foil – makes clean up a breeze!
- fill oven-safe bowls almost to the top
- cut slits in the pie crust to allow the steam to escape
- brushing the pie crust with a beaten egg will make it brown beautifully and glisten!
No sprig of thyme? Use substitute ¼ teaspoon Italian Seasoning.
If the crust is getting too dark, cover with foil while baking.
Storage
- Wrap it in plastic wrap, then double-wrap with aluminum foil.
- Next place the pie in a plastic or ziplock bag, then freeze.
- It will last up to six months!
- If you have leftover pie filling, place in airtight container and freeze up to three months.
To bake pot pie from frozen, unwrap the frozen pie and place on baking sheet. Increase the cooking time to 45-55 minutes. Bake until golden brown and bubbly. No need to allow it to thaw first.
Related recipes
Still have leftover turkey? There are even more recipes on the blog to repurpose your leftovers!
Turkey Corn Chowder is a favorite - it's easy to make, rich and savory. You'll love this chowder! No turkey? Make it with chicken!
Sub out the turkey and make the Chicken Spaghetti Recipe - cheesy, creamy and AMAZING!
This creamy Chicken Tetrazzini Casserole is perfect. Just use turkey instead! It's a meal the whole family will love! An easy make-ahead, freezer friendly dish!
A couple more recipes are Lemon Orzo Soup and Chicken Noodle Soup - again, just sub out the chicken for turkey!
One more! If you like a great pot pie recipe, be sure. to try beef pot pie. I get it, this one is for halloween! Just put a regular crust on the pie!
Serve with
The little ramekins are so fun and this makes it perfect for individual servings and fancy enough for company!
Yummy, huh?!! Serve your pop pie with a great salad! A wedge salad, this fresh orange salad, or a great green salad - all would be great with this recipe!
Dinner Rolls or a loaf of fresh focaccia bread would be lovely with this meal!
For dessert I would serve this Mountain Dew Apple Dumplings Recipe. Have you made it yet? It's super simple to make and absolutely delicious! I made this when I visited my folks recently and everyone loves it!
MAKING THIS RECIPE? Share it with us on Instagram using the hashtag #bowlmeover so we can see what you're creating in the kitchen! LOVE THIS RECIPE? Please leave a five-star comment below!
Turkey Pot Pie Recipe
Ingredients
- 1 cup diced turkey
- 1 carrot diced
- 1 stalk celery diced
- ½ onion diced
- 1 cup chicken broth
- 3 tablespoon all purpose flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 sprig thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- pinch red pepper flakes optional
- ½ pie crust
Instructions
- Preheat the oven to 375 degrees.
- Dice the turkey and set aside. Dice all of the vegetables
- Place a stock pot over medium heat. Add the butter and olive oil and when hot and bubbly add the vegetables and seasoning - thyme, salt, pepper and red pepper flakes. Saute for 5 minutes.
- Sprinkle with flour. Stir and cook the flour for about 3 minutes or so until it is golden brown.
- Add the stock slowly, whisking as you go. Cook until thickened 3-5 minutes.
- Add in the cooked turkey. Stir to combine and divide between two oven-safe bowls.
- Top with pie crust. Cut slits in the pie crust to allow the steam to vent. Place on a sheet pan lined with foil.
- Bake for 30 minutes until the crust is golden brown.
Notes
- cook on a baking sheet lined with foil – makes clean up a breeze!
- fill oven-safe bowls almost to the top
- cut slits in the pie crust to allow the steam to escape
- brushing the pie crust with a beaten egg will make it brown beautifully and glisten!
