This easy, from-scratch turkey pot pie is the best way to use up Thanksgiving turkey leftovers. It has a creamy filling, tender veggies, and a perfectly flaky crust.

Slice of leftover turkey pot pie on a white plate.

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Leftover Turkey Pot Pie

One of my favorite ways to use up oven roasted turkey or smoked turkey after the holidays is to make a leftover turkey pot pie. I started with my favorite chicken pot pie recipe and simply swapped the chicken for turkey, and it turned out just as delicious.

I also like to make homemade turkey stock and use it in the filling for extra flavor. This is one of my top leftover turkey recipes, right alongside chicken pot pie soup, just replace the chicken with turkey in that one too.

Recipe Ingredients

Sliced vegetables including carrots, onion and celery on a cutting board.

Find the full printable recipe with specific measurements below.

  • Turkey: Using leftover turkey is best. You can shred your turkey or cube it.
  • Vegetables: Fresh or frozen green pea and carrots work great too.
  • Celery: Evenly chop up freshly washed celery. This is light in flavor but adds a bit of a crunch for texture.
  • Potato: Russet potatoes peeled and chopped into small equal pieces.
  • Butter: This will caramelize the onion over medium heat in a large skillet and adds flavor and thickener to the flour mixture.
  • Onion: Finely chop the onion into small pieces. A yellow or white onion is flavorful but also subtle in flavor.
  • Flour: This will thicken the turkey pot pie filling and add substance.
  • Salt and Pepper: Just a pinch of each for flavor.
  • Chicken stock: Add flavor with this stock or even use turkey or vegetable stock.
  • Milk: Makes the filling creamy mixed together.
  • Unbaked Pie crust: Store-bought pie crust or homemade pie crust will work for this easy turkey pot pie recipe. A puff pastry will not work well with this recipe.

How to Make Turkey Pot Pie

Add the turkey and vegetables in a pot with a carton of chicken broth (or turkey stock). Boil for 15 minutes, then drain the mixture. Make sure to save 1 1/2 cups of the broth for when you make the filling later.

Veggies, onion and leftover turkey in a pot.

Cook the onions in butter until soft and tender, then mix in the flour and spices. Slowly add in the reserved broth and milk. Allow the mixture to simmer until the consistency has thickened. Remove from the burner and stir in the meat and veggie mixture until combined.

Making a roux for turkey pot pie.

Press bottom pie dough into a pie pan and poke with a fork. Bake 425°F for about 5 to 7 minutes. Remove from oven and turn heat down to 375°F. Pour filling into crust.

Unbaked turkey pot pie filling in a pie crust.

Cover with the remaining pie dough and seal the edges. Bake until the top is golden brown, about 25 to 30 minutes.

Turkey pot pie cooling on a marble counter.

Recipe Tips

  • If using pre-made refrigerated pie dough, Pillsbury is my favorite.
  • You can use canned biscuits instead of pie dough like I did in this chicken pot pie with biscuits. Pour filling in bottom of pie pan, top with the biscuit dough and bake.
  • You can add in extra veggies like green beans, sweet potatoes, corn, or mushrooms if preferred.
  • Feel free to replace turkey with chicken.
  • If the pie crust starts to brown too quickly, tent the top with foil.
  • Let the pie cool for about 10 minutes before slicing. The filling will set and thicken up as it cools.
  • Double the recipe to have a second one on hand for a freezer meal.
Slice of leftover turkey pot pie on a plate with a fork taking a bite to show tender veggies in a creamy filling.

Looking for more comforting dinner recipes?! Try this classic meatloaf, easy shepherd’s pie or this one pot chicken and rice.

More Leftover Turkey Recipes

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Slice of turkey pot pie made from scratch with leftover turkey on a white plate.

Turkey Pot Pie

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 25 minutes
Cook Time: 25 minutes
Let Cool: 10 minutes
Total Time: 1 hour
Servings: 8
This easy, from-scratch turkey pot pie is the best way to use up Thanksgiving turkey leftovers. It has a creamy filling, tender veggies, and a perfectly flaky crust.
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Video

Equipment

Ingredients 

  • 2-3 cups cooked turkey (shredded or cubed)
  • 1 cup frozen green peas & carrots
  • ½ cup sliced celery
  • 1 large potato (or 2 small potatoes, peeled and diced)
  • ⅓ cup butter
  • ⅓ cup chopped onion
  • ⅓ cup all-purpose flour
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon celery seed (optional)
  • 32 ounce carton chicken or turkey stock
  • ⅔ cup milk
  • 2 (9 inch) unbaked pie crusts (If using store bought I prefer Pillsbury)

Instructions

  • Combine. In a pot, combine 2-3 cups turkey, 1 cup carrots and peas, 1 large potatoes and 1/2 cup celery. Add 32 ounces chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 1/2 cups broth for filling) and set aside.
  • Prebake bottom crust. Place the bottom crust on the pie pan and dab a few times with a fork. Place in oven and cook at 425°F for 5-7 minutes.
  • Make creamy filling. In a large saucepan, cook 1/3 cup onions in 1/3 cup butter (over medium-heat) until soft and translucent. Stir in 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon celery seed. Next, slowly stir in reserved 1 1/2 cups chicken broth remains and 2/3 cup milk. Simmer over medium-low heat until thick. Remove from heat and combine with the turkey, carrots, peas and celery mixture.
  • Assemble. Remove pie crust from oven and turn temperature down to 375°F. Place the filling in the bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Try this easy pie crust recipe for a homemade version.  
Make-ahead: You can prepare the filling a day in advance, then let cool and store in the fridge. You can also make homemade pie dough in advance (or use pre-made store-bought pie dough for no extra prep). The next day, simply bake the bottom crust, then add the filling and top crust and bake again.
To freeze: This recipe can be frozen baked or unbaked. Assemble as directed, then wrap tightly with foil or saran wrap. Store in the freezer for up to 2 months. Let thaw in the fridge overnight and then bake according to directions.

Nutrition

Calories: 370kcal, Carbohydrates: 36g, Protein: 10g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 39mg, Sodium: 443mg, Potassium: 403mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2990IU, Vitamin C: 11mg, Calcium: 53mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How do I prevent my pot pie crust from being soggy?

Let your pie crust cool off before adding in the turkey pie filling to prevent steaming. A metal pie dish or thick pie pan helps, too.

How do I thicken my leftover turkey pot pie filling?

You are welcome to use cornstarch or extra flour and butter mixture if you need the filling to be thicker.

Should I bake the bottom pie crust first?

Yes! This is a great way to avoid the crust being soggy or breaking when baked. Pre-baked pie crust is the best way to have a golden brown pie crust.

How can I make this ahead of time?

Prepare the filling a day in advance, then let cool and store in the fridge. You can also make homemade pie dough in advance (or use pre-made store-bought pie dough for no extra prep). The next day, simply par bake the bottom crust, then add the filling and top crust and bake again.

Can I freeze turkey pot pie?

This recipe can be frozen baked or unbaked. Assemble as directed, then wrap tightly with foil or saran wrap. Store in the freezer for up to 2 months. Let thaw in the fridge overnight and then bake according to directions.