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Leftover Turkey Pot Pie is the perfect way to use up cooked turkey. The flaky crust paired with the veggies and turkey create an epic bite every single time. We love making this all year long – sometimes I even use rotisserie chicken!
Why You’ll Love Turkey Pot Pie
It’s not a stretch at all to say that everyone in my family loves this recipe. I feel like I’m typically begging them to eat leftovers, but with this creamy turkey pie recipe, they dig in all on their own!
- The pie crust is flaky easy to make but you can use refrigerated to make life easier.
- Each bite has tender and juicy turkey paired with carrots and other delicious vegetables
- You can swap out leftover chicken for this recipe too!
Ingredients Needed
- Bacon: everything tastes better when you add in a little bit of bacon. You can omit if you don’t like bacon.
- Flour and Chicken or Turkey Stock: helps to create a thinner texture that works as the filling. The flour helps add a bit of thickening so that it’s not totally a liquid.
- Leftover Turkey: You can use leftover turkey or even leftover chicken if you want to make chicken pot pies! I tend to make this recipe quite a bit around Thanksgiving, or I’ll use leftover rotisserie chicken as well. It’s easiest to use leftover turkey or chicken in this recipe.
- Frozen Vegetables: you can really use any kind of frozen mixed vegetables. We enjoy peas, carrots, corn, and green beans. This is also a great time to use up any leftover veggies that you may have in the fridge.
- Pie Crust: You can easily buy a pie crust to use from the store. Or you can double my all-butter pie crust.
How to make Turkey Pot Pie
- Cook the Bacon: Preheat saucepan over medium heat. Cook bacon until browned, then remove from pan to a plate, leaving the bacon grease in the pan. Set aside.
- Cook the vegetables: Add olive oil to the pan, then add onion, celery, and carrot. Stir to coat with oil and cook, stirring occasionally, until tender, about 3-5 minutes. You can also cook with butter over medium heat.
- Make the Rue: Sprinkle with thyme, sage, salt, pepper, and flour and stir to coat. Cook for 1 minute.
- Add stock and milk, and cook and stir until thickened, just a few minutes.
- Add in Turkey: Remove pan from heat and stir in vegetables, bacon, and turkey.
- Assemble the Pie: Place one crust in the bottom and up the sides of a 9” pie plate. Spoon hot filling into the crust. Place the second crust over the top, press the edges together, and crimp as desired. Cut slits in the top of the pie for air to escape.
- Bake: Place pie on a cookie sheet in case of spillage, and bake for 40-55 minutes, or until golden brown.
Storing and Freezing
Store leftovers in an airtight container for up to 3 days or freeze for up to one month. You can actually prepare the pie ahead of time and bake it later.
FAQs
Yes, you can. You can choose another type of leftover meat or even make a vegetable pot pie as well.
Once you have leftovers of this creamy turkey pot pie, reheating is a breeze. You can reheat it in the oven or pop it in the microwave and reheat on medium high heat. Just make sure to warm up this Pillsbury turkey pot pie all the way.
Turkey Pot Pie Recipe
Recipe Video
Ingredients
- 2 strips bacon (approx 57g) diced
- 2 tablespoons (30ml) olive oil
- ½ cup diced yellow onion (66g) (about ½ medium onion)
- 1 stalk celery (approx ½ cup or 65g) diced
- 1 small carrot (approx ½ cup or 76g) diced
- 1 teaspoon dried thyme
- ½ teaspoon ground sage
- 1 teaspoon Kosher salt plus more to taste
- ½ teaspoon ground pepper plus more to taste
- ⅓ cup (41g) all-purpose flour
- ⅓ cup (79ml) chicken or turkey stock
- 1 cup (237ml) nonfat milk (whole milk may be substituted)
- ½ cup frozen corn (62g) thawed
- 1 cup frozen peas (110g) thawed
- 1 cup chopped cooked green beans (100g) see note
- 2 cups shredded cooked turkey (264g)
- 2 recipes pie crusts (Use a box of refrigerated crusts if you wish)
Instructions
- Preheat oven to 375°F.
- Preheat sauce pan over medium heat. Cook bacon until browned, then remove from pan to a plate, leaving the bacon grease in the pan. Set aside.
- Add olive oil to the pan, then add onion, celery, and carrot. Stir to coat with oil and cook, stirring occasionally, until tender, about 3-5 minutes.
- Sprinkle with thyme, sage, salt, pepper, and flour and stir to coat. Cook for 1 minute. Add stock and milk, and cook and stir until thickened, just a a few minutes.
- Remove pan from heat and stir in vegetables, bacon, and turkey.
- Place one crust in the bottom and up the sides of a 9” pie plate. Spoon hot filling into crust. Place second crust over the top, press the edges together, and crimp as desired. Cut slits in the top of the pie for air to escape.
- Place pie on a cookie sheet in case of spillage, and bake for 40-55 minutes, or until golden brown. Serve warm. Store leftovers in an airtight container for up to 3 days or freeze for up to one month. Entire pie may be mad and frozen ahead of time, either before or after baking.
Recipe Notes
Recipe Nutrition
Other Favorite Leftover Recipes
Easy Turkey Pot Pie is perfect for leftover turkey – or use rotisserie chicken! This is my family’s favorite recipe – we’ve been making it for over 30 years.
Why have I never thought of using leftover turkey for a pot pie? Mmm, post-Thanksgiving comfort food at its best!
Not sweet…but TOTALLY SWEET. This looks absolutely delectable.
Goodness me!! This pot pie soo much yummy. Just mouth watering and i’m completely in love with this recipe.
Looove this pie Dorothy!! You nailed these photos! I don’t know why chicken pot pie photos have defeated me for so long (like, it’s been years and I’ve tried to shoot 2-3 times). I actually finally got some I don’t hate and I’m posting it this weekend! We’re pot pie twinsies!! PS love the corn in here, why don’t I do that?
I’m completely in love with this recipe…and the fact that you did savory! It looks INSANELY delicious!
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