Leftover Turkey Pot Pie made from scratch in a cast iron skillet has a comforting creamy center and an extra flaky crust. Made with leftover turkey and veggies you have on hand, this pot pie is comforting and totally no-fuss. The most perfect recipe to use up some of that leftover turkey!
This pie may seem complicated or fussy, but it’s truly not! This turkey pot pie is made entirely from scratch. I didn’t use any cream soup. It’s made with a simple sauce and the whole thing could be cooked in the cast iron pan.
Updated from 12/2014 and updated on November 26, 2020.
I did post this recipe again last year for all of you. I thought that you would once again be dreaming of what to do with all that leftover turkey so thought to share it again today! I hope your Thanksgiving was safe and lovely!
Every year after Thanksgiving I think of different ways to use up all the leftover turkey. I always dream of saving some of the turkey and making something completely different and delightful with it. This Turkey Pot Pie is one of my favorite ways to use up leftover Thanksgiving turkey and it is what you need to make this year!!
Turkey Pot Pie
I usually heat up whatever leftovers there are and serve with the leftover sides. I usually have enough leftover to dice and add to a wonderful soup. This year was the year I managed to have enough turkey leftover to finally make this turkey pot pie. Unless you made these Slow Roasted Turkey Wings, you should have a little bit of turkey leftover! This turkey pot pie would go great with our Italian Cranberry Sauce.
I’ve made chicken pot pies before, and couldn’t wait to try this recipe some years back. If you are roasting another turkey for the holidays, this would be the perfect dish to make with any Thanksgiving leftovers!!
I came across leftover turkey pot pie on The Pioneer Woman’s site. She also adds turmeric to her filling and and a big splash of white wine. If you have any on hand, you could add a splash. It does cook away and leaves a lovely flavor to the sauce. You could use 1/2 and 1/2 or heavy cream. I used heavy cream. I may even try it with coconut milk the next time and see how it turns out.
I did use my own crust because I’m obsessed with how flaky and buttery it is. I can’t tell you how exciting it was to take a bite out of this gorgeous savory pie just out of the oven. The crust flaked so perfectly with every bite.
If you don’t feel the urge to put together your own pie dough, go ahead and use your favorite refrigerator brand. If you use your favorite refrigerator ready made pie crust, the prep time will be just about 15 minutes. If you use a homemade pie crust, you have to chill the dough, so that adds about one hour to prep time.
There is only a single crust on top, nothing on the bottom. Please make your own crust if you have a little bit of time. The flavor surpasses store bought. I have even seen recipes where you can make this with puff pastry and that is a nice option if you don’t have the time and energy to make a pie crust. But maybe you have one pie crust leftover somewhere from Thanksgiving pie making…use it for this pot pie!!
How to make leftover turkey pot pie
It’s really so easy to put together with ingredients you have on hand!
- I used fresh carrots, celery, and onions. If you want, you could totally use frozen vegetables to save time.
- You start by sauteeing the vegetables in olive oil.
- Add the diced turkey pieces and flour.
- Season with salt, pepper and the fresh thyme.
- Add the broth, wine, cream and more flour if needed to thicken the sauce more.
- Roll out your pie dough and place it in your baking dish.
- Brush on the egg wash and bake for about 30 minutes, or until golden brown.
It’s truly no-fuss!! I’m telling you it is absolutely delicious, easy to make and everyone loves it!!
Once your filling is made, roll out the crust and place over the filling. Brush on the egg wash. Bake for 30 minutes. This may be my favorite part of Thanksgiving!!
This savory pie is really easy to put together. You could spice it up as much as you want. I left mine more mild, as my kids aren’t that crazy about thyme. But a little bit goes a long way in this filling.
Here is the only photo of my neighbor’s turkey that I managed to get! It was 22 lbs (yes, 22 pounds!). It was plenty enough to feed the 21 people that all gathered together at their house. It has become a tradition. I’m in charge of the baking!! I wanted to have turkey leftovers and ended up roasting a much smaller bird that weekend so we could make this fun turkey pot pie!
How to reheat turkey pot pie
- To Make Ahead: Prep filling following the directions. You could refrigerate for up to 48 hours ahead of baking
- To Reheat:You could easily reheat any leftovers in the microwave. I prefer to reheat it on a baking sheet covered with foil on 325F for about 15-20 minutes (until the filling is nice and warm).
- To Freeze: Freeze filling before baking. Be sure to let it cool down and put in a plastic container. The whole pot pie could be frozen, but place the pie in a regular pie plate instead of cast iron skillet. Simply defrost overnight in the fridge then bake according to the directions.
This is the pie crust recipe I used. Leave out the sugar since this is a savory recipe. It’s a double crust recipe. You could save the 2nd part to make another pumpkin pie or even one more pot pie!! Fill it with chicken if you’re out of turkey.
It was a huge hit over here!! I have some leftover turkey calling my name right now, so it’s time to make another one!!
My pie crust recipe and Pioneer Women’s Turkey pot pie filling recipe slightly adapted.
Some other recipes to try:
- Cranberry Glazed Turkey Tenderloin
- Gluten-Free Pumpkin Pie
- Italian Cranberry Sauce
- Instant Pot Italian Pork Roast
Turkey Pot Pie
Crust (yields two 9-inch round pie crusts)
- 2 1/2 cups all purpose flour plus extra for rolling
- 1 teaspoon salt
- 3/4 cup a stick and a half unsalted butter, chilled, cut into 1/4 inch cubes use dairy-free butter sticks if dairy-free
- 1/2 cup of all-vegetable shortening 8 Tbsp
- 6-8 Tablespoons ice water
- 4 Tablespoons butter use dairy-free butter sticks if dairy-free
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 cups diced cooked turkey or chicken
- 1/4 cup Flour
- 2 cups chicken broth
- 1/4 cup white wine optional
- salt and pepper to taste
- chopped fresh thyme to taste
- 1/4 cup heavy cream use coconut milk if dairy-free
- 1 whole unbaked pie crust you could use your favorite refrigerator pie crust
- 1 whole egg
- 2 Tablespoons Water
- Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.
- Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
- Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks. Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling.
- When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. Use the other pie disk for another pot pie.
- While the dough is chilling, preheat oven to 375 F and prepare the filling.
- Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Cook until the onions turn translucent (about 3 minutes).
- Stir in the turkey and sprinkle the flour over the top. Stir until it is combined with the turkey and vegetables. Stir and cook for about 2 minutes.
- Pour in the chicken broth. Stir and let the sauce thicken. If you are using wine, add the white wine at this point.
- Season with salt, pepper and thyme.
- Add the cream and let it simmer for about 3 minutes. If sauce thickens too much, add a bit of the broth. Check the seasoning and add more salt and pepper to your taste.
- Pour the filling into your skillet (I used a cast-iron skillet). Take the pie dough out of the refrigerator about 5 minutes before you need to use it. Roll out pie crust on a floured surface and place it over the filling. Press dough around the edges and against the side of the pan. Cut small vent lines on top of the dough.
- Whisk together the egg with 2 tablespoons water and brush it all over the surface of the crust. There will be some wash remaining.
- Place the pie on a baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Check at 15 minutes. If the crust is starting to brown too quickly, lightly cover with foil paper for the remaining baking time.