Turkey Leftover Pot Pie
Cozy turkey leftover pot pie with flaky crust, peas, carrots, and creamy gravy filling—ultimate day-after Thanksgiving comfort food. Bake until the center bubbles and hits a safe 165°F.
đź›’Ingredients
- 2 cups leftover cooked turkey, cubed
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups turkey or chicken broth
- 1/2 cup milk or cream
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 sheet refrigerated pie crust (or double for top and bottom)
- 1 egg beaten with 1 tablespoon water (egg wash)
🔧Kitchen Tools Needed
- Skillet
- 9-inch pie dish
- Whisk
- Pastry brush
- Instant-read thermometer
đź“ťInstructions
- 1
Preheat oven to 400°F. Grease a 9-inch pie dish or 2-quart baking dish.
- 2
Sauté onion, carrots, and celery in butter 6–8 minutes. Sprinkle flour; cook 1 minute. Whisk in broth and milk; simmer until thick. Stir in turkey, peas, thyme, salt, and pepper. Cool slightly.
- 3
Pour filling into dish. Top with pie crust; crimp edges, cut vents, and brush with egg wash.
- 4
Bake 30–40 minutes until crust is deep golden and filling bubbles (center 165°F). Tent with foil if crust browns too fast.
- 5
Rest 10 minutes before scooping. Food safety: leftover turkey must have been refrigerated promptly; reheat pie leftovers to 165°F.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
âť“Frequently Asked Questions
Puff pastry top?
Yes—bake at 400°F until puffed and golden, same internal temp check.
No leftover turkey?
Use rotisserie chicken cooked previously and refrigerated.
Make ahead?
Assemble filling 1 day ahead; top with crust and bake before serving.
Gluten-free?
Use GF flour for the gravy and a GF crust.
Soggy bottom?
Pre-bake bottom crust 10 minutes if using a double crust, or bake on a preheated sheet pan.
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