I made this Turkey Pot Pie Leftover Recipe the day after a big holiday dinner, and it saved my fridge. The leftover turkey turned into something rich, creamy, and brand new.
I loved how the golden crust cracked open to reveal a thick, bubbling filling. It took me just one skillet and about an hour. Now it’s the first thing I cook when turkey leftovers pile up.
Cooking Time
Here is how long this one-skillet pie takes from start to finish.
- Prep Time: 20 minutes
- Cooking Time: 40 to 45 minutes
- Total Time: About 60 to 65 minutes
Ingredients
Every item here has a job, so I added a quick tip beside each one.
- 3 tablespoons unsalted butter: builds the silky base for the sauce.
- 1/2 medium yellow onion, diced (about 3/4 cup): adds gentle sweetness, so dice it small and even.
- 2 small carrots, thinly sliced (about 3/4 cup): brings color and a soft bite, so slice them thin to cook fast.
- 2 small celery stalks, thinly sliced (about 3/4 cup): gives a savory, earthy backbone.
- 1 1/2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried): the classic herb, and fresh tastes brighter.
- 1/4 cup plus 2 tablespoons all-purpose flour: thickens the sauce, so cook it a full minute to lose the raw taste.
- 1 1/2 cups low-sodium turkey or chicken broth: makes the sauce savory, and low-sodium keeps the salt in your control.
- 1 cup plus 2 tablespoons whole or 2% milk (plus a little for brushing): makes the filling creamy and gives the crust a golden shine.
- 1 teaspoon kosher salt: wakes up every flavor, so taste before adding more.
- 1/4 teaspoon freshly ground black pepper: adds a gentle kick, and fresh grinding makes a difference.
- 12 ounces cooked boneless, skinless turkey, shredded or diced (about 3 cups): the star of the pie, so shred it while it’s still warm.
- 1/2 cup frozen peas: adds a pop of sweetness, and stirring them in at the end keeps them bright.
- 1 pie crust, store-bought or homemade: the flaky lid, so thaw it fully if frozen.
Note: serves several (about 4 hungry people).
Equipment You Need
You don’t need much for this recipe, which makes cleanup easy.
- 10-inch cast iron or oven-safe skillet: cooks the filling and bakes the pie in one pan.
- Wooden spoon: stirs the sauce and scrapes up the flavorful bits.
- Sharp knife: dices the vegetables and cuts the steam vents.
- Rolling pin: rolls the pie crust into a neat round.
- Pastry brush: coats the crust with a thin layer of milk.
- Large frying pan and an 8- or 9-inch square baking dish: a handy backup if you have no oven-safe skillet.
How to Make Turkey Pot Pie Leftover Recipe?
This is my simple, step-by-step method. The filling comes together on the stovetop in about fifteen minutes. Then the oven does the rest while the crust turns golden. Follow these seven steps and you’ll have a bubbling pie in no time.
Heat the Oven and Prep Your Ingredients
Heat your oven to 400°F so it’s ready when the pie is. Dice the onion and slice the carrots and celery thinly. Shred the turkey and keep the pie crust close by so you can move quickly.
Sauté the Vegetables
Melt the butter in your skillet over medium-high heat. Add the onion, carrots, celery, and thyme. Cook and stir now and then for 5 to 6 minutes, until the onion turns tender.
Build the Creamy Sauce
Sprinkle the flour over the vegetables and stir constantly for one minute. Pour in the broth and milk, then add the salt and pepper. Stir often until it simmers and thickens, then let it bubble gently for two more minutes.
Stir in the Turkey and Peas
Take the skillet off the heat. Fold in the shredded turkey and the frozen peas until everything is coated in sauce. Taste it, then add a little more salt and pepper if it needs it.
Top With the Crust and Vent It
Roll the pie dough into a round about 10 inches wide. Lay it gently over the filling and tuck the edges in. Brush it with a thin layer of milk, then cut four 1-inch slits so steam can escape.
Bake Until Golden
Slide the skillet into the hot oven for 20 to 25 minutes. You’ll know it’s ready when the filling bubbles at the slits and the crust turns deep golden. Keep an eye on it near the end so the top doesn’t darken too much.
Rest Before Serving
Let the pie cool for about five minutes on the counter. This short rest lets the filling thicken so it holds together on the plate. Then scoop it out and serve it hot.
Additional Tips for Making This Recipe Better
A few small habits made my pie taste noticeably better.
- I shred the turkey while it’s still warm, because it pulls apart much more easily than cold meat.
- I save about 1 1/2 cups of broth from the day before, so the sauce tastes like the holiday meal.
- I slice the carrots and celery thin, because thick pieces stay too firm in the short cooking time.
- I always whisk the flour in for a full minute, since that step removes any pasty taste.
- I taste the sauce before adding the turkey, because leftover meat is often already seasoned.
- I brush milk on the crust every time, as it gives me that deep, even golden color.
- I let the pie rest five minutes, and the filling never runs all over the plate.
Common Mistakes to Avoid
I’ve made most of these myself, so you don’t have to.
- Skipping the vent slits: I once forgot them, and the steam made the crust soggy. Always cut four small slits.
- Adding the peas too early: I cooked them with the vegetables once, and they turned dull and mushy. Stir them in at the very end.
- Using full-salt broth: My first pie was far too salty. I now pick low-sodium broth and season at the end.
- Rushing the flour step: When I didn’t cook the flour for a minute, the sauce tasted raw. Stir it constantly and give it the full time.
- Cutting the turkey too small: Tiny bits vanished in the sauce. I now shred or dice it into hearty, bite-sized pieces.
How to Serve Turkey Pot Pie Leftover Recipe?
This pie looks gorgeous the moment it leaves the oven, so serve it with a little flair.
- Bring the skillet straight to the table, and let everyone see the golden crust.
- Scatter a pinch of fresh thyme leaves over the top for a pop of green.
- Add a crack of black pepper right before serving for a rustic look.
- Scoop generous wedges onto warm plates so the creamy filling spills out a little.
- Pair each slice with a crisp green salad to balance the rich filling.
- Add roasted green beans or steamed broccoli on the side for extra color.
- Offer a small bowl of cranberry sauce, which tastes great with turkey.
Variations
Make this pie your own with a few easy swaps.
- Individual turkey pot pie recipe: Divide the filling among oven-safe ramekins, top each with a round of crust, and bake until golden.
- Turkey pot pie with cream of chicken soup: Swap the homemade sauce for a can of soup thinned with a splash of milk for a faster shortcut.
- Turkey pot pie with biscuits: Skip the pie crust and top the hot filling with biscuit dough for a fluffy, tender lid.
- Double crust turkey pot pie recipe: Line a pie dish with a bottom crust, add the filling, and cover with a second crust for a classic look.
- One crust turkey pot pie: Keep it simple with a single top crust, just like this recipe, for less work and fewer carbs.
- Turkey pot pie casserole: Pour the filling into a square baking dish and top it with crust or biscuits for easy serving.
- Turkey pot pie with leftover gravy: Replace part of the broth and milk with leftover gravy for a deeper, richer flavor.
- Dairy-free: Use olive oil or a dairy-free butter, unsweetened plant milk, and a dairy-free crust.
- Chicken or deli turkey: Use chopped deli turkey or cooked chicken when you have no leftovers.
Nutritional Information
Here are the approximate numbers per serving, based on four servings.
- Calories: 687 kcal
- Protein: 48.7 g
- Carbohydrates: 49.2 g
- Fat: 31.9 g
Make Ahead and Storage
Plan ahead and this pie is even easier on a busy night.
Make Ahead
Make the filling up to 2 days ahead, but leave out the peas. Keep it covered in the fridge. When you’re ready, warm it in the skillet, stir in the peas, add the crust, and bake.
Storage
Store leftover pie in an airtight container in the fridge for up to 4 days. Let it cool completely before sealing the lid. This keeps the crust from getting too soggy.
Reheating
Reheat single slices in a 350°F oven until hot in the center. This helps the crust crisp up again. The microwave works in a pinch, but the crust will turn soft.
Freezing
Freezing is optional, and it works best for the filling alone. Cool it fully and freeze it in a sealed container. Thaw it overnight in the fridge, then top and bake as usual.
Why You’ll Love This Recipe?
This pie is comfort food that works hard for you. Here is why I keep coming back to it.
- It uses up leftovers: Turkey, broth, herbs, and vegetables all get a second life. You waste less food and save money.
- It’s easy to make: You use one skillet and a handful of simple steps. Even beginners can pull it off with confidence.
- It’s ready in about an hour: Most of that time is hands-off baking. That leaves you free to set the table.
- It’s creamy and satisfying: The thick, savory sauce and flaky crust feel cozy. Every bite tastes like a warm hug.
- It’s easy to customize: Swap the crust, the protein, or the milk. It adjusts to what you have and what you like.
FAQs
Can I use chicken instead of turkey?
Yes, cooked chicken works just as well. Use the same amount, about 12 ounces or 3 cups.
Can I use a homemade pie crust?
Absolutely. Roll your dough into a 10-inch round and use it just like a store-bought crust.
What if I don’t have an oven-safe skillet?
Cook the filling in a large frying pan. Then pour it into an 8- or 9-inch square baking dish, top it with the crust, and bake.
Can I make this pie without leftover turkey?
Yes, chopped deli turkey works well as a substitute. You can also use cooked chicken.
How long does turkey pot pie last in the fridge?
It stays fresh for up to 4 days in an airtight container. Reheat it in the oven for the crispiest crust.
Turkey Pot Pie Leftover Recipe
Ingredients
Method
- Heat your oven to 400°F so it’s ready when the pie is. Dice the onion and slice the carrots and celery thinly. Shred the turkey and keep the pie crust close by so you can move quickly.
- Melt the butter in your skillet over medium-high heat. Add the onion, carrots, celery, and thyme. Cook and stir now and then for 5 to 6 minutes, until the onion turns tender.
- Sprinkle the flour over the vegetables and stir constantly for one minute. Pour in the broth and milk, then add the salt and pepper. Stir often until it simmers and thickens, then let it bubble gently for two more minutes.
- Take the skillet off the heat. Fold in the shredded turkey and the frozen peas until everything is coated in sauce. Taste it, then add a little more salt and pepper if it needs it.
- Roll the pie dough into a round about 10 inches wide. Lay it gently over the filling and tuck the edges in. Brush it with a thin layer of milk, then cut four 1-inch slits so steam can escape.
- Slide the skillet into the hot oven for 20 to 25 minutes. You’ll know it’s ready when the filling bubbles at the slits and the crust turns deep golden. Keep an eye on it near the end so the top doesn’t darken too much.
- Let the pie cool for about five minutes on the counter. This short rest lets the filling thicken so it holds together on the plate. Then scoop it out and serve it hot.
Notes
- I shred the turkey while it’s still warm, because it pulls apart much more easily than cold meat.
- I save about 1 1/2 cups of broth from the day before, so the sauce tastes like the holiday meal.
- I slice the carrots and celery thin, because thick pieces stay too firm in the short cooking time.
- I always whisk the flour in for a full minute, since that step removes any pasty taste.
- I taste the sauce before adding the turkey, because leftover meat is often already seasoned.
- I brush milk on the crust every time, as it gives me that deep, even golden color.
- I let the pie rest five minutes, and the filling never runs all over the plate
