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This Leftover Turkey Pot Pie is perfect for leftover Turkey! It can also be made with chicken – it has the perfect creamy sauce & flaky crust .

This pot pie is delicious! It is rich and creamy with a buttery and flaky pie crust. Your whole family will devour it!

Leftover Turkey Pot Pie is the best way to use up your leftover Thanksgiving turkey, while creating a filling and delicious meal for your family (that doesn’t taste like a repeat Thanksgiving meal). It’s also perfect if you’d like to make a Chicken Pot Pie any time of year – just use a Rotisserie Chicken and it’s very simple.

First you’ll start by making 2 batches of my Flaky Pie Crust (you can also buy premade store-bought pie crusts if you’d like!). If you can do this a day ahead or even a couple hours ahead, it will cut down the prep time at dinner. But if you don’t have time beforehand, you can also make the crusts right before assembling the pot pie! Just be sure to chill them while prepping the other ingredients so the pie dough doesn’t get too soft.

Ingredients

Once you have the crusts, the only other ingredients you’ll need for this Leftover Turkey Pot Pie are:

Butter
Cream
Flour
Bullion base (or bullion cubes)
Simple Spices (garlic powder, onion powder, salt, pepper)
Onion
Carrots
Peas
Turkey
Optional, chives for topping

See, simple! And you probably have a lot of those ingredients on hand – you can even sub other veggies if you don’t have carrots or onions. The frozen veggie mixes work too. I chop up some fresh carrots and onions and love to smell them simmering in the butter. It’s a great base to the pot pie.

Tips for First Time Pot Pie Makers

If it’s your first time making a Pot Pie, don’t worry! It’s actually simpler than a dessert pie because the filling is already cooked before it goes into the oven, so you’re really just cooking the crust through in the oven.

Here are some other things that can help it go smoothly for you:

Use a clear pie dish – this will allow you to visually see if your pie crust is cooked through underneath – you want that nice brown color all the way around
Make your pie crusts ahead of time. Before Thanksgiving I make a bunch of pie crusts (8-10!) and chill them in ziploc bags. This makes it easy for my pies the week of Thanksgiving, and for Pot Pie after! I love to make a bunch at once, then have them ready to go when I need them.
Make this early in the day. Its easy to keep warm for your family with some tinfoil in the oven – get the bulk of the work done early in the day so you can enjoy this delicious turkey pot pie with them.

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Leftover Turkey Pot Pie

This Leftover Turkey Pot Pie is perfect for leftover Turkey! It can also be made with chicken – it has the perfect creamy sauce & flaky crust.

Feel free to use premade store-bought crusts if you'd like!

It makes a large Pot Pie that will feed 8-10 – if you don't have a leftover turkey, you can easily use a Rotisserie Chicken or sub another meat of your choice!

One thing that makes this easier is making the Pie Crusts ahead of time – either earlier that day or a couple hours before assembling your pie. This will save on time when you're making the Pot Pie.

Servings 8

Author Shannon Lyon | Plum Street Collective

Equipment

1 Pie Dish
2 saucepans
1 basting brush
aluminum foil
whisk

Ingredients

Flaky Pie Crust

2 full crust batches (recipe linked below) plumstreetcollective.com/best-flaky-pie-crust/
Feel free to use premade store-bought crusts if you'd like!

Creamy Sauce

1/4 cup butter, unsalted (half a stick)
1½ cups water
2 cups heavy cream
3/4 cup flour
1 tablespoon Better than Bullion base – chicken flavored (or 2 cubes of chicken bullion)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Filling

1/4 cup butter, unsalted (half a stick)
1 yellow onion, diced
3 large carrots, diced
2 cups frozen peas
3-4 cups leftover turkey (or rotisserie chicken meat) – chopped or shredded

Egg Wash

1 egg, beaten
1 tablespoon milk

Topping

chives, optional

Instructions

Flaky Pie Crust

See all instructions for the pie crust here.
You'll need to make 2 pie crusts – one for the bottom and one for the top.
Once made, wrap airtight in plastic wrap or in a ziploc bag and chill in the fridge until ready to use for this Pot Pie.
Can be made up to a week ahead of time, and stored in the fridge (airtight).
Once it's time to make this Pot Pie, roll out one of the crusts and press into a pie dish. Place in fridge to chill while you make the filling and sauce.
Preheat oven to 400°F.

Creamy Sauce

Begin the sauce by heating the water and butter in a saucepan over medium high heat.
Heat until mixture is bubbling and butter is melted.
Once bubbling, add in flour and whisk until smooth; make sure you whisk out any clumps.
Continue whisking then add in heavy cream. Keep whisking while adding bullion, garlic powder, onion powder, salt, and pepper.
Return to a boil, and while whisking, let bubble for 3-4 minutes until mixture is very thick.
Once well thickened, remove from heat and set aside.

Filling

In another saucepan over medium heat, add 1/4 cup of butter.
Once melted, add onions and diced carrots. Mix well then cover and cook until carrots are soft.
One soft, add in turkey and frozen peas. Cover and cook for 2-3 more minutes peas are bright green.
Pour the creamy sauce over the filling mixture and combine well.
Pour the sauce and filling mixture into the prepared pie crust.
Then roll out the additional pie crust and cover the pie, crimping the edges, and adding several cuts in the center of the pie to release steam while cooking.
Using a basting brush, brush egg wash liberally over top crust.
Place in preheated 400°F oven, and loosely cover with a tented piece of aluminum foil.
Bake for 40 minutes covered. Then remove foil tent and let brown 10-15 more minutes until crust is browned.
Remove from oven and let rest for 15-20 minutes before eating – it can get very hot!
Slice and serve. Top with fresh diced chives, if desired.
Enjoy this Leftover Turkey Pot Pie!