Go Back
Print Pin

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!