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Creamy pot pie filling is shown in the golden pie crust.
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5 from 5 votes

Leftover Turkey Pot Pie Recipe

The best way to use Thanksgiving leftovers is in this Turkey Pot Pie recipe! It is also easy to make this dish gluten-free and dairy-free, perfect for after the holidays!
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings


  • 2 homemade pie crusts or store-bought
  • 1 lb. turkey cooked and shredded, about 3 ½ cups
  • 2 Tbsp. oil olive or avocado
  • ½ cup celery finely chopped
  • 1 cup carrots finely chopped
  • 1 small sweet onion finely chopped
  • 2 cloves garlic crushed
  • ½ cup flour or a gluten-free 1-to-1 blend
  • ¾ cup milk or a plant-based milk
  • 1 ¼ cups broth chicken or vegetable, regular sodium
  • ½ tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • ¼ tsp. each of thyme rosemary, and tarragon, dried
  • ¾ cup frozen peas
  • ¾ cup frozen corn
  • 1 egg optional
  • 1 Tbsp. milk optional


  • Preheat oven to 425 degrees.
  • Prepare homemade pie crusts if making from scratch. Roll each one out to 11-inches across for a 9-inch pie plate.
    2 homemade pie crusts
  • In a large skillet or Dutch oven add oil, celery, carrots, and onion. Sauté over medium heat for 7-8 minutes.
    2 Tbsp. oil, ½ cup celery, 1 cup carrots, 1 small sweet onion
  • Add crushed garlic and continue sautéing for 1 minute.
    2 cloves garlic
  • Reduce heat to low and sift in flour. Stir flour into vegetables until it is well combined.
    ½ cup flour
  • Incrementally add in chicken broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next amount. Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes.
    1 ¼ cups broth, ¾ cup milk
  • Turn off heat and stir in salt, pepper, herbs, peas, and corn.
    ½ tsp. salt, ¼ tsp. black pepper, ¾ cup frozen peas, ¾ cup frozen corn, ¼ tsp. each of thyme
  • Place one 11-inch pie crust on the bottom of a 9-inch pie plate that has been sprayed with non-stick cooking spray.
  • Add shredded turkey along the bottom of the pie crust and pour in the vegetable sauce.
    1 lb. turkey
  • Cover the turkey and vegetables with the second pie crust. Trim the excess with a sharp knife. Tuck in the edges, squeezing the bottom pie crust to the top pie crust so the entire pot pie is sealed. Using both thumbs, push in 1-inch segments along the edge to create a fluted effect.
  • Cut a few vent holes in the top of the pie dough so steam can be released while baking.
  • Optional: Whisk together one egg and a tablespoon of milk. Brush egg wash over the pie crust to make it golden and flaky.
    1 Tbsp. milk
  • Bake turkey pot pie in the preheated oven for 45-50 minutes or until the top is golden brown. Make sure you place an extra pan underneath the pot pie to catch any drippings.
  • Once the pot pie is cooked, let it rest for 10-15 minutes before serving. Enjoy!



Meal Prep and Storage

  • To Prep-Ahead: Follow all of the steps up until the egg wash then cover and refrigerate for up to 24 hours. On the day of serving, let it sit at room temperature for 1 hour before brushing with the egg wash and baking.
  • To Store: Leftovers can be placed in an airtight container in the fridge for up to 3-4 days.
  • To Freeze: Pot pie can be frozen for up to 3 months either baked or unbaked. Freezing before cooking is ideal for the best crust texture.
  • To Reheat: Cover with foil and return to a 350°F oven for 20-25 minutes or until heated through.


Calories: 528kcal | Carbohydrates: 51g | Protein: 25g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 722mg | Potassium: 481mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4004IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 4mg