My favorite turkey pot pie recipe is made easily and completely from scratch with seasonal veggies and flavors. It’s the perfect way to use up the last of your Thanksgiving turkey leftovers!
Leftover Turkey Pot Pie
What do you usually do with your Thanksgiving turkey leftovers? Do you pick at them cold from the fridge? Do you slap them on bread and have dry turkey sandwiches? Or do you revive them by making something totally new, delicious, and cozy, like a turkey pot pie?
I’m hoping you’ll consider the latter this year. Here’s why this needs to be on your weekend-after Thanksgiving menu:
What’s to Love about this Turkey Pot Pie:
- Incorporates a combo of fresh & frozen veggies.
- Has unparalleled depth of flavor. Thanks to sweet potatoes, smoked paprika, and fresh rosemary (or dried, if it’s all you have) this tastes both appropriately seasonal and incredibly flavorful. There’s not a bland bite to be found.
- Includes my favorite pie dough recipe for the topping. It comes together easily and quickly and has great flavor, but in a pinch you can swap store-bought pie crust.
- Versatile. Easy to swap ingredients for what you have on hand! Swap the corn for mushrooms, use all russet potatoes if you used up all of your sweet on sweet potato casserole, etc.
- And, perhaps the number one reason, it’s a great recipe for using leftover turkey! Turkey pot pie pays homage to Thanksgiving dinner without feeling like you’re eating the same meal twice (looking for another leftover option? Check out my turkey chili!)
My recipe is completely from scratch. It starts with a simple sauce made with near-caramelized onions for lots of flavor, then we’ll add in the veggies and meat, lay the crust on top, and bake! It’s so simple, and that’s exactly what we all need after prepping a big Thanksgiving dinner.
What You Need
While this recipe may look fancy, it’s actually seriously easy to make with fresh, seasonal ingredients. Here’s what you need to make it.
- Pie dough. While you can use a store-bought pie crust if you’re really pressed for time, I really, really recommend that you try to make your crust from scratch–it makes such a difference in taste. My pie crust recipe works perfectly here; it’s no-fail, uses only 5 ingredients, and takes about 15 minutes to prep. It’s my go-to recipe for a perfectly light, flaky, golden crust, every time! Sometimes I’ll make an extra crust when I’m prepping my Thanksgiving pies and tuck it away in my fridge to use for this recipe after Thanksgiving.
- Sweet potatoes & potatoes. The sweet potatoes are a nice change-up from traditional chicken pot-pie and adds a nice, subtly sweet, distinctly fall flavor. Of course you could just swap them for more regular potatoes, instead if you prefer, but give the recipe a try this way at least once! As for the other potatoes, I usually use peeled russet but gold potatoes would work great instead!
- More veggies. We’ll use frozen veggies like corn and green beans (feel free to substitute fresh for either) as well as carrots and onions.
- Turkey. You’ll need 3 cups of cooked turkey. You can use either light or dark meat (or a blend, my preference), and you will need to cut/shred it before adding it to the filling.
- Chicken broth. Chicken broth or chicken stock will work here, or if you have some turkey stock, feel free to use that instead!
- Smoked paprika. This might seem a bit unexpected, but it adds a lovely depth of flavor to this recipe. I also use smoked paprika in my chicken and rice soup, which gives it its unique and so good flavor.
SAM’S TIP: If you don’t have fresh rosemary, you can use a ½ teaspoon of dried rosemary instead.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Turkey Pot Pie
- Melt the butter, then add the onions and cook until softened.
- Whisk in the flour, spices, and salt until smooth, then let this mixture cook for about 30 seconds or so. This will help lightly toast the flour and develop the flavor of the pot pie even more.
- Gradually stir in the chicken broth until incorporated.
- Add in the cream and stir to combine.
- Add the potatoes and carrots and bring to boil, stirring frequently. Cook til the veggies are tender when pierced with a fork.
- Add in the remaining veggies and the shredded turkey, then reduce the heat to low. Stir until everything is well combined, then remove from the heat.
- Roll your prepared pie dough into a 12″ circle, then carefully lay it over the top of your pan. Press the crust up against the inside of the pan (it shouldn’t drape over the edges, it’ll just melt and fall off if it does!), then cut a few slits to vent the crust.
- Brush the crust with egg wash, then bake until golden brown. Because my skillet is usually quite full, I’ll often place a foil-lined baking sheet underneath it, just in case there are any spills!
SAM’S TIP: Feel free to change up the veggies if you like. Peas, celery, leeks, mushrooms, turnips, and parsnips are all great options here too!
Frequently Asked Questions
There’s no bottom crust for this pot pie, and that was an intentional choice. It makes the recipe even easier so that you can bake the pie in the same cast iron pan that you used to prepare the filling. It also results in the perfect ratio of crust to filling.
If you’d like to use a bottom crust, you will need to transfer the filling to a prepared crust (you may even want to blind bake it first).
Sure! Feel free to substitute an equal amount of shredded chicken (rotisserie chicken works nicely!) for the turkey, no other changes needed.
Absolutely! 8-oz ramekins work well for this, divide the filling into them and cut out individual circles of pie crust. Don’t forget to brush them with egg and vent them, and keep an eye on them as they won’t take as long in the oven as their larger counterpart!
I don’t know about you, but I have some leftover turkey calling my name right now 😉
Turkey Pot Pie
For the Pie Crust
- 1 cup (125 g) all-purpose flour
- ½ teaspoon table salt
- 6 Tablespoons (85 g) very cold unsalted butter cubed
- ¼ cup (57 g) sour cream
- 1 large egg well-beaten (to brush over the pie crust before baking)
For the Turkey Pot Pie Filling
- 6 Tablespoons (85 g) unsalted butter
- ½ cup (79 g) diced onion
- 6 Tablespoons (47 g) flour
- 2 teaspoons chopped fresh rosemary may substitute ½ teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 2 cups (473 ml) chicken broth
- ½ cup (118 ml) heavy cream
- 1 ½ cups (315 g) sweet potatoes peeled and diced into pieces smaller than 1"
- 1 cup (215g) russet potatoes peeled and diced into pieces smaller than 1"
- ½ cup chopped carrots (about 2 carrots)
- 3 cups (445 g) shredded turkey
- 1 cup (140 g) frozen sweet corn
- 1 cup (110 g) frozen green beans
- 1 10” skillet
- Preheat oven to 400F (200C).
- To prepare the crust, pulse together flour and salt in food processor.1 cup (125 g) all-purpose flour, ½ teaspoon table salt
- Sprinkle butter pieces over-top the flour mixture and pulse until coarse crumbs begin to form.6 Tablespoons (85 g) very cold unsalted butter
- Add sour cream and pulse until dough just begins to clump together.¼ cup (57 g) sour cream
- Remove dough from food processor and form into a smooth disk. Wrap in plastic wrap or parchment and place in refrigerator while you prepare the pot pie.
For the turkey pot pie filling
- Melt butter in a deep, oven-safe 10" skillet (or large pot, see note).6 Tablespoons (85 g) unsalted butter
- Once melted, add onion and cook, stirring frequently, until softened and translucent.½ cup (79 g) diced onion
- Add flour, rosemary, paprika, salt, and black pepper and whisk until smooth. Cook another 30 seconds longer, while stirring, to lightly toast the flour.6 Tablespoons (47 g) flour, 2 teaspoons chopped fresh rosemary, 1 teaspoon smoked paprika, 1 teaspoon table salt, 1 teaspoon ground black pepper
- While stirring, gradually stir in chicken broth and heavy cream.2 cups (473 ml) chicken broth, ½ cup (118 ml) heavy cream
- Add sweet potatoes, potatoes, and carrots. Cook, stirring frequently, and bring to a boil. Boil until potatoes and carrots are tender when pierced with a fork.1 ½ cups (315 g) sweet potatoes, 1 cup (215g) russet potatoes, ½ cup chopped carrots
- Reduce heat to low and add turkey, corn, and green beans and stir until well-combined.3 cups (445 g) shredded turkey, 1 cup (140 g) frozen sweet corn, 1 cup (110 g) frozen green beans
- Remove from heat and roll out pie dough to an even 12" circle. Carefully lay the crust over the top of the pot pie contents (it does not have to drape over the sides, rather push the crust up against the inside of the pan).
- Cut several slits in the crust and lightly brush with your beaten egg. Transfer to center rack of oven and bake in the oven on 400F for 30 minutes or until crust is golden brown. To minimize any spilling, place a foil lined baking sheet beneath the skillet while baking. Enjoy!1 large egg
CrustYou may use any unbaked pie crust for this recipe, I prefer to use my homemade version.
Baking dishI like to prep everything in a deep 10″ skillet then simply bake in that skillet. However, alternatively you can prepare the pot pie filling in any dish that is large enough then transfer to a deep 10″ pie plate to cover with the pie dough and bake in the oven. If you’re worried about your dish being deep enough, place it on a foil lined baking sheet before putting it in the oven to catch any possible spills!
StoringOnce cooled, cover leftovers (or transfer to an airtight container) and store in the refrigerator for up to 5 days.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published November of 2015. I updated the post with new photos and, while all of the ingredients have stayed the same, I have very slightly altered the method to make the dish easier (we cook the potatoes and carrots right in the broth instead of separately — same end result, just a faster process).