Dad’s Leftover Turkey Pot Pie Recipe That Saves Dinner Every Time

Looking for the best way to transform your holiday leftovers into something comforting and crave-worthy? This Dad’s Leftover Turkey Pot Pie Recipe is your go-to solution. We’re turning leftover turkey, veggies, and pantry basics into a flaky, golden pie that’s loaded with hearty flavor. Whether it’s post-Thanksgiving or just a regular Tuesday with extra roast turkey, this recipe shows you how to make the most of what you have—fast, easy, and family-approved. In this guide, you’ll learn the full process, the best toppings, and tips for freezing. Let’s give those leftovers a delicious new life.

Why This Turkey Pot Pie is a Family Classic

A Story of Comfort, Creativity, and Second Helpings

This Dad’s Leftover Turkey Pot Pie Recipe began in our family kitchen the day after Thanksgiving. My dad, who always had a talent for making something out of nothing, would take the leftover roasted turkey, scrape every last spoonful of mashed potatoes, and dig through the fridge for peas, carrots, or corn. What came out of the oven an hour later wasn’t just a meal—it was a reminder of how food brings everyone back to the table.

We’d gather around the kitchen island, the scent of buttery pastry and savory filling filling the air, and eagerly wait for that first slice. It was hot, comforting, and full of flavor—everything you want after a long week of cooking, hosting, and cleaning. What made my dad’s pot pie special wasn’t just the leftovers—it was the way he turned them into something new, delicious, and totally unfussy.

Over the years, I’ve adapted this pot pie a bit—sometimes swapping in green beans or using store-bought crust when I’m short on time. But the heart of the recipe remains the same: a rich, creamy turkey filling tucked inside golden pastry. It’s the kind of dish you crave when the weather cools down or you want a meal that feels like home.

If you’re already a fan of our Breakfast Sausage Casserole or love cozy classics like Zucchini Omelet, this pot pie will fit right into your kitchen playbook. It’s flexible, fast, and makes the most of your leftovers in a way that feels completely intentional. And yes—it’s totally freezer-friendly.

Next, we’ll talk ingredients: what to include, how to prep, and why this pot pie works every time.

Ingredients That Make This Pot Pie Irresistible

Pantry Staples + Leftovers = Pure Comfort

One of the best parts about this Dad’s Leftover Turkey Pot Pie Recipe is that it uses what you already have. It’s the ultimate clean-out-the-fridge dish that still feels like something special. While the filling and crust are adaptable, there are a few staple ingredients that give this dish its signature flavor and texture.

You’ll need:

• Leftover cooked turkey, shredded or diced

• Mixed vegetables like peas, carrots, corn, or green beans (fresh, frozen, or leftover)

• Onion and garlic, sautéed for flavor

• All-purpose flour for thickening

• Butter, to start the roux

• Milk or half-and-half – both work, though you can use low-fat milk if desired

• Chicken broth or turkey drippings for richness

• Salt, pepper, and dried herbs (thyme, parsley, sage)

• Pie crust or puff pastry, store-bought or homemade

Using low-fat milk? It’s a great way to lighten up the recipe without sacrificing the creamy texture. You’ll just want to be sure to thicken the filling well with flour to avoid runniness. For more insight into thickening sauces, check out our Ground Beef Casserole recipe, which uses a similar technique.

You can also mix in a spoonful of sour cream or cream cheese for added richness if desired.

🔗 USDA – Leftovers and Food Safety
(Helps readers understand how to store turkey and leftover pot pie safely.)

🔗 The Kitchn – How to Freeze and Reheat Casseroles
(Great resource for freezing pot pie effectively and safely.)

Crust Choices & Topping Ideas

The crust is where you can get creative. Use:

• A refrigerated pie crust for convenience

• Homemade butter crust for maximum flakiness

• Frozen puff pastry for a more elevated, bakery-style finish

• Biscuit dough or mashed potato topping (like a shepherd’s pie hybrid)

Want to elevate the look and taste? Brush the top crust with a beaten egg and sprinkle on flaky sea salt, sesame seeds, or a bit of grated Parmesan cheese. It bakes up golden and crisp, sealing in all that creamy turkey goodness.

If you’ve ever tried our Crispy Baked Chicken Thighs, you’ll know the importance of getting that golden crust just right—and the same rules apply here.

In the next section, I’ll walk you through the step-by-step process to bring everything together—no stress, just flavor.

How to Make Dad’s Leftover Turkey Pot Pie

Step-by-Step Instructions for a Cozy Classic

This Dad’s Leftover Turkey Pot Pie Recipe is incredibly forgiving, making it perfect for weeknights or post-holiday cleanup. Here’s how to get from fridge to fork in under an hour.

Step 1: Sauté the Aromatics
In a large skillet over medium heat, melt 2 tablespoons of butter. Add 1 diced onion and 1 minced garlic clove. Cook for 3–4 minutes, until soft and fragrant. This base lays the flavor foundation—don’t skip it.

Step 2: Make the Roux
Sprinkle 3 tablespoons of all-purpose flour over the onions and stir continuously for 1–2 minutes to form a roux. This step thickens the filling and helps it hold together inside the crust.

Step 3: Add Liquids & Simmer
Gradually pour in 1 cup of chicken broth (or leftover turkey drippings) and 1 cup of milk or half-and-half. Stir constantly to avoid lumps. Simmer until the mixture thickens, about 5–7 minutes. Low-fat milk works here, but the mixture may need slightly longer to thicken.

Step 4: Add Filling
Stir in 2–3 cups of shredded turkey, 2 cups of cooked or frozen mixed vegetables, salt, pepper, and ½ teaspoon each of dried thyme and parsley. Let the mixture simmer for another 2–3 minutes until heated through. Remove from heat.

Step 5: Assemble the Pie
Preheat your oven to 400°F (200°C). Line a pie dish with one crust (or skip if doing a top-only version). Pour in the filling and spread evenly. Top with a second crust, puff pastry, or mashed potatoes. Seal the edges and cut a few slits for steam.

Step 6: Bake
Place the pie on a baking sheet to catch drips. Bake for 30–35 minutes, or until the top is golden and flaky. If the crust browns too quickly, cover loosely with foil halfway through.

Let the pie rest for 10 minutes before slicing.

Want to freeze a batch for later? You can! Scroll down to Part 4 where I explain storage tips and answer key questions like whether or not to freeze, plus the best topping ideas.

And if you love family-style comfort like this, don’t miss our Maryland Crab Cakes or Peanut Butter Balls Recipe for a sweet finish.

Serving Ideas, Storage Tips & FAQs

Toppings That Take It Over the Top

While the crust already provides plenty of flavor and texture, adding a topping can elevate this Dad’s Leftover Turkey Pot Pie Recipe to something even more satisfying.

Here are some topping ideas:

• Fresh herbs: Sprinkle chopped parsley, thyme, or rosemary on top just before serving for a burst of color and flavor.

• Cheese crust: Add shredded cheddar or Parmesan under or over the crust before baking. It melts into the dough and creates a golden, crispy layer.

• Mashed potato crust: For a fun twist, swap out the top crust and pipe or spread seasoned mashed potatoes instead.

• Cranberry drizzle: A touch of leftover cranberry sauce can contrast the richness of the pie with tart sweetness.

If you’ve tried our Breakfast Sausage Casserole, you’ll know that toppings can take comfort food to a whole new level.

How to Store and Reheat Leftover Pot Pie

Wondering if this turkey pot pie stores well? Absolutely. It’s a make-ahead marvel.

Refrigerator:
Store tightly covered in the fridge for up to 4 days. Reheat in the oven at 350°F until heated through for the best texture. Microwave works too, but the crust may soften.

Freezer:
Yes, this dish freezes beautifully. Simply cover the unbaked assembled pie in foil and freeze. When ready to enjoy, bake from frozen at 375°F for 60–70 minutes.

Make-ahead tip:
Make the filling ahead and refrigerate for up to 2 days. Assemble and bake fresh when ready.

You can find similar make-ahead success with recipes like our No-Bake Peanut Butter Pie, which also freezes like a dream.

 

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Frequently Asked Questions

Should I use low-fat milk in turkey pot pie?
Yes, you can! Low-fat milk keeps the dish lighter but still creamy. Just be sure to thicken the filling with enough flour to avoid runniness. Add a touch of sour cream for extra richness if needed.

What topping can I add?
Try herb toppings, grated cheese, mashed potatoes, or even flaky salt and sesame seeds. Each one adds texture, flavor, and visual appeal to the crust. Fresh thyme is a standout choice.

Should I store it in the freezer?
Absolutely. This pot pie freezes very well either baked or unbaked. Wrap it tightly and label it. Bake frozen pies directly from the freezer—just extend the bake time and cover loosely with foil midway to prevent over-browning.

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