This leftover turkey pot pie recipe transforms extra holiday turkey into a delicious, cozy meal. Packed with turkey, peas, carrots, and green beans in a creamy sauce, these pot pies are encased in flaky pastry and baked to golden perfection. With pre-made pie crust and frozen vegetables, this recipe comes together easily, giving you two 9-inch pies that everyone will love.
Why You’ll Love This Leftover Turkey Pot Pie Recipe
- Easy to Make: Uses pre-made pastry and frozen veggies to save time.
- Comfort Food Classic: Creamy filling with turkey and vegetables wrapped in flaky crust.
- Perfect for Leftovers: A great way to repurpose turkey after Thanksgiving or holiday dinners.
Serve these pot pies with Garlic Mashed Potatoes or Homemade Cranberry Sauce for a full comfort meal.
Ingredients for Dad’s Leftover Turkey Pot Pie Recipe
- 2 cups frozen peas and carrots
- 2 cups frozen green beans
- 1 cup sliced celery
- ⅔ cup butter
- ⅔ cup diced onion
- ⅔ cup all-purpose flour
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp celery seed
- ½ tsp onion powder
- ½ tsp Italian seasoning
- 1 ¾ cups chicken broth
- 1 ⅓ cups milk
- 4 cups cubed leftover cooked turkey
- 2 (14.1 oz) packages pastry for 9-inch double-crust pie
How to Make Leftover Turkey Pot Pie
1. Preheat the Oven
- Preheat the oven to 425°F (220°C).
2. Prepare the Vegetables
- In a saucepan, combine peas, carrots, green beans, and celery.
- Add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer for 8 minutes or until the celery is tender. Drain.
3. Make the Creamy Sauce
- In another saucepan, melt butter over medium heat.
- Add onion and cook for 5 minutes until translucent.
- Stir in flour, salt, pepper, celery seed, onion powder, and Italian seasoning; whisk to form a paste, about 1 minute.
- Slowly whisk in chicken broth and milk. Simmer for 3-5 minutes, stirring constantly, until thickened.
4. Assemble the Filling
- Remove the sauce from heat. Add the drained vegetables and cubed turkey. Stir to combine.
5. Assemble the Pot Pies
- Fit one pie crust into the bottom of each 9-inch pie dish.
- Divide the filling between the two pie dishes. Cover with the remaining pie crusts.
- Pinch and roll the edges of the crusts together to seal. Use a sharp knife to cut small slits in the top crust to release steam.
6. Bake the Pot Pies
- Place the pies on baking sheets.
- Bake for 15 minutes. If the crusts brown too quickly, cover them with foil.
- Continue baking for 15-20 more minutes until the crusts are golden brown and the filling is bubbling.
7. Cool and Serve
- Remove the pies from the oven and cool for 10 minutes before serving.
Tips for the Best Leftover Turkey Pot Pie Recipe
- Customize the Vegetables: Swap out peas and beans for corn or broccoli if desired.
- Use Leftover Chicken: This recipe works just as well with leftover chicken.
- Freezing Option: Assemble the pies and freeze before baking. Bake directly from frozen, adding 10-15 minutes to the cooking time.
Pair with Garlic Bread for an extra treat!
Nutrition Facts (Per Serving)
- Calories: 539
- Total Fat: 33g (Saturated Fat: 13g)
- Cholesterol: 65mg
- Sodium: 651mg
- Carbohydrates: 40g (Dietary Fiber: 4g, Sugars: 3g)
- Protein: 20g
- Potassium: 323mg
More Recipes to Try
- Garlic Mashed Potatoes: A perfect side dish.
- Homemade Cranberry Sauce: Add a tangy twist to your meal.
- Chicken Pot Pie: Another comfort food classic.
Final Thoughts on This Leftover Turkey Pot Pie Recipe
This leftover turkey pot pie recipe is a delicious way to use up extra turkey and create a comforting meal. With flaky pastry and creamy filling, it’s perfect for chilly nights or family dinners. Make it ahead, freeze it, or enjoy it fresh from the oven—either way, it’s sure to please.
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