Amazing 1 Leftover turkey pot pie bliss

Oh, the post-holiday slump! You’ve got that mountain of turkey carcass staring back at you, and frankly, the thought of another sliced turkey sandwich just makes you want to nap until Christmas. Trust me, I’ve been there. That’s when my brain kicks into overdrive trying to figure out how to make those leftovers feel utterly new and exciting again. This recipe for the absolute **best leftover turkey pot pie** came out of genuine desperation one year!

We’re taking that slightly drier roast turkey and bathing it in the richest, creamiest gravy you can imagine, all tucked under a gorgeous, flaky crust. It’s the ultimate **one-pan dinner** for when you need coziness without complexity. I always aim to get a soulful, delicious meal on the table quickly, and this pot pie is the perfect example of turning post-holiday exhaustion into comforting magic.

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If you need more ideas for using up that bird, swing by my leftover turkey casserole post too. But for now, let’s make some savory pie!

Why This Leftover Turkey Pot Pie is Your Best Thanksgiving Leftovers Idea

Forget dry poultry blues! This dish is my absolute go-to when I need to breathe life back into leftovers fast. It’s the definition of **creamy comfort food** made simple. Honestly, sometimes I think this decadent dish is even better than the original bird!

• It brings tired, day-after flavors back to life instantly.
• It’s incredibly satisfying and feels like a huge effort, but it’s not taxing at all.
• This **leftover turkey pot pie** is the ultimate cozy finisher to a holiday weekend.

Quick One-Pan Dinner Solution

When life gets hectic, I turn to things that minimize scrubbing! This is a true **one-pan dinner** miracle. From start to finish, you’re looking at about 50 minutes total, which is faster than waiting for a delivery driver most nights. Less time washing dishes means more time relaxing after the big meal, which is exactly what we need.

Achieving the Perfect Creamy Leftover Turkey Pot Pie Filling

The secret sauce to taking this from ‘leftover’ to ‘luxury’ is that base we build with butter and broth—that beautiful roux! We finish it with heavy cream, and suddenly, that turkey is swimming in the richest gravy imaginable. Don’t skimp on that cream; it’s essential for the luxurious texture of this **leftover turkey pot pie** filling. It just melts in your mouth!

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Essential Ingredients for a Flaky Leftover Turkey Pot Pie

Getting the right components together before you even turn on the stove is half the battle, especially when you’re working with leftovers! You’ll notice this recipe keeps things incredibly straightforward—we need flavor boosters to wake up that turkey and standard pantry items to create structure for our perfect **leftover turkey pot pie**. Everything here is designed for speed and maximum comfort.

• 3 cups cooked, shredded turkey
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups turkey broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Ingredient Notes and Substitutions for Your Leftover Turkey Pot Pie

You might be running low on a few specific items, and that’s okay! Remember, I’m all about making real food work for your real life. If you look over at my guide on making silky, rich turkey gravy, you’ll see the logic behind these components.

The most important substitution note is the broth; if you’ve run out of leftover turkey broth, chicken broth works just fine—no biggie! Also, since we aren’t making the roux from scratch with drippings, make sure you use good quality butter here. It really gives the gravy that foundation of richness we need to rescue the turkey.

One last expert tip: make sure that turkey is shredded well; big, dry hunks just don’t soak up the sauce nicely. Small, tender pieces are what absorb all that creamy goodness!

Step-by-Step Instructions for Making Leftover Turkey Pot Pie

Okay, this is where we tie everything together! Even though this is a leftover makeover, we can’t rush the steps—especially the sauce. I always tell folks that paying attention during the sauce-making part is what gives you that rich, satisfying flavor that makes this **leftover turkey pot pie** feel like a brand new dish. It comes together so much faster than a traditional holiday meal, which is a win in my book.

If you’ve ever made my classic chicken pot pie, you’ll find yourself right at home here! You can check out the full recipe for my chicken pot pie recipe, because the technique for this creamy base is exactly the same. Remember, patience during the thickening stage pays off big time. Let’s get that beautifully creamy filling ready!

Creating the Creamy Base for Your Leftover Turkey Pot Pie

First things first: get that oven preheated to 400 degrees F and grease up your pie plate. Now, grab a big saucepan. Melt that butter over medium heat. We’re sweating the onions and celery right away until they soften up—about five minutes. Don’t rush this; that foundational flavor is important!

Next, you whisk in the flour for one minute—this is building our roux, which thickens everything. Here’s the crucial secret for your **leftover turkey pot pie** filling: slowly, gradually add that turkey broth while whisking non-stop until it’s totally smooth. Bring it to a simmer and let it cook until it coats the back of a spoon. Then, swirl in that heavy cream, the turkey, the veggies, and all those yummy herbs. Get it all heated through, and your creamy base is done!

Assembling and Baking the Golden Crust

Once your filling is bubbling gently, pour that glorious mixture into your waiting pie plate. Now it’s time to crown it! Lay down that first refrigerated crust—I always trim the edges a little before I crimp them tight to seal in all that goodness. Make sure you cut a few slits right in the top crust. Those are steam vents so your crust doesn’t explode like a tiny culinary volcano!

Brush the whole top generously with that beaten egg wash—that’s what gives you that rich, golden shine we all love to see when baking. Slide it into that 400-degree oven and let it bake for about 30 to 35 minutes. You’re looking for a bubbly filling and a deeply browned crust. Let it relax for ten minutes before you slice into the best **leftover turkey pot pie** you’ve ever made!

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Tips for the Absolute Best Leftover Turkey Pot Pie

We’ve nailed the creamy filling, but let’s talk about making this **leftover turkey pot pie** truly spectacular. Going the extra mile on just one small detail can make all the difference between a good dinner and a memory-making meal! I’ve learned over the years that sometimes the simplest tricks are the most effective when you’re dealing with second-day ingredients.

Here’s my favorite little secret for maximum flakiness: after you assemble the whole thing—crust on, crimped edges, egg wash applied—put the entire pie into the refrigerator for about 15 minutes before it goes into the hot oven. Chilling the crust right before baking shocks the butter in the pastry. This helps prevent the edges from immediately sagging and gives you those beautiful, flaky layers we all crave in a perfect **leftover turkey pot pie**.

Also, remember to use good turkey broth if you have it—it makes the gravy taste so much cleaner and richer than just plain water or even standard chicken broth. It really elevates this simple **one-pan dinner**!

Storage and Reheating Your Leftover Turkey Pot Pie

Now that you’ve made this incredible **leftover turkey pot pie**, you’re probably wondering what to do with the rest—if there is any, that is! Store any leftovers tightly covered in the fridge. They keep beautifully for about three days, which is great for easy lunches later in the week.

When you go to reheat, please skip the microwave if you can! Microwaving is fast, but it completely ruins that beautiful flaky crust we worked so hard for. Pop a slice or the whole **leftover turkey pot pie** back into a 350-degree oven until it’s hot all the way through. That way, the crust stays golden and crisp!

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Serving Suggestions for This Creamy Comfort Food

Because this **turkey pot pie recipe** is such a hearty, one-pan dinner all on its own, you don’t need to fuss too much with sides. Honestly, sometimes my family just eats a slice with a fork and calls it a perfect evening—it’s that satisfying!

But when I want to bring some brightness to the plate, I always reach for something crisp and slightly acidic to cut through that wonderful richness of the gravy. A simple side salad is perfect for that. I often make a very light vinaigrette, or if I’m feeling fancy, I whip up my favorite creamy Caesar dressing but use half the cheese to keep it from feeling too heavy.

If you prefer a warm vegetable, you can’t beat simple steamed green beans tossed lightly with salt and maybe a sprinkle of toasted almonds. Steam them just until they have a little snap left—we don’t want soggy veggies to compete with our glorious, flaky crust! These little additions turn a simple **Thanksgiving leftovers idea** into a full, balanced, and deeply cozy meal.

Frequently Asked Questions About Leftover Turkey Pot Pie

I always get so many questions when folks try this recipe for the first time, especially since it relies on what’s already cooked! I hope these answers help you feel super confident taking on this classic **Thanksgiving leftovers idea**. If you’ve got too much meat left over and aren’t feeling pie, you should definitely check out my leftover turkey soup post for a different kind of comfort!

Can I use chicken instead of turkey in this Leftover turkey pot pie?

Absolutely, you can! This recipe is really just a template for any cooked poultry you have lying around. If you use chicken, the only thing you might want to swap is the broth—use chicken broth instead of turkey broth so the flavor stays consistent. But honestly, if all you have is turkey broth, it’ll still be delicious. It’s all about that creamy texture!

What if I don’t have refrigerated pie crusts for my Leftover turkey pot pie?

Oh gosh, don’t let a missing crust derail your dinner plans! If you’re out of store-bought pastry for your **leftover turkey pot pie**, you can easily make a rustic biscuit topping instead. Just use your favorite biscuit recipe, drop spoonfuls of the dough right over the filling where the crust would go, brush them with egg wash, and bake. It makes the **turkey pot pie recipe** feel even more homemade and incredibly comforting, just a little less flaky overall.

This fantastic **leftover turkey pot pie** recipe works every time because the filling is so forgiving. Don’t stress the small stuff; just enjoy getting that warm, creamy goodness on your table!

Estimating the Nutrition for Your Leftover Turkey Pot Pie

I know some of you are tracking macros, and some of you are just trying to keep things reasonable after all that holiday feasting! Here is the general nutritional rundown based on standard ingredients. Please remember, because we are using leftovers—and maybe your homemade butter is richer than mine—these numbers are just good estimates for one slice.

Here’s the breakdown per serving:

• Calories: 450
• Fat: 28g (with 14g saturated fat)
• Carbohydrates: 25g
• Protein: 28g

It’s a solid, satisfying meal that packs a punch in protein, which is perfect for making those leftovers stretch!

Share Your Perfect Leftover Turkey Pot Pie Experience

Now that you’ve rescued those Thanksgiving leftovers and created this deeply comforting **leftover turkey pot pie**, I truly want to hear all about it! My kitchen gets a lot of action, but the best feeling is knowing this recipe is now sitting on your family table, too. Cooking is all about sharing experiences, right?

Did your crust get perfectly golden? Did you add any sneaky extra veggies to your filling for a fun twist? Please take a quick photo and share it with me! You can tag me on social media, or just leave a comment right here below.

If you followed every step, I’d be so grateful if you could leave a rating on the recipe—five stars means you loved it, but even a three-star rating helps me know where I can make the instructions clearer for the next person tackling this **turkey pot pie recipe**. Your feedback helps keep the recipes here honest and helpful for everyone looking for that great **one-pan dinner** solution. Happy cooking, and don’t forget to check out more simple, everyday meals on my main blog page!

Comforting Leftover Turkey Pot Pie

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A creamy, one-pan dinner using Thanksgiving leftovers to create a golden, flaky pot pie.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 cups cooked, shredded turkey
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups turkey broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 refrigerated pie crusts
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie plate.
2. In a large saucepan over medium heat, melt the butter. Add the onion and celery and cook until softened, about 5 minutes.
3. Stir in the flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in the turkey broth until the mixture is smooth. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Stir in the heavy cream, cooked turkey, frozen vegetables, thyme, salt, and pepper. Heat through. This filling is great for quick meal planning.
6. Pour the turkey mixture into the prepared pie plate.
7. Place one pie crust over the filling. Trim the edges and crimp them to seal. Cut a few slits in the top crust to allow steam to escape.
8. Brush the top crust with the beaten egg wash.
9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
10. Let the pot pie cool for 10 minutes before slicing and serving.

Notes

• If you do not have leftover turkey broth, you can substitute with chicken broth.
• For an extra flaky crust, chill the assembled pie in the refrigerator for 15 minutes before baking.
• This recipe is a simple alternative to complicated meal delivery companies when you need a fast, satisfying dinner.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 4
• Sodium: 650
• Fat: 28
• Saturated Fat: 14
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 25
• Fiber: 2
• Protein: 28
• Cholesterol: 95