Thanksgiving dinner is always a feast to remember—but the real magic often happens the day after. If you’re staring down a fridge full of leftover turkey and wondering what to do next, this comforting Turkey Pot Pie recipe is the perfect solution. It’s rich, creamy, and wrapped in a golden homemade crust that brings warmth to every bite. Whether you’re serving it to guests or indulging in a quiet family night, this cozy pie will give your leftovers a second life in the tastiest way possible.
Ingredients for Savory Turkey Leftovers Pot Pie
Filling:
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3 cups leftover turkey or cooked chicken, diced (450 g)
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2 cups mixed vegetables (peas, corn, green beans, or your choice) (300 g)
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1/3 cup butter (75 g)
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1/3 cup all-purpose flour (40 g)
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1 small onion, chopped
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Salt & pepper, to taste
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1/8 tsp dried thyme (0.5 g)
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1 1/2 cups chicken broth (12 fl oz / 355 ml)
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3/4 cup milk (6 fl oz / 180 ml)
Homemade Pie Crust:
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2 cups unbleached or white all-purpose flour (250 g)
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1/4 tsp salt (1.5 g)
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1 cup vegetable shortening (I use Earth Balance) (200 g)
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1 large egg
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2 Tbsp ice-cold water (30 ml)
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1 Tbsp white vinegar (15 ml)
How to Make Savory Turkey Leftovers Pot Pie
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In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture becomes bubbly and thick.
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Add the chopped onion, thyme, salt, and pepper. Continue stirring as the mixture thickens.
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Slowly stir in the chicken broth and milk. Bring the mixture to a gentle boil, stirring constantly. Let it cook for an additional minute or until thick and creamy.
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Remove the saucepan from heat and stir in the diced turkey and mixed vegetables.
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Preheat your oven to 425°F (220°C).
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Prepare the pie crust: In a bowl, combine the flour and salt. Cut the shortening into the flour mixture using a pastry blender or two knives until it resembles large crumbs or peas.
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In a separate small bowl, whisk together the egg, water, and vinegar. Pour this mixture into the flour mixture and gently mix with a fork until the dough comes together.
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Divide the dough in half. Roll out one half between two sheets of wax paper to form a circle. Carefully remove the top sheet and invert the dough into a 9-inch (23 cm) pie pan. Peel off the remaining wax paper and press the crust into the dish.
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Pour the turkey filling into the pie crust.
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Roll out the second half of the dough using the same method. Invert it over the filled pie and seal the edges by pinching them together.
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Cut slits in the top crust using a sharp knife or fork to allow steam to escape.
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Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
This homemade turkey pot pie is comfort food at its finest—perfectly flaky crust, a rich savory filling, and a delicious way to use up your Thanksgiving leftovers. Customize the vegetables based on what you have on hand, and don’t be surprised if this becomes a post-holiday tradition! Serve with a side salad or cranberry sauce for a full meal, and enjoy a second helping of Thanksgiving goodness—no reheated plate required.
