The Daily Plate

Day-After Leftover Turkey Pot Pie

The best thing to happen to leftover turkey: tender chunks folded through a creamy thyme gravy with sweet veggies, all tucked under a flaky, golden pie crust. It is comfort food at its most satisfying — and it uses up the holiday bird beautifully. Still have turkey after this? Make our leftover turkey soup next.

Turkey pot pie with flaky golden crust, steam rising from a cut slice showing creamy turkey and vegetable filling
Prep time20 min
Cook time45 min
Total1 hr 5 min
Yield6 servings
CuisineAmerican
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🧺Ingredients

  • 3 cups cooked turkey, shredded or cubed
  • 1 package (14 oz) refrigerated pie crusts (2 crusts)
  • 1/3 cup unsalted butter
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/3 cup all-purpose flour
  • 2 cups turkey or chicken broth
  • 1/2 cup milk or half-and-half
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1 cup frozen peas
  • 1 egg, beaten (for egg wash)

👩‍🍳Instructions

  1. Sauté the veggies. Melt the butter in a large skillet over medium heat. Cook the onion, carrots, and celery 6-7 minutes until softened.
  2. Make the gravy. Stir in the flour and cook 1 minute. Slowly whisk in the broth and milk; simmer 3-4 minutes until thick. Stir in the thyme, rosemary, salt, and pepper.
  3. Fill it. Fold in the turkey and peas. Line a 9-inch pie dish with one crust, letting the edges hang over. Pour in the filling.
  4. Top with crust. Lay the second crust over the filling. Trim, crimp the edges, and cut 4 steam vents in the top. Brush with beaten egg.
  5. Bake. Bake at 400°F (200°C) for 40-45 minutes until the crust is deep golden and the filling bubbles through the vents.
  6. Rest. Rest 10-15 minutes so the filling sets before slicing. Serve warm.

💡 Pot pie smarts

The egg wash is what gives you that glossy, bakery-style crust — do not skip it. Tent the edges with foil if they brown too fast. The filling should be thick before it goes in the crust; a runny filling makes a soggy bottom. A scoop of mashed potatoes on the side is never wrong.

❓Common questions

Can I use chicken instead of turkey?

Yes — rotisserie chicken is a perfect stand-in, and the recipe works any time of year.

Can I make it ahead?

Assemble the pie (unbaked) up to a day ahead and refrigerate, or freeze up to 2 months. Bake from frozen, adding 15-20 minutes.

How do I avoid a soggy bottom crust?

Make sure the filling is thick and hot before filling, and bake on the lower oven rack so the bottom crisps.

Can I use a store-bought crust?

Absolutely — refrigerated pie crusts are the weeknight shortcut. Homemade is lovely but not required.

Turkey pot pie with flaky golden crust, steam rising from a cut slice showing creamy turkey and vegetable filling
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