Turkey Pot Pie (leftovers)

Turkey Pot Pie (Leftovers): A Comforting Way to Revive Holiday Leftovers

There’s something undeniably comforting about a warm, flaky pot pie fresh from the oven—especially when it’s made with leftover turkey from your holiday feast. Turkey pot pie is not just a clever way to use up leftovers; it’s a culinary transformation that turns last night’s dinner into a gourmet comfort meal. With its golden crust, creamy filling, and hearty mix of vegetables and tender turkey, this dish brings together rich flavors and satisfying textures in every bite. Whether you’re looking to stretch your Thanksgiving or Christmas meal or simply craving a cozy dinner, this turkey pot pie recipe will become a cherished tradition in your kitchen.

The History of Turkey Pot Pie

Pot pies have deep roots in American and British culinary traditions, dating back centuries. The concept of enclosing meat and vegetables in a pastry crust for baking originated in medieval Europe, where thick, inedible crusts were used as cooking vessels to preserve moisture and flavor. Over time, these crusts evolved into the flaky, buttery pastry we know today. In America, pot pies became especially popular during the 18th and 19th centuries, often made with whatever meat and vegetables were on hand—making them ideal for using leftovers.

Turkey pot pie, in particular, gained widespread popularity after Thanksgiving, when families found themselves with an abundance of roasted turkey. Rather than letting the delicious meat go to waste, home cooks began incorporating it into savory pies. By the mid-20th century, turkey pot pie had cemented its place as a classic comfort food, celebrated in cookbooks, diners, and family kitchens across the country. Today, it remains a beloved way to extend the joy of holiday meals while reducing food waste.

Ingredients Breakdown: What Makes This Pie Shine

The magic of turkey pot pie lies in the harmonious blend of ingredients that create a rich, flavorful filling encased in a crisp, buttery crust. Here’s a detailed look at each component:

• Leftover Turkey: Shredded or diced cooked turkey breast and dark meat provide the protein base. The natural juiciness and mild flavor of turkey absorb the seasonings beautifully.
• Vegetables: Carrots, celery, peas, and onions form the classic mirepoix foundation, adding sweetness, texture, and nutrients. Some variations include potatoes or mushrooms for extra heartiness.
• Butter and Flour: Combined to make a roux, these are essential for thickening the filling and creating a velvety sauce that coats every ingredient.
• Chicken or Turkey Broth: Adds depth and moisture to the filling. Using homemade broth enhances flavor, but store-bought works well too.
• Heavy Cream or Whole Milk: Contributes richness and creaminess. For a lighter version, half-and-half or evaporated milk can be substituted.
• Herbs and Seasonings: Thyme, rosemary, sage, salt, and black pepper elevate the dish with aromatic warmth. Fresh herbs add brightness, while dried ones offer convenience.
• Pie Crust: A double-crust pie (top and bottom) made from scratch or store-bought delivers that irresistible flaky finish. Some opt for a biscuit topping instead.
• Egg Wash (optional): A beaten egg or egg yolk brushed on the top crust gives it a glossy, golden-brown appearance when baked.

Step-by-Step Recipe: How to Make Turkey Pot Pie from Leftovers

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C). Position a rack in the center to ensure even baking.
2. Prepare the Filling: In a large skillet or Dutch oven over medium heat, melt 4 tablespoons of unsalted butter. Add 1 cup diced onions, 1 cup chopped carrots, and 1/2 cup diced celery. Sauté for 6–8 minutes until softened but not browned.
3. Make the Roux: Sprinkle 1/3 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a smooth paste.
4. Add Liquids: Gradually whisk in 2 cups of chicken or turkey broth, followed by 1 cup of heavy cream or whole milk. Continue stirring until the mixture thickens and comes to a gentle simmer, about 5–7 minutes.
5. Season and Combine: Stir in 3 cups of shredded cooked turkey, 1 cup frozen peas (no need to thaw), 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon garlic powder, salt, and freshly ground black pepper to taste. Simmer for another 5 minutes to let flavors meld. Taste and adjust seasoning if needed.
6. Cool Slightly: Remove the filling from heat and let it cool for 10–15 minutes. This prevents the bottom crust from becoming soggy when assembled.
7. Prepare the Pie Dish: Roll out one pie crust and carefully place it into a 9-inch deep-dish pie plate. Gently press it in and trim any excess dough hanging over the edges.
8. Fill the Crust: Pour the slightly cooled filling into the bottom crust, spreading it evenly.
9. Add Top Crust: Roll out the second pie crust and lay it over the filling. Trim and crimp the edges to seal. Cut several slits in the top to allow steam to escape during baking.
10. Egg Wash (Optional): Brush the top crust with a beaten egg or egg yolk mixed with 1 tablespoon of water for a shiny, golden finish.
11. Bake: Place the pie on a baking sheet (to catch any drips) and bake for 30–35 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
12. Cool Before Serving: Let the pot pie rest for 10–15 minutes after baking. This allows the filling to set slightly, making it easier to slice and serve.

Tips for the Perfect Turkey Pot Pie

• Use Quality Leftover Turkey: Ensure your turkey isn’t overly dry. If pieces are dry, consider mixing in some reserved turkey drippings or extra broth to moisten the filling.
• Avoid Soggy Bottoms: Letting the filling cool before adding it to the crust helps prevent a soggy bottom. You can also blind-bake the bottom crust for 10 minutes before filling.
• Thicken Properly: If your filling seems too thin, simmer it longer or add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) to thicken without altering flavor.
• Flavor Boosters: Add a splash of white wine to the vegetables before adding broth, or stir in a teaspoon of Dijon mustard for complexity.
• Crust Options: Use homemade pie dough for best results, but quality store-bought crusts save time. For a shortcut, try puff pastry or refrigerated biscuits as a topping.
• Freeze for Later: Assemble the pie unbaked and freeze it tightly wrapped. Bake from frozen, adding 15–20 minutes to the cooking time.
• Watch the Top: If the crust browns too quickly, cover the edges with foil or a pie shield halfway through baking.

Variations and Customizations

Turkey pot pie is wonderfully adaptable to personal tastes and dietary needs. Try these creative twists:

• Vegetarian Version: Omit the turkey and use mushrooms, lentils, or chickpeas for protein. Substitute vegetable broth for chicken broth.
• Dairy-Free: Replace butter with olive oil or vegan butter, and use coconut milk or almond milk instead of cream.
• Gluten-Free: Use a gluten-free flour blend for the roux and ensure your broth and pie crust are certified gluten-free.
• Herb Variations: Swap thyme and rosemary for poultry seasoning, tarragon, or marjoram for different flavor profiles.
• Root Vegetables: Add parsnips, sweet potatoes, or turnips for a deeper earthy flavor and seasonal touch.
• Creamy Twist: Stir in 2 tablespoons of cream cheese or sour cream for extra richness.
• Individual Pies: Make mini pot pies in ramekins or muffin tins for portion control and fun presentation.
• Biscuit-Topped: Skip the top crust and spoon drop biscuits over the filling before baking for a Southern-style twist.

Health Considerations and Nutritional Value

While turkey pot pie is undeniably indulgent, it can be adapted to fit various health goals. Here’s a general nutritional breakdown per serving (assuming 6 servings):

• Calories: ~450–550 kcal
• Protein: 25–30g (from turkey and dairy)
• Fat: 25–30g (mostly from butter, cream, and crust)
• Carbohydrates: 30–40g (from crust, vegetables, and flour)
• Fiber: 3–5g (from vegetables and whole grain crust, if used)
• Sodium: Varies widely (~600–1000mg); reduce by using low-sodium broth and limiting added salt.

To make a healthier version:

• Use whole wheat or oat-based crust for added fiber.
• Substitute half the butter with olive oil.
• Reduce cream and increase broth or milk for lower fat content.
• Add more vegetables like broccoli, spinach, or zucchini to boost nutrients.
• Opt for skinless turkey meat to reduce saturated fat.

Note: Individuals with gluten intolerance, lactose sensitivity, or specific dietary restrictions should modify ingredients accordingly.

Ingredients

• 4 tablespoons unsalted butter
• 1 cup diced yellow onion
• 1 cup chopped carrots
• 1/2 cup diced celery
• 1/3 cup all-purpose flour
• 2 cups chicken or turkey broth
• 1 cup heavy cream or whole milk
• 3 cups shredded cooked turkey (white and dark meat)
• 1 cup frozen peas (unthawed)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 2 standard pie crusts (homemade or store-bought)
• 1 large egg (for egg wash, optional)
• 1 tablespoon water (for egg wash)

Directions

1. Preheat oven to 400°F (200°C).
2. In a large skillet over medium heat, melt butter. Add onion, carrots, and celery; sauté until tender (6–8 minutes).
3. Stir in flour and cook for 2 minutes, stirring constantly.
4. Gradually whisk in broth, then cream. Bring to a simmer and cook until thickened (5–7 minutes).
5. Stir in turkey, peas, thyme, rosemary, garlic powder, salt, and pepper. Simmer 5 minutes. Remove from heat and cool 10–15 minutes.
6. Line a 9-inch pie dish with one crust. Pour in filling.
7. Cover with second crust. Seal and crimp edges. Cut slits in top.
8. Mix egg and water; brush over top crust.
9. Place pie on baking sheet. Bake 30–35 minutes until crust is golden and filling is bubbly.
10. Let rest 10–15 minutes before serving.

FAQ

Can I make turkey pot pie ahead of time?
Yes! Assemble the pie, then refrigerate unbaked for up to 24 hours. Bake as directed, adding 5–10 minutes if cold. You can also freeze it before baking for up to 3 months.

Can I use chicken instead of turkey?
Absolutely. Cooked chicken works identically and is great for using rotisserie chicken or leftovers from other meals.

Why is my filling runny?
This usually happens if the roux wasn’t cooked long enough or the pie wasn’t baked sufficiently. Always simmer the filling until thick, and ensure the center is bubbling during baking.

Can I reheat leftover pot pie?
Yes. Reheat individual slices in the oven at 350°F for 15–20 minutes for best texture. Microwaving works but may soften the crust.

Can I skip the bottom crust?
Yes. For a quicker version, pour the filling into a greased casserole dish and top with rolled-out crust or biscuit dough.

What can I serve with turkey pot pie?
It pairs beautifully with a simple green salad, cranberry sauce, roasted Brussels sprouts, or garlic mashed potatoes.

Summary

Transform your leftover turkey into a rich, comforting pot pie with a flaky crust and creamy vegetable filling—perfect for cozy dinners and minimizing food waste. This timeless recipe honors tradition while inviting endless customization for modern tastes and dietary needs.