12 Delicious Leftover Turkey Pot Pie Recipes

Now that the holiday feasts have wrapped up, what’s better than transforming that leftover turkey into something utterly comforting? Our roundup of 12 Delicious Leftover Turkey Pot Pie Recipes is here to inspire your post-holiday meals with ease and creativity. From classic to inventive twists, these pot pies promise to warm your soul and delight your taste buds. Keep reading to find your next favorite way to enjoy turkey leftovers!

Classic Leftover Turkey Pot Pie

Yesterday, as I rummaged through my fridge, I stumbled upon some leftover turkey from Thanksgiving, and that’s when inspiration struck. There’s something incredibly satisfying about transforming leftovers into a brand-new dish, and this Classic Leftover Turkey Pot Pie is the perfect way to do just that. It’s cozy, comforting, and a great way to make sure nothing goes to waste.

Ingredients

• For the filling:
  • 2 cups leftover turkey, chopped
  • 1 cup frozen mixed vegetables
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 1 package (14.1 oz) refrigerated pie crusts
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot enough to cook the pie evenly.
2. In a large skillet, melt the butter over medium heat. Tip: Keep the heat medium to avoid burning the butter.
3. Whisk in the flour until smooth, cooking for about 1 minute to remove the raw flour taste.
4. Gradually add the chicken broth and heavy cream, whisking constantly to prevent lumps. Tip: A flat whisk works best for smoothing out any lumps.
5. Bring the mixture to a simmer and cook until thickened, about 5 minutes. It should coat the back of a spoon.
6. Stir in the turkey, mixed vegetables, salt, and pepper. Cook for another 2 minutes until everything is heated through.
7. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the filling into the crust.
8. Top with the second pie crust, sealing the edges with your fingers or a fork. Cut a few slits in the top to allow steam to escape.
9. Brush the top crust with the beaten egg for a golden finish. Tip: For extra shine, you can add a tablespoon of water to the egg wash.
10. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

The crust comes out flaky and buttery, while the filling is creamy and packed with flavor. Serve it with a side of cranberry sauce for a delightful contrast of flavors.

Creamy Leftover Turkey and Vegetable Pot Pie

Remember that time after Thanksgiving when your fridge was packed with leftovers, and you had no idea what to do with all that turkey? That’s exactly how this creamy, comforting pot pie came to life in my kitchen. It’s the perfect way to give those leftovers a delicious second act, and trust me, it’s so good you might start roasting turkeys just to make it!

Ingredients

• For the filling:
  • 2 cups leftover turkey, shredded
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp thyme
  • Salt and pepper to taste
• For the crust:
  • 1 pre-made pie crust
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to make a roux.
4. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring to a simmer and cook until thickened, about 3 minutes.
5. Stir in the heavy cream, thyme, salt, and pepper. Add the turkey and mixed vegetables, cooking until heated through, about 2 minutes.
6. Transfer the filling to a pie dish. Cover with the pre-made pie crust, trimming any excess. Cut a few slits in the top to vent.
7. Brush the crust with the beaten egg for a golden finish.
8. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbly.

Now, this pot pie is a masterpiece of creamy filling encased in a flaky, buttery crust. Serve it with a side of cranberry sauce for a festive touch that’ll make any meal special.

Spicy Leftover Turkey Pot Pie with Jalapenos

Back when I first experimented with turning leftover turkey into something extraordinary, I stumbled upon the idea of adding jalapenos for that extra kick. It’s become a family favorite, especially during those chilly evenings when comfort food is a must.

Ingredients

• For the filling:
  • 2 cups shredded leftover turkey
  • 1 cup diced jalapenos
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1/2 cup frozen peas
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 1 pre-made pie crust
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt 2 tbsp butter over medium heat. Tip: Keeping the heat at medium ensures the butter doesn’t burn.
3. Add 1/2 cup diced onions and 1/2 cup diced carrots to the skillet, sautéing until soft, about 5 minutes.
4. Stir in 2 tbsp all-purpose flour, cooking for 1 minute to remove the raw flour taste.
5. Gradually whisk in 1 cup chicken broth and 1/2 cup heavy cream, ensuring no lumps form. Tip: Whisk constantly for a smooth sauce.
6. Add 2 cups shredded turkey, 1 cup diced jalapenos, and 1/2 cup frozen peas to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Cook for another 5 minutes.
7. Roll out the pre-made pie crust and place it over a 9-inch pie dish. Pour the filling into the dish.
8. Cover with another pie crust, sealing the edges. Cut slits on top for venting. Brush with beaten egg for a golden finish. Tip: Egg wash gives the crust a beautiful color and crisp texture.
9. Bake for 30-35 minutes, or until the crust is golden brown.

Rich in flavors with a spicy kick from the jalapenos, this pot pie boasts a creamy filling encased in a flaky crust. Serve it with a side of cool sour cream to balance the heat, making each bite a delightful contrast of temperatures and tastes.

Leftover Turkey and Stuffing Pot Pie

Unwrapping the leftovers from Thanksgiving feels like uncovering hidden treasures, and this Leftover Turkey and Stuffing Pot Pie is the perfect way to give them a delicious second life. I always find that the flavors have melded beautifully overnight, making this dish even more comforting the next day.

Ingredients

• For the filling:
  • 2 cups shredded leftover turkey
  • 1 cup leftover stuffing
  • 1 cup frozen mixed vegetables
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the crust:
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter and whisk in the flour to create a roux, cooking for about 1 minute until golden.
3. Slowly pour in the chicken broth and heavy cream, stirring constantly to avoid lumps, and bring to a simmer.
4. Add the shredded turkey, stuffing, mixed vegetables, salt, and pepper to the skillet, stirring to combine. Cook for 5 minutes until everything is heated through.
5. Transfer the filling to a pie dish and cover with the puff pastry, trimming any excess and crimping the edges to seal.
6. Brush the top of the pastry with the beaten egg for a golden finish.
7. Cut a few slits in the top of the pastry to allow steam to escape.
8. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.

This pot pie turns out with a flaky, buttery crust that gives way to a creamy, savory filling packed with the comforting flavors of Thanksgiving. Serve it with a simple green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Cheesy Leftover Turkey Pot Pie

Just when you think Thanksgiving leftovers can’t get any better, this Cheesy Leftover Turkey Pot Pie comes along to prove you wrong. I remember the first time I whipped this up on a chilly November evening, transforming what seemed like endless turkey into a cozy, cheesy masterpiece that had everyone asking for seconds.

Ingredients

• For the filling:
  • 2 cups leftover turkey, shredded
  • 1 cup frozen mixed vegetables
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 cup cheddar cheese, shredded
  • Salt and pepper to taste
• For the crust:
  • 1 pre-made pie crust
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter and sauté the onion and garlic until translucent, about 3 minutes.
3. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux, about 1 minute.
4. Slowly whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Stir in the shredded turkey, mixed vegetables, and cheddar cheese until everything is well coated in the sauce. Season with salt and pepper to taste.
6. Transfer the filling into a pie dish and cover with the pre-made pie crust. Crimp the edges to seal and cut a few slits in the top to allow steam to escape.
7. Brush the top of the crust with the beaten egg for a golden finish.
8. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Golden and bubbling straight from the oven, this pot pie boasts a flaky crust giving way to a creamy, cheesy filling packed with tender turkey and vegetables. Serve it with a side of cranberry sauce for a delightful contrast of flavors.

Leftover Turkey and Cranberry Pot Pie

Over the holidays, I always find myself with more turkey and cranberry sauce than I know what to do with. That’s when this Leftover Turkey and Cranberry Pot Pie comes to the rescue, transforming those leftovers into a comforting, savory-sweet dish that feels entirely new.

Ingredients

• For the filling:
  • 2 cups shredded cooked turkey
  • 1 cup cranberry sauce
  • 1 cup frozen mixed vegetables
  • 1/2 cup diced onion
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the crust:
  • 1 pre-made pie crust
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter and sauté the diced onion until translucent, about 3 minutes.
3. Sprinkle the flour over the onions, stirring constantly to form a roux, about 1 minute. Tip: Keep stirring to prevent the flour from burning.
4. Gradually whisk in the chicken broth until the mixture is smooth and begins to thicken, about 2 minutes.
5. Add the shredded turkey, cranberry sauce, mixed vegetables, salt, and pepper to the skillet. Stir to combine and cook for another 3 minutes. Tip: The cranberry sauce adds a unique sweetness, so adjust the salt and pepper to balance the flavors.
6. Transfer the filling to a pie dish and cover with the pre-made pie crust. Trim any excess dough and crimp the edges with a fork to seal.
7. Brush the top of the crust with the beaten egg for a golden finish. Tip: Make a few small slits in the crust to allow steam to escape.
8. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Zesty and comforting, this pot pie is a delightful way to repurpose holiday leftovers. The flaky crust and the savory-sweet filling make every bite a perfect balance of flavors. Serve it with a simple green salad to round out the meal.

Herbed Leftover Turkey Pot Pie

Every year after Thanksgiving, I find myself staring at a mountain of leftover turkey, wondering how to give it new life. That’s when this Herbed Leftover Turkey Pot Pie comes to the rescue, blending comfort with a touch of elegance. It’s my go-to for transforming leftovers into a dish that feels entirely new.

Ingredients

• For the filling:
  • 2 cups leftover turkey, shredded
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • Salt and pepper to taste
• For the crust:
  • 1 package (2 sheets) frozen puff pastry, thawed
  • 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
3. Add the carrots and cook until slightly softened, about 5 minutes.
4. Stir in the flour to create a roux, cooking for 1-2 minutes until golden. Tip: Constantly stir to prevent lumps.
5. Gradually whisk in the chicken broth and heavy cream, bringing the mixture to a simmer until thickened, about 5 minutes.
6. Add the turkey, peas, thyme, and rosemary, stirring to combine. Season with salt and pepper. Tip: Taste as you go to adjust seasoning perfectly.
7. Transfer the filling to a pie dish.
8. Cover with the puff pastry, trimming any excess. Brush the top with beaten egg for a golden finish.
9. Bake for 25-30 minutes, until the crust is puffed and golden.

Velvety sauce envelops the tender turkey and vegetables, while the flaky crust adds a satisfying crunch. Serve it with a simple green salad to cut through the richness, making every bite a delightful contrast.

Leftover Turkey and Sweet Potato Pot Pie

Over the holidays, I always find myself staring at a mountain of leftover turkey, wondering how to give it a delicious second life. That’s how this Leftover Turkey and Sweet Potato Pot Pie came to be—a cozy, comforting dish that turns your leftovers into something you’ll crave all over again.

Ingredients

• For the filling:
  • 2 cups leftover turkey, shredded
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes
  • 1 cup frozen peas
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp thyme
  • Salt and pepper to taste
• For the crust:
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter and sauté the onion and garlic until soft, about 3 minutes.
3. Add the sweet potato and cook for another 5 minutes, stirring occasionally.
4. Sprinkle the flour over the vegetables, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain.
6. Add the thyme, salt, and pepper, then bring the mixture to a simmer. Cook until the sauce thickens, about 5 minutes.
7. Stir in the leftover turkey and frozen peas, cooking until everything is heated through, about 3 minutes.
8. Transfer the filling to a 9-inch pie dish.
9. Cover the filling with the puff pastry, trimming any excess and crimping the edges to seal.
10. Brush the top of the pastry with the beaten egg for a golden finish.
11. Cut a few slits in the top to allow steam to escape.
12. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.

Zesty and rich, this pot pie is a delightful way to repurpose your holiday leftovers. The sweet potato adds a subtle sweetness that pairs beautifully with the savory turkey, all wrapped in a flaky, buttery crust. Serve it with a simple green salad to round out the meal.

Leftover Turkey and Mushroom Pot Pie

Over the holidays, I always find myself staring at a mountain of leftover turkey, wondering how to give it a delicious second life. That’s when this Leftover Turkey and Mushroom Pot Pie comes to the rescue, combining comfort with creativity in every bite.

Ingredients

• For the filling:
  • 2 cups shredded leftover turkey
  • 1 cup sliced mushrooms
  • 1/2 cup diced onions
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 1 pre-made pie crust
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter. Add onions and mushrooms, sautéing until soft, about 5 minutes.
3. Sprinkle flour over the vegetables, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Stir in the shredded turkey, salt, and pepper. Remove from heat.
6. Pour the filling into a pie dish. Cover with the pre-made pie crust, crimping the edges to seal. Cut a few slits in the top to vent.
7. Brush the crust with beaten egg for a golden finish.
8. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly.

Every bite of this pot pie is a cozy embrace, with the creamy filling and flaky crust playing off each other perfectly. Serve it with a side of cranberry sauce for a festive twist that’ll make your leftovers the star of the show.

Leftover Turkey and Cornbread Pot Pie

Yesterday, I found myself staring at a fridge full of leftovers, wondering how to give them a delicious second life. That’s when the idea for this comforting Leftover Turkey and Cornbread Pot Pie came to me, blending the heartiness of Thanksgiving leftovers with the sweet, crumbly goodness of cornbread.

Ingredients

• For the filling:
  • 2 cups shredded leftover turkey
  • 1 cup frozen mixed vegetables
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • Salt and pepper to taste
• For the cornbread topping:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt 2 tbsp butter. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Sprinkle 2 tbsp flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in 1 cup chicken broth and 1/2 cup heavy cream, ensuring no lumps form. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
5. Stir in 2 cups shredded turkey, 1 cup frozen mixed vegetables, 1 tsp dried thyme, and season with salt and pepper. Cook for another 2 minutes, then remove from heat.
6. Transfer the filling into a greased 9-inch pie dish, spreading it evenly.
7. In a mixing bowl, combine 1 cup cornmeal, 1 cup flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt for the cornbread topping.
8. In another bowl, whisk together 1 cup milk, 1/4 cup melted butter, and 1 egg. Pour this into the dry ingredients, stirring just until combined.
9. Spread the cornbread batter over the turkey filling, covering it completely.
10. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.

Here’s the magic of this dish: the creamy, savory filling pairs perfectly with the sweet, crumbly cornbread topping, creating a delightful contrast in every bite. Serve it with a side of cranberry sauce for an extra festive touch.

Leftover Turkey and Bacon Pot Pie

Every year after Thanksgiving, I find myself staring at a mountain of leftover turkey, wondering how to give it a delicious second life. That’s how this Leftover Turkey and Bacon Pot Pie came to be—a comforting, creamy dish that turns leftovers into something you’ll crave year-round.

Ingredients

• For the filling:
  • 2 cups leftover turkey, shredded
  • 4 slices bacon, chopped
  • 1 cup frozen peas and carrots
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp thyme
  • Salt and pepper to taste
• For the crust:
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove and set aside.
3. In the same skillet, melt the butter and sauté the onion and garlic until soft, about 3 minutes.
4. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to make a roux.
5. Gradually whisk in the chicken broth and heavy cream, ensuring no lumps remain. Bring to a simmer.
6. Add the thyme, salt, and pepper, then stir in the turkey, bacon, and frozen vegetables. Cook for another 5 minutes until thickened.
7. Transfer the filling to a pie dish. Cover with the puff pastry, trimming any excess. Brush the pastry with beaten egg for a golden finish.
8. Bake for 25 minutes, or until the pastry is puffed and golden.
9. Let the pot pie rest for 5 minutes before serving to allow the filling to set.

Flaky, buttery crust gives way to a creamy, savory filling that’s packed with flavor. Serve this pot pie with a simple green salad to cut through the richness for a meal that feels both indulgent and balanced.

Leftover Turkey and Spinach Pot Pie

Last night’s dinner left us with more turkey than we knew what to do with, and I’m always looking for ways to sneak more greens into our meals. That’s how this Leftover Turkey and Spinach Pot Pie came to be—a comforting, creamy dish that’s as easy to make as it is delicious.

Ingredients

• For the filling:
  • 2 cups shredded cooked turkey
  • 1 cup fresh spinach, chopped
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 1 store-bought pie crust
  • 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the onions and carrots, cooking until soft, about 5 minutes.
3. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to make a roux.
4. Gradually whisk in the chicken broth, then the heavy cream, until the mixture is smooth and begins to thicken, about 3 minutes.
5. Stir in the turkey, spinach, salt, and pepper. Cook for another 2 minutes until the spinach wilts. Remove from heat.
6. Pour the filling into a pie dish. Cover with the pie crust, trimming any excess. Cut a few slits in the top to vent.
7. Brush the crust with the beaten egg for a golden finish.
8. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbly.

After baking, the crust turns beautifully golden, and the filling is creamy with just the right amount of texture from the turkey and spinach. Serve it with a side of cranberry sauce for a festive twist.

Conclusion

Leftover turkey never tasted so good! This roundup of 12 delicious pot pie recipes is your ticket to transforming leftovers into mouthwatering meals. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!