Leftover Turkey Pot Pie Recipe

turkey pot pie with homemade pastry
Diana Rattray
  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Yield: Makes 4 to 5 Servings
Ratings (17)

This turkey pie is easy, and it's a great way to use leftover turkey. The recipe can be made even easier with purchased gravy and a ready-made pie crust sheet. Or use the buttery homemade crust included in the recipe.

This is a nice meal to make ahead, too. Make the turkey filling the day before and refrigerate it until baking time. Just top it off with the prepared sheet of pie pastry and bake. I Used an egg white wash and sesame seeds on the turkey pie pictured. For a softer crust with deeper color, make the egg wash with a whole egg and 1 tablespoon of water.

What You'll Need

  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 1 cup coarsely chopped mushrooms
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon dried leaf sage
  • 1/4 teaspoon dried leaf thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups​ turkey gravy, homemade or purchased
  • 1/3 cup water, turkey broth, or chicken broth
  • 1/3 cup heavy cream or light cream
  • 3 cups diced cooked turkey
  • 2 to 2 1/2 cups frozen peas and carrots or mixed vegetables, thawed in a colander under hot running water
  • Salt, to taste
  • Homemade Pie Pastry: (or use purchased)
  • 1 1/2 cups all-purpose flour, 6 1/2 ounces
  • 1/4 teaspoon salt
  • 6 tablespoons (3 ounces) chilled butter, in pieces
  • 2 tablespoons (1 ounces) shortening, in pieces, or use all butter
  • 4 to 6 tablespoons ice cold water
  • Egg Wash and Topping:
  • 1 egg white
  • 1 tablespoon water
  • Optional: sesame seeds

How to Make It

  1. Lightly spray a pie dish or 1 1/2 quart shallow casserole with nonstick cooking spray. 
  2. In a large saucepan, melt the butter over medium heat. Add the onions and mushrooms and cook, stirring, until onions are translucent and mushrooms are tender and browned. Stir in the 4 tablespoons of flour, the sage, thyme, and pepper. Cook, stirring until the flour is incorporated and the mixture is well blended. Stir in the gravy and water or broth. Cook, stirring until thickened.
  1. Add the cream, the turkey, and the vegetables. Heat through. Taste and add salt, as needed. Remove from the heat. Spoon the mixture into the prepared baking dish or pie plate and let cool while you prepare the crust. At this point, cover and refrigerate the filling until the crust is ready to be filled. The filling can be made several hours in advance.
  2. Blend the flour and salt. In a large bowl, work the chilled butter pieces and shortening (or all butter) with fingers or pastry blender, or use a food processor for the task.
  3. If you used a food processor, transfer the mixture to a large bowl. Add a few tablespoon of the ice water and toss to blend. Add more ice water, in small amounts, until the mixture clumps together. Transfer to a lightly floured surface and knead a few times. Gather into a ball then flatten into a round disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  4. Roll the chilled dough out on a lightly floured surface to approximately 1/8-inch thickness. Place over the pie filling. Trim away uneven excess overhang. Turn the remaining overhang under to create a thick edge. Crimp and flute the edge as desired. Cover loosely and chill at this point or prepare the egg wash and bake right away.
  5. Heat the oven to 375 F.
  6. Combine the egg white with 1 tablespoon of water; whisk to blend. Brush over the crust. Cut vent holes in the crust with a very sharp knife. Sprinkle the top with sesame seeds, if desired. Place the pie on a foil-lined baking sheet to catch drips. Bake for 50 to 60 minutes, or until the crust is nicely browned and the filling is bubbly.