Leftover Turkey Pot Pie

Leftover turkey pot pie

The Spruce Eats / Ulyana Verbytska

Prep: 15 mins
Cook: 55 mins
Pastry Prep: 15 mins
Total: 85 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
722 Calories
43g Fat
49g Carbs
35g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 722
% Daily Value*
Total Fat 43g 55%
Saturated Fat 23g 115%
Cholesterol 209mg 70%
Sodium 1093mg 48%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 35g
Vitamin C 9mg 44%
Calcium 71mg 5%
Iron 5mg 28%
Potassium 625mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This turkey pie is easy, and it's a great way to use leftover meat. 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. You can use an egg white wash and sesame seeds on the turkey pie or, for a softer crust with deeper color, make the egg wash with a whole egg and 1 tablespoon of water.


Click Play to See This Leftover Turkey Pot Pie Recipe Come Together


For the Filling

  • 4 tablespoons butter

  • 1 medium onion, chopped

  • 1 cup mushrooms, coarsely chopped

  • 4 tablespoons all-purpose flour

  • 1/2 teaspoon dried leaf sage

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon freshly ground black pepper

  • 1 1/2 cups turkey gravy, homemade or store-bought

  • 1/3 cup water, or turkey or chicken broth

  • 1/3 cup heavy cream, or light cream

  • 3 cups cooked turkey, diced

  • 2 to 2 1/2 cups frozen peas and carrots, or mixed vegetables, thawed

  • Salt, to taste

For the Pie Crust

  • 1 1/2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 6 tablespoons butter, chilled and cut into pieces

  • 2 tablespoons shortening, cut into pieces

  • 4 to 6 tablespoons water, ice cold

For the Egg Wash

  • 1 large egg white

  • 1 tablespoon water

  • Sesame seeds, optional

Steps to Make It

Note: While there are multiple steps to this recipe, this turkey pot pie is broken down into workable categories to help you better plan for preparation and cooking.

Make the Filling

  1. Gather the ingredients.

    Ingredients for filling
    The Spruce Eats / Ulyana Verbytska
  2. Lightly spray a pie dish or 1 1/2-quart shallow casserole with nonstick cooking spray. 

  3. 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.

    Lightly spray
    The Spruce Eats / Ulyana Verbytska 
  4. 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 flour, sage, thyme
    The Spruce Eats / Ulyana Verbytska
  5. Stir in the gravy and water or broth. Cook, stirring until thickened.

    Stir in gravy
    The Spruce Eats / Ulyana Verbytska
  6. Add the cream, the turkey, and the vegetables. Heat through. Taste and add salt, as needed. Remove from the heat.

    Add cream, turkey
    The Spruce Eats / Ulyana Verbytska
  7. 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.)

    Spoon mixture into baking dish
    The Spruce Eats / Ulyana Verbytska

Make the Crust

  1. Gather the ingredients.

    Ingredients for crust
    The Spruce Eats / Ulyana Verbytska
  2. In a large bowl, blend the flour and salt.

    Blend flour and salt
    The Spruce Eats / Ulyana Verbytska
  3. Work the chilled butter pieces and shortening (or all butter) with fingers or pastry blender, or use a food processor for the task. (If you used a food processor, transfer the mixture to a large bowl.)

    Work the chilled butter
    The Spruce Eats / Ulyana Verbytska
  4. Add a few tablespoon of the ice water and toss to blend. Add more ice water, in small amounts, until the mixture clumps together.

    Add tablespoons
    The Spruce Eats / Ulyana Verbytska
  5. Transfer to a lightly floured surface and knead a few times.

    Transfer to floured surface
    The Spruce Eats / Ulyana Verbytska
  6. Gather into a ball then flatten into a round disk. Wrap in plastic wrap and refrigerate for 30 minutes.

    The Spruce Eats / Ulyana Verbytska

Assemble and Bake the Pie

  1. Gather the ingredients.

    Ingredients for turkey pot pie
    The Spruce Eats / Ulyana Verbytska
  2. Roll the chilled dough out on a lightly floured surface to approximately 1/8-inch thickness.

    Roll the chilled dough
    The Spruce Eats / Ulyana Verbytska
  3. Place over the pie filling, trimming away uneven excess overhang.

    Place over pie filling
    The Spruce Eats / Ulyana Verbytska
  4. 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 and water, whisking to blend. Brush over the crust.

    Combine egg white
    The Spruce Eats / Ulyana Verbytska
  7. Cut vent holes in the crust with a very sharp knife and sprinkle the top with sesame seeds, if desired. Place the pie on a foil-lined baking sheet to catch drips.

    Cut vent holes
    The Spruce Eats / Ulyana Verbytska
  8. Bake for 50 to 60 minutes, or until the crust is nicely browned and the filling is bubbly. 

    The Spruce Eats / Ulyana Verbytska
  9. Serve and enjoy.

    The Spruce Eats / Ulyana Verbytska


You can quickly thaw the frozen vegetables in a colander under hot running water.