One of the best ways to use up holiday leftover turkey is an easy Leftover Turkey Pot Pie. Mixed vegetables, shredded turkey and a creamy sauce are combined and topped with a flaky crust to transform leftovers into a comforting family dinner.
Easy Leftover Turkey Pot Pie Recipe
If you enjoy making the most of holiday leftovers, this turkey pot pie is a favorite way to refresh leftover turkey. The dish is simple to assemble, comforting and satisfying, and tastes like a homemade dinner rather than reheated leftovers. It’s a great way to get the family excited about another turkey meal.
How to Shred Leftover Turkey
Shredding leftover turkey is straightforward and works the same for chicken. It’s easiest to shred the bird while it’s still warm.
Method 1: If the meat is still hot, remove it from the bones and place it in a stand mixer fitted with the paddle attachment. Run the mixer on low until the turkey reaches the texture you want. Be careful to keep the meat warm but not so hot that it risks damaging the mixer.
Method 2: If the turkey has cooled to room temperature, use two forks to pull the meat apart into large shredded pieces. Either technique yields tender, shredded turkey that blends well into the filling.
How to Make the Perfect Leftover Turkey Pot Pie
There are several ways to top and bake this pot pie depending on preference and dietary needs. The classic version uses a bottom crust and a top crust in a deep-dish pie pan, but you can also use biscuits, puff pastry or a single gluten-free crust. A deep dish pie pan works especially well for a hearty filling.
Turkey Pot Pie with Pie Crust
Use your favorite homemade pie crust or a store-bought dough. To prevent a soggy bottom, lightly brush the bottom crust with beaten egg white before adding the filling.
Turkey Pot Pie with Biscuits
For a simpler topping, use a can of flaky biscuits (8-count). Slice each biscuit in half for thinner discs and arrange over the filling. Bake until the biscuits are cooked through and golden, about 30–40 minutes.
Turkey Pot Pie with Puff Pastry
Puff pastry creates an extra-flaky, decadent top. Unroll one sheet and drape it over the filling, shaping it gently to cover the pan. Bake until the pastry is puffed and golden, typically 20–40 minutes depending on your oven and pan size.
Gluten Free Turkey Pot Pie
Use a favorite gluten-free pie dough for the top crust and skip the bottom crust if desired. Check all ingredient labels to ensure the filling and sauces are gluten free.
Freezing Leftover Turkey Pot Pie
Leftover turkey can get old fast for many families, so making and freezing pot pies is a time-saving solution. You can freeze the assembled unbaked pot pie and bake it later, or freeze shredded turkey separately for future recipes.
Can You Freeze a Turkey Pot Pie?
Yes. Assemble the pot pie and freeze it before brushing the top crust with egg wash and before baking. Wrap the pie tightly in plastic wrap and then in foil. Label and freeze for 2–3 months.
How Long to Bake a Frozen Turkey Pot Pie
Thaw the frozen pot pie in the refrigerator overnight. Preheat the oven to 375°F. Brush the top crust with an egg wash (1 egg yolk mixed with 1–2 tablespoons water) and bake for about 55 minutes, or until the filling is hot, bubbly and the crust is golden. If the crust edges darken too quickly, shield them with foil and continue baking until fully cooked.
Best Leftover Turkey Recipes
Looking for other ways to use leftover turkey? Try these favorites:
Turkey Noodle Soup
Turkey Enchiladas
Sweet Potato and Turkey Hash
Turkey, Cranberry & Blue Cheese Pizza
Leftover Cranberry Turkey Sliders
Leftover Turkey Casserole
I make versions of this pot pie year-round using leftover chicken as well, and it’s always a hit. Leftover turkey transforms into a comforting, crowd-pleasing meal with minimal effort.
Leftover Turkey Pot Pie
1 pie
20 minutes
55 minutes
1 hour 15 minutes
Ingredients
- 1 – 10 oz package frozen mixed veggies
- 1 – 10 oz can cream of potato soup
- 2 cups shredded, cooked turkey
- 1 small onion, finely chopped
- 1/3 cup milk (any type)
- 1/4 cup chicken broth
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon coarse Kosher salt
- 2 unbaked deep dish pie shells (or your favorite pie crust)
- 1 egg, separated
Instructions
- Preheat oven to 375°F.
- Combine the first eight ingredients in a large bowl and mix well.
- Line a deep dish pie plate with one pie shell. Separate the egg yolk and egg white into small bowls. Lightly beat the egg white and brush it on the bottom pie dough to help prevent sogginess.
- Spoon the turkey mixture into the prepared pie shell. Place the remaining pie shell over the top, press to seal, trim excess dough and crimp the edge. Pierce the top pastry several times to vent.
- If freezing for later, stop here: wrap the pie tightly in plastic wrap and foil and freeze for 2–3 months. Thaw in the refrigerator overnight before baking.
- Mix the egg yolk with 1–2 tablespoons of water and brush it over the top pie dough for a golden finish.
- Bake for about 55 minutes, or until the filling is hot and bubbly and the crust is golden. If the crust edges brown too quickly, cover them with foil and continue baking until done.
Notes
Alternatives:
Biscuits: Slice flaky biscuits in half for thinner discs and bake 30–40 minutes until cooked through.
Puff Pastry: Use one sheet of puff pastry over the filling and bake 20–40 minutes until puffed and golden.
Gluten Free: Use a gluten-free pie dough on top and skip the bottom crust; confirm all other ingredients are gluten free.
Freezing: Assemble and freeze before applying egg wash and baking. Wrap tightly in plastic and foil and label. Thaw in the refrigerator overnight and bake as directed.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 299
Total Fat: 13g
Saturated Fat: 4g
Cholesterol: 64mg
Sodium: 311mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 8g
Protein: 19g
This nutritional information is an estimate and may vary depending on ingredient brands. It is not intended to replace professional dietary advice.
