Easy Turkey Pot Pie (With Leftover Turkey)

This easy turkey pot pie recipe is the perfect way to use up your Thanksgiving leftovers! A creamy turkey and veggie filling is baked in a flaky pie crust for a classic comfort-food dinner the whole family will love. It’s perfect any time you have leftover roast turkey in the fridge during the holiday season. Thanks to a store-bought crust and a couple of freezer shortcuts, this savory turkey pot pie takes just 20 minutes of prep… but tastes like you worked on it all afternoon.

Easy Turkey Pot Pie Recipe

There’s just something about a pot pie that feels like home. It’s a classic comfort food that everybody seems to love, and this version is one of my favorite ways to use up leftover Thanksgiving turkey.

Let’s be honest… the day after Thanksgiving dinner, nobody wants to spend hours in the kitchen. (Me included!)

That’s why I love recipes that use up leftovers – like this classic turkey pot pie. The turkey is already cooked, the potatoes and veggies go straight from the freezer, and a store-bought pie crust does the rest. You get all the cozy flavor of a homemade meat pie without all the fuss.

And you don’t have to wait for Thanksgiving to make it! It works just as well as a chicken pot pie with leftover chicken or a rotisserie chicken any time of year.

Why You’ll Love This Leftover Turkey Pot Pie

It’s the best way to use Thanksgiving leftovers. Instead of eating turkey sandwiches for a week, you can turn that leftover turkey meat into a savory filling for a homemade turkey pot pie. It feels like a brand-new meal, not leftovers, and that’s always a win at my house.

The shortcuts make it so easy. Frozen shredded hash browns give you potatoes without peeling, chopping, or precooking anything, and the frozen veggies go right in too. With a store-bought crust on top and bottom, the ingredient list is short, and the prep is quick.

It’s real comfort food. A creamy sauce, tender turkey, and a buttery crust that bakes up golden brown… It’s a filling dinner, and everyone comes back for seconds.

Tools Needed

• Saucepan or large skillet
• Whisk
• 9-inch pie plate
• Small bowl (for the egg wash)
• Pastry brush

Ingredients

Here’s everything you’ll need for this easy turkey pot pie recipe. You may already have most of these simple ingredients on hand!

• Butter 
• Onion, diced (see how to dice onion here)
• All-purpose flour
• Chicken broth – turkey stock, chicken stock, or chicken bouillon dissolved in water all work too
• Paprika
• Garlic powder
• Italian seasoning – or use a little chopped fresh herbs like thyme, sage, or parsley
• Heavy cream
• Frozen shredded hash browns, no need to thaw
• Frozen mixed vegetables, no need to thaw
• Leftover turkey – white meat from a turkey breast, dark meat, or a mix of both from a whole turkey
• Double pie crust – I use a store-bought refrigerated crust
• Salt and pepper – to taste
• Egg – for the egg wash

Find the full recipe with the ingredients list in the recipe card at the bottom of the post.

How to Make Turkey Pot Pie

This comes together in two simple parts… the creamy filling on the stovetop, then the crust and a trip to the oven.

1. Preheat the oven to 400°F.
2. In a saucepan or large skillet, melt the butter over medium heat and add the diced onion. Cook for 4-5 minutes, until the onions soften.
3. Sprinkle the flour over the onions. Stir until the flour is fully incorporated and forms a paste. Cook for 1 minute.
4. Slowly pour in the chicken broth while whisking continuously to keep the sauce smooth.
5. Add the paprika, garlic powder, and Italian seasoning and stir to combine.
6. Pour in the heavy cream and stir until incorporated.

7. Add the frozen shredded hash browns and stir to coat.
8. Add the frozen mixed vegetables and stir until evenly coated.
9. Fold in the chopped turkey. Taste and season with salt and pepper as needed. Remove from the heat and set aside.

10. Fit one pie crust into a 9-inch pie plate. Gently press it against the bottom and sides of the dish. Prick the bottom crust a few times with a fork.
11. Spoon the turkey filling into the crust and spread it evenly.
12. Beat the egg in a small bowl to make an egg wash. Lightly brush the bottom crust edge with the egg wash.
13. Carefully place the second pie crust over the top of the filling. Press the edges of the top and bottom crusts together to seal, then crimp as desired.
14. Cut several small slits in the top crust to allow steam to escape.
15. Brush the top crust with the remaining egg wash.
16. Bake in the preheated 400°F oven for 40-45 minutes, or until the crust is golden brown and the filling is hot and bubbling. The internal temperature should reach about 165°F.
17. Let the baked pie rest for 5-8 minutes before slicing and serving. Enjoy!

Using a Homemade Pie Crust

I keep this recipe simple with a store-bought pie crust, but a homemade pie crust works beautifully too. Use your favorite double crust recipe (an all-butter pie crust is so good here).

Homemade pie pastry gives you an extra flaky crust, but don’t feel like you have to make it. The store-bought crust bakes up flaky and golden and saves you a lot of time!

Top Tips for the Best Turkey Pot Pie

• Cook the flour before adding the broth. Stir it into the butter and onions until no dry flour remains.
• Pour the broth in slowly. Whisk as you add it rather than pouring the entire cup into the pan at once. This helps prevent lumps.
• Don’t thaw the frozen ingredients. I used hash browns and vegetables straight from frozen for convenience and to speed up the recipe.
• Make sure the filling is thick. Let the filling thicken before adding it to the pie crust. It should be creamy and thick enough to coat the vegetables and turkey, not look watery. This helps keep excess liquid from soaking into the bottom crust while the pot pie bakes.
• Filling still looking thin? Let it simmer over medium low heat for a couple more minutes, or stir in a quick cornstarch slurry (a spoonful of cornstarch mixed with a little cold water).
• Taste before adding salt. Leftover turkey and chicken broth can both be quite salty, so season the finished filling rather than automatically adding a specific amount.
• Seal the crust well. Press the top and bottom crusts together around the edge to help keep the filling inside as it bubbles.
• Don’t skip the vents. The slits in the top crust let steam escape while the pot pie bakes.
• Watch the edges. The crust edges sometimes brown faster than the center, so cover them loosely with strips of aluminum foil partway through baking.
• Use the crust as your visual cue. The finished pot pie should have a golden crust with hot filling bubbling through or around the vents.
• Let it rest before cutting. The 5-8 minute rest lets the creamy center settle before you slice into the pie.

Turkey Pot Pie Variations

Have fun with this recipe! Here are a few easy ways to switch it up:

• Add mushrooms. Sauté sliced mushrooms and a little extra onion in olive oil over medium-high heat, then stir them into the filling.
• Try a different veggie blend. Use your favorite frozen vegetable mix, or toss in leftover green beans from Thanksgiving dinner.
• Add cheese. Stir in some shredded cheese for an extra creamy, cheesy pot pie.
• Use puff pastry. Skip the bottom crust and top the filling with a sheet of puff pastry for a light, extra flaky top.
• Swap the potatoes. Diced, cooked russet potatoes or can replace the hash browns.
• Use leftover turkey gravy. Swap some of the broth for leftover gravy for a rich, creamy gravy flavor.
• Add a splash of white wine. A little white wine added with the broth gives the sauce great flavor.
• Make it heartier. Stir in a cup of cooked wild rice. Wild rice pot pies are so cozy in the fall!
• Make chicken pot pie. Use leftover chicken or a rotisserie chicken in place of the turkey.

What to Serve with Turkey Pot Pie

This turkey pot pie doesn’t need much on the side, but here are some of our favorites:

• A simple green salad
• Roasted vegetables
• Green beans (this is one of my favorite recipes)
• Cranberry sauce

Storage, Freezing, and Reheating

To store: Once cooled to room temperature, cover the leftover pot pie or transfer individual slices to an airtight container and refrigerate for up to 3 days.

To freeze: Want a frozen turkey pot pie for a busy night later? Wrap the cooled pie (or slices) tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw it in the fridge overnight before reheating.

To reheat:

• Microwave: Heat in 30-second increments until heated through (1-2 minutes).
• Air fryer: 330°F for 3-4 minutes. This is my favorite way to restore the crispness of the crust!
• Oven: 350°F. Perfect when you need to reheat multiple servings.

FAQ

Can I use chicken instead of turkey?

Absolutely! This recipe makes a delicious chicken pot pie. Use the same amount of leftover chicken or shredded rotisserie chicken.

Do I need to thaw the frozen vegetables and hash browns?

Nope! Add them straight from the freezer. They cook right in the filling while the pie bakes.

Can I use turkey stock instead of chicken broth?

Yes! Turkey stock, chicken stock, or chicken bouillon mixed with water all work. Some pot pie recipes call for 2 or 3 cups broth, but this one uses just 1 cup, which keeps the filling thick and creamy.

Can I use puff pastry instead of pie crust?

Yes, you sure can. Most people use puff pastry as a top crust only. Bake until it’s puffed and golden brown, and keep an eye on it since it may finish a little sooner.

Why is my bottom crust soggy?

Usually the filling was a little too thin. Let the sauce thicken until it coats the turkey and veggies before you spoon it into the crust, and prick the bottom crust with a fork before filling.

Can I make turkey pot pie ahead of time?

Yes! Assemble the pot pie, cover it with plastic wrap, and refrigerate for up to a day. Add the egg wash right before baking, and plan on a few extra minutes in the oven since it’s starting cold.

More EasyRecipes for Thanksgiving

• Cajun Butter Turkey
• Easy Turkey Veggie Tray for Thanksgiving
• Easy Garlic Parmesan Crescent Rolls
• Easy Sautéed Green Beans Recipe
• How to Boil Sweet Potatoes
• Thanksgiving Turkey Sliders (another way to use up leftover turkey)