Magic Leftover Turkey Pot Pie Recipe Ready in 40 Minutes

There’s something magical about turning leftover turkey into a cozy pot pie that makes everyone at the table happy. I’ve been making this recipe for years – ever since my grandma showed me how to transform holiday leftovers into something even better than the original meal. Trust me, this isn’t just another way to use up turkey; it’s a creamy, flaky masterpiece that’ll have your family begging for seconds.

The best part? You probably have most of these ingredients already sitting in your fridge after Thanksgiving or Christmas. That frozen bag of mixed veggies you forgot about? Perfect. Those last bits of turkey that didn’t quite make it into sandwiches? Ideal. In about an hour, you’ll have a bubbling golden pie that smells like home and tastes like comfort.

What I love most is how this recipe brings everyone together. My kids actually eat their vegetables when they’re tucked under that buttery crust. And when the weather turns chilly, there’s nothing better than pulling this steamy, savory pie out of the oven. It’s become our family’s favorite post-holiday tradition – simple enough for weeknights but special enough for company.

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Why You’ll Love This Leftover Turkey Pot Pie

This isn’t just any pot pie – it’s the ultimate comfort food makeover for your holiday leftovers. Here’s why it’s become my family’s go-to:

• Quick magic: Goes from fridge to table in under an hour – perfect for those exhausted post-holiday days
• Zero waste win: Gives new life to that last bit of turkey and forgotten fridge veggies
• Crowd-pleaser: Even picky eaters devour it (that flaky crust works like a charm)
• Freezer-friendly: Make extra to stash for those “I can’t cook tonight” emergencies
• Better than delivery: Homemade flavor that beats any frozen dinner, hands down

Honestly? The first time I made this, my husband asked if we could have Thanksgiving just to get leftovers for this pie.

Ingredients for Leftover Turkey Pot Pie

What I love about this recipe is how simple the ingredient list is – you probably have most of these in your kitchen right now. Here’s exactly what you’ll need for that perfect pot pie:

• 2 cups leftover turkey – chopped into bite-sized pieces (dark meat works especially well)
• 1 cup frozen mixed vegetables – the classic peas-and-carrots blend is my go-to
• ½ cup diced onion – yellow onions give the best flavor here
• ½ cup diced celery – about 2 stalks, leaves and all for extra flavor
• ¼ cup butter – real butter makes all the difference in the roux
• ¼ cup all-purpose flour – this creates that luscious creamy sauce
• 1½ cups chicken broth – homemade or low-sodium store-bought
• ½ cup milk – whole milk makes it richest, but 2% works too
• 1 teaspoon salt – I always taste and adjust at the end
• ½ teaspoon black pepper – freshly ground if you can
• 1 pie crust – my grandma would roll her own, but store-bought works perfectly

See? Nothing fancy – just good, honest ingredients that come together to make something truly special. And if you’re missing something, don’t stress. I’ve got plenty of easy swaps coming up in the variations section.

How to Make Leftover Turkey Pot Pie

Okay, let’s get to the good stuff – turning those ingredients into the most comforting pot pie you’ve ever tasted. I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step like I’m right there in the kitchen with you.

Preparing the Filling

First, grab your favorite deep skillet – I use my trusty cast iron for this. Melt that butter over medium heat until it’s just starting to bubble. Now toss in your onions and celery. You’ll want to cook these until they’re soft and translucent, about 5 minutes – this builds such great flavor.

Here’s where the magic happens: sprinkle in the flour and stir like crazy for about a minute. This makes your roux, which will thicken everything beautifully. Don’t walk away – you want it golden but not brown. Now slowly pour in your chicken broth and milk while whisking constantly. Keep stirring until it thickens enough to coat the back of a spoon – this usually takes 3-4 minutes.

Time for the stars of the show. Fold in your chopped turkey and frozen veggies. The mixture should be thick but still saucy – if it seems too thick, add a splash more broth. Taste and adjust the salt and pepper – I often add a pinch more at this stage.

Assembling and Baking

Pour that gorgeous filling into your pie dish (I use a deep 9-inch one) and let it cool slightly while you prep the crust. Here’s my trick: roll out your crust just slightly larger than the dish so you’ve got enough to crimp the edges. Lay it gently over the filling and press the edges to seal. Don’t forget to cut 4-5 slits in the top – this lets steam escape so your crust stays crisp.

Pop it in your preheated 375°F oven for 30-35 minutes. You’re looking for that perfect golden brown color – my grandma used to say “bake it until it looks like a sunset.” When it’s done, resist the urge to cut right in. Let it rest for 10 minutes – this helps the filling set so you get clean slices.

Tips for the Best Leftover Turkey Pot Pie

After making this pie countless times, I’ve picked up a few tricks that take it from good to “can I have the recipe?” great:

• Herb it up: A pinch of thyme or rosemary in the filling adds incredible depth – dried works if that’s all you have
• Egg wash magic: Brush the crust with beaten egg before baking for that perfect golden shine
• Don’t overfill: Leave about ½ inch space at the top so your filling doesn’t bubble over
• Crust insurance: Place a baking sheet under the pie dish to catch any drips
• Rest time matters: Those 10 minutes of cooling make all the difference for clean slices

And here’s my secret weapon – a sprinkle of garlic powder in the filling. Don’t tell Grandma I changed her recipe.

Leftover Turkey Pot Pie Variations

One of the best things about this recipe is how easily you can mix it up – I’ve tried just about every variation imaginable. When turkey’s not an option, rotisserie chicken works beautifully (I’ve even used canned chicken in a pinch). For heartier pies, toss in some diced potatoes or swap the mixed veggies for creamed corn and green beans.

Want to get fancy? Puff pastry makes an incredible crust alternative – just crisp it separately and place it on top after baking. Vegetarian? Skip the meat and double up on mushrooms and leeks instead. Honestly, this recipe’s like your favorite pair of jeans – it looks good no matter how you dress it up.

Serving Suggestions for Leftover Turkey Pot Pie

Nothing beats a warm slice of turkey pot pie fresh from the oven, but I’ve found a few simple sides that take it to the next level. A crisp green salad with tart vinaigrette cuts through the richness perfectly. For holiday leftovers, that extra cranberry sauce adds a sweet-tart pop that’s incredible with the savory filling.

On chilly nights, I love pairing mine with garlic mashed potatoes (yes, carbs on carbs – worth it) or roasted Brussels sprouts. And don’t forget a big spoon for scooping up every last bit of that creamy filling – no judgment here.

Storing and Reheating Leftover Turkey Pot Pie

Here’s the beautiful thing – this pie tastes just as amazing reheated as it does fresh. For fridge storage, let it cool completely (about 2 hours), then wrap tightly in plastic. It’ll keep beautifully for 3-4 days – though mine never lasts that long.

Want to freeze it? Bake as usual, cool completely, then wrap in foil and freeze for up to 2 months. When reheating, pop it straight into a 350°F oven (no thawing needed) for about 25 minutes if refrigerated, or 45 minutes if frozen. That foil keeps the crust from over-browning while the filling gets piping hot.

For single servings, the microwave works in a pinch – just cover with a paper towel to prevent sogginess. But trust me, that oven method keeps the crust crisp and makes it taste like you just baked it.

Leftover Turkey Pot Pie FAQs

Nutritional Information for Leftover Turkey Pot Pie

Now, let’s be real – we’re not eating pot pie because it’s a salad. But I know some folks like to keep track, so here’s the scoop on what’s in each comforting slice. Remember, these numbers are estimates – your exact amounts will vary based on ingredients and crust thickness.

• Calories: About 320 per generous slice
• Protein: 18g (thanks to all that turkey)
• Carbs: 22g (mostly from that flaky crust we all love)
• Fat: 18g (butter makes it better, right?)
• Fiber: 2g (those veggies count for something)

My philosophy? Everything in moderation – including moderation. This pie’s packed with protein and veggies, so I never feel guilty enjoying every last bite.

Share Your Leftover Turkey Pot Pie Experience

I’d love to hear how your pot pie turns out. Did your family gobble it up like mine always does? Snap a photo of that golden crust and tag me – nothing makes me happier than seeing your kitchen creations. Leave a comment below with your favorite variation or any questions, and don’t forget to rate the recipe if you loved it as much as we do. Happy baking, friends.

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