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Easy Leftover Turkey Pot Pie – Best Wholesome Recipe

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This leftover turkey pot pie is deeply comforting yet light, with a creamy filling and impossibly flaky all-butter crust. It’s the perfect way to use up holiday leftovers and comes together in under an hour.

Ingredients

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  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 8 ounces cremini mushrooms, sliced (optional but recommended)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1/2 cup heavy cream (or half-and-half for a lighter version)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas (no need to thaw)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 1/2 cups all-purpose flour (for crust, plus more for dusting)
  • 1 teaspoon salt (for crust)
  • 1 cup cold unsalted butter, cut into small cubes (for crust)
  • 6 to 8 tablespoons ice water (for crust)

Instructions

  1. Make the pie crust first. In a medium bowl, whisk together the flour and salt. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture looks like coarse meal with some pea-sized butter pieces still visible. Drizzle in 6 tablespoons of ice water and stir with a fork until the dough just comes together. If it seems dry, add the remaining water one tablespoon at a time. Divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 …
  2. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips.
  3. Start the filling. In a large skillet or Dutch oven over medium heat, melt the butter. Add the onion, carrots, celery, and mushrooms. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables have softened and the mushrooms have released their liquid.
  4. Add the garlic and cook for another minute until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  6. Slowly pour in the broth while stirring continuously. Keep stirring until the mixture thickens, about 3 to 4 minutes.
  7. Stir in the heavy cream, thyme, sage, salt, and pepper. Let it simmer for 2 minutes, then taste and adjust seasoning.
  8. Fold in the turkey and frozen peas. Remove from heat and stir in the fresh parsley if using.
  9. Roll out the bottom crust. On a lightly floured surface, roll one disc of dough into a 12-inch circle, about 1/8-inch thick. Transfer it to your pie dish, gently pressing it into the bottom and sides. Leave about 1/2 inch of overhang.
  10. Pour the filling into the crust and spread it evenly.
  11. Roll out the top crust the same way. Place it over the filling. Trim the excess dough to about 1/2 inch overhang, then crimp the edges together. Cut 4 to 5 slits in the top crust to let steam escape. Optionally, brush with an egg wash (1 egg beaten with 1 tablespoon water) for a golden finish.
  12. Place the pie on the preheated baking sheet and bake for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits. If the edges start browning too quickly, tent them with foil around the 25-minute mark.
  13. Let it rest for at least 15 minutes before slicing.

Notes

Cold butter is crucial for a flaky crust. Don’t skip the mushroom step of letting them release their liquid. Leave about 1/4 inch of space between the filling and the top of the dish to prevent overflow. Use an egg wash for better browning. The pie must rest for at least 15 minutes after baking to set the filling.

Nutrition

Keywords: leftover turkey pot pie, turkey pot pie, easy pot pie, leftover turkey recipe, comfort food, Thanksgiving leftovers

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