When the filling starts bubbling through the top crust and the pastry turns golden, you know this leftover turkey pot pie is close. The tricky part comes earlier: a filling that looks a little loose in the skillet can leave the bottom crust soggy, even when the top looks perfect. I build the sauce until it’s thick before adding the turkey and vegetables, then give the filling time to cool before it goes into the pastry.
Refrigerated pie crust keeps the assembly simple, and the skillet does all the filling work before the pie plate comes out. A few slits in the top let steam escape as the pie bakes, while a 15-minute rest helps the filling settle enough to slice. You’ll get a flaky crust around a creamy, savory center with tender turkey in every serving.
Kitchen Note
Don’t fill the crust while the mixture is still steaming. I let the filling cool until it stops giving off steam; that little pause keeps the pastry from softening before it gets into the oven.
Save this leftover turkey pot pie for a cozy meal with flaky pastry and a creamy, thickened filling.
Why the filling has to thicken before it reaches the crust
Pot pie filling carries more moisture than it seems to in the skillet. The vegetables release liquid as they heat, and the sauce needs to be thick enough to hold that moisture rather than leave it pooling beneath the pastry. That’s why I cook the flour with the butter and seasonings before whisking in the broth and milk. The flour coats in fat, then thickens the liquid as it simmers.
Whisk the liquids in gradually instead of pouring them in all at once. You’ll have more control over lumps, and you can see the sauce change from thin and milky to creamy and thick. Give it the full simmering time before adding the turkey and frozen vegetables; a sauce that’s still runny at this stage won’t magically turn firm inside the pie. The finished filling should bubble gently in the skillet and cling to the turkey and vegetables. That consistency gives the crust a better chance of staying crisp underneath.
What gives this turkey filling its creamy body
- Butter and onion — Butter gives the sauce a rounded, savory base, while softened yellow onion adds sweetness without taking over. Regular supermarket butter and onion work well; finely chopped shallot can stand in for the onion for a milder result.
- All-purpose flour — Flour thickens the broth and milk into a sauce that stays with the turkey instead of running into the crust. It doesn’t need to be a specialty brand. For a gluten-free version, use a measure-for-measure gluten-free flour blend in the roux and a gluten-free double pie crust; the pastry may be more delicate to handle.
- Chicken broth and whole milk — Broth brings savory depth, and whole milk gives the sauce a smooth, gently rich texture. A carton of standard chicken broth is fine; turkey broth works in its place. Two-percent milk also works, though the sauce will be a little less rich.
- Dried thyme and black pepper — Thyme gives the filling its familiar savory note, and pepper keeps the creamy sauce from tasting flat. Dried herbs are useful here because they disperse through the sauce; there’s no need to buy a premium jar if yours is fresh and fragrant.
- Cooked turkey and frozen mixed vegetables — Chopped cooked turkey turns leftovers into the main event, while the frozen vegetables save you from peeling and chopping. Use turkey that’s already cooked and cut into bite-size pieces. A standard frozen mix is convenient and goes straight into the skillet without thawing first.
- Refrigerated pie crusts — Two crusts give the pie its bottom and top layers, and refrigerated pastry makes this an easy assembly. A familiar grocery-store brand is perfectly suitable; handle the dough gently so it fits the deep-dish plate without tearing.
Build the sauce first, then seal in the filling
Soften the onion without browning it
Heat the oven to 400°F and set a rack in the lower third. Melt the butter in a 12-inch skillet over medium heat, then add the finely chopped onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion has softened. Keep the heat moderate; browned onion can bring a stronger, sweeter flavor than you want in this creamy filling.
Whisk a smooth, thick sauce
Stir the flour, kosher salt, black pepper, and dried thyme into the softened onion and cook for 1 minute. Gradually whisk in the chicken broth and whole milk, taking a moment to smooth out each addition. Bring the mixture to a simmer, then cook for 3 to 5 minutes while whisking. It’s ready for the turkey when the sauce has thickened and looks creamy rather than thin.
Warm the turkey and vegetables, then cool the filling
Stir in the chopped cooked turkey and frozen mixed vegetables. Simmer for 3 to 5 minutes, until the vegetables have thawed and the filling is bubbling. Transfer the mixture to a bowl so it can cool for 20 to 30 minutes, until it’s no longer steaming. Don’t rush this wait by putting hot filling straight into the pastry.
Fill, crimp, and vent the pie
Fit one refrigerated crust into a 9-inch deep-dish pie plate, pressing it gently against the bottom and sides. Spoon in the cooled filling, cover it with the second crust, trim excess dough, and press and crimp the edges together to seal. Cut 4 slits in the top crust so steam has openings as the filling heats. Check the edge all the way around; a loose seam can let filling bubble out during baking.
Bake until the vents bubble, then let the pie rest
Bake for 35 to 45 minutes, until the crust is golden brown and filling bubbles through the slits. If the crust edge starts browning too quickly, loosely cover just the edge with foil. Once the pie comes out of the oven, let it rest for 15 minutes before slicing. That brief wait gives the filling time to settle instead of spilling straight out when you cut into it.
Three ways to adapt the pie without losing its comfort-food feel
Make it gluten-free
Replace the all-purpose flour with a measure-for-measure gluten-free flour blend and use a gluten-free pie crust for both layers. The creamy filling still works, but gluten-free pastry is often more fragile, so press it into the plate gently and patch any small cracks before filling.
Use cooked chicken instead of turkey
Swap in the same volume of chopped cooked chicken for the turkey. The sauce and vegetables stay exactly the same, and chicken gives you a similar tender, savory filling when turkey leftovers aren’t on hand.
Trade thyme for a little sage
Use half as much dried sage as dried thyme for a deeper, woodsy note. Sage is more assertive, so this smaller swap adds a classic poultry flavor without letting the herb dominate the creamy sauce.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours and keep them covered for 3 to 4 days. The pastry softens as it sits, especially underneath the filling.
- Freezer: Baked slices freeze well for 2 to 3 months. Wrap each cooled slice tightly, then thaw it in the refrigerator before reheating.
- Reheating: Warm slices in a 350°F oven until the center reaches 165°F; a loose foil cover helps keep the top from overbrowning. The microwave is quicker but softens the crust.
Questions that come up when making leftover turkey pot pie
Leftover Turkey Pot Pie
Ingredients
Equipment
Method
- Preheat the oven to 400°F and position a rack in the lower third.
- Melt the butter in a 12-inch skillet over medium heat.
- Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Stir in the flour, salt, pepper, and thyme and cook for 1 minute.
- Gradually whisk in the broth and milk, then bring to a simmer.
- Cook for 3 to 5 minutes, whisking, until thickened.
- Stir in the turkey and frozen vegetables.
- Simmer for 3 to 5 minutes, until the vegetables are thawed and the filling is bubbling.
- Transfer the filling to a bowl and cool for 20 to 30 minutes, until no longer steaming.
- Fit one pie crust into a 9-inch deep-dish pie plate, pressing it gently against the bottom and sides.
- Spoon the cooled filling into the crust.
- Cover with the second crust and trim any excess.
- Press and crimp the edges to seal.
- Cut 4 slits in the top crust.
- Bake for 35 to 45 minutes, until the crust is golden brown and filling bubbles through the slits; loosely cover the edge with foil if it browns too quickly.
- Let the pot pie rest for 15 minutes before slicing.