Go Back

Leftover Turkey Pot Pie

Leftover turkey pot pie turns cooked turkey and frozen vegetables into a creamy filling beneath a golden double crust. Bake it in a deep-dish pie plate and let it rest before slicing for neat servings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 54 minutes
Cooling and resting 40 minutes
Total Time 1 hour 49 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.25 cup all-purpose flour
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp dried thyme
  • 1.25 cup chicken broth
  • 0.75 cup whole milk
  • 2 cup turkey chopped, cooked
  • 1 cup mixed vegetables frozen
For the crust
  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts

Equipment

  • 1 12-inch skillet
  • 1 9-inch deep-dish pie plate

Method
 

Prepare the filling
  1. Preheat the oven to 400°F and position a rack in the lower third.
  2. Melt the butter in a 12-inch skillet over medium heat.
  3. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. Stir in the flour, salt, pepper, and thyme and cook for 1 minute.
  5. Gradually whisk in the broth and milk, then bring to a simmer.
  6. Cook for 3 to 5 minutes, whisking, until thickened.
  7. Stir in the turkey and frozen vegetables.
  8. Simmer for 3 to 5 minutes, until the vegetables are thawed and the filling is bubbling.
  9. Transfer the filling to a bowl and cool for 20 to 30 minutes, until no longer steaming.
Assemble and bake
  1. Fit one pie crust into a 9-inch deep-dish pie plate, pressing it gently against the bottom and sides.
  2. Spoon the cooled filling into the crust.
  3. Cover with the second crust and trim any excess.
  4. Press and crimp the edges to seal.
  5. Cut 4 slits in the top crust.
  6. 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.
  7. Let the pot pie rest for 15 minutes before slicing.

Notes

For a less soggy bottom crust, let the filling cool until no longer steaming before assembling. Refrigerate leftovers for 3 to 4 days; this pot pie can be frozen. For a dairy-free version, substitute plant-based butter and unsweetened dairy-free milk.