Description

This Thanksgiving Turkey Pot Pie is the perfect way to use up leftover turkey! With a creamy filling, veggies, and flaky pie crust, it’s a comforting family dinner that turns leftovers into something truly delicious.

Ingredients

5 tablespoons butter

1/2 cup chopped onion

5 tablespoons all-purpose flour

2/3 cup whole milk

2 cups chicken broth (or turkey broth/stock)

1 cup frozen peas and carrots

1/8 tsp celery, cut into 1/4-inch pieces

3 cups cooked boneless, skinless turkey meat (shredded; white and/or dark)

2 refrigerated 9-inch pie crusts (e.g. Pillsbury)

1/4 teaspoon garlic powder

Salt and pepper to taste

1 egg, beaten with 1 tbsp water (optional, for egg wash)

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Instructions

Preheat oven to 400°F (200°C).

Make the sauce: In a large saucepan over medium-high heat, melt butter and sauté chopped onion for 3 minutes.

Stir in flour to form a roux. Gradually whisk in milk, then chicken broth. Stir constantly until sauce is thickened and bubbling.

Add frozen peas and carrots, chopped celery, garlic powder, salt, and pepper. Cover and simmer for 5 minutes.

Stir in shredded turkey and cook for another 3 minutes until heated through.

Press one pie crust into an 8″x8″x3″ baking dish, forming the base.

Pour the creamy turkey mixture into the dish.

Cover with second pie crust, sealing the edges. Pierce two small slits in the center.

Brush the top with egg wash for a glossy finish (optional).

Bake for 35 minutes on the middle rack, until golden brown.

Let the pot pie rest for 10–15 minutes before slicing and serving.

Notes

Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.

The crust may soften after the second day.

Swap in leftover roasted veggies, mashed potatoes, or stuffing for variation.

Add fresh herbs like thyme or rosemary for added depth of flavor.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner, Main Course, Leftovers
Method: Baking
Cuisine: American, Holiday