After the holiday season, many of us find our fridges filled with leftover turkey, vegetables, and other festive ingredients. While reheating leftovers works for a day or two, eventually you crave something different—something comforting yet creative. That’s where the Turkey Pot Pie with Leftovers steps in.
This dish isn’t just about repurposing turkey; it’s about transforming leftovers into one of the most satisfying dinner recipes you’ll ever make. With a flaky golden crust, creamy filling, and hearty chunks of turkey and vegetables, this pot pie is the definition of comfort food.
In this detailed guide, we’ll cover everything you need to know to make the perfect turkey pot pie at home: the best ingredients, tools, step-by-step instructions, helpful tips, nutritional value, and serving suggestions. Whether you’re cooking for family or prepping meals ahead, this recipe is guaranteed to please.
Why Turkey Pot Pie Belongs in Your Dinner Recipes Collection
There’s something magical about taking simple ingredients and turning them into a warm, flaky, and flavorful meal. Dinner recipes like turkey pot pie check all the boxes:
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Comforting: Rich, creamy filling tucked inside buttery pastry.
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Practical: A creative way to use leftover turkey and veggies.
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Customizable: Works with a wide variety of vegetables and crust options.
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Family-friendly: Loved by kids and adults alike.
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Freezer-friendly: Can be made ahead and stored for busy weeknights.
This is why turkey pot pie isn’t just a holiday leftover hack—it’s a staple comfort food recipe every home cook should master.
Ingredients for Turkey Pot Pie with Leftovers
Here’s what you’ll need to make this hearty dish.
For the Filling:
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2–3 cups cooked turkey (shredded or cubed)
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1 cup carrots (diced)
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1 cup celery (diced)
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1 cup onion (diced)
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1 cup green beans (chopped, fresh or leftover)
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1 cup corn kernels (fresh, frozen, or leftover)
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1/2 cup peas (frozen or leftover)
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3 tablespoons butter
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1/3 cup all-purpose flour
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3 cups chicken or turkey stock (homemade or store-bought)
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1 cup milk or half-and-half (for creaminess)
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1 teaspoon garlic powder
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1/2 teaspoon dried thyme
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1/2 teaspoon dried sage
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1/2 teaspoon black pepper
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Salt to taste
For the Crust:
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2 prepared pie crusts (homemade or store-bought)
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1 egg (beaten, for egg wash)
Required Kitchen Tools
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Large skillet or saucepan
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Whisk
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Wooden spoon or spatula
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Measuring cups and spoons
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Rolling pin (if using homemade dough)
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Pie dish (9-inch recommended)
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Pastry brush (for egg wash)
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Oven
Step-by-Step Instructions
Step 1: Prepare the Vegetables
If you’re using fresh vegetables, chop them into bite-sized pieces. Leftover roasted or steamed veggies can go straight into the filling.
Step 2: Make the Roux
Melt butter in a large skillet over medium heat. Add diced onions, carrots, and celery. Cook for 5–7 minutes until softened. Sprinkle in the flour, stirring constantly to form a roux.
Step 3: Build the Creamy Sauce
Gradually whisk in turkey stock until smooth. Stir in milk and bring to a simmer. Add seasonings—garlic powder, thyme, sage, salt, and pepper. The sauce should thicken slightly.
Step 4: Add the Turkey and Veggies
Stir in the turkey, green beans, corn, and peas. Cook for 2–3 minutes until everything is coated and warmed through. Remove from heat.
Step 5: Assemble the Pot Pie
Preheat oven to 400°F (200°C). Line a pie dish with one crust. Pour the filling inside. Place the second crust over the top, sealing the edges with a fork. Cut small slits in the top to allow steam to escape. Brush with beaten egg.
Step 6: Bake
Bake for 35–40 minutes until golden brown and bubbling. If edges brown too quickly, cover with foil.
Step 7: Rest and Serve
Let the pot pie rest for 10 minutes before slicing. Serve warm.
Helpful Tips for Perfect Turkey Pot Pie
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Crust Choices: Use puff pastry for a flakier finish or biscuit topping for a rustic touch.
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Make it Ahead: Assemble the pot pie, cover, and refrigerate up to 24 hours before baking.
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Freezer Friendly: Freeze unbaked pies for up to 3 months. Bake straight from frozen, adding 10–15 minutes to cook time.
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No Turkey? No Problem: Substitute chicken, rotisserie chicken, or even leftover ham.
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Vegetarian Option: Skip the turkey and add mushrooms, potatoes, and extra beans for a hearty veggie pot pie.
Nutritional Value (Approximate per serving, 1 slice of 8)
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Calories: 420
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Protein: 25g
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Carbohydrates: 35g
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Fat: 20g
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Fiber: 4g
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Sodium: 600mg
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Vitamin A: 90% DV
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Vitamin C: 25% DV
Dinner Recipes Spotlight: Pairing Turkey Pot Pie with Side Dishes
Since this dish is already filling, keep sides light yet complementary:
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Green Bean Casserole – A holiday classic that pairs beautifully.
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Simple Garden Salad – Refreshing crunch to balance the richness.
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Mashed Potatoes – Double comfort for those who love hearty meals.
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Cranberry Sauce – Adds a sweet-tart contrast to the creamy pie.
Why This Recipe Stands Out in Dinner Recipes
When people search for dinner recipes, they want meals that are:
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Affordable: Uses leftovers, so nothing goes to waste.
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Time-Saving: Ready in about an hour.
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Family-Approved: Picky eaters love it.
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Nostalgic: Classic comfort food flavors.
Turkey pot pie is the kind of dish that turns simple ingredients into a wholesome family dinner that keeps everyone coming back for seconds.
Conclusion
Whether you’re dealing with holiday leftovers or simply craving a cozy, home-cooked meal, this Turkey Pot Pie with Leftovers deserves a top spot in your collection of dinner recipes. It’s hearty, versatile, and always satisfying.
Next time you’re wondering what to do with leftover turkey, skip the sandwiches and soups—bake a pot pie that feels like a brand-new meal. Your family will thank you, and you’ll have discovered a recipe that transforms ordinary leftovers into extraordinary comfort food.
So go ahead—preheat that oven, roll out the crust, and treat yourself to a warm slice of turkey pot pie tonight.
