If you’re wondering what to do with leftover holiday turkey, this Thanksgiving Turkey Pot Pie is the ultimate comfort dish. I remember making it the day after Thanksgiving—it was cozy, hearty, and filled with all the flavors of the season wrapped in a golden crust. The creamy filling with tender turkey and vegetables makes this recipe a family favorite, while the flaky pastry topping turns it into something truly special.
Ingredients
2 cups cooked turkey, shredded or cubed
1 cup carrots, diced
1 cup peas
1 cup potatoes, diced and pre-cooked
1/2 cup celery, chopped
1/2 cup onion, chopped
3 tbsp butter
3 tbsp flour
2 cups chicken or turkey broth
1 cup milk or cream
1 tsp thyme
1 tsp rosemary
Salt and pepper, to taste
1 sheet puff pastry or pie crust
Instructions
Preheat oven to 400°F (200°C). In a skillet, melt butter, then sauté onion, carrots, celery, and potatoes until softened. Stir in flour and cook 1 minute to form a roux. Gradually whisk in broth and milk until smooth and thickened. Add turkey, peas, thyme, rosemary, salt, and pepper. Pour mixture into a baking dish. Cover with puff pastry or pie crust, sealing edges, and cut small slits for steam. Bake 25–30 minutes until crust is golden brown. Rest 10 minutes before serving.
Substitutions
Use leftover chicken instead of turkey. Replace cream with coconut milk for a dairy-free version. Swap peas with green beans or corn. Try crescent roll dough instead of puff pastry for a quicker topping.
Equipment
Large skillet
Whisk
Baking dish
Rolling pin (if using pie crust)
Sharp knife
Storage
Refrigerator: Store covered for up to 3 days.
Freezer: Freeze unbaked pot pie for up to 2 months. Bake straight from freezer, adding 15 minutes to cook time.
Reheating: Warm in oven at 350°F until heated through.
Top Tips
Cut vegetables evenly for consistent cooking. Don’t skip cutting steam slits in pastry to prevent sogginess. Let filling cool slightly before topping with crust. Brush pastry with egg wash for a glossy golden finish.
FAQs
Can I make this ahead of time? Yes, assemble and refrigerate unbaked pot pie up to 24 hours in advance.
Can I use store-bought crust? Absolutely, it works perfectly for this recipe.
What’s the best way to thicken the filling? A butter-flour roux ensures a creamy, thick sauce.
What sides go best with pot pie? A fresh green salad or roasted Brussels sprouts pair beautifully.