Leftovers Turkey Pot Pie Recipe

The best part of Thanksgiving is the food, and the second best part is all the leftovers. However, the worst part is eating the same bone-dry turkey 4 meals in a row. However, it's easier than ever to turn that leftover turkey and fixings into completely different dish, such as a magically creamy pot pie. Developer Michelle McGlinn explains how to reduce, reuse, and recycle your Thanksgiving dinner into a brand-new dish that can be enjoyed throughout the week or frozen for a later time.

While this recipe walks through some resourceful tricks for re-using your Thanksgiving leftovers, you can make this any time of year with fresh ingredients and cooked chicken instead. There are plenty of ways you can resourcefully use those half-chopped onions or forgotten cans of vegetables for this dish. Keep reading to find out how to make the most out of your leftovers with this turkey pot pie recipe. 

Gather your turkey pot pie ingredients

There are a lot of ways to make this pot pie, but if you're starting from scratch, begin with a 2-pack of pie shells and 5 tablespoons of butter. This is a good time to check the fridge for leftover veggies because you'll need onion, carrot, celery, and garlic

Naturally, you'll need the cooked turkey, but also flour and vegetable, chicken, or turkey stock to begin the pot pie base. You can even freeze your veggie scraps from dinner in a sealable bag, and use it to make your own stock.

To make the filling impossibly creamy, grab a can of condensed cream of mushroom soup and a can of trimmed green beans, or you can also use a few cups of leftover green bean casserole instead. You can even substitute milk or heavy cream instead of cream of mushroom soup. Also, don't forget the seasoning: dried rosemary, dried thyme, salt, and pepper. 

Soften the vegetables

First, preheat the oven to 425 F, and press one pie crust gently into a 9-inch pie plate. Trim the crust edges to fit the plate, if necessary. Melt the butter over medium heat, then soften the chopped onion, diced celery, sliced carrots for about 10 minutes. Then, turn the heat to medium-low, add the minced garlic for 1 minute, then the flour, stirring continuously until the mixture becomes thick like a paste.

Add the broth and mushroom soup

Once the flour is completely incorporated, mix in the stock. Most stocks or broths will work here; just make sure to season accordingly if using broth instead of stock.

Add the cream of mushroom soup, or simply use your leftover green bean casserole instead. In applicable, be sure to remove any fried onions from the casserole first, and stir 3 cups of the cooked casserole into the pot. If it's too thick after simmering, splash in some extra broth. 

Stir in the turkey, and fill the pie

Add the dried rosemary, dried thyme, salt, and pepper into the mixture, then stir in 2 cups of chopped turkey or chicken and the can of green beans, if applicable. When the meat is warmed through, transfer the mixture into your prepared pie plate. Top with the second pie crust, and seal the sides so the filling doesn't seep out while cooking. You can crimp the sides together using a fork, or make it fancy by fluting the edges closed. After that, just slice a few small slits on top to let the steam escape.

Bake and serve

Pie crust can be tricky to work with, but we have a few tips for baking a perfectly golden brown crust. First, you can cover the edges in foil, since the thin edges tend to brown first. The foil is easiest to add before the pie goes in the oven, but you can add the foil anytime you see the crust browning too quickly. You can also whisk together 1 egg yolk and a splash of water, and brush the egg wash onto the pie crust before baking. 

Bake the pot pie for 20 to 25 minutes, or until the crust is golden, then remove and cool for 5 minutes. Serve alongside any remaining leftover Thanksgiving sides you still have, like cranberry sauce, salad, or stuffing. 

Leftovers Turkey Pot Pie Recipe
5 from 38 ratings
Thanksgiving leftovers don't have to be drab or tasteless, especially with this turkey pot pie recipe that makes the most out of what's in your fridge.
Prep Time
Cook Time
slice of pie with bite missing
Total time: 55 minutes
  • 2 9-inch pie crusts
  • 5 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup diced celery
  • 1 cup sliced carrots
  • 2 tablespoons minced garlic
  • 5 tablespoons all-purpose flour
  • 1 ½ cups turkey broth
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups roughly chopped cooked turkey
  • 1 14.5-ounce can trimmed green beans
Optional Ingredients
  • 1 egg yolk
  • 3 tablespoons water
  1. Preheat the oven to 425 F. Press 1 pie crust in a 9-inch pie plate, and trim to fit. Set aside.
  2. Melt the butter in a large skillet over medium heat. Once melted, cook the onion, celery, and carrots until very soft, about 10 minutes.
  3. Then, lower the heat to medium-low, cook the garlic for 1 minute, and stir in the flour. Mix continuously until it becomes thick like a paste.
  4. Once the flour is completely incorporated, add the broth and mushroom soup. If you are using leftover green bean casserole, add in 3 cups. Stir continuously until thickened, and add extra stock if needed.
  5. Stir in the rosemary, thyme, salt, pepper, and turkey. If applicable, add the can of trimmed green beans. Stir to warm through.
  6. Pour or scoop the mixture into the prepared pie crust. Top with the second pie crust, and flute or crimp the edges to seal. With a small knife, cut slits into the top to allow steam to escape while cooking.
  7. You can optionally cover the edges of the pie with tin foil. For a crispier crust, you can mix 1 egg yolk and 3 tablespoons of water together, and brush it onto the top crust.
  8. Bake until pot pie is golden brown, about 20 to 25 minutes. Remove from the oven, and let cool for 5 minutes. Slice, and serve warm.
Calories per Serving 476
Total Fat 26.0 g
Saturated Fat 11.1 g
Trans Fat 0.3 g
Cholesterol 55.8 mg
Total Carbohydrates 45.8 g
Dietary Fiber 4.2 g
Total Sugars 4.3 g
Sodium 676.0 mg
Protein 15.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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