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Turkey Pot Pie

Turkey Pot Pie


  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
  • 1 cup thinly sliced peeled carrots (about 2 carrots)
  • 1/2 cup diced leftover cooked vegetables (optional)
  • 1 1/2 cups diced cooked turkey (7 to 8 ounces)
  • 1 teaspoon chopped fresh thyme
  • 1/4 cup frozen green peas, thawed
  • 1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
  • 1 egg white, beaten to blend with 1 teaspoon water (for glaze)
  • 1 9-inch purchased pie crust

Recipe Preparation

  • Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.

  • Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.

  • Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. Serve with cranberry sauce.

Recipe by Maria Helm Sinskey,

Nutritional Content

One serving contains the following: Calories (kcal) 293.0 %Calories from Fat 45.4 Fat (g) 14.8 Saturated Fat (g) 4.8 Cholesterol (mg) 37.1 Carbohydrates (g) 24.5 Dietary Fiber (g) 2.8 Total Sugars (g) 4.5t Net Carbs (g) 21.7t Protein (g) 15.5Reviews Section

Leftover Turkey Pot Pie

This Leftover Turkey Pot Pie with Crescent Rolls is so easy to make with just 5 ingredients! It only takes 10 minutes of prep to get it ready for the oven – the best way to deal with Thanksgiving leftovers.

There is nothing better than an easy recipe for holiday leftovers! I can’t even begin to describe how little I want to cook once Thanksgiving is behind us – so I’ll take all the 5 ingredient, quick prep recipes I can get.

This Leftover Turkey Pot Pie is just perfect: Made with the easiest ingredients ever and with just 10 minutes of prep, this is definitely my favorite way to deal with any leftover turkey from a holiday dinner.

Recipe Summary

  • ¼ cup butter
  • 1 small onion, chopped
  • 3 celery ribs, chopped
  • 3 carrots, chopped
  • ⅔ cup frozen peas
  • 3 tablespoons chopped fresh parsley
  • ¼ teaspoon dried thyme
  • ¼ cup all-purpose flour
  • 2 cups lower-sodium chicken broth
  • ⅔ cup half-and-half cream
  • salt and ground black pepper to taste
  • 3 cups cooked chicken, cut into bite-size pieces
  • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
  • 1 egg yolk, beaten
  • 1 tablespoon water

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.

Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water brush egg yolk on the biscuits.

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.


I kept eating this all day.

When it's just me, Leftovers after 2 to 3 days can be too much or for me boring. This turkey pot pie was soo good, i kept eatting it all day. I added a little garlic salt oregano and basil and salt and pepper.

This is a delicious meal and very easy to put together!

My family considers this a 'keeper'- so I am writing a review.
I don't often write reviews as the computer is frequently busy. I had literally ALL my ingredients in the cupboard for this one and I liked it too #for that reason- no shopping#. I added a little Mexican cheese to it and it soared!!

Turkey Pot Pie

What to do with all of the leftover turkey from Thanksgiving? If you make turkey on Christmas, this is also something for you to know. When you think of making homemade pot pies, whether chicken, turkey, etc, you might think it’ll take too long. Well the secret is out– it doesn’t! Here are my pro tips on making a homemade pot pie, but using ingredients that are ready so you aren’t making the pie crust from scratch or chopping a bunch of veggies. These tips help make it a weeknight meal!

Use leftover turkey from the holidays or grab a rotisserie chicken and shred it. Grab a bag of frozen veggies– I use frozen peas and carrots and then I cut the celery. Oh and the best part yet the one no one looks forward to making? The crust! Well, I use refrigerated pie crust. I get one box that has two crusts because you’ll use both. I trim them a little bit to fit into my cast iron skillet.

When you preheat the oven, make sure to preheat the cast iron skillet in there at the same time. When it’s done preheating, rub some butter in the skillet so when you begin assembling the pot pie, the crust gets nice and crispy on bottom.

Leftover turkey pot pie

Pot pies are a great way to use up any leftover roast meat. Leftover turkey is just perfect for mixing with creamy sauce and topping with buttery puff pastry. And while you’re at it, add any of the leftover vegetables too! Brussels Sprouts, green beans, carrots and roasted sweet potato/pumpkin will all work so well in this turkey pot pie.

How do you make pot pie in the slow cooker?

  • Because the turkey is already cooked, this is best matched up with some frozen veggies which just need to be heated
  • Make sure the turkey is chopped into bite sized pieces and add to slow cooker along with the veggies
  • The sauce is easiest to make when you just use the leftover gravy from my turkey recipe, but you can also just use turkey or chicken stock and thicken with cornstarch
  • I almost always cheat when it comes to making dough (we all have our limits 😉) and I love crescent rolls for pot pie topping
  • I recommend heating the filling by using the slow cooker and then transferring to the oven to cook the crust

Turkey Pot Pie - Recipes


In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead).

Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped).

Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired.

How to Make Turkey Pot Pie in Five Easy Steps

To make a turkey pot pie, you’re going to need a large non-stick skillet and a nine-inch pie dish.

Step One: In the large skillet, sauté veggies (celery, carrots, potatoes, and onions) in butter until they’re fork-tender, stirring in thyme leaves as they cook.

Step Two: Sprinkle all-purpose flour into the skillet. Cook for about one minute, stirring the whole time.

Step Three: Gradually add bone broth and milk. Reduce the heat to medium and cook until mixture becomes thick and bubbly. Stir constantly.

Step Four: Add your leftover cooked turkey to the skillet and stir well until thoroughly combined.

Step Five: Pour mixture into a nine-inch pie dish and top with pie crust. Bake until the pie crust is golden brown and the inside filling is bubbly and thoroughly cooked. Enjoy!


In a large heavy skillet or saucepan, melt the butter over medium heat. Add the onion, carrot, and celery, and cook until soft and golden. Sprinkle in the flour and cook for an additional minute, then whisk in the stock vigorously to avoid any lumps. Whisk in the milk and bring to a simmer, then turn the heat to low and allow to thicken, stirring often, for 10 minutes or so. Stir in the turkey and parsley, then season to taste with salt and pepper, keeping in mind that the stock might have been salty already.

Preheat the oven to 400°F. Arrange six 10-ounce ramekins (or use a smaller number of larger ones) on a baking sheet. Roll out the pie crusts on a floured surface until large enough to make rounds to cover the ramekins with a little extra around the edges. Extra dough around the edges can be balled up and rolled out again, as necessary. It should be about 1/4-inch thick.

Spoon the filling into the ramekins and cover with the crust rounds. Tuck the edges back under, and slash the top to vent it. Beat the egg in a small bowl with a tablespoon of water, then brush it into the crust surfaces. Bake until the crust is golden and the filling is bubbling, about 25 to 30 minutes.