Looking for a creative way to enjoy your Thanksgiving leftovers? Our mouthwatering Thanksgiving leftover pot pie recipe is a great way to transform the big meal into a savory, comforting dish the entire family will enjoy.
Everyone knows the best part of Thanksgiving is the leftovers.
Combine the savory flavors of leftover Thanksgiving turkey with a creamy, hearty filling and a buttery crust, to create a turkey pot pie recipe.
Homemade turkey pot pie is a comforting and satisfying dish, allowing you to relish the flavors of your big Thanksgiving meal a little bit longer. We are positive it will become one of your favorite leftover turkey recipes.
Whether you’re serving this dish for a cozy family dinner or as a way to extend the Thanksgiving celebration, the key to making a leftover turkey pot pie is combining these ingredients in a creamy, hearty filling. After baking the flaky pie crust will become beautifully golden brown and the pot pie filling will meld together into a comforting blend of flavors.
How to Make a Thanksgiving Leftover Pot Pie
Ingredients
- 2 9-inch refrigerated pie crust
- 8-ounces sliced mushrooms
- 1 cup chopped white onions
- 4-5 cloves garlic, chopped
- 3 stalks celery, chopped
- 16-ounce bag frozen mixed vegetables (use leftover veggies or frozen vegetables)
- 2 cups chopped cooked leftover turkey breast meat
- ⅓ cup all purpose flour
- ⅓ cup butter
- 1 ½ cup chicken stock or turkey broth
- 2 teaspoon parsley
- 2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon ground pepper
Directions
Preheat oven to 350 degrees F.
Line a deep dish pie plate with one of the pie crusts.
Melt butter over medium heat.
Saute the mushrooms, onions, garlic and celery, until the onions are translucent in a large saucepan.
Add in the flour and seasonings and stir until well blended.
Slowly add in the chicken broth to make the creamy sauce while stirring to ensure no lumps form from the flour.
Pour the mixture of mushrooms, onions, garlic, and celery onto the pie crust on the pie plate.
Top with mixed vegetables and turkey mixture, carefully stirring with the cooked mixture.
Cover the top of the filling with the 2nd pie crust. Crimp the edges of the two crusts together and trim with a sharp knife as needed.
Brush the top crust with an egg wash to achieve a beautiful golden-brown finish and then bake uncovered for 50-60 minutes, until the top crust is golden brown and pie filling is bubbling.
Serve hot.
Serve with leftover gravy or cranberry sauce.
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Easy Turkey Pot Pie FAQs
Preheat your oven to 375°F and place the pot pie on a baking sheet. If the pie is frozen, cover it loosely with foil to prevent over-browning of the crust. Bake for approximately 60-75 minutes, checking that the internal temperature reaches 165°F . Allow the pot pie to rest for a few minutes before serving for optimal flavor and texture. Reheating in the oven ensures that the crust remains crisp and the filling heats evenly.
Wrapping a pot pie in foil when reheating serves several purposes: it ensures even cooking by distributing heat evenly, helps retain moisture to prevent drying out and reduces the risk of over-browning or burning.
When it comes to topping turkey pot pies, there are several delightful options to choose from. Traditional choices include flaky pie crust, whether it’s a store-bought pie crust, homemade pie crust, or a flaky puff pastry crust. Alternatively, you can opt for drop biscuit dough for a comforting biscuit topping. For a twist, consider using mashed potatoes as a hearty and satisfying layer. Other creative choices include herb and cheese breadcrumbs, sweet potato mash, or phyllo dough for unique textures and flavors. The choice of topping can be tailored to your taste and the ingredients you have on hand, allowing for a variety of delicious pot pie variations.
To prevent a soggy bottom crust, you can blind bake the bottom of the unbaked pie crust before adding the delicious filling. Simply preheat your pie dish with the bottom crust, then add the filling and the top crust.
Season your filling with salt, pepper, and any desired fresh herbs or spices. Common choices include thyme, sage, rosemary, and a touch of garlic powder for that classic Thanksgiving flavor.
A turkey pot pie can be stored in the refrigerator for up to 3-4 days when properly covered and refrigerated promptly after baking.
Yes, you can freeze a turkey pot pie for longer storage. Wrap it tightly in plastic wrap and aluminum foil or use an airtight container. It can be frozen for up to 2-3 months.
To reheat a frozen pot pie, preheat your oven to 375°F, remove any plastic wrap, and place the pie on a baking sheet. Bake for approximately 60-75 minutes or until heated through and the crust is golden brown.
Yes, you can make individual portions using small pie dishes or ramekins. Adjust the baking time accordingly, as they will cook faster than a larger pie.
Thanksgiving Leftover Pot Pie Recipe
Ingredients
- 2 9-inch refrigerated pie crust
- 8-ounces sliced mushrooms
- 1 cup chopped white onions
- 4-5 cloves garlic, chopped
- 3 stalks celery, chopped
- 16-ounce bag frozen mixed vegetables (use leftover veggies or frozen vegetables)
- 2 cups chopped cooked leftover turkey breast meat
- ⅓ cup all purpose flour
- ⅓ cup butter
- 1 ½ cup chicken stock or turkey broth
- 2 teaspoon parsley
- 2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
Preheat oven to 350 degrees F.
Line a deep dish pie plate with one of the pie crusts.
Melt butter over medium heat.
Saute the mushrooms, onions, garlic and celery, until the onions are translucent in a large saucepan.
Add in the flour and seasonings and stir until well blended.
Slowly add in the chicken broth to make the creamy sauce while stirring to ensure no lumps form from the flour.
Pour the mixture of mushrooms, onions, garlic, and celery onto the pie crust on the pie plate.
Top with mixed vegetables and turkey mixture, carefully stirring with the cooked mixture.
Cover the top of the filling with the 2nd pie crust. Crimp the edges of the two crusts together and trim with a sharp knife as needed.
Brush the top crust with an egg wash to achieve a beautiful golden-brown finish and then bake uncovered for 50-60 minutes, until the top crust is golden brown and pie filling is bubbling.
Serve hot.
Serve with leftover gravy or cranberry sauce.
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