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One of the best ways to use up holiday leftover turkey is with an easy Leftover Turkey Pot Pie. Mixed vegetables, leftover turkey, and a creamy sauce mixed together and topped with a flaky pie crust turn leftover turkey into a delicious dinner.
Easy Leftover Turkey Pot Pie Recipe
I love leftovers! There I said it! But what I don’t love is having the same meal multiple times in a row. So I love to take something like turkey and turn it into a glorious easy leftover creamy turkey pot pie recipe. It’s amazing and you’ll probably forget it’s actually leftovers. The kids FOR SURE won’t realize it’s Christmas leftovers (or Thanksgiving leftovers).
How to Shred Leftover Turkey
Shredding leftover turkey is really easy. There are two ways that I like to shred my leftover turkey (fyi, these methods work for chicken too). I’ve found it’s best to shred the turkey as soon as possible because once it gets cold it’s a total pain to shred.
First, if the turkey is still pretty hot, then pull it off the bones put it in your stand mixer with the paddle attachment and turn on a low speed setting. Run it until turkey is shredded to your desired consistency. The turkey still needs to be pretty warm/hot or there is the risk of burning out the motor of the stand mixer.
Second, if my turkey is at room temperature I use the two fork method to pull the turkey off the bones and shred it into large chunks.
How to Make the Perfect Leftover Turkey Pot Pie
There are so many options to make the perfect leftover turkey pot pie. You can make it any of these ways, but my family prefers the pie crust method. Another must for making the perfect leftover turkey pot pie is a good deep dish pie pan.
Turkey Pot Pie with Pie Crust
Use your favorite pie crust or a store bought dough. Brush the bottom the crush with egg whites prior to filling to keep it from getting soggy.
Turkey Pot Pie with Biscuits
Use one can of flaky biscuits (8 biscuit size), slice the biscuits in half creating thinner biscuit discs and bake until hot and biscuits are fully cooked (about 30-40 minutes)
Turkey Pot Pie with Puff Pastry
This version is so decadent. Unroll one sheet of puff pastry and place on top of the turkey pot pie dish. Gently shape to cover most of the pan. Bake for 20-40 minutes or until hot and pastry is fully cooked.
Gluten Free Turkey Pot Pie
Use your favorite gluten free pie dough recipe on the top and skip the bottom crust. Works great. As always, double check the other ingredients to make sure everything is gluten free.
Can You Freeze Leftover Turkey Pot Pie
If your family is anything like my family, they get burnt out on turkey pretty much right after Thanksgiving or Christmas. So I tend to make and freeze a lot of things. I shred the turkey and put it in the freezer bags for later use, but I also like to have already made meals in the oven that just need to be thawed and put in the oven to bake. It’s such a time saver.
Can Leftover Turkey Pot Pie Be Frozen
You can absolutely make this turkey pot pie in advance and freeze it. Follow the instructions below and freeze prior to brushing the dough with the egg wash and baking. Wrap tightly in plastic wrap and then in foil. Label and freeze for 2-3 months.
How Long Do You Cook A Frozen Turkey Pot Pie
To cook a turkey pot pie that was frozen, set in the refrigerator to thaw. Preheat oven to 375F and brush the top crust with an egg wash( 1 egg yolk mixed with 1-2 tablespoons water). Bake for 55 minutes or until hot, bubbly, and golden.
BEST LEFTOVER TURKEY RECIPES
What are your favorite ways to use leftover turkey? These are some of my best leftover turkey recipes:
Turkey Noodle Soup
Turkey Enchiladas
Sweet Potato and Turkey Hash
Turkey, Cranberry & Blue Cheese Pizza
Leftover Cranberry Turkey Sliders
Leftover Turkey Casserole
I make this dish all year round using leftover chicken, so I figured it would be great with turkey. It was and it was something that was screaming leftover holiday meal!
Leftover Turkey Pot Pie
Ingredients
- 1 - 10 oz package frozen mixed veggies
- 1 - 10 oz can cream of potato soup
- 2 cups shredded, cooked turkey
- 1 small onion, finely chopped
- 1/3 cup milk (any type)
- 1/4 cup chicken broth
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon coarse Kosher salt
- 2 unbaked deep dish pie shells (or your favorite pie crust recipe)
- 1 egg, separated
Instructions
- Preheat oven to 375F.
- Combine first eight ingredients in a large bowl. Mix well.
- Line a deep dish pie plate with 1 pie shell. Separate egg yolk and egg white into small bowls. Lightly beat the egg white and brush on the pie dough.
- Spoon mixture into prepared pie dough. Place remaining pie shell over mixture. Press to seal top and bottom dough together. Trim off excess dough. Crimp edge. Pierce top pastry in several places with a sharp knife to vent.
- Note: You can freeze pot pie at this step. Wrap well in plastic wrap and foil. Thaw in refrigerator overnight before baking.
- Gently mix egg yolk and 1-2 tablespoons water and brush on the top pie dough.
- Bake for 55 minutes or until golden brown. If edges are getting too dark, wrap foil around the edges and continue baking until hot, bubbly, and crust is golden.
Notes
Alternatives:
Biscuits: Use one can of flaky biscuits (8 biscuit size), slice the biscuits in half creating thinner biscuit discs and bake until hot and biscuits are fully cooked (about 30-40 minutes)
Puff Pastry: This version is so decadent. Unroll one sheet of puff pastry and place on top of the turkey pot pie dish. Gently shape to cover most of the pan. Bake for 20-40 minutes or until hot and pastry is fully cooked.
Gluten Free: Use your favorite gluten free pie dough recipe on the top and skip the bottom crust. Works great. As always, double check the other ingredients to make sure everything is gluten free.
Frozen Turkey Pot Pie
You can absolutely make this turkey pot pie in advance and freeze it. Follow the instructions below and freeze prior to brushing the dough with the egg wash and baking. Wrap tightly in plastic wrap and then in foil. Label and freeze for 2-3 months.
To cook a turkey pot pie that was frozen, set in the refrigerator to thaw. Preheat oven to 375F and brush the top crust with an egg wash (1 egg yolk mixed with 1-2 tablespoons water). Bake for 55 minutes or until hot, bubbly, and golden.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 299Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 64mgSodium: 311mgCarbohydrates: 26gFiber: 2gSugar: 8gProtein: 19g
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Oh my gosh, that looks so good. I’m going to use this recipe this week. Thanks for sharing.
Looks yummy!! Hi~ I am your newest follower from the Thursday blog hop & I would love it if you stopped by and returned the love 🙂 (BTW~ I am your 300th follower~ congrats!!
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I love it. More leftover tofurky recipes. Think I could sub cream of mushroom or does it need the potatoes?