Thanksgiving Leftover Turkey Pot Pie Recipe
No matter how big your Thanksgiving feast is, there always seem to be leftovers. After a few days of reheating the same dishes, everyone starts craving something different. This leftover turkey pot pie turns your extra turkey, green bean casserole, and gravy into a cozy, hearty meal. This guide will also show you how to mix and match your Thanksgiving leftovers, since everyone ends up with a slightly different fridge after the holiday. Best of all, the pie can be frozen for up to a month before baking, so you can enjoy those Thanksgiving flavors later without repeating the same meal all weekend.
Table of Contents
What is in this Turkey Pot Pie?
Pot pies are savory pies filled with roasted meat and vegetables baked inside a flaky pastry crust. “Easy” pot pie recipes often skip the bottom crust and only use a top one. (If we’re being honest, that technically makes it a cobbler.) Pot pies bake up amazing in cast iron pans! Just make sure you don’t freeze them. If you want to bake this recipe in a cast iron pan, use an 8- or 9-inch cast iron skillet.
This recipe shows you how to turn your Thanksgiving leftovers into a comforting turkey pot pie that uses up as many Thanksgiving dishes as possible. Whether you have green bean casserole, roasted vegetables, or extra gravy in the fridge, you can mix and match them all. The only leftover you truly need is turkey.
Ingredients for Leftover Turkey Pot Pie
No two Thanksgiving tables are ever the same. Some end up with extra green bean casserole, others with piles of roasted vegetables, and a few with more gravy than they know what to do with. This recipe is all about giving you the flexibility to turn those leftovers into something new and delicious, while using up as much as possible in the process.
Leftover Turkey:
The main ingredient in this leftover turkey pot pie is roasted turkey. Pot pie is one of the best ways to use up leftover cuts of meat because it works especially well for dry meat. Even if you roasted your turkey a few days ago, it’s no problem. The meat will slow cook for over an hour in gravy and sauce, becoming tender and juicy again. This recipe is also great for using up small scraps that can’t be carved into neat slices since it calls for shredded turkey.
Ideally, you’ll need about 2½ cups of shredded turkey for this recipe. If you have a little more or a little less, simply adjust the amount of vegetables to keep the filling balanced.
Substitutions for Turkey:
If you didn’t make turkey for Thanksgiving, or don’t have enough leftover meat, you can substitute any roasted or oven-baked poultry. Chicken works perfectly (think chicken pot pie) and will give you the same comforting flavor and texture.
The Vegetables:
Most pot pies include a mix of vegetables along with the meat. Classic chicken pot pie recipes often use onions, peas, carrots, and sometimes celery, mushrooms, or green beans. The good news is that almost any combination of vegetables works well in a pot pie.
You’ll need about 1½ cups of vegetables for this recipe. I’ve listed a few different options below depending on what leftovers you might have.
Leftover Green Bean Casserole:
Leftover green bean casserole is a great addition to turkey pot pie because it already includes vegetables and a creamy, gravy-like sauce. If you use it in this recipe, adjust the amount of gravy accordingly. For every cup of green bean casserole you add, reduce the gravy by ¼ cup.
No Leftover Vegetables:
If you don’t have any leftover vegetable dishes, sauté ¼ cup of diced celery, ½ cup of diced onion, ¼ cup of diced carrot, and ¼ cup of sliced mushrooms. Add ¼ cup of frozen green peas when you mix the final filling.
Leftover Green Beans or Roasted Carrots:
If you have leftover green beans or roasted carrots, chop them into small pieces and add them to your filling. To keep the mix balanced and avoid too much of one vegetable, use the same ratio as in the “No Leftover Vegetables” section: ¼ cup each of green beans and roasted carrots (or substitute frozen green peas or diced carrot if you only have one), ½ cup of diced onions, and ¼ cup of sliced mushrooms.
Vegetables from Roasting the Turkey:
Some people roast their turkey with stalks of celery and carrots tucked inside. Those vegetables soak up the turkey drippings as they cook, developing a rich, savory flavor that makes them perfect for pot pie. Dice the vegetables and add about 1½ cups to your filling.
Roasted Potatoes or Roasted Sweet Potatoes:
Mashed potatoes don’t work well in pot pie filling, but diced roasted potatoes do. If you have leftover roasted potatoes, add ½ cup to your filling and reduce the turkey to 2 cups. Then use one of the methods above to include another 1½ cups of vegetables.
Leftover Roasted Vegetables:
If your Thanksgiving dinner included a simple side of roasted vegetables, you can add 1½ cups of those leftovers directly to your pot pie filling.
Mix and Match:
Combine your leftover and fresh vegetables to create about 1½ cups that fits your own tastes. In my version, I sauté ¼ cup of diced celery and ¼ cup of diced carrots, then mix them with 1 cup of leftover green bean casserole.
The Gravy:
Turkey gravy is the final key component of the filling for this leftover turkey pot pie. You can use leftover gravy from Thanksgiving dinner or make a fresh batch using the bones from your roasted turkey.
Leftover Turkey Gravy:
If you have leftover gravy from Thanksgiving dinner, use 2½ cups for the filling. If you’re including leftover green bean casserole as part of your vegetables, reduce the gravy by ¼ cup for every cup of casserole used. For example, if you add 1 cup of green bean casserole, you’ll need 2¼ cups of gravy for this pie.
Making Turkey Gravy with Leftover Thanksgiving Turkey Bones:
If you don’t have any leftover gravy, you can make turkey gravy using the bones from your roasted bird. Take a handful of bones, rinse them to remove any remaining meat, and simmer them in 3 cups of water for 1 hour. This creates a rich, flavorful turkey stock. Strain the stock through a fine-mesh sieve into a clean bowl and measure out 2 cups.
Some of the best turkey gravy comes from the drippings that collect as the turkey roasts. Since this recipe is meant to be made after Thanksgiving, you probably didn’t save those drippings. If you did, you can substitute ¼ cup of turkey drippings for the ¼ cup of butter below.
To make the gravy, iIn a saucepan over low heat, melt ¼ cup of butter, then whisk in ¼ cup of flour. Continue whisking until the mixture turns golden brown; this is your roux. Gradually whisk in the 2 cups of turkey stock, followed by ½ cup of heavy whipping cream. Once smooth and thickened, remove from heat and allow the gravy to cool
Crust:
A pot pie is a double-crusted pie. This means you’ll need a full batch of my flaky pie dough recipe or two sheets of frozen, store-bought puff pastry. If you’re already making a buttery pastry crust for a Thanksgiving pie, make a little extra and freeze the dough for this pot pie. It’ll be ready to use when you’re assembling it after the holiday.
How to Make a Leftover Turkey Pot Pie
Mix and match the ingredients from the options above to suit what you have on hand. Here’s my go-to combination for a leftover turkey pot pie that makes the most of Thanksgiving extras.
Ingredients
- 2 Discs of Pie Dough (or 2 sheets of frozen puff pastry)
- 2½ cups of Roasted Turkey, shredded
- 1T of Olive Oil
- ¼ cup of Celery, diced
- ¼ cup of Carrot, diced
- 1 cup of Green Bean Casserole
- ¼ cup of Unsalted Butter
- ¼ cup of All-Purpose Flour (30g)
- 2 cups of Turkey Stock
- ½ cup of Heavy Whipping Cream
- 1½t of Salt (more to taste)
- 1t Ground Black Pepper (more to taste)
- 1 egg (optional, for egg wash)
Making the Filling:
This version walks you through how to make the filling using leftover green bean casserole and roasted turkey. Be sure to read the sections above if you’d like to mix and match ingredients based on your own leftovers.
1.
In a medium saucepan over medium heat, sauté the diced celery and onion for 8–10 minutes, until translucent. Add salt to taste.
2.
Remove from the pan and set aside to cool.
3.
Add ¼ cup of butter to the same saucepan over low heat and allow it to melt.
4.
Once the butter is melted, whisk in ¼ cup of flour and continue whisking over low heat until the mixture turns golden brown, about 3–5 minutes. You’re making a quick roux.
5.
While whisking, slowly pour in the turkey stock.
6.
Once the stock is incorporated, gradually whisk in the heavy whipping cream and 1 teaspoon of salt.
7.
Remove from heat and set aside to cool.
8.
In a large mixing bowl, combine the shredded turkey, remaining ½ teaspoon of salt, ground black pepper, green bean casserole, gravy, and the sautéed celery and onion. Mix with your hands or a silicone spatula until well combined.
9.
Roll out one disc of pie dough and fit it into your pie pan.
For step-by-step directions for fitting your dough into your pie tin, click here.
10.
Add the prepared filling.
11.
Roll out the second disc of dough, place it over top, and seal the edges with your preferred method.
12.
Beat 1 egg and mix it with 1 tablespoon of water.
13.
Brush the top crust with the egg wash and cut vents for steam.
14.
Freeze the pie before baking.
To Bake the Pie:
15.
Preheat the oven to 375°F (190°C).
16.
Bake for 75 – 90 minutes until the crust is golden brown and filling is bubbling.
17.
Let cool slightly before slicing and serving.
What Thanksgiving Leftovers Don’t Work in Turkey Pot Pie
While this turkey pot pie is a great way to use up leftovers, not every Thanksgiving dish fits the bill. Some simply don’t work well with the texture or flavor of the filling.
- Leftover Mashed Potatoes: As tasty as they are, mashed potatoes don’t work in this recipe. They absorb too much gravy, and the starch can make the filling heavy and gummy.
- Leftover Sweet Potato Casserole: For the same reason mashed potatoes don’t work, sweet potato casserole isn’t a good fit either. It also adds unnecessary sweetness to an otherwise savory pie.
- Leftover Stuffing: Because stuffing is mostly bread, it soaks up the gravy and can make the filling dense and even cause it to congeal.
- Leftover Cranberry Sauce: Cranberry sauce doesn’t work in the filling since it dyes everything red. However, it’s delicious served on the side with a slice of warm pot pie.
Make Ahead Hack for Leftover Turkey Pot Pie
After Thanksgiving, most people are ready for a break from holiday food. We spend weeks looking forward to the feast, then eat until we’re overstuffed, only to face days of leftovers. Leftover turkey pot pie is one of the best ways to use up those ingredients without having to eat them right away. The entire pie can be assembled and frozen, letting you enjoy a homemade dinner weeks later when Thanksgiving is just a fond memory.
Freeze the pie after assembling but before baking. Brush the crust with egg wash or cream wash, then place it uncovered in the freezer until completely solid. Once frozen, vacuum seal and freeze for up to 3 months, or wrap tightly in plastic and place in a freezer-safe bag in the freezer for up to 1 month.
When you’re ready to bake, remove the pie from the freezer, unwrap it, and place it directly into a preheated 375°F (190°C) oven. Bake for 75–90 minutes, until the crust is deep golden brown and the filling bubbles through the vents. Serve hot and enjoy.
We’d love to hear about what leftover combinations you used in your turkey pot pie! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
Thanksgiving Leftover Turkey Pot Pie
Ingredients
- 1 batch Flaky Pie Dough Or 2 frozen puff pastry sheets
- 1 Egg For egg washing the crust
- 2½ cups Leftover Roasted Turkey, shredded
- 1 tbsp Oil olive oil or other cooking oil
- ¼ cup Celery, diced About 1 stalk
- ¼ cup Carrot, diced About 1 carrot
- 1 cup Leftover Green Bean Casserole
- ¼ cup Unsalted Butter
- ¼ cup All-Purpose Flour
- 2 cups Turkey Stock
- ½ cup Heavy Whipping Cream
- 1½ tsp Salt More to taste
- ¾ tsp Ground Black Pepper More to taste
Instructions
- Make 1 batch of flaky pie dough, form it into 2 discs, and chill until ready to use.
- In a medium saucepan over medium heat, sauté the diced celery and onion for 8–10 minutes, until translucent. Add salt to taste.
- Remove vegetables from the pan and set aside to cool.
- Add ¼ cup of butter to the same saucepan over low heat and allow it to melt.
- Once the butter is melted, whisk in ¼ cup of flour and continue whisking over low heat until the mixture turns golden brown, about 3–5 minutes. You’re making a quick roux.
- Once the roux is golden brown, slowly pour in the turkey stock while whisking continuously.
- Once the turkey stock is incorporated, gradually whisk in the heavy whipping cream and 1 teaspoon of salt.
- Remove gravy from heat and set aside to cool.
- In a large mixing bowl, combine the shredded turkey, remaining ½ teaspoon of salt, ground black pepper, green bean casserole, gravy, and the sautéed celery and onion. Mix with your hands or a silicone spatula until well combined.
- Roll out one disc of pie dough and fit it into your pie pan. For step-by-step directions for fitting your dough into your pie tin, click here.
- Add the prepared filling.
- Roll out the second disc of dough, place it over top, and seal the edges with your preferred method.
- Beat 1 egg and mix it with 1 tablespoon of water.
- Brush the top crust with the egg wash and cut vents for steam.
- Freeze the pie before baking.
- Preheat the oven to 375°F (190°C).
- Bake for 75 - 90 minutes until the crust is golden brown and filling is bubbling.
- Let cool slightly before slicing and serving.
One Comment
This recipe is just such a great idea. Thank you for sharing!