Leftover Turkey or Chicken Pot Pie Recipe

Sunday meal prep just got a whole lot cozier with a double batch of this comforting classic. Bake one pie for tonight and freeze the unbaked second for a future night when you need a warm hug on a plate.

There’s something quietly magical about a pot pie, isn’t there? It’s the kind of meal that doesn’t just fill your stomach; it settles your soul. For me, it’s a direct line back to my grandma’s kitchen after a big holiday, where the real feast began the day after, with a fridge full of possibilities. That’s the true beauty of this leftover turkey or chicken pot pie recipe. It’s not just about using things up. It’s about transformation. Taking those simple, cooked bits of meat and turning them into something entirely new, something bubbling with creamy, savory goodness under a golden, flaky crust.

This recipe is my go-to answer for that post-holiday fridge, or frankly, any weeknight where a rotisserie chicken needs a glorious second act. It’s the ultimate comfort food, built on logic, not fuss. We’re making a from-scratch filling that’s rich and velvety, packed with vegetables, and enveloping every shred of turkey or chicken in flavor. Then, we’ll top it with a buttery crust that bakes up crisp and beautiful. Whether you use homemade dough or a trusted store-bought roll, the result is pure, cozy satisfaction. Let’s turn those leftovers into a memory-making dinner.

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Ingredients List for Your Leftover Turkey or Chicken Pot Pie Recipe

This leftover turkey or chicken pot pie recipe is a masterclass in building flavor from humble beginnings. You likely have most of this in your pantry and fridge right now. Here’s what you’ll need to gather.

For the Filling:

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• ½ cup all-purpose flour
• 3 cups chicken or turkey broth (homemade is fantastic, but a good boxed broth works perfectly)
• 1 cup whole milk or half-and-half (for extra creaminess)
• 3 to 4 cups cooked turkey or chicken, shredded or cubed
• 1 cup frozen peas
• ½ cup frozen corn
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary, crushed
• Salt and freshly ground black pepper, to taste
• Optional: 2 tablespoons chopped fresh parsley

For the Crust & Assembly:

• 1 package (2 crusts) refrigerated pie dough, or 1 batch of your favorite homemade pie crust
• 1 large egg, beaten with 1 tablespoon water (for egg wash)

Smart Swaps & Notes:

• Vegetables: This is your canvas! Swap in diced potatoes, green beans, or mushrooms. Using a bag of frozen mixed vegetables is a brilliant shortcut for a quick chicken pot pie.
• Broth: The flavor foundation. Using a rich turkey stock will make your homemade turkey pot pie sing with depth.
• Creaminess: For a dairy-free version, use a full-fat coconut milk or a plain, unsweetened dairy-free creamer.
• Crust: Store-bought pie dough is a fantastic time-saver. For a different twist, try using puff pastry for a super flaky, impressive top on a turkey pot pie recipe easy puff pastry style. You could even skip the top crust and spoon the filling over biscuits for a turkey pot pie recipe easy with biscuits vibe.

Timing for This Comforting Classic

• Prep Time: 25 minutes
• Cook Time: 40 minutes (plus 15-20 minutes resting)
• Total Time: About 1 hour 20 minutes

This is about 30% faster than many from-scratch pot pies because we’re starting with already-cooked meat, the real weeknight hero.

Step-by-Step Instructions for the Perfect Pot Pie

Follow these simple steps for a foolproof, creamy pot pie that will have everyone asking for seconds.

1. Sauté the Aromatic Base. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables begin to soften. Add the garlic and cook for one more minute until fragrant.

2. Create the Velvety Roux. Sprinkle the flour over the cooked vegetables. Stir constantly for about 2 minutes. This cooks the raw flour taste out and forms the base of our luxurious sauce. You’ll have a pasty mixture coating the veggies.

3. Build the Creamy Sauce. Slowly pour in the chicken broth and milk, whisking constantly to prevent any lumps. Bring the mixture to a simmer. It will thicken noticeably as it heats. Let it bubble gently for 3-4 minutes, stirring often, until it’s the consistency of a thick gravy.

4. Combine the Filling. Reduce the heat to low. Stir in the shredded turkey or chicken, frozen peas, corn, thyme, rosemary, and a generous amount of salt and pepper. Taste and adjust seasoning—this is key! Let the filling simmer for 5 more minutes so everything heats through and the flavors marry. Stir in fresh parsley if using. Remove from heat.

5. Assemble the Pie. Preheat your oven to 400°F (200°C). Roll out one pie crust and fit it into the bottom of a 9-inch pie dish. Pour the warm filling into the crust-lined dish. Roll out the second crust and place it over the filling. Trim any excess dough, then crimp the edges to seal. Cut 4-5 small slits in the top crust to vent steam. Brush the entire top with the egg wash for a beautiful, golden-brown finish.

6. Bake to Golden Perfection. Place the pie on a baking sheet (to catch any potential drips) and bake for 35-45 minutes, until the crust is deeply golden brown and the filling is bubbling through the vents. If the crust edges are browning too quickly, tent them with foil. Let the pie rest for 15-20 minutes before slicing. This allows the filling to set, so you get clean slices.

Nutritional Information Per Serving

A serving of this hearty leftover turkey or chicken pot pie recipe provides a balanced, satisfying meal. Approximate values per slice (based on 8 servings):

• Calories: ~480
• Protein: 28g (Excellent for muscle repair from the turkey/chicken)
• Carbohydrates: 38g (Energy from the crust and vegetables)
• Fat: 24g (Provides satiety and flavor)
• Key Vitamins: High in Vitamin A (from carrots) and B vitamins.

The carrots and celery add fiber and essential nutrients, making this comfort food both delicious and nourishing.

Equipment Needed

You don’t need any special gear for this leftover turkey or chicken pot pie recipe. A well-equipped home kitchen has everything required:

• Large Dutch Oven or Heavy-Bottomed Pot: For making the filling.
• 9-Inch Pie Dish: Glass or ceramic works best.
• Rolling Pin: For the crust.
• Whisk: Essential for a lump-free sauce.
• Pastry Brush: For the egg wash.
• Baking Sheet: To place under the pie dish and catch drips.
• Sharp Knife & Cutting Board: For prepping vegetables.

Why You’ll Love This Leftover Turkey or Chicken Pot Pie Recipe

This recipe earns a permanent spot in your dinner rotation for so many reasons.

1. It’s the Ultimate Fridge Clean-Out. It respectfully and deliciously uses every last bit of your holiday turkey or weekly rotisserie chicken, along with those lingering veggies.
2. Comfort in Every Bite. The combination of creamy filling and flaky crust is the very definition of cozy food. It’s a hug on a plate.
3. Surprisingly Simple. While it tastes like you spent all day, the process is straightforward and forgiving. The roux method is a fundamental skill that makes countless creamy dishes possible.
4. Feeds a Crowd (or Provides Lunches). It’s a complete family dinner in one dish and reheats beautifully for leftovers.
5. Endlessly Adaptable. Don’t have peas? Use green beans. Want it gluten-free? Use a 1:1 GF flour blend. It’s a template for your own kitchen creativity.

Healthier Alternatives for Your Pot Pie

You can easily adapt this classic to fit different dietary needs without sacrificing an ounce of comfort.

• Gluten-Free: Substitute the all-purpose flour with an equal amount of a gluten-free 1:1 baking blend for the roux. Use a certified gluten-free pie crust.
• Dairy-Free/Lighter: Use olive oil or dairy-free butter. For the milk, swap in unsweetened almond milk, oat milk, or full-fat coconut milk for richness.
• Lower-Carb: Increase the turkey and vegetables. Instead of a flour-based roux, thicken the sauce with a slurry of xanthan gum or a touch of cream cheese. For the top, consider a “crust” of thinly sliced potatoes or a layer of mashed cauliflower.
• Vegetarian Twist: Omit the poultry. Use vegetable broth and add hearty ingredients like mushrooms, lentils, or extra potatoes for substance. It becomes a wonderful vegetable pot pie.

Serving Suggestions

This leftover turkey or chicken pot pie recipe is a complete meal, but a few simple sides can round it out perfectly.

• Keep it Simple: A bright, crisp green salad with a tangy vinaigrette is the perfect counterpoint to the rich, creamy pie.
• Classic Comfort Pairing: Serve with a side of garlic mashed potatoes or buttery egg noodles for the ultimate carb-lover’s feast. If you love the creamy chicken base, you might also enjoy a bowl of creamy crack chicken gnocchi.
• For a Holiday Vibe: If you’re serving this as a post-Thanksgiving meal, pair it with a scoop of tangy cranberry sauce on the side.
• Presentation Tip: Let the pie rest fully before cutting. Use a sharp, serrated knife in a gentle sawing motion to get those picture-perfect slices. If you love the casserole style of a turkey pot pie casserole but miss the crust, this recipe gives you the best of both worlds.

Common Mistakes to Avoid

A few small tips can make the difference between a good pot pie and a great one.

1. A Watery Filling: Let the filling simmer until it’s very thick before assembling. It should mound on a spoon, not run off. Remember, the frozen veggies will release a little liquid as they bake. A thick start prevents a soggy finish.
2. A Soggy Bottom Crust: Always use a warm filling in a room temperature crust. A cold filling on a cold crust won’t cook the bottom properly. Pre-baking (blind baking) the bottom crust for 10 minutes is a pro move for extra crispiness.
3. Underseasoned Filling: This is the biggest pitfall. Your cooked meat and broth need help. Season each layer—the sautéed veggies, the sauce, and finally the complete filling. Taste fearlessly and adjust.
4. Skipping the Vent Slits: Those little cuts in the top crust are non-negotiable. They let steam escape so your beautiful crust doesn’t puff up and crack or, worse, leak filling everywhere.
5. Not Letting it Rest: I know it’s hard to wait, but slicing into a bubbling-hot pot pie is a recipe for a filling flood. Letting it sit for 15-20 minutes allows everything to set, ensuring you get a clean, beautiful slice.

Storing Tips for Your Homemade Pot Pie

This leftover turkey or chicken pot pie recipe is a gift that keeps on giving.

• Refrigerating Leftovers: Cool completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It will keep in the fridge for 3-4 days.
• Freezing for Future Meals: This pie freezes beautifully. You can freeze the unbaked assembled pie: wrap it tightly in a double layer of plastic wrap and foil. Freeze for up to 3 months. Bake from frozen, adding 20-30 minutes to the bake time. You can also freeze individual portions of the baked pie.
• Reheating for Best Results: Reheat slices in a 350°F oven until warmed through (about 15-20 minutes) to preserve the crust’s texture. The microwave will work in a pinch but will soften the crust. For a single serving, I often use an air fryer to re-crisp the top.

Conclusion

At its heart, this leftover turkey or chicken pot pie recipe is about more than just dinner. It’s about warmth, resourcefulness, and the simple joy of creating something deeply satisfying from what you already have. It’s a lesson in comfort food that feels both special and completely doable on a regular weeknight.

Whether you’re using up the last of the holiday bird or giving a grocery store rotisserie chicken a glorious second act, this creamy, crusty masterpiece is waiting for you. It’s the kind of meal that gathers people around the table, sparks conversation, and leaves everyone feeling perfectly content.

I hope this recipe becomes a trusted friend in your kitchen, just like my slow cooker chicken stew recipe is for those busy days when you want all the flavor without the fuss. And if you’re looking for other cozy, family-friendly ideas, my simple and delicious tater tot casserole recipe delivers that same hearty, comforting satisfaction in every bite. For another rich and creamy comfort food option, try the best homemade loaded potato soup.

Now, I’d love to hear from you! Did you add a special twist of your own? How did your family like it? Let me know in the comments below, and don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations. Happy cooking.

FAQs about Leftover Turkey or Chicken Pot Pie Recipe

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