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Leftover Turkey or Chicken Pot Pie Recipe

Golden turkey pot pie with flaky crust and creamy vegetable filling on rustic table
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This comforting pot pie transforms leftover turkey or chicken into a creamy, savory filling under a golden, flaky crust. It's a cozy, satisfying meal that's perfect for a family dinner and makes excellent use of ingredients you likely already have. The recipe is straightforward, adaptable, and delivers pure comfort in every bite.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups chicken or turkey broth
  • 1 cup whole milk or half-and-half
  • 3 to 4 cups cooked turkey or chicken, shredded or cubed
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional)
  • 1 package (2 crusts) refrigerated pie dough, or 1 batch homemade pie crust
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large Dutch oven or pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until vegetables soften. Add garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook the flour.
  4. Slowly whisk in the broth and milk. Bring to a simmer, whisking constantly, and cook for 3-4 minutes until thickened to a gravy consistency.
  5. Reduce heat to low. Stir in turkey, peas, corn, thyme, rosemary, salt, and pepper. Simmer for 5 minutes. Stir in parsley if using. Remove from heat.
  6. Roll out one pie crust and fit it into a 9-inch pie dish. Pour the warm filling into the crust.
  7. Roll out the second crust and place it over the filling. Trim and crimp edges to seal. Cut 4-5 slits in the top crust to vent steam. Brush the top with the egg wash.
  8. Place pie on a baking sheet and bake for 35-45 minutes, until the crust is golden brown and filling is bubbling. If crust edges brown too quickly, tent with foil.
  9. Let the pie rest for 15-20 minutes before slicing and serving.

Notes

Let the filling simmer until very thick before assembling to prevent a watery pie. For a crispier bottom crust, consider pre-baking (blind baking) the bottom crust for 10 minutes before adding the filling. The pie freezes well unbaked; bake from frozen, adding 20-30 minutes to the bake time.

Nutrition

Find it online: https://www.stacksipsnack.com/leftover-turkey-chicken-pot-pie-recipe/