Thanksgiving Turkey Pot Pie

The day after Thanksgiving, when the refrigerator is stocked with delectable leftovers just begging to be transformed, is the one thing I look forward to more than Thanksgiving dinner. My go-to recipe for transforming leftover turkey into a warm, comforting meal that feels like a hug on a cold night is this Thanksgiving Turkey Pot Pie.

All of my favorite holiday flavors are combined in one delicious slice: a golden, flaky pie crust stuffed with a creamy mixture of turkey, vegetables, and savory herbs. You have to slow down, take a deep breath, and enjoy every bite of this type of food.

This pot pie offers all the comfort of the holidays without all the work, whether you’re hosting a Friendsgiving, need a way to use turkey after the large feast, or are just in the mood for something warm and comforting.

Why Do I Love This Recipe?

Because it’s magic. It takes those scattered Thanksgiving leftovers and turns them into something that might even be better than the original dinner. It’s nostalgic, creamy, rich—but not heavy—and the crispy pie crust makes it feel like a celebration all over again.

Serving Suggestions

Serve it warm, fresh from the oven, with a side salad or some roasted Brussels sprouts for a full meal. A dollop of cranberry sauce on the side adds a sweet-tart note that pairs beautifully with the savory filling. And don’t forget a cozy glass of wine or a mug of cider to complete the vibe!

Storage & Freezing

Leftover pot pie stores wonderfully in the fridge for up to 4 days. Just wrap it tightly or store in an airtight container. To reheat, pop it into a 350°F oven until warmed through (this keeps the crust crisp). It also freezes well—bake it, cool completely, then freeze individual slices or the whole pie. Reheat straight from frozen at 375°F for about 30–40 minutes.

Variations

No turkey? No problem. This recipe works beautifully with rotisserie chicken or even leftover ham. Swap peas and carrots for green beans or corn—whatever you’ve got on hand. Add a sprinkle of cheese on top before baking for a twist, or use puff pastry instead of pie crust for a flakier finish.

Thanksgiving Turkey Pot Pie

All of my favorite holiday flavors are combined in one delicious slice: a golden, flaky pie crust stuffed with a creamy mixture of turkey, vegetables, and savory herbs. You have to slow down, take a deep breath, and enjoy every bite of this type of food.

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Course: Dinner, Holiday

Cuisine: American

Ingredients Method

Ingredients

  

For the Filling:

• 3 cups cooked leftover turkey or chicken cubed
• 2 cups mixed vegetables e.g., peas, corn, green beans
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 small onion finely chopped
• Salt & pepper to taste
• 1/8 teaspoon dried thyme
• 1 ½ cups chicken broth
• ¾ cup milk

For the Homemade Pie Crust:

• 2 cups all-purpose flour unbleached or white
• ¼ teaspoon salt
• 1 cup vegetable shortening such as Earth Balance
• 1 large egg
• 2 tablespoons ice-cold water
• 1 tablespoon white vinegar

Method

 

Step 1: Make the Pie Crust

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the shortening and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. In a small bowl, beat the egg, then mix in the ice water and vinegar.
4. Pour the wet ingredients into the flour mixture and gently mix until the dough forms a ball.
5. Divide the dough in half, shape into two discs, wrap in plastic wrap, and refrigerate while you prepare the filling.

Step 2: Prepare the Filling

1. In a large skillet or saucepan, melt the butter over medium heat.
   
2. Add the chopped onion and cook until soft and translucent, about 3–5 minutes.
   
3. Stir in the flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly to form a roux.
   
4. Slowly whisk in the chicken broth and milk. Bring to a gentle boil and stir until the mixture thickens into a creamy sauce.
   
5. Stir in the turkey and mixed vegetables. Remove from heat and set aside.
   

Step 3: Assemble the Pot Pie

1. Preheat the oven to 400°F (200°C).
2. Roll out one disc of dough and line the bottom of a 9-inch pie dish.
3. Pour the turkey and vegetable filling into the crust.
4. Roll out the second dough disc and place it on top. Trim excess dough and crimp the edges to seal. Cut a few slits in the top to allow steam to escape.
   
5. Bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
6. Let rest for 10 minutes before slicing and serving.
   
7. Enjoy!
   

Ann