Leftover Turkey Pot Pie

If you’ve got leftover turkey sitting in your fridge, this cozy Turkey Pot Pie is the absolute best way to give it new life. It’s rich, creamy, loaded with veggies, and wrapped in a golden buttery crust. The filling comes together on the stovetop, then bakes under a flaky puff pastry lid for the ultimate comfort meal.

This is exactly the kind of recipe you want after the holiday rush — simple, hearty, and guaranteed to make leftovers feel special again.

Before You Get Started

Here are a few tips to help your pot pie turn out perfect:

• Pre-bake the bottom crust so it doesn’t get soggy.
• Use leftover turkey that’s already cooked — dark meat adds extra richness.
• Taste and adjust seasoning after the filling thickens.
• Cut steam vents into the puff pastry so the top gets crisp and golden.

What You Need to Make Leftover Turkey Pot Pie

Ingredients

• Butter
• Carrots
• Celery
• Onion
• Garlic powder
• Trinity Spice Co. Hibachi Seasoning
• Thyme
• Red pepper flakes
• Leftover turkey (shredded or chopped)
• Turkey or chicken broth
• Heavy cream
• Cornstarch
• Prepared bottom pie crust
• Puff pastry sheet

Equipment

• Dutch oven or deep pot
• Mixing bowl
• Pie dish
• Whisk
• Pastry brush
• Oven-safe baking sheet

How to Make Leftover Turkey Pot Pie

1. Sauté the Vegetables

Melt butter in a large pot over medium heat. Add the diced carrots, celery, and onion. Cook until softened, adding a little broth if needed to prevent browning.

2. Add Seasonings

Stir in the garlic powder, Hibachi seasoning, thyme, and red pepper flakes. Let everything cook for a few minutes to release the flavors.

3. Simmer the Base

Pour in the broth and let the mixture cook until the vegetables are tender and the flavors deepen.

4. Create the Creamy Gravy

In a small bowl, whisk cornstarch with a splash of cream to make a slurry. Add the slurry and remaining cream to the pot. Stir and let the mixture thicken.

5. Add the Turkey

Stir in the leftover turkey and let it warm through.

6. Assemble the Pot Pie

Par-bake your bottom crust until lightly golden. Add the filling, then cover with puff pastry. Cut small slits for steam.

7. Bake

Bake until the pastry is golden on top and the filling is bubbling around the edges.

8. Rest & Serve

Let the pot pie rest briefly before slicing so the filling can set.

How to Store Leftover Pot Pie

• Refrigerator: Up to 3 days
• Freezer: Freeze tightly wrapped slices for up to 2 months
• Reheat: In the oven at 350°F until warmed through

Frequently Asked Questions

Can I make this ahead of time?

Yes — assemble the pie and refrigerate it unbaked for up to 24 hours. Add 5–10 extra minutes to the bake time.

Can I use rotisserie chicken instead of turkey?

Absolutely. The recipe works perfectly with leftover chicken.

What if I don’t have puff pastry?

You can use a second pie crust on top, biscuit dough, or even crescent roll dough.

How do I keep the bottom crust from getting soggy?

Par-baking the crust helps a ton. You can also brush the crust with a bit of beaten egg before baking to create a moisture barrier.

Does the filling need to be thick before baking?

Yes — it should be creamy and slightly thickened. If it looks too thin, cook it a little longer before pouring it into the crust.

Leftover Turkey Pot Pie

This creamy Leftover Turkey Pot Pie is the perfect way to use up holiday turkey. Made with tender vegetables, a rich gravy, and a golden puff pastry top, it’s a cozy and comforting dinner that’s easy to make and full of flavor.

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Ingredients

  

• 1 stick butter
• 3 carrots diced
• 3 celery stalks diced
• 1 large onion diced
• 1 tbsp garlic powder
• 1 tbsp Trinity Spice Co. Hibachi Seasoning
• ½ tsp thyme
• ¼ tsp red pepper flakes
• 3 cups cooked leftover turkey shredded or chopped
• 3 –4 cups turkey or chicken broth
• 1 cup heavy whipping cream plus extra for slurry
• 2 tbsp cornstarch
• 1 prepared pie crust bottom
• 1 sheet puff pastry top

Method

 

Sauté the veggies:

1. In a large pot or Dutch oven, melt butter over medium heat. Add carrots, celery, and onion. Sauté until softened, adding a splash of broth if needed to keep from browning.

Add the flavor:

1. Stir in garlic powder, Hibachi Seasoning, thyme, and red pepper flakes. Cook for 2–3 minutes to bloom the seasonings.

Simmer:

1. Pour in turkey broth and let it simmer for about 20 minutes, until the vegetables are fork-tender and flavors come together.

Make it creamy:

1. In a small bowl, whisk 2 tbsp cornstarch with a few tablespoons of heavy whipping cream to make a slurry. Stir the slurry and the remaining cream into the pot, cooking until the mixture thickens slightly.

Add the turkey:

1. Stir in the leftover turkey and let it warm through, about 5 minutes.

Assemble the pie:

1. Pre-bake your bottom pie crust halfway (about 10 minutes at 400°F). Pour the filling into the crust, then top with puff pastry. Cut slits for steam to escape.

Bake:

1. Bake at 400°F for 30–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.

Cool & serve:

1. Let the pie rest for 10 minutes before slicing. Creamy, savory, and full of Thanksgiving comfort — the perfect way to use up your leftover turkey.