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The Ultimate Easy Leftover Turkey Pot Pie with Flaky Double Crust

A thick, square slice of turkey pot pie with flaky golden crust and creamy filling visible.
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Make this comforting turkey pot pie using your leftover turkey. It features a rich, creamy filling packed with vegetables and topped with a buttery, flaky crust. This recipe is simple and perfect for a hearty family dinner.

Ingredients

Scale
  • 2 cups cooked, shredded turkey
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 2 cups chicken broth
  • 1 cup heavy cream or milk
  • 2 refrigerated pie crusts (for double crust)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place one pie crust into a 9-inch pie plate. Trim the edges if necessary.
  2. Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the flour, salt, pepper, thyme, and sage. Cook, stirring constantly, for 1 minute.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring the mixture to a simmer, stirring until it thickens.
  5. Stir in the heavy cream and the cooked turkey and peas. Remove the pan from the heat.
  6. Pour the creamy turkey filling into the crust-lined pie plate.
  7. Place the second pie crust over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust lightly with the beaten egg.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let the pot pie cool for at least 10 minutes before slicing and serving. This is a hearty family dinner favorite.

Notes

  • For a quicker option, substitute the double crust with store-bought puff pastry placed over the filling.
  • If you do not have leftover turkey, you can substitute it with 2 cups of cooked, shredded chicken for a classic chicken pot pie feel.
  • You can prepare the filling mixture a day ahead and store it in the refrigerator. Assemble and bake when ready to eat.

Nutrition

Find it online: https://devourdish.com/turkey-pot-pie-recipe-easy-leftover/