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Best Thanksgiving Leftover Turkey Pot Pie Recipe

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This Thanksgiving Leftover Turkey Pot Pie is proof that the best meals often come from what’s already in your fridge. It’s warm, comforting, and surprisingly easy to put together—exactly what you need the day after a big holiday.

Ingredients

Scale
  • 3 cups cooked turkey, shredded or diced
  • 1.5 to 2 cups leftover gravy
  • 2 cups mixed vegetables (green bean casserole, roasted carrots, corn, peas, or frozen mix)
  • 1 cup mashed potatoes (optional)
  • 1 cup cooked stuffing or dressing (optional)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 1 teaspoon dried thyme
  • Up to 1/2 cup low-sodium chicken or turkey broth (if needed)
  • 1 package refrigerated pie crust (2 crusts)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Pinch of flaky sea salt (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to preheat as well.
  2. Shred or dice the leftover turkey into bite-sized pieces. If vegetables are in large pieces, chop them into smaller, uniform pieces.
  3. In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. In a large mixing bowl, combine the sautéed onion and garlic with the shredded turkey, leftover gravy, mixed vegetables, mashed potatoes (if using), stuffing (if using), dried thyme, and a generous pinch of black pepper. Stir gently until evenly distributed. If too dry, add broth a tablespoon at a time.
  5. Taste and adjust seasoning. Add salt only if needed.
  6. Let store-bought pie crust sit at room temperature for about 15 minutes. Roll out one crust on a lightly floured surface to about 12 inches in diameter. Transfer to a 9-inch pie dish, pressing gently into the bottom and up the sides. Trim excess overhang to about 1/2 inch.
  7. Spoon the turkey mixture into the crust-lined dish and spread evenly.
  8. Roll out the second pie crust to the same size. Place over the filling. Press edges together to seal, fold overhang under, and crimp. Cut 4-5 slits in the top crust for steam to escape.
  9. Brush the top crust generously with the beaten egg wash. Sprinkle with a pinch of flaky sea salt.
  10. Place the pie dish on the preheated baking sheet. Bake for 30-35 minutes, until the crust is golden brown and the filling is bubbling. If edges brown too quickly, cover loosely with aluminum foil for the last 10 minutes.
  11. Remove from oven and let rest on a wire rack for at least 10 minutes before serving.

Notes

Don’t overmix the filling to avoid gummy texture. Watch liquid ratio: filling should be thick but spoonable. Preheat baking sheet for crispy bottom crust. Let assembled pie rest in fridge for 10-15 minutes before baking to prevent crust shrinking. Always taste leftover gravy before adding to adjust salt. For flakiest crust, keep everything cold.

Nutrition

Keywords: Thanksgiving leftovers, turkey pot pie, leftover turkey recipe, comfort food, pot pie, holiday leftovers

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