50-Minute Turkey Pot Pie (Leftovers) – Savor the Comfort

There’s something magical about turning Thanksgiving leftovers into a whole new meal, isn’t there? I swear, my family gets just as excited for turkey pot pie the day after the holiday as they do for the big feast itself. Maybe it’s the flaky crust, maybe it’s the creamy filling packed with all those cozy flavors – but this dish has become our favorite way to give those leftovers a delicious second life.

I’ll never forget the first time my grandma taught me her turkey pot pie trick. She’d take whatever was left from Thursday’s dinner, add a few pantry staples, and – just like that – we had Friday’s lunch ready in under an hour. Now, it’s my turn to pass along this simple, satisfying recipe that turns turkey leftovers into pure comfort food. Trust me, once you try this method, you’ll never look at holiday leftovers the same way again.

Why You’ll Love This Turkey Pot Pie (Leftovers) Recipe

This isn’t just any pot pie – it’s the ultimate leftovers transformation that’ll have your family begging for seconds. Here’s why it’s a game-changer:

• Clever & budget-friendly: Turns what you already have into something new and exciting – no waste, all flavor
• Quick prep magic: Ready in under an hour, because nobody wants to cook another marathon meal after Thanksgiving
• Family-approved comfort: That buttery crust and creamy filling make everyone at the table happy (yes, even picky eaters)
• Pantry-friendly hero: Works with whatever veggies you’ve got – frozen, fresh, or those last bits from the holiday tray
• Better than delivery: Warms you up better than any takeout on those chilly post-holiday days

Turkey Pot Pie (Leftovers) Ingredients

Gather these simple ingredients – you probably have most of them already from Thanksgiving! I always divide mine into two groups to keep things organized:

For the Filling:

• 2 cups cooked turkey, shredded or diced (leftover works best!)
• 1 cup frozen mixed vegetables (or whatever veggies you’ve got)
• 1/2 cup diced onions (yellow work great)
• 1/2 cup diced celery
• 1/4 cup butter (real butter makes all the difference)
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken or turkey broth (use that leftover pan drippings if you’ve got ’em)
• 1/2 cup milk (whole milk gives the creamiest texture)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or fresh if you’re feeling fancy)

For the Crust:

• 1 package refrigerated pie crusts (or homemade if you’re ambitious – I usually take the shortcut!)

How to Make Turkey Pot Pie (Leftovers)

This is where the magic happens! Don’t let the steps fool you – this recipe is easier than it looks, and I’ll walk you through each part so your pot pie turns out perfect.

Preparing the Filling

First, grab your favorite big skillet (I use my trusty cast iron) and melt the butter over medium heat. Toss in those onions and celery – you’ll know they’re ready when the onions turn slightly see-through and your whole kitchen smells amazing. Sprinkle in the flour and keep stirring for about a minute – this makes your roux, which is just chef talk for “the stuff that thickens the gravy.”

Now pour in your broth and milk slowly, stirring constantly. It’ll look thin at first, but don’t panic! Keep stirring until it thickens enough to coat the back of a spoon. That’s when you’ll add your turkey and veggies. Give it all a good mix, and taste it – sometimes I add an extra pinch of thyme if it needs more flavor.

Assembling and Baking

Take one pie crust and gently press it into your 9-inch pie dish – no fancy crimping needed, just make sure it reaches the edges. Pour in that delicious filling, then top with the second crust. Here’s my trick: pinch the edges together with your fingers, then take a fork and press all around to really seal it. Cut a few slits in the top (this lets steam escape so your crust stays crispy).

Bake at 375°F for about 30-35 minutes – you’ll know it’s done when the crust turns that perfect golden brown. This part’s important: let it sit for 10 minutes before cutting. I know it’s hard to wait, but this helps the filling set so it doesn’t run everywhere when you serve it!

Turkey Pot Pie (Leftovers) Tips for Success

After making this pot pie more times than I can count, here are my foolproof secrets for the best results every time:

• Prevent soggy crust: Blind bake the bottom crust for 5 minutes before adding filling – just prick it with a fork first!
• Taste as you go: The turkey broth’s saltiness varies, so adjust seasoning after mixing everything together.
• No turkey? No problem! Rotisserie chicken works beautifully – I actually keep one in my fridge just for emergency pot pie cravings.
• Extra crispy top: Brush the top crust with an egg wash (1 egg + 1 tbsp water) for that perfect golden shine.

Turkey Pot Pie (Leftovers) Variations

One of my favorite things about this recipe is how easily you can make it your own! Here are some delicious twists I’ve tried over the years:

• Mushroom lovers: Sauté 1 cup of sliced mushrooms with the onions for an earthy flavor boost
• Herb garden special: Swap thyme for sage or rosemary – or use all three for extra holiday flavor
• Biscuit-topped version: Skip the top crust and drop spoonfuls of biscuit dough over the filling instead
• Dairy-free option: Use olive oil instead of butter and swap milk for unsweetened almond milk – it works surprisingly well!

Don’t be afraid to experiment – I’ve even added leftover stuffing to the filling when I’m feeling extra festive!

Storing and Reheating Leftover Turkey Pot Pie

Here’s the best part – if you somehow end up with leftovers from your leftovers (it happens!), this pot pie keeps beautifully. Let it cool completely, then cover tightly and refrigerate for up to 3 days. For longer storage, wrap individual slices in foil before freezing – they’ll keep for 2 months. When you’re ready to eat, reheat in a 350°F oven until warmed through (about 20 minutes for fridge-cold pie, 40 from frozen). The oven brings back that perfect crispy crust – microwaving just can’t compare!

Turkey Pot Pie (Leftovers) FAQs

Over the years, I’ve gotten all sorts of questions about this recipe – here are the ones that come up most often:

Can I use puff pastry instead of pie crust? Absolutely! Puff pastry makes a delicious, flaky alternative. Just roll it out slightly thinner than the pie crust since it puffs up so much during baking.

How long does leftover turkey pot pie keep? It stays fresh in the fridge for about 3 days – though in my house, it never lasts that long! The crust might soften a bit, but reheating in the oven crisps it right back up.

Can I freeze turkey pot pie? You bet! I actually prefer freezing it before baking. Assemble everything, wrap tightly in foil, and freeze for up to 2 months. When ready to eat, bake straight from frozen – just add 15-20 extra minutes.

What if my filling seems too thin? No worries! Let it simmer a few extra minutes to thicken, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in.

Nutritional Information

Here’s the nutritional breakdown per serving (about 1/6 of the pie), but remember – estimates can vary based on your specific ingredients and brands. I always say homemade food nourishes the soul more than any numbers can measure!

• Calories: 320
• Fat: 18g (8g saturated)
• Carbs: 25g (2g fiber, 3g sugar)
• Protein: 15g
• Sodium: 580mg
• Cholesterol: 55mg

Using low-sodium broth or skim milk can lighten it up, but hey – it’s comfort food! Everything in moderation, right?

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