This tasty Leftover Turkey Pot Pie recipe comes together in minutes and has an easy crust.
Our recipe makes an easy turkey pot pie that is so mouthwateringly delicious, no one will ever know it’s leftovers! What to do with turkey leftovers besides soup or turkey casserole? This recipe has the answer!
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What We Love About this Recipe
What’s not to love? Just assemble the pot pie and let the filling make its own gravy. In less than an hour, a fresh new take on turkey leftovers is piping hot and ready to serve! We like to serve it with biscuits or pumpkin cornbread muffins and a tangy red leaf salad with lemon vinaigrette. You may even enjoy a biscuit and turkey pot pie feast!
Ingredients and Variations
This recipe uses a pre-made pie shell, a can of soup, leftover turkey (or chicken), some veggies, and some seasonings.
SOUP Cream of mushroom soup makes a juicy gravy, but cream of chicken soup will work just as well.
VEGGIES Frozen mixed vegetables fit the bill here, plus a diced onion for extra savory flavor. Use my favorite veggie chopper to make chopping the onion quick and easy! Add other leftover chopped veggies if you have any!
CRUST This one-dish delish dinner is cooked without a top crust to make it simple, but a premade top crust could easily be added.
- Use a second premade crust to put over the top. Lay the crust flat on top of the pie, crimp the edges, cut off excess dough, and make a couple of slits in the top of the crust.
- Pillsbury makes a frozen puff pastry for an easy, ready-made top crust. We recommend brushing with egg white to give it a glossy sheen.
- For simple biscuits as a top crust, make the ‘drop’ biscuits found on the side of the Bisquick box.
- Even sourdough starter can be used as a top crust!
How to Make Turkey Pot Pie
This tasty and homemade turkey pot pie comes together so quickly and easily, and it turns out great every time!
- Line a prepared pie pan with ready-made pie crust.
- Sauté onion in oil until translucent.
- Mix together the milk, soup, and seasonings. Add the veggies, turkey, and onion.
- Pour mixture into pie shell.
How Long Do You Bake a Turkey Pot Pie?
On a parchment lined baking tray, bake 30 to 40 minutes at 375° F on a center rack in the oven . The top should be bubbly and the crust golden brown. If using drop biscuits or puff pastry, bake until they are both cooked and barely golden brown. Remove turkey pot pie and let it rest before cutting and serving.
Tips for Turkey Pot Pie Perfection
- For best results, be sure the veggies are thawed and drained so they cook at the same rate as the other ingredients.
- If you are using a top crust or puff pastry, vent the crust to prevent the filling from bubbling over.
- For drop biscuits, place them with a little space between them so they can expand and not allow the filling to bubble over.
Storing and Reheating
Cooked turkey pot pie will hold well in the refrigerator for about 4 days as long as it’s covered. Simply scoop out a portion and reheat in the microwave and adjust the seasonings.
Can You Freeze a Turkey Pot Pie?
You sure can! What a timesaver for busy families! There are two ways to freeze pot pies.
- The first is with an assembled but unbaked pot pie. Wrap an assembled pot pie in plastic wrap and then aluminum foil. Write the date on it and it will keep in the freezer for about 3 months.
- Or, freeze the filling mixture, thaw it, and assemble as above. This is the preferred method because freezing a cooked and cooled pot pie could make the crust soggy once it’s been thawed.
- Avoid freezing pot pies in glass dishes as the pies will expand (and could crack the glass). We recommend using the aluminum pie dish the prepared pie crust comes in. No muss, no fuss!
PRO TIP: Line the pie tin with plastic wrap before adding the pie crust (or just filling), then freeze. Once frozen, pop it out and into a zip top bag. When it comes time to bake, remove plastic wrap, add the crust and filling to the shell, and bake.
Easy Turkey Pot Pie
- 1 premade pie shell
- 1 ½ cups frozen mixed vegetables or 1 cup frozen mixed vegetables and 1 small cooked potato, diced
- 1 teaspoon oil
- ½ onion diced
- 10 ounces cream of mushroom soup (1 can)
- ½ cup milk
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper or to taste
- 2 ½ cups cooked turkey diced or shredded
- Preheat oven to 375°F. Line a baking tray with parchment paper.
- Remove pie shell from freezer if frozen. If refrigerated, add to pie tin. Defrost frozen vegetables and drain.
- In a small frying pan, add oil and onion and cook on medium low heat until onion translucent (but not browned).
- Meanwhile, mix together soup, milk, poultry seasoning, garlic powder, and pepper. Add vegetables, turkey, and onions and mix thoroughly.
- Add to pie shell, place pot pie on the parchment lined baking tray, and bake for 30-40 minutes or until crust is browned and filling is bubbling. Allow to rest 5-10 minutes before serving.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe adapted from Tenderflake