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Creamy Leftover Turkey Pot Pie

Creamy leftover Turkey Pot Pie - an easy, comforting pot pie using leftover Thanksgiving turkey.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Servings: 6 servings
Author: Joanie Zisk


  • 1/4 cup butter
  • 1/2 cup onion , chopped
  • 1 clove garlic , minced
  • 2 cups frozen peas , thawed
  • 2 cups frozen corn , thawed
  • 1/2 cup carrots , chopped and cooked
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 2 cups chicken broth
  • 3/4 cup milk
  • 2 cups turkey , cooked and chopped
  • 1 Pillsbury ready made pie crust
  • 1 egg , beaten


  • Heat oven to 375 degrees F.
  • Lightly oil four 10-ounce ramekins or 1 pie dish.
  • Melt the butter in a large skillet over medium high heat. Add the onions, garlic, peas, corn and carrots to the pan and cook, stirring occasionally until onions become translucent, about 3 minutes.
  • Whisk in the flour, salt, thyme and pepper. Slowly whisk in the chicken broth and milk all at once. Stir in turkey and season with salt and pepper, to taste.
  • Cook and stir until thickened and bubbly.
  • Divide turkey mixture evenly into four ramekins or use 1 round pie dish.
  • Place the prepared pie crust over the top of the pie. (If making individual pot pies, cut out circles from the pie crust to fit over eack ramekin).
  • Cut 4 to 6 vents in the top of the crust.
  • Brush each crust with the beaten egg.
  • Place in the oven and bake for 30 minutes or until top is golden.