Introduction

This Leftover Turkey Pot Pie with Flaky Crust is a comforting way to transform your leftover turkey into a hearty, delicious meal. Featuring a rich, creamy filling loaded with tender turkey and vegetables, all enclosed in a buttery, flaky crust, it’s perfect for family dinners or holiday leftovers.

A white plate holds a golden brown pie with a flaky, puff pastry crust. The crust is made of two layers: a thick, curved bottom layer and a top layer with puffy, browned, square-shaped pieces arranged in a grid pattern. One slice is missing, showing the creamy filling inside which has pieces of white chicken, light orange carrots, green peas, and small round white onions. The pie edges are crimped and sprinkled with chopped green herbs. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour

1 teaspoon salt

1 cup cold unsalted butter

6-8 tablespoons ice water

1 tablespoon apple cider vinegar

3 tablespoons unsalted butter

1 diced yellow onion

2 minced garlic cloves

⅓ cup flour

2 cups chicken or turkey broth

1 cup whole milk

4 ounces cream cheese

3 cups cooked shredded turkey

1 ½ cups frozen mixed vegetables

1 teaspoon dried thyme

½ teaspoon dried sage

Salt and black pepper to taste

1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

Step 1: Prepare the crust by combining the flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the apple cider vinegar and ice water, starting with 6 tablespoons, adding more if needed, until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

Step 2: While the dough chills, melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add the diced onion and minced garlic and cook until softened, about 5 minutes.

Step 3: Stir in ⅓ cup flour and cook for 1-2 minutes. Gradually whisk in the chicken or turkey broth, then add the milk. Stir in the cream cheese until melted and the sauce is smooth. Add the shredded turkey, frozen vegetables, thyme, sage, salt, and pepper. Cook until the filling thickens, about 5 minutes. Remove from heat.

Step 4: Preheat the oven to 400°F (200°C). Roll out the dough on a lightly floured surface into two circles, one slightly larger for the bottom crust and the other for the top. Place the larger crust into a pie dish.

Step 5: Pour the turkey filling into the pie crust. Cover with the top crust, trim excess dough, and crimp the edges to seal. Cut small slits in the top crust to allow steam to escape. Brush the top with the egg wash.

Step 6: Bake for 40-45 minutes, until the crust is golden and the filling is bubbly. Let the pie rest for 10 minutes before serving to allow the filling to set.

Tips & Variations

Always keep your butter cold to ensure distinct, flaky layers in your crust.

Do not overmix the filling once the turkey is added to keep the meat texture intact.

Blind bake the bottom crust for 10 minutes if you prefer an extra-crispy base.

Substitute frozen peas and carrots for your choice of frozen vegetables to customize the filling.

Use leftover turkey gravy instead of broth for a richer flavor in the filling.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in the oven at 350°F (175°C) until warmed through to keep the crust crisp. You can freeze the pot pie before baking; wrap tightly and freeze for up to 2 months, then bake directly from frozen, adding extra time as needed.

FAQs

Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade pie crust works wonderfully for this recipe and results in a flakier, more flavorful crust. Just be sure to keep the butter cold and handle the dough gently.

What can I substitute if I don’t have cream cheese?

You can use sour cream or half-and-half as a substitute to add creaminess, though the texture will be slightly different. Adding a bit more flour may help thicken the filling if needed.