Leftover turkey: Turkey pot pie

So what do you do with your Thanksgiving turkey leftovers? A turkey pot pie is a great way to capture the flavours of a turkey dinner, all in a convenient ready-to-bake pie!

Easy as pie!
Turkey pot pie

A pot pie is a super-simple yet tasty way of using your Thanksgiving leftovers to create another complete meal. A basic pie filled with holiday flavours such as sage and turkey can be whipped together in no time, so say goodbye to another night of turkey sandwiches and hello to a warm, savoury meal instead!

Leftover turkey pot pie

Serveing size 4–6


  • 2 tablespoons butter
  • 2 celery stalks, sliced
  • 1/2 an onion, finely diced
  • 2 cups cubed potatoes
  • 2 medium carrots, sliced
  • 1-1/2 to 2 cups prepared turkey gravy
  • 1–2 teaspoons sifted flour to add thickness to the gravy if necessary (a pot pie shouldn’t be runny but instead hold together nicely)
  • 2 cups cubed cooked turkey
  • 1-1/2 tablespoons fresh Italian parsley, finely chopped
  • 1-1/2 teaspoons dried sage leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • Pastry for a 9-inch two-crust pie
  • 1 egg, beaten for the egg wash


  1. Preheat the oven to 350 degrees F.
  2. Melt the butter in a medium skillet over medium heat. Add the onions and the celery, and cook for approximately 5 minutes until softened.
  3. Half fill a large saucepan with water. Bring to a boil over high heat.
  4. Add the carrots and the potatoes, and cook until they are tender but still firm.Turn off the heat, drain, then return them to the pan.
  5. Add the onion-and-celery mixture to the potatoes and carrots.
  6. In the medium skillet over medium-low heat, add the gravy and sifted flour, then whisk together.
  7. When the mixture is blended, add it to the pot of veggies, then add the turkey and all the seasonings.
  8. Mix over medium heat, stirring gently until combined. Taste and add more salt or pepper as desired.
  9. Press half (or one sheet if using a pre-made dough) the pastry onto the bottom and the sides of a 9-inch pie plate.
  10. Fill the uncooked pie shell with the turkey and vegetable mixture.
  11. Top with the other half or sheet of the pastry dough, and pinch the edges together.
  12. Poke the top pastry layer with a fork a few times, or slice in a few steam holes with a knife.
  13. Bake at 350 degrees F for approximately 35 minutes, then brush evenly with the egg wash and return the pie to the oven for an additional 10 minutes or until the crust is a golden brown.
  14. Allow the pie to sit for 10 minutes before serving.
  15. The pot pie may be frozen (uncooked) for up to 6 months before using.

More quick dinner ideas

30-minute chicken recipes
Get creative with your Easter dinner leftovers
Panini: The Italian sandwich


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