Leftover Turkey or Chicken Pot Pie Recipe

The humble potato plays a starring role here, diced and simmered until tender to add a wonderful, hearty texture to the creamy gravy. It’s this kind of thoughtful ingredient focus that turns a simple pot pie into something extraordinary. There’s something deeply comforting about that moment, isn’t there? The oven door opens, and a wave of savory, buttery steam fills the kitchen. It’s the smell of a meal that promises to soothe and satisfy, a warm hug on a plate. And the best part? That incredible comfort doesn’t have to be a weekend project. Today, we’re turning the everyday into the extraordinary with a classic that never fails: a Leftover Turkey or Chicken Pot Pie Recipe.

This is the ultimate kitchen magic trick, transforming yesterday’s roast into tonight’s cozy masterpiece. Whether you’re staring down a mountain of Thanksgiving turkey or you’ve got some shredded chicken from last night’s dinner, this recipe is your golden ticket to a stress-free, deeply delicious family meal. It’s about celebrating what you already have, adding a few simple pantry staples, and creating a dish that feels both nostalgic and new. So, let’s gather those bits and pieces and make something wonderful. This is comfort food, made easy.

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Ingredients List for Leftover Turkey or Chicken Pot Pie Recipe

A great Leftover Turkey or Chicken Pot Pie Recipe starts with a simple, flexible list. This is a “clean out the fridge” kind of dish at its heart, so feel free to adapt based on what you have. The goal is a rich, creamy filling packed with tender meat and vegetables, all tucked under a golden, flaky crust.

For the Filling:

• 3 tablespoons butter or olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour (for a gluten-free version, use a 1:1 gluten-free flour blend)
• 2 1/2 cups chicken or turkey broth (low-sodium is best)
• 1/2 cup whole milk, half-and-half, or heavy cream for extra richness
• 3 cups cooked turkey or chicken, shredded or cubed
• 1 1/2 cups diced potatoes (Yukon Gold or russet), par-boiled until just tender
• 1 cup frozen peas (no need to thaw)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 teaspoon dried rosemary, crushed
• Salt and freshly ground black pepper to taste

For the Crust & Finish:

• 1 package (14 oz) store-bought pie crust (2 crusts), or your favorite homemade pie dough
• 1 large egg, beaten with 1 tablespoon water (for egg wash)
• Flaky sea salt (optional, for sprinkling)

Smart Swaps: No peas? Use frozen green beans or corn. Out of fresh herbs? A poultry seasoning blend works perfectly. For a dairy-free creamy sauce, use full-fat coconut milk or a plain, unsweetened dairy-free creamer. This flexibility is what makes a Homemade Turkey Pot Pie so forgiving and fun.

Timing for Your Quick Chicken Pot Pie

One of the biggest wins of this Leftover Turkey or Chicken Pot Pie Recipe is how quickly it comes together once you have your ingredients prepped.

• Prep Time: 20 minutes (includes veggie chopping and making the filling)
• Cook Time: 35-40 minutes (for baking to golden perfection)
• Total Time: About 1 hour
  That’s nearly 30% faster than many from-scratch casseroles, making it a genuine weeknight hero. It’s the definition of a Quick Chicken Pot Pie that doesn’t sacrifice an ounce of flavor.

Step-by-Step Instructions for This Pot Pie Recipe

Follow these simple steps for a foolproof, delicious result. This method builds flavor layer by layer, ensuring every bite is packed with savory goodness.

1. Prepare Your Vegetables and Preheat. Start by dicing your onion, carrots, and celery into similar-sized pieces for even cooking. Par-boil your diced potatoes for about 8-10 minutes until they are just fork-tender, then drain. This ensures they finish cooking perfectly in the pie without being crunchy. Preheat your oven to 400°F (200°C).

2. Build the Flavor Base. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes until the vegetables begin to soften and the onions turn translucent. Add the minced garlic and cook for one more minute until fragrant. This foundation is key for a deep, savory flavor in your Turkey Pot Pie Recipe Easy With Biscuits or crust.

3. Create the Creamy Sauce. Sprinkle the flour over the cooked vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste—this is your roux. Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and let it thicken for 2-3 minutes. Stir in the milk or cream, then add the thyme, rosemary, salt, and pepper.

4. Combine the Filling. Add the shredded turkey or chicken, the par-boiled diced potatoes, and the frozen peas to the creamy sauce. Stir gently until everything is evenly coated and heated through. Taste and adjust seasoning—this is your chance to make it perfect! Remove the filling from the heat.

5. Assemble the Pie. Roll out one pie crust and fit it into the bottom of a 9-inch pie plate. Pour the warm filling into the crust-lined plate. Roll out the second crust and place it over the filling. Trim any excess dough, then crimp the edges together to seal. Cut 4-5 small slits in the top crust to allow steam to escape. For a gorgeous golden finish, brush the top lightly with the egg wash and sprinkle with a pinch of flaky salt.

6. Bake to Golden Perfection. Place the assembled pot pie on a baking sheet (to catch any potential drips) and bake for 35-40 minutes. The crust should be deeply golden brown, and you should see the filling bubbling gently through the vents. Let the pie rest for 10-15 minutes before slicing. This rest time is non-negotiable—it allows the filling to set so you get clean, beautiful slices instead of a soupy mess.

Nutritional Information

This homemade comfort food provides a balanced meal in one dish. Per serving (based on 6 servings):

• Calories: ~480
• Protein: 28g (Excellent from the turkey/chicken)
• Carbohydrates: 42g (Complex carbs from veggies and crust)
• Fat: 22g
• Key Vitamins: High in Vitamin A (from carrots), B-vitamins, and provides a good amount of iron and potassium from the potatoes and dark meat poultry. Using a whole milk or cream base also adds calcium.

Equipment Needed

You don’t need any special gadgets for this Leftover Turkey or Chicken Pot Pie Recipe. A regular kitchen will have everything:

• A 9-inch pie plate (glass or ceramic is ideal for even browning)
• A large skillet or Dutch oven
• A wooden spoon or silicone spatula
• A whisk (for smoothing the sauce)
• A rolling pin (if your store-bought crust needs a slight roll)
• A pastry brush (for the egg wash)
• A baking sheet (to place underneath the pie plate)

Why You’ll Love This Leftover Turkey or Chicken Pot Pie Recipe

This recipe earns its place in your regular rotation for so many reasons.

• Zero-Waste Win: It gloriously repurposes leftovers, reducing food waste and stretching your grocery budget.
• Ultimate Comfort: It delivers that nostalgic, cozy feeling of a homemade meal with minimal active effort.
• Family-Friendly: It’s a complete, balanced meal in one dish that appeals to both kids and adults.
• Incredibly Adaptable: Easily adjust vegetables, herbs, and crusts to match dietary needs or pantry contents, much like our Cheesy Ground Beef Potato Casserole is adaptable.
• Perfect for Making Ahead: You can prepare the filling a day in advance or assemble and freeze the whole pie for a future easy dinner.

Healthier Alternatives for the Recipe

You can absolutely enjoy this comfort food while tailoring it to different dietary preferences.

• Gluten-Free: Use a certified gluten-free flour blend for the roux and a gluten-free pie crust. The filling will be just as creamy and delicious.
• Dairy-Free/Lighter: Substitute the butter with olive oil and use full-fat coconut milk instead of dairy milk/cream. The sauce will still be luxuriously rich.
• Lower-Carb/High-Protein: Skip the bottom crust and pour the filling into a baking dish. Top with a layer of shredded cheese and bake until bubbly for a deconstructed Turkey Pot Pie Casserole. You can also reduce the potatoes and add more lean protein.
• Veggie-Packed: Boost nutrition by adding chopped spinach, mushrooms, or diced bell peppers when sautéing the initial vegetables.

Serving Suggestions

This pot pie is a hearty meal all on its own, but a few simple additions can round out the table beautifully.

• Classic Pairings: A simple green salad with a bright vinaigrette cuts through the richness perfectly. Buttered dinner rolls are also a beloved side for soaking up every last bit of gravy.
• For a Cozier Night: Serve it alongside a bowl of creamy soup, like a roasted tomato or butternut squash soup, for the ultimate comfort food feast.
• Festive Touch: For a holiday leftover spread, this pot pie pairs wonderfully with cranberry sauce or a tangy fruit chutney. It’s a fantastic alternative to a Thanksgiving Shepherds Pie Recipe.
• Presentation Tip: Let the pie rest fully before slicing. Use a sharp knife and a pie server for clean slices. Garnish with a sprinkle of fresh parsley or thyme for a pop of color.

Common Mistakes to Avoid

A few simple tips will guarantee your pot pie is perfect every single time.

• A Watery Filling: The most common issue. Ensure your filling is very thick before assembling—it should mound on a spoon, not run off. Letting it cool slightly before adding it to the crust also helps. A runny filling can make the bottom crust soggy.
• A Soggy Bottom Crust: Always use a warm or hot filling, not cold, when assembling. The initial heat helps start cooking the bottom crust right away. Placing the pie plate on a preheated baking sheet can also help.
• Overfilling the Pie: Leave about a 1/2-inch gap between the filling and the top crust. Overfilling can cause the pie to bubble over in the oven and make sealing the edges difficult.
• Skipping the Vent Slits: Those little cuts in the top crust are essential! They let steam escape, which prevents the filling from becoming watery and keeps the top crust crisp, not soggy.
• Not Letting it Rest: Cutting into a piping hot pot pie is tempting, but patience is key. A 10-15 minute rest allows the filling to set, ensuring you get a perfect slice instead of a saucy puddle.

Storing Tips for the Recipe

This Leftover Turkey or Chicken Pot Pie Recipe is fantastic for make-ahead meals and leftovers.

• Refrigerating Leftovers: Cool the baked pie completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It will keep in the fridge for 3-4 days.
• Freezing for Later: You can freeze the unbaked, assembled pie for up to 3 months. Wrap it tightly in a layer of plastic wrap and then foil. Bake from frozen, adding 15-20 minutes to the baking time, until golden and bubbling. You can also freeze individual portions of the filling alone for a quick Turkey Shepards Pie topping later.
• Reheating: Reheat individual slices in the microwave until warm. For a crisper crust, reheat in a 350°F oven for 10-15 minutes, covering the edges with foil if they brown too quickly. The filling also reheats beautifully on the stovetop with a splash of broth.

Conclusion

At the end of the day, that’s what this is all about: simple ingredients, warm memories. This Leftover Turkey or Chicken Pot Pie Recipe is more than just a way to use up leftovers; it’s a reliable path to a satisfying, homemade dinner that brings everyone to the table. It proves that you don’t need fancy techniques or hours of time to create food that feels like home.

I hope this recipe becomes a trusted friend in your kitchen, just like our Slow Cooker Chicken Pot Pie for busy days or our fun Delicious Mini Chicken Pot Pies for a party. It’s the kind of timeless, adaptable dish that every cook deserves in their back pocket.

Now, I’d love to hear from you! Did you use turkey or chicken? What vegetables did you add? Let me know how your cozy creation turned out in the comments below. And if you share a photo of your golden-brown masterpiece, don’t forget to tag @HarmonyMeal. Happy cooking.

FAQs about Leftover Turkey or Chicken Pot Pie Recipe

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