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Leftover Turkey or Chicken Pot Pie Recipe

Golden flaky leftover turkey pot pie slice reveals creamy vegetable filling.
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This recipe transforms leftover turkey or chicken into a comforting, family-friendly meal. A creamy, vegetable-packed filling is tucked under a golden, flaky crust for the ultimate cozy dinner. It’s an adaptable and satisfying way to reduce food waste.

Ingredients

Scale
  • 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
  • 2 1/2 cups chicken or turkey broth, low-sodium
  • 1/2 cup whole milk, half-and-half, or heavy cream
  • 3 cups cooked turkey or chicken, shredded or cubed
  • 1 1/2 cups diced potatoes, par-boiled
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • Salt and freshly ground black pepper to taste
  • 1 package (14 oz) store-bought pie crust (2 crusts)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt, optional, for sprinkling

Instructions

  1. Preheat oven to 400°F (200°C). Par-boil diced potatoes for 8-10 minutes until just tender, then drain.
  2. In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 6-8 minutes until softened.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over vegetables and stir for 2 minutes to cook the roux.
  5. Gradually whisk in the broth until smooth. Bring to a simmer and thicken for 2-3 minutes.
  6. Stir in milk or cream, thyme, rosemary, salt, and pepper.
  7. Add the cooked turkey or chicken, par-boiled potatoes, and frozen peas. Stir until heated through and thickened. Remove from heat.
  8. Fit one pie crust into a 9-inch pie plate. Pour the warm filling into the crust.
  9. Place the second crust over the filling. Trim and crimp edges to seal. Cut 4-5 slits in the top crust.
  10. Brush the top with egg wash and sprinkle with flaky salt if using.
  11. Place pie on a baking sheet and bake for 35-40 minutes, until crust is golden brown and filling is bubbling.
  12. Let the pie rest for 10-15 minutes before slicing and serving.

Notes

Ensure the filling is very thick before assembling to prevent a watery pie. Letting the pie rest after baking is crucial for clean slices. For a gluten-free version, use a 1:1 gluten-free flour blend and crust.

Nutrition

Find it online: https://harmonymeal.com/leftover-turkey-chicken-pot-pie-recipe/