Turkey Pot Pie
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Dinner,  Thanksgiving

Leftover Turkey Pot Pie

If you are anything like my family, you have lots of leftovers and unused ingredient around the house after Thanksgiving. It’s also bitterly cold here today, so all I want is something warm and hearty. Enter the Leftover Turkey Pot Pie.

This is a super delicious meal that fills and warms you and I was able to make it with kitchen staples and leftovers from around the house. To quote Ina “How easy is that?” Whatever you have around the house will work just fine, just throw it in the pot!!!

I personally used some homemade pie dough based on Ina Garten’s recipe, it was pretty easy and I had made a batch before so it was ready to go.  Honestly, store bought would definitely be easier overall, but it was fun to make and use the dough I made. 

Leftover Turkey Pot Pie

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 6 People


  • 1 Lb Precooked Turkey Shredded
  • 3 Carrots chopped
  • 3 Yukon Golds Potatoes cut into 1 inch cubes
  • 1 Cup Frozen Peas
  • 1 Fennel Bulb diced
  • 1/2 Yellow Onion Diced
  • 4 Tbs Butter
  • 1/2 Cup Flour
  • 1 Qt Chicken Stock warmed
  • Salt & Pepper
  • Pre-made Pie Dough
  • 1 Egg or 1 Tbs Butter


  • Preheat the oven to 350F.
  • In a Dutch Oven heat the butter over medium heat. Add the carrot, fennel, and onion and cook until the onion and fennel are translucent, about 3-4 minutes. Add the potatoes and cook for an additional minutes. Add the flour and mix in, cooking another minute. Slowly add the stock stirring continuously. Add the Turkey and peas. Bring to a boil and simmer over low heat for about 5-10 minutes.
  • While the filling is simmering, roll out the dough. It should be about 1/4 inch think and even. Cut the dough such that you have at least a 1/2 inch overhang on your ramekin or pie dish.
  • Ladle our the filling into your pie dish or ramekin, do not overfill you want some gap at the top. Lay the dough over the dish and crisp the edges to the dish to seal. Cut a small slit in the center of the dough and brush with butter or a mixture of lightly whisked egg and 2 tsp water.
  • Place on a baking sheet as the filling can sometimes escape and bake for 50 minutes or until the dough is well browned (over baking can create a butter cracker-like texture of the crust).
  • Enjoy!!!



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