Leftover Turkey Pot Pie

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Hey, I’m Chloe! If your fridge looks anything like mine after the holidays, you’ve got containers of turkey waiting for their next chapter. And while turkey sandwiches absolutely have their place, this leftover turkey pot pie is the kind of meal that clears out your fridge AND gives you that warm, cozy feeling you want this time of year.

A vertical recipe graphic for leftover turkey pot pie featuring a top view of a golden-brown skillet pie with a missing slice and a bottom view of a thick, creamy slice showing mushrooms and shredded turkey.

Why This Leftover Turkey Pot Pie Works So Well

It uses up leftover turkey in the best possible way: That last container of turkey becomes something rich and satisfying, tucked into a creamy gravy with tender vegetables.
It’s all made in one skillet: Start on the stovetop, finish in the oven. Fewer dishes, more comfort.
The crust is customizable: Leftover pie dough from Thanksgiving? Use it! Store-bought crust? Perfect. Puff pastry? Even better for a crisp, flaky top.
Budget-friendly and flexible: Swap the veggies based on what’s in your freezer or what’s lingering in the crisper drawer.

Ingredients You’ll Need

This recipe keeps things simple and cozy, just the way a pot pie should be.

Butter
Onion
Mushrooms (button or cremini)
Garlic
All-purpose flour
Turkey or chicken broth
Milk (whole or 2% preferred)
Fresh thyme or rosemary
Salt and pepper
Chopped leftover turkey
One pie crust
Egg + water for wash (optional)

Want to mix in extra leftover veggies? Carrots, peas, corn, green beans, and potatoes are all great choices.

For precise amounts, check the recipe card at the end of the post.

A flat-lay arrangement of bowls containing diced turkey, sliced mushrooms, chopped onions, flour, chicken broth, cream, butter, herbs, and a pre-made pie crust on a black marble surface.

Variations & Swaps

This recipe loves your leftovers just as much as you do.

Protein

Swap turkey for chicken
Use rotisserie chicken if you’re out of holiday leftovers

Veggies

Mix in up to 1½ cups of these:

Carrots
Peas
Corn
Green beans
Celery
Potatoes

Crust options

Homemade pie crust
Store-bought crust
Frozen puff pastry

All of them bake beautifully.

How to Make This Leftover Turkey Pot Pie

Cook the veggies

In your skillet, add butter, onions, mushrooms, and garlic. When they soften, sprinkle in the flour. Everything gets coated and ready to form the base of your gravy.

Sliced mushrooms and onions cooking in a cast-iron skillet with a pat of butter and seasonings in the center.

Build the creamy sauce

Slowly whisk in broth, then milk. Watch it transform from lumpy to silky as it thickens.

A metal whisk blending a thick, creamy brown gravy with mushrooms in a cast-iron skillet.

Add the turkey

Stir in those turkey leftovers. If you had a smoky turkey or roasted turkey, the flavor becomes even better here.

Two wooden spoons folding a large pile of shredded leftover turkey into a creamy mushroom sauce inside a skillet.

Top with crust

You only need one crust for this recipe. Lay it over your skillet, tuck or crimp the edges, slice a few vents, and brush with egg wash if you want a glossy finish.

An unbaked pie crust crimped around the edges of a cast-iron skillet with a star-shaped vent cut into the center.

Bake to golden perfection

Pop it in the oven until the filling bubbles and the crust is perfectly brown.

A top-down view of a perfectly golden-brown, flaky pot pie crust in a cast-iron skillet with a visible center vent.

Serve it warm and let the cozy feelings begin.

A slice of steaming leftover turkey pot pie served on a white plate next to the cast-iron skillet it was baked in.

Make It a One-Skillet Meal

If you’re a fan of less cleanup (hello, same), use a 9-inch cast iron skillet for everything. Cook the filling on the stovetop, then top it with the crust and slide the whole thing into the oven.

If you don’t have an oven-safe skillet, a 9-inch pie dish works too.

Storage & Reheating

Refrigerate: Store leftover slices in the fridge for up to 4 days.
Reheat: Reheat in the oven at 350°F for the best texture. The microwave works too, though the crust won’t be quite as crisp.

This leftover turkey pot pie is one of those meals that feels just as special as the holiday dinner itself. It’s rich, savory, comforting, and the perfect way to turn leftovers into a warm, homemade dinner that brings everyone back to the table.

A close-up side view of a pot pie slice on a plate, highlighting the chunky turkey pieces and savory mushroom gravy under a crisp crust.

If you try it, I’d love to hear how it went — your kitchen wins always make my day!

FAQ

Can I make this without mushrooms?

Yes — replace them with carrots, peas, celery, green beans, or potatoes.

Why is my pot pie filling thin?

It probably didn’t simmer long enough after adding broth and milk. Cook the sauce a few more minutes until it thickens.

Can I use puff pastry instead of pie crust?

Absolutely. Puff pastry gets extra flaky and golden, which makes it a great shortcut.

Can I freeze this?

Yes. Assemble the pie, skip the egg wash, and freeze. Bake from frozen or thaw in the fridge overnight.