Turkey pot pie is one of the easiest ways to turn leftover holiday meat into a real dinner instead of one more sad plate from the fridge. You get a creamy filling, tender vegetables, and a flaky crust with very little fuss, which is exactly what you want after a big cooking day.
This version keeps it simple with cooked turkey, broth, milk, onion, and a bag of mixed vegetables. If your leftovers are already staring at you every time you open the refrigerator, this is your answer.
Ingredients for Turkey Pot Pie
You only need a handful of basics here, and most of them are pantry or leftover staples. The frozen peas and carrots keep things easy, but leftover corn, peas, or carrots work just fine too.
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/3 cup margarine
- 1 bag peas and carrots blend, or 2 to 2 1/2 cups leftover vegetables
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 cup cooked turkey, cut up
- 1 pie crust
If you want a good shortcut for more leftover ideas, 12+ Savory Thanksgiving Leftovers You’ll Want to Try is worth a look.
How to Make Turkey Pot Pie
The filling comes together on the stovetop first, so by the time it hits the crust, everything is already cooked and ready to go. That means you are baking mainly for a hot center and golden crust, not waiting around for raw ingredients to behave.
- Melt the margarine in a saucepan over medium heat.
- Add the chopped onion and sauté for 1 minute.
- Stir in the flour and cook just until the mixture looks pasty and smooth.
- Gradually add the chicken broth and milk, stirring constantly until the sauce becomes creamy and thick.
- Stir in the peas and carrots blend and the cooked turkey.
- Pour the filling into a pie crust.
- Freeze the unbaked pie for later, or bake it at 350°F for 40 to 50 minutes until the filling is hot and the crust is golden.
If you like this kind of cozy leftover supper, Chicken or Turkey Pot Pie is another practical way to use what you already have.
Helpful Tips for Better Pot Pie
Stir the sauce constantly once the liquid goes in. That keeps the flour from clumping and gives you a smoother filling.
Let the filling thicken before it goes into the crust. If it still looks thin in the saucepan, it will be even looser in the pie. You want it creamy, not soup with a lid.
Dice larger leftover vegetables into bite-size pieces. That helps the filling bake evenly and makes the pie easier to slice.
Vent the top crust if you use one. A few slits let steam escape so the crust does not turn pale and soggy.
Easy Variations and Substitutions
This is a forgiving leftover recipe, which is one reason it earns its keep every November.
- Swap the turkey: Use leftover chicken, ham, or another cooked meat you need to use up.
- Change the vegetables: Leftover corn, peas, carrots, or mixed vegetables all work here.
- Use a top and bottom crust: If you want a fuller, bakery-style pie, add a second crust over the filling and cut a few vents.
- Make mini pies: Divide the filling between ramekins or small baking dishes for faster serving and easier freezing.
If your holiday leftovers keep multiplying like rabbits with a calendar, Turkey Alfredo gives you one more solid way to use them.
Storage and Freezing
Refrigerate baked turkey pot pie within 2 hours of cooking and store it covered in the refrigerator for up to 3 to 4 days. That timing follows cooked turkey leftover guidance from the USDA Food Safety and Inspection Service, and it is the safest rule to follow with a creamy poultry filling.
You can also freeze the assembled unbaked pie for later. Wrap it well and freeze for up to 4 months for best quality. Bake from frozen at 350°F, adding extra time as needed, or thaw it in the refrigerator first for more even baking.
For leftovers, reheat individual portions until the center is piping hot. If you are reheating a larger section, cover it loosely at first so the crust does not overbrown before the middle catches up.
Serving Suggestions
Turkey pot pie is rich and creamy, so it pairs well with simple sides that do not compete with it.
- Cranberry sauce or a spoonful of leftover cranberry relish
- A crisp green salad
- Roasted green beans
- Leftover stuffing on the side if you are fully committed to the holiday theme
💸 Budget101® Price Breakdown: Turkey Pot Pie: Thanksgiving Leftovers
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Chopped onion |
$1.68 |
1/3 C. ≈ 1 count ≈ 0.5 cup(s) |
$0.12 |
|
All-purpose flour |
$2.96 |
1/3 C. |
$0.05 |
|
Margarine |
$1.98 |
1/3 C. |
$0.33 |
|
Peas and carrots blend or 2 to 2 1/2 cups leftover vegetables such as corn |
$1.48 |
1 bag ≈ average medium carrot |
$0.10 |
|
Chicken broth |
$1.44 |
1 3/4 C. |
$0.63 |
|
Milk |
$2.52 |
2/3 C. |
$0.10 |
|
Cut up cooked turkey |
$7.98 |
1 C. |
$2.46 |
|
Pie crust |
$3.14 |
1 |
$1.57 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$5.36 |
👨👩👧👦 Cost Per Serving |
$1.34 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Fresh Yellow Onion, 1 each
- All-Purpose Flour, 5 lb
- Margarine Sticks, 16 oz
- Peas and Carrots Blend, 12 oz
- Chicken Broth, 32 oz
- Whole Milk, 64 fl oz
- Turkey Breast, 8 oz
- Refrigerated Pie Crust, 14.1 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Turkey Pot Pie: Thanksgiving Leftovers
Absolutely. Use about 2 to 2 1/2 cups of leftover vegetables, just as the recipe allows, and cut larger pieces into bite-size chunks so the filling stays easy to scoop and slice. Drier vegetables work best here because watery vegetables can thin the sauce and leave you with pie soup, which nobody asked for.
Yes, and it is a straight swap. Use the same 1 cup of cooked chicken in place of the turkey, since the filling is already built for fully cooked leftover meat and does not need any other changes.
The sauce usually needs a little more stovetop time. Keep stirring over medium heat until it turns creamy and noticeably thick before you add it to the crust, because the oven finishes the pie but does not magically rescue a runny filling.
Start with a thick filling and do not overdo the liquid vegetables. If you use a top crust too, cut a few vents so steam can escape instead of settling back into the pie and softening the crust from the top down.
Yes, this one freezes well unbaked. Wrap it tightly, freeze it for up to 4 months for best quality, and bake it straight from frozen at 350°F with extra baking time, or thaw it in the refrigerator first if you want the center to heat more evenly.
Plan on 3 to 4 days, covered in the refrigerator. Since the filling contains cooked turkey and milk, it follows the same short leftover window you would use for other cooked poultry dishes, so this is not the casserole to keep pushing to day five just because it still looks friendly.
You can. Use the same 1/3 cup amount, and expect a slightly richer flavor. The main job here is making the flour paste that thickens the sauce, so either fat works as long as you cook the flour into a smooth roux first.
A standard 9-inch pie crust is the easiest fit. You can use a bottom crust only, like the recipe suggests, or add a top crust if you want a more classic double-crust pot pie with a little more structure and a lot more flaky drama.
Yes, just double every ingredient and use a larger baking dish or make two pies. When you scale the sauce, whisk well after adding the broth and milk so the flour blends smoothly and does not leave stubborn little lumps hiding in the corners.
Keep the sides simple. A crisp salad, green beans, or a little cranberry sauce balances the creamy filling nicely, and if you are still working through holiday leftovers, this pie also plays well with a small scoop of stuffing on the side.
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Did you make this recipe? Tell us how you used your leftovers in the comments, and whether you baked it right away or tucked one into the freezer for later.
🖨️ Print-Friendly Turkey Pot Pie: Thanksgiving Leftovers
Turkey Pot Pie: Thanksgiving Leftovers
Ingredients
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ⅓ cup margarine
- 1 bag peas and carrots blend or 2 to 2 1/2 cups leftover vegetables such as corn peas, carrots, etc.
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 cup cut up cooked turkey
- 1 pie crust
Equipment
Instructions
- Melt the margarine in a medium saucepan over medium heat.
- Add the chopped onion and sauté for 1 minute.
- Stir in the flour and mix until a smooth paste forms.
- Gradually stir in the chicken broth and milk, stirring constantly until the sauce is creamy and thick.
- Add the vegetables and cooked turkey and stir to combine.
- Pour the filling into a pie crust.
- Bake at 350°F for 40 to 50 minutes until the crust is golden and the filling is hot, or freeze the unbaked pie for later.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an editorial estimate based on chopping the onion, making the sauce, and assembling the pie.
Estimated cost reflects the ingredients listed above using researched package pricing and amount-used calculations, but it does not include the value of leftover cooked turkey.
Refrigerate leftovers within 2 hours and use within 3 to 4 days.
Freeze the assembled unbaked pie for up to 4 months for best quality.
