Creamy Leftover Turkey Pot Pie With A Crisp Flaky Crust

Struggling with what to do with all that Thanksgiving turkey? You want a cozy, comforting meal, but the thought of another boring leftover plate is uninspiring.

A leftover turkey pot pie is the perfect solution. It’s a savory baked dish that transforms pre-cooked turkey into a creamy, delicious comfort food classic. But getting it right can be tricky.

This leftover turkey pot pie recipe is your foolproof guide to success. It guarantees a rich, from-scratch creamy filling and a simple method for a flaky, golden-brown crust that is never, ever soggy. Let’s turn those holiday leftovers into a meal everyone will love.

Why Does My Pot Pie Never Turn Out Right?

Have you ever spent time making a pot pie, only to pull it from the oven with a pale, soggy bottom crust? Or maybe you slice into it, and a watery, soupy filling floods the plate. It’s a common and deeply disappointing experience for a meal that promises so much comfort. The dream of a creamy turkey pot pie with a crisp, flaky crust can feel out of reach.

After years of testing, I’ve perfected a method that eliminates every common pot pie pitfall. This foolproof, easy turkey pot pie recipe isn’t just about ingredients; it’s about technique. We’ll tackle the soggy bottom crust head-on and create a velvety, from-scratch sauce that never turns runny. This is the ultimate solution for your Thanksgiving leftovers, delivering a comforting, easy, and delicious post-holiday meal every single time.

The 7 Essential Steps to a Perfect Leftover Turkey Pot Pie

This isn’t just a list of ingredients; it’s a proven framework for pot pie perfection. We’ll walk through the entire process, from preparing the pie crust to achieving that perfect golden-brown bake. Each step includes a pro-tip to ensure your homemade turkey pot pie is a stunning success.

1. Prepare the Pie Crust
2. Sauté the Vegetable Base
3. Create the Creamy Sauce
4. Combine the Filling
5. Assemble the Pie
6. Bake to Perfection
7. Rest and Serve

1. Prepare the Perfect Pie Crust (Bottom & Top)

Save this essential pie crust tip to your ‘Baking Basics’ board!

What You Need:

• 1 box (2 crusts) refrigerated pie dough, or your favorite homemade double crust recipe
• 9-inch deep-dish pie plate (glass is recommended to see browning)
• Fork
• Parchment paper and pie weights (or dried beans), for optional blind baking

Step-by-Step Directions:

1. Allow the refrigerated dough to sit at room temperature for 10-15 minutes to become pliable.
2. Gently unroll one crust and carefully press it into the bottom and up the sides of your 9-inch pie plate. Do not stretch the dough. Trim any excess.
3. For an ultra-crisp crust (optional but recommended): “Blind bake” the bottom crust. Prick the bottom with a fork, line with parchment paper, fill with pie weights, and bake at 400°F (200°C) for 15 minutes. Remove weights and paper, then bake for another 5 minutes until lightly golden. Set aside.
4. Unroll the second crust onto a cutting board and use a sharp knife to cut 4-5 small slits in the center to act as steam vents.

Pro-Tip: Always work with chilled pie dough. If it becomes soft or sticky while you’re working, place the pie plate with the crust back in the refrigerator for 15 minutes to firm up the butter. This is the key to a flaky, not tough, crust.

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2. Sauté the Aromatic Vegetable Base (Mirepoix)

Pin this flavor-building secret for all your comfort food recipes!

What You Need:

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• Large skillet or Dutch oven
• Wooden spoon or spatula

Step-by-Step Directions:

1. Melt the butter in the large skillet over medium heat.
2. Add the chopped onion, carrots, and celery to the skillet.
3. Sauté the vegetables, stirring occasionally, for 8-10 minutes. You want them to soften and become fragrant, but not brown. The onion should be translucent.
4. This simple step creates the “mirepoix,” a classic aromatic flavor base that makes the filling taste rich and complex.

Lesson Learned: Don’t rush this step! Properly sweating the vegetables releases their natural sweetness and builds a layer of flavor that you can’t get by just boiling them in the sauce. This is the difference between a good pot pie and a great one.

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3. Create the Velvety Cream Sauce From Scratch (The Roux Method)

Save this easy ‘from-scratch’ sauce recipe—no canned soup needed!

What You Need:

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken or turkey broth (low sodium)
• 1 cup whole milk
• 1 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon black pepper
• Salt to taste
• Wire whisk

Step-by-Step Directions:

1. In the same skillet with the cooked vegetables, melt the 6 tablespoons of butter over medium heat.
2. Sprinkle the flour over the melted butter and whisk constantly for 1-2 minutes. This is called a “roux,” and cooking the flour prevents a raw, pasty taste. It should look like a thick, bubbly paste.
3. Slowly—a splash at a time—pour in the chicken broth while whisking vigorously to prevent lumps. Once all the broth is incorporated, slowly whisk in the milk.
4. Continue to cook, whisking often, until the sauce comes to a gentle simmer and has thickened enough to coat the back of a spoon (about 5-7 minutes).
5. Stir in the thyme, sage, and black pepper. Taste and add salt as needed.

Pro-Tip: The secret to a lump-free sauce is adding the liquid slowly at first. Adding it all at once can cause the flour to clump. Be patient and keep that whisk moving!

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4. Combine the Hearty Filling (Turkey & Peas)

Pin this perfect way to use up Thanksgiving leftovers!

What You Need:

• 3 cups cooked leftover turkey, cubed or shredded
• 1 cup frozen peas
• The prepared cream sauce and vegetable mixture

Step-by-Step Directions:

1. Remove the skillet with the sauce and vegetables from the heat.
2. Gently stir in the 3 cups of cooked turkey, ensuring it’s all coated in the creamy sauce. The sauce will help rehydrate any slightly dry leftover meat.
3. Add the frozen peas last. Stir just until they are combined. There’s no need to thaw them first; they will cook perfectly in the oven.
4. Your filling is now complete! It should be thick, creamy, and packed with flavor.

Pro-Tip: For the best texture, use a mix of both white and dark meat from your leftover turkey. The dark meat adds extra moisture and a richer flavor to the filling.

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5. Assemble the Pot Pie (The No-Soggy-Bottom Technique)

Save this game-changing assembly tip for perfectly crisp pies!

What You Need:

• The cooled pot pie filling
• The prepared bottom pie crust in its dish
• The vented top pie crust
• 1 large egg, beaten with 1 tablespoon of water (for egg wash)
• Pastry brush with soft bristles

Step-by-Step Directions:

1. CRITICAL STEP: Allow the finished filling to cool for at least 20-30 minutes. Pouring a piping hot filling onto a cold crust will melt the butter in the dough, which is the primary cause of a soggy bottom.
2. Pour the cooled filling into the bottom crust and spread it evenly.
3. Gently place the vented top crust over the filling.
4. Trim any excess dough from both crusts, leaving about a 1/2-inch overhang.
5. Fold the edge of the top crust under the edge of the bottom crust and press firmly to seal. Crimp the edges with a fork or your fingers for a decorative finish.
6. Lightly brush the entire top crust with the prepared egg wash. This will give your pie a beautiful, shiny, golden-brown finish.

Lesson Learned: Don’t skip the cooling step! I used to be impatient and pour my hot filling straight in. My bottom crusts were always pale and soft. Letting the filling cool completely changed my pot pie game forever.

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6. Achieve the Perfect Golden-Brown Bake

Pin this guide for the perfect bake every time!

What You Need:

• Assembled turkey pot pie
• Baking sheet
• Preheated oven to 400°F (200°C)
• Aluminum foil or a pie crust shield

Step-by-Step Directions:

1. Place the assembled pot pie on a baking sheet. This catches any potential drips and makes it easier to transfer in and out of the oven.
2. Bake on the lower-middle rack of the preheated oven for 35-45 minutes.
3. The pie is done when the crust is a deep golden brown and the filling is hot and bubbly (you’ll see it through the vents).
4. Check halfway through: If you notice the edges of the crust are browning too quickly, cover them with a pie shield or strips of aluminum foil to prevent them from burning.

Pro-Tip: Baking on a lower rack helps ensure the bottom crust gets enough direct heat to become crisp and golden. If you bake it too high, the top will burn before the bottom has a chance to cook through.

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7. Let it Rest Before Serving (The Secret to Clean Slices)

Save this final, crucial step for perfect pot pie slices!

What You Need:

• The fully baked turkey pot pie
• Wire cooling rack
• Patience!

Step-by-Step Directions:

1. Carefully remove the hot pie from the oven and place it on a wire cooling rack.
2. Let the pie rest for at least 15-20 minutes before you attempt to slice and serve it.
3. This resting period is crucial. It allows the molten-hot filling to cool slightly and set up.
4. If you cut into it immediately, the filling will be very liquid and will spill out, creating a soupy mess on the plate. Resting ensures you get a beautiful, clean slice where the filling holds its shape.

Lesson Learned: This is the hardest step because everyone is hungry, but it’s worth the wait. A 15-minute rest makes all the difference between a slice of pie and a bowl of stew with a crust on top.

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Key Takeaways: Your Quick Guide to the Perfect Pot Pie

• Cool Your Filling: Never pour hot filling into a cold pie crust. This is the #1 rule to prevent a soggy bottom.
• Make a Roux: Ditch the canned soup. A simple 5-minute roux made with butter and flour creates a far superior, richer, and creamier sauce.
• Vent Your Crust: Always cut slits in your top crust to allow steam to escape. This keeps the pastry flaky and prevents the filling from bursting out the sides.
• Let It Rest: After baking, let the pie rest for at least 15 minutes. This allows the filling to set, ensuring you can serve clean, beautiful slices instead of a soupy mess.

People Also Ask About Leftover Turkey Pot Pie

Can you freeze leftover turkey pot pie?

Yes, turkey pot pie freezes exceptionally well, especially when frozen unbaked. Assemble the entire pie in a freezer-safe dish (like aluminum), but do not brush with egg wash. Wrap it tightly in two layers of plastic wrap and a final layer of foil. It can be frozen for up to 3 months. Bake directly from frozen, adding 20-30 minutes to the original baking time.

How do you prevent a soggy bottom crust in a pot pie?

The best way to prevent a soggy bottom is to cool your filling completely before assembling the pie. A hot filling will melt the fat in the dough, making it greasy and soft. For an extra guarantee of crispness, you can also “blind bake” the bottom crust for 15-20 minutes before adding the cooled filling.

Can I use puff pastry instead of a regular pie crust?

Absolutely. Puff pastry makes a delicious, extra-flaky topping. It’s best used as a top crust only, not on the bottom. Simply place your filling in a baking dish, lay a sheet of puff pastry over the top, trim, vent, and brush with egg wash. Bake time may be slightly shorter, so watch it closely.

How can I thicken my pot pie filling if it’s too watery?

To thicken a runny filling, use a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s a smooth paste. Stir this slurry into your simmering filling on the stovetop and cook for another minute or two until it has noticeably thickened.

Final Thoughts

This simple leftover turkey pot pie recipe does more than just use up leftovers; it transforms them. It creates a genuinely special, cozy, and comforting meal that brings the family back to the table for another memorable moment. Following these steps guarantees a delicious result that feels like a warm hug in a bowl. You’ll feel a deep sense of satisfaction turning simple holiday remnants into a brand-new, much-loved dish.

What’s your favorite comfort food to make after a big holiday? Let me know in the comments below

Last update on 2025-11-12 at 12:13 / Affiliate links / Images from Amazon Product Advertising API