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Cozy Leftover Turkey Pot Pie with Easy Flaky Crust

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This cozy leftover turkey pot pie transforms holiday leftovers into a warm, comforting meal with a flaky, buttery crust and creamy, savory filling. It’s quick, easy, and perfect for post-Thanksgiving dinners or any cold evening.

Ingredients

Scale
  • 3 cups cooked turkey, shredded or diced
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 tablespoon fresh parsley, chopped (optional)
  • 2 1/2 cups all-purpose flour (for crust)
  • 1 teaspoon salt (for crust)
  • 1 cup cold unsalted butter, cut into small cubes (for crust)
  • 6–8 tablespoons ice water (for crust)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Make the crust first: In a large bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add the cold butter cubes and toss to coat. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If it seems dry, add another tablespoon of water. Don’t overmix. Form the dough into a disk, wrap in p…
  2. Preheat your oven to 400°F (200°C). Position a rack in the lower third of the oven.
  3. Start the filling: In your oven-safe skillet (or regular skillet), melt 3 tablespoons butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Add the minced garlic and cook for another minute until fragrant.
  4. Make the roux: Sprinkle the 1/3 cup flour over the vegetables and stir constantly for 1-2 minutes. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, still whisking. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
  5. Add the turkey and peas: Stir in the shredded turkey, frozen peas, thyme, rosemary, salt, and pepper. Taste and adjust seasoning. Remove from heat and stir in the fresh parsley if using. Let the filling cool for about 10 minutes.
  6. Roll out the crust: On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter (about 1/4 inch thick).
  7. Assemble the pot pie: If you used a regular skillet, transfer the filling to a 9×13-inch baking dish. Carefully drape the rolled dough over the filling. Trim the excess dough, leaving about 1 inch overhang. Fold the edges under and crimp with your fingers or a fork. Cut 4-5 slits in the top of the crust to let steam escape.
  8. Add the egg wash: Brush the beaten egg over the entire crust. If desired, sprinkle a little flaky sea salt on top.
  9. Bake: Place the skillet or baking dish on a rimmed baking sheet and bake for 30-35 minutes, until the crust is deep golden brown and the filling is bubbly around the edges. If the crust is browning too quickly, tent it loosely with foil for the last 10 minutes.
  10. Rest before serving: Let the pot pie cool for at least 10 minutes before cutting into it.

Notes

Keep everything cold for the crust. Don’t skip the cooling step for the filling. Cut steam vents in the crust. Watch your oven and rotate halfway through. Multitask smartly: while the crust chills, prep vegetables; while filling simmers, roll out dough.

Nutrition

Keywords: turkey pot pie, leftover turkey, pot pie, comfort food, Thanksgiving leftovers, flaky crust, easy pot pie

Find it online: https://lolaspoon.com/cozy-leftover-turkey-pot-pie-with-easy-flaky-crust/