This leftover turkey pot pie is the ultimate day after Thanksgiving dinner made with leftover turkey and mashed potatoes! Your Thanksgiving meal will taste even better the second time around with this easy pot pie recipe. It makes two 9-inch pies, so you can even have one now and freeze one for later!
Turkey Pot Pie with Mashed Potatoes
Long gone are the days of eating turkey sandwiches for a week after Thanksgiving. Now you can turn that extra turkey into incredible leftover recipes like this warm and savory turkey pot pie!
I had some mashed potatoes on hand and decided what better way to top off this Thanksgiving turkey pot pie than with some creamy mashed potatoes? Toss in some frozen peas & carrots and you have a delicious dinner for the whole family!
🥘 Ingredients For Turkey Pot Pie
You can always cook some turkey, gravy, and/or mashed potatoes to make this pot pie, but it sure is a nice way to use up leftovers. That's why I love making this recipe for dinner the days after Thanksgiving or Christmas!
- Butter - 1 tablespoon of butter or extra virgin olive oil.
- Onion - 1 cup of diced yellow or white onion.
- Salt & Pepper - 1 teaspoon each or more to taste.
- Celery Seed - ½ teaspoon of ground celery seed.
- Onion Powder - ½ teaspoon of onion powder.
- Oregano - ½ tsp of dried oregano.
- Turkey Gravy - 2 cups of turkey gravy. Leftover is great but you can always whip some up or use jarred gravy in a pinch.
- Heavy Cream - 1 cup of heavy cream at room temperature.
- Turkey - 4 cups leftover cooked turkey cubed or shredded.
- Frozen Peas & Carrots - 2 cups frozen peas & carrots (thawed)
- Mashed Potatoes - 4 cups of leftover mashed potatoes
- Butter Pie Crust - 2 pie crusts, homemade or store-bought.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Leftover Turkey Pot Pie
Using leftovers for this recipe cuts the prep time down a ton! To get started you will need measuring utensils, a saucepan, a silicone whisk, and a 9-inch pie pan.
One turkey pot pie will serve about 8 people depending on how hungry everybody is!
- Preheat. To get started, preheat your oven to 425°F (220°C) and move your baking rack down to one level below the center.
- Saute. In a large skillet over medium heat, melt 1 tablespoon of butter and saute 1 cup of yellow or white onions until tender. Add ½ a teaspoon each of salt, pepper, onion powder, and oregano.
- Mix. Pour 2 cups of gravy, 1 cup of room temperature heavy cream, 2 cups of frozen peas & carrots, and 4 cups of diced or shredded leftover turkey meat into the pan and mix until smooth. *Heat until simmering to thicken if desired.
- Add to pie crust. Place 2 butter pie crusts into the bottom of 2 9-inch pie pans. Pour ½ of the pot pie filling into each one.
- Bake. Set your pot pies on the lowered oven rack and bake at 425°F (220°C) for 15 minutes.
- Top with potatoes. Remove the pot pies from the oven and top them off with 2 cups (or more) of mashed potatoes per pie. Smooth the potatoes out flat and return the pot pies to the oven to bake for 12-15 more minutes until done.
- Cool. Once the pot pies are done, remove them from the oven and allow them to cool for a few minutes before serving.
Turkey pot pie is a whole meal on its own but I often serve it with some soft butter herb Rhodes dinner rolls for soaking up any extra gravy. In fact, anything that you can serve with chicken pot pie would also be tasty with turkey pot pie! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- 2 cups of frozen peas and carrots are about 12 ounces and the pie crusts come in 2 14.1-ounce packages. 4 cups of cooked turkey weighs about 1 pound.
- You could easily swap out the leftover turkey for leftover chicken and the turkey gravy for chicken gravy!
- Frozen corn or cut green beans would also make a great addition to or substitution for frozen peas and/or carrots.
- This recipe makes 2 9-inch pies. You can make 1 to enjoy now and freeze the other by assembling it and then freezing it on a baking sheet. Once frozen, wrap it tightly in foil or plastic wrap and store it for up to 3 months. Thaw in the fridge overnight and bake as directed.
🥡 Storing & Reheating
Wrap your leftover turkey pot pie tightly in foil or place it in an airtight container and refrigerate it for up to 3 days. Baked or unbaked pot pies can be frozen for up to 3 months. Flash freeze the pie on a baking sheet until fully frozen, then wrap tightly to store long-term.
Reheating Leftover Turkey Pot Pie
Thaw frozen pot pie overnight in the fridge. Cover with aluminum foil and bake at 325°F (160°C) for 15-30 minutes depending on how much pot pie is being heated.
Alternatively, you can also reheat individual slices in the microwave. Heat at full power for 1 minute, then test the center of your slice. Continue heating in 30-second increments until warmed to your satisfaction.
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❓ Recipe FAQs
Your pot pie is done when the crust on top is lightly golden brown and the gravy is bubbling hot. The meat, potatoes, and gravy were already cooked so there's no fear of raw ingredients other than your pie crust.
Of course! You can use double-crust pie crust or top your pot pie off with Pillsbury Grands or crescent rolls. It will be delicious no matter what!
Yes! You can assemble your pot pie up to 24 hours in advance or assemble and freeze it for up to 3 months. If frozen, thaw it in the fridge overnight before baking.
🦃 More Leftover Turkey Recipes
- Leftover Turkey Noodle Soup - Just like your favorite chicken noodle soup but with leftover holiday turkey!
- Turkey Enchiladas - Turkey makes an excellent addition to enchiladas believe it or not!
- Turkey Chef Salad - You can make a restaurant-worthy chef's salad with your leftover Thanksgiving turkey!
- Leftover Turkey Carnitas - Turn your leftover turkey into tasty carnitas tacos with all your favorite taco toppings!
- Leftover Turkey Rice Casserole - This easy crowd-pleasing casserole is filling and flavorful!
- Leftover Buffalo Turkey Meatballs - Buffalo turkey meatballs make an excellent appetizer for parties!
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📖 Recipe Card
Leftover Turkey Pot Pie
Ingredients
- 1 tablespoon butter (or extra virgin olive oil)
- 1 cup yellow onion (diced, or use white onion)
- 1 teaspoon each, salt & pepper (to taste)
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 2 cups turkey gravy
- 1 cup heavy cream
- 4 cups leftover cooked turkey (cubed)
- 2 cups frozen peas & carrots (thawed)
- 4 cups mashed potatoes
- 2 butter pie crust (see recipe, or use store bought)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 425°F (220°C) and move your baking rack down to one level below center.
- In a large skillet over medium heat, melt the butter and saute the onions until tender. Add the salt, pepper, onion powder, and oregano.
- Pour the gravy, cream, frozen peas & carrots, and leftover turkey meat into the pan and mix until smooth. *Heat until simmering to thicken if desired.
- Place each pie crust into the bottom of a 9-inch pie pan. Pour ½ of the pot pie filling into each one.
- Set your pot pies on the lowered oven rack and bake at 425°F (220°C) for 15 minutes.
- Remove the pot pies from the oven and top them off with 2 cups (or more) of mashed potatoes per pie. Smooth the potatoes out flat and return the pot pies to the oven to bake for 12-15 more minutes until done.
- Once the pot pies are done, remove them from the oven and allow them to cool for a few minutes before serving.
Notes
- 2 cups of frozen peas and carrots are about 12 ounces and the pie crusts come in 2 14.1-ounce packages. 4 cups of cooked turkey weighs about 1 pound.
- You could easily swap out the leftover turkey for leftover chicken and the turkey gravy for chicken gravy!
- Frozen corn or cut green beans would also make a great addition to or substitution for frozen peas and/or carrots.
- This recipe makes 2 9-inch pies. You can make 1 to enjoy now and freeze the other by assembling it and then freezing it on a baking sheet. Once frozen, wrap it tightly in foil or plastic wrap and store it for up to 3 months. Thaw in the fridge overnight and bake as directed.
- To store: Wrap your leftover turkey pot pie tightly in foil or place it in an airtight container and refrigerate it for up to 3 days. Baked or unbaked pot pies can be frozen for up to 3 months. Flash freeze the pie on a baking sheet until fully frozen, then wrap tightly to store long-term.
- To reheat: Thaw frozen pot pie overnight in the fridge. Cover with aluminum foil and bake at 325°F (160°C) for 15-30 minutes depending on how much pot pie is being heated. You can also reheat individual slices in the microwave.
tdchinges says
I made turkey pot pie with mashed potatoes according to your recipe, it took only a short time to make and it tasted great, my daughter loved it, thanks for sharing!