How to Make Turkey Pot Pie With Leftovers

Turkey pot pie is a leftover project: dice leftover roasted turkey, fold it into a hot vegetable gravy, and bake it under a crust until the filling is bubbling and the pie is hot in the center. Leftover turkey should already have been refrigerated promptly and used within 3 to 4 days. Reheat that leftover turkey in the filling to 165°F. This is the pot-pie method, not a full leftover-overview; see how long Thanksgiving leftovers last, and the mains, diets and leftovers hub. Also see the Thanksgiving guide.

Make a hot filling, then add the crust

Dice leftover turkey on a clean board. In a saucepan, cook onion, celery and carrots until they soften, stir in a little flour, then whisk in broth and a splash of milk or cream until you have a thick gravy. Add peas or other cooked vegetables and the diced turkey, and let the filling come to a simmer so the leftovers heat through. Taste for salt only after the gravy reduces, because leftover meat is already seasoned.

Heat the filling on the stove first so the oven is not trying to warm a cold center under a raw crust. Scrape it into a 9-inch pie dish or a small casserole, cover with a rolled pie dough or a sheet of puff pastry, vent the top, and bake until the crust is golden and the center is bubbling. Check 165°F in the middle of the filling. Times vary with dish size and whether the crust is top-only or a double crust, so watch the center, not just the color of the pastry. Related: the USDA turkey roasting guide for leftover temperature.

Let the pie stand a few minutes so the gravy thickens, then serve. Refrigerate leftovers within 2 hours and eat the leftover pie within 3 to 4 days, or freeze portions. Do not leave a warm pie on the counter overnight. If you are assembling ahead, keep the filling chilled and add the crust just before baking, rather than parking a raw-crust pie at room temperature.

A deep 9-by-13 pan works for a crowd, with a thicker filling and a longer bake until the center is hot. If the crust browns early, tent it loosely with foil. You can use leftover gravy as part of the sauce, brought back to a simmer. Skip any leftover turkey that has already spent too long in the fridge.

Frequently asked questions

Do I have to reheat the leftover turkey before baking?

Heat it in the filling on the stove, then bake until the center of the pie reaches 165°F. A cold filling under a crust can lag behind the pastry.

How long will leftover turkey keep for pot pie?

Use refrigerated leftover turkey within 3 to 4 days, and get it into the fridge within 2 hours after the original meal.

Can I freeze turkey pot pie?

Yes. Cool it, wrap it well, and reheat later to 165°F in the center. You can also freeze the filling and add a fresh crust later.

Helpful kitchen tools

• OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Check 165°F in the center of the filling, not only the color of the crust.
• OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — Measure broth and milk for a gravy that is thick enough to slice.
• OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weigh leftover turkey so you can scale the filling to your dish.
• Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Useful the same week if you are roasting the original turkey before the leftover pie.

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