Leftover turkey pot pie

Using turkey and vegetables in a comforting pot pie is a great way to use up leftovers. Using shop-bought cheese sauce makes this recipe so quick and easy.

Leftover turkey pot pie

Pot pies are a great way to use up any leftover roast meat. Leftover turkey from Thanksgiving or Christmas is just perfect for mixing with creamy sauce and topping with buttery puff pastry. And while you’re at it, add any of the leftover vegetables too! Brussels Sprouts, green beans, carrots and roasted sweet potato/pumpkin will all work so well in this turkey pot pie.

Ingredients needed  

  • Leftover cooked turkey. This recipe can be made with cooked chicken too. Spatchcock Turkey Recipe or Garlic Herb Turkey are both delicious.
  • Roasted/Frozen vegetables. 
  • Cheese sauce. I used my Béchamel sauce recipe but you can use store bought too. If you want to make your own Béchamel  you’ll need flour, butter, milk or chicken broth/stock.
  • Sour cream.
  • Salt and pepper. 
  • Lemon juice. 
  • Puff pastry. I used frozen puff pastry but you can use any pie crust or pie dough of your choice.
  • Egg.

Leftover turkey pot pie

How do you make turkey pot pie?

Shred leftover Thanksgiving turkey meat and place in a large bowl. Add vegetables of your choice (leftover roasted/cooked vegetables and frozen mixed vegetables work well) along with cheese sauce, sour cream and seasoning. Stir well then transfer the mixture to an oven-proof dish and top with thawed puff pastry. I sliced my pastry into strips for a lattice crust but you can simple top the filling with pastry and cut a few slits in for steam to escape. Brush with egg wash and place in the preheated oven. Allow to bake until the pastry is golden brown and puffed and the filling is hot throughout.

What vegetables go in a pot pie?

To keep prep to a minimum, using leftover roasted/cooked vegetable are a great way to add more flavor and nutrients to a pot pie. However, if you’d prefer, you can sauté veggies until they’re tender and add to the filling. Cook the vegetables in a tablespoon of butter or olive oil before adding to the pie. Any of the following vegetables will work in a pot pie:

  1. Onion
  2. Celery
  3. Carrots
  4. Green beans
  5. Brussels sprouts
  6. Cauliflower
  7. Broccoli
  8. Mixed frozen veg
  9. Frozen Peas
  10. Mushrooms
  11. Fresh herbs like thyme, sage or parsley will also work well.

Leftover turkey pot pie

How long does it take to cook a pot pie?

In a 200ºC/390ºF oven, the turkey pot pie should be fully cooked in 20-30 minutes. Because all the filling ingredients are already cooked, you just want to cook the pastry and make sure the filling is hot throughout. Puff pastry needs around 20 minutes to puff up fully.

Freezing instructions

To freeze the pot pie, assemble all the way up to baking then wrap tight in a layer of plastic wrap and another of foil. Place in the freezer and freeze for up to 3 months. Bake from frozen (simply adjust baking time to allow the pie to fully defrost and become hot throughout).

Leftover turkey pot pie

Leftover turkey recipes

Turkey is as versatile as chicken and can be used in many recipes where chicken is called for.

  1. Healthy turkey Caesar wrap
  2. Turkey BLT Club sandwich
  3. Make a creamy broccoli gnocchi soup
  4. Finely dice cooked turkey and make spicy Samosas
Leftover turkey pot pie

Leftover turkey pot pie

Using turkey and vegetables in a comforting turkey pot pie is a great way to use up leftovers. Using shop-bought cheese sauce makes this recipe so quick and easy.
5 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: pot pie, Turkey leftovers, Turkey pot pie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 502kcal
Author: Alida Ryder
Servings: 4


  • 3-4 cups roast turkey shredded
  • 2-3 cups roasted/frozen vegetables
  • 1 cup cheese sauce Use shop-bought for a quicker pot pie
  • 1 cup sour cream
  • lemon juice to taste
  • salt and pepper to taste
  • 400 g/14 oz puff pastry thawed
  • 1 egg beaten


  • Pre-heat the oven to 200ºC/390ºF. 
  • Combine the shredded turkey with the vegetables, cheese sauce and sour cream. 
  • Season with salt, pepper and lemon juice then transfer to an oven-proof pie/baking dish. 
  • Top with the puff pastry and brush with the egg. 
  • Place in the oven and allow to bake for 20-30 minutes until the pastry is golden and puffed and the filling is bubbling. 
  • Remove and allow to rest for 10 minutes before serving. 


Calories: 502kcal | Carbohydrates: 39g | Protein: 12g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 326mg | Potassium: 412mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5140IU | Vitamin C: 10mg | Calcium: 166mg | Iron: 2.5mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi Alida, I’m in Australia and was wondering if this pir could be done in an Air Fryer since everything is already cooked except for the pastry. If I were to make it and pop it into my Air Fryer for say 180C and 12-15 minutes would that work. Being a newbie at Air Frying I’m eager to try whatever recipes come around.
    Love your site as I’ve tried many of your wonderful dishes. Thank you.

    1. I would do at least 15 mins, checking after 13 but perhaps even letting it go for 20 minutes. You want the pastry to be well-puffed and cooked through. But I’m sure it will work well.