Thanksgiving Leftovers: Turkey Pot Pie


Heavy on the vegetables, this hearty pot pie is the perfect answer to using up Thanksgiving leftovers. It’s freezer friendly and a great make ahead meal.


For the Pastry Dough:

  • 2 tablespoons fresh thyme
  • 1 cup flour
  • 1/2 teaspoon salt
  • 10 tablespoons chilled butter
  • 3 tablespoons ice water
  • 1 egg yolk

For the Pot Pie Filling:

  • 6 tablespoons butter
  • 1 cup diced red potatoes
  • 1 leek, washed and sliced
  • 1/2 yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup button mushrooms, quartered
  • 5 tablespoons flour
  • 2 cups turkey stock
  • 1 cup whole milk
  • 2 1/2 cups leftover turkey meat, shredded
  • 1/2 cup frozen peas
  • 1 tablespoon thyme
  • zest of 1 lemon
  • salt and pepper (to taste)
  • 1/2 cup leftover gravy (optional)


For the Dough:

  1. Combine flour, salt and thyme leaves in food processor.
  2. Add butter and pulse until mixture resembles coarse meal. With the food processor running, add ice water and egg yolk and process until the dough holds together.
  3. Wrap dough in plastic wrap, flatten into disc and chill for at least an hour but preferably overnight.(This part can be made up to a few days ahead.)

For the Pot Pie:

  1. Preheat oven to 375F degrees.
  2. Melt butter in a large saute pan over medium-high heat. Add the potatoes and cook, undisturbed, about 5 minutes until potatoes start to brown. Add leek, onion, carrots, celery and mushrooms. Cook 5 minutes. Add the flour, and cook, stirring, for 1-2 minutes. Stir in turkey stock and milk and bring to a simmer. Cook until thick and bubbly, stirring constantly about 3 minutes. Add turkey, frozen peas, thyme and lemon zest. Stir in leftover gravy if using. Season with salt and pepper.
  3. Transfer pot pie mixture to a 9×13 or similar size casserole dish; set aside.
  4. Remove dough from the fridge and roll it 1/4-inch thick. Place dough over turkey mixture and tuck dough around the edges. Cut a few slits on top for steam to escape. Bake for 45 minutes or until crust is golden brown.