Thanksgiving (Leftover) Turkey Pot Pie Recipe - Baby Chick

Thanksgiving (Leftover) Turkey Pot Pie Recipe

recipesUpdated May 6, 2021


Thanksgiving can be a whirlwind of cooking, baking and eating. After the Big Family Dinner has come and gone, what are you going to do with all of those leftovers? Reuse them, of course! I am a huge fan of pot pies. All of those yummy flavors— the marriage of the light, flaky pastry to the creamy, oven baked veggies and meat; it’s like a little slice of heaven in your mouth with every bite. So when I found this recipe for Leftover Turkey Pot Pie, it was basically a no-brainer. And don’t worry, it’s way easier than you would think!

Leftover Turkey Pot Pie


  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1/2 cup frozen diced carrots
  • 2/3 cup frozen corn kernels
  • 1/3 cup flour
  • 1 cup chicken broth
  • 3/4 cup milk
  • 1 tsp fresh thyme leaves
  • 2 cups leftover turkey, chopped
  • Salt & pepper, to taste
  • 1 pastry puff
  • 1 egg, beaten


  1. Preheat your oven to 375 degrees.
  2. Lightly coat a small baking dish with nonstick cooking spray. (You can also use individual baking ramekins if you’d like. This recipe makes enough for approximately four servings.)
  3. Next, melt the butter in a large skillet over medium heat.
  4. Add the garlic, onion, carrots and corn to the skillet, stirring occasionally until the onions become translucent, about two minutes.
  5. Next, mix in the flour until lightly browned, about a minute.
  6. Gradually whisk in the chicken broth, milk, and thyme. Whisk constantly until slightly thickened.
  7. Then, add the turkey to the pan and stir.
  8. Season with salt and pepper as desired.
  9. Pour the filling into the greased baking dish.
  10. Top with a pastry puff (can be store-bought), and cut vents into the top of the crust.
  11. Using a pastry brush, brush the crust with the beaten egg.
  12. Bake in the oven until crust is golden brown, approximately 20 to 30 minutes. Allow to cool briefly before serving.

Bon appetit!

Recipe adapted from

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