Leftover Turkey Pot Pie with Flaky Crust
When the pie comes out of the oven, the crust should be deeply golden, with little bubbles of filling showing through the vents. The first time I made a turkey…
By Ava
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Reading time: 10 min
Tip: save now, make later.
When the pie comes out of the oven, the crust should be deeply golden, with little bubbles of filling showing through the vents. The first time I made a turkey pot pie with a raw bottom crust, the center turned soft under all that creamy filling. This version gives the bottom crust a head start, so it holds together when you slice it. Leftover Turkey Pot Pie with Flaky Crust is a good way to turn cooked turkey into a full dinner, and it serves six without asking you to make pastry from scratch.
The sauce starts with butter, softened vegetables, and flour cooked together before the broth and milk go in. Whisking the liquids in gradually keeps the flour from clumping, and a short simmer gives the filling enough body to sit in the crust instead of running across the plate. The turkey and peas go in near the end, so they warm through without getting lost in the sauce.
Between the flaky top, tender vegetables, and savory turkey filling, every slice feels like a proper pot pie—not just leftovers tucked under pastry. Let the pie rest before cutting, and the creamy center will settle into a sliceable filling.
Kitchen Note
After the pie weights come out, bake the bottom crust until its surface looks dry, not glossy. That extra 5–7 minutes gives the filling a sturdier base to sit on.
Save this leftover turkey pot pie for a flaky bottom crust, creamy filling, and a golden top that bubbles through the vents.
Why the Bottom Crust Needs a Head Start Before the Filling Goes In
Pot pie filling is moist, and a raw pastry shell has to absorb that moisture while the top crust bakes. By the time the top looks golden, the bottom may still be pale and soft. Baking the lower crust first gives it a chance to set before it meets the sauce. It’s a small bit of extra work, but it makes a noticeable difference when you lift out a slice.
The weights hold the pastry in place during the first part of baking, while parchment keeps them from sticking. Once the weights come out, the exposed crust gets a few more minutes in the oven. Look for a dry surface rather than waiting for deep color; the crust will bake again once the filled pie is assembled. The lower-middle rack also puts the pie in a good position to cook through evenly. A deep-dish plate matters here, too: it gives the filling room without crowding the top crust or forcing you to stretch the pastry over a shallow pan.
How the Butter, Flour, and Broth Build a Filling That Holds Its Shape
- Refrigerated pie crusts — A two-crust package keeps this practical and gives you pastry for both the base and lid. Let the dough stand at room temperature before fitting it into the plate, but don’t stretch it to make it reach; stretched pastry can pull back as it bakes. Homemade double-crust dough works as a substitute if you have enough for a deep-dish pie.
- Butter, onion, carrot, and celery — The butter softens the vegetables and gives the flour a base for the sauce. Finely chopped onion and evenly diced carrot and celery soften in the same 6–8 minutes, so you get tender pieces without large, crunchy chunks. Unsalted butter lets the salt level stay under control alongside the broth.
- All-purpose flour, chicken broth, and whole milk — Flour thickens the liquid after it cooks briefly with the butter and vegetables. Low-sodium broth keeps the filling from becoming too salty as it simmers, while whole milk rounds it out with a creamy texture. Gradual whisking matters more than buying a premium broth; a smooth, steady pour is what helps prevent lumps.
- Cooked turkey and frozen peas — Cut the turkey into small, even pieces so each serving gets a good mix of meat and sauce. Leftover white or dark meat both work, and cooked chicken can stand in for turkey. Add the peas frozen; they warm in the skillet with the filling and keep their shape.
- Dried thyme, egg, and water — Thyme gives the filling its familiar savory note. Whisking the egg with water makes a thin wash that brushes over the top crust for a browned finish. Brush the pastry surface evenly, keeping the wash from pooling along the sealed edge.
How to Bake the Crust Without Losing a Flaky Bottom
Set and Partially Bake the Bottom Crust
Heat the oven to 400°F with a rack in the lower-middle position, and let both crusts stand at room temperature for 15 minutes. Fit one crust into a 9-inch deep-dish pie plate without stretching it, leaving about 1 inch of overhang, then chill it for 15 minutes. Line the crust with parchment and fill it with pie weights; bake for 15 minutes. Remove the parchment and weights, then bake another 5–7 minutes, until the surface looks dry.
Soften the Vegetables and Thicken the Sauce
While the crust bakes, melt the butter in a large skillet over medium heat. Add the onion, carrot, and celery, and cook for 6–8 minutes, stirring occasionally, until softened; they should be tender, not browned. Stir in the flour and cook for 1 minute so it loses its raw taste. Gradually whisk in the broth and milk, then add the thyme, salt, and pepper; simmer for 3–5 minutes, stirring, until the sauce thickens.
Warm the Turkey and Prepare the Top
Stir in the turkey and frozen peas, then cook for 3–5 minutes, until the center of the filling reaches 165°F. Take the skillet off the heat and let the filling cool for 10 minutes before spooning it into the parbaked shell. Whisk the egg and water together in a small bowl while the filling cools. Let the remaining crust stand at room temperature for 10 minutes, then lay it over the filling, trim and seal the edges, and cut several vents in the top.
Bake Until the Vents Bubble, Then Rest
Brush the top crust with egg wash and bake at 400°F for 35–45 minutes. The crust should turn golden, and filling should bubble through the vents; check that the center of the filling reaches 165°F. If the edges start browning too quickly, cover them with foil while the center finishes baking. Rest the pie for 15 minutes before slicing so the filling has time to settle.
Three Practical Ways to Adapt This Turkey Pot Pie
Make It Gluten-Free
Use a gluten-free two-crust pie pastry, a cup-for-cup gluten-free flour blend in place of the all-purpose flour, and gluten-free chicken broth. The sauce may set up with a slightly different texture, but the butter-and-flour base still gives it body.
Trade the Peas for Corn
Replace the frozen peas with the same quantity of frozen corn. It brings a mild sweetness and a slightly firmer bite to the filling; stir it in frozen just as you would the peas.
Storage and Reheating
- Refrigerator: Refrigerate leftover pie within 2 hours and keep it covered for 3–4 days. The crust will soften as it sits, especially where it touches the filling.
- Freezer: Baked pie freezes well. Cool it, wrap individual slices tightly, and freeze for up to 2 months; thaw slices overnight in the refrigerator for more even reheating.
- Reheating: Warm slices in a 350°F oven until steaming hot throughout. The oven helps bring back some crispness; microwaving heats quickly but leaves the pastry softer.
Questions That Come Up When Making Turkey Pot Pie
Leftover Turkey Pot Pie with Flaky Crust
Ingredients
Equipment
Method
- Preheat the oven to 400°F with a rack in the lower-middle position.
- Let the pie crusts stand at room temperature for 15 minutes.
- Fit one crust into a 9-inch deep-dish pie plate without stretching it, leaving about 1 inch of overhang.
- Chill the crust for 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights.
- Bake for 15 minutes, then remove the parchment and weights and bake 5–7 minutes more until the surface looks dry.
- While the crust bakes, melt the butter in a large skillet over medium heat.
- Add the onion, carrot, and celery and cook for 6–8 minutes, stirring occasionally, until softened.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the broth and milk, then add the thyme, salt, and pepper.
- Simmer for 3–5 minutes, stirring, until thickened.
- Stir in the turkey and peas and cook for 3–5 minutes, until the filling reaches 165°F in the center.
- Remove the filling from the heat and let cool for 10 minutes.
- Whisk the egg and water together in a small bowl.
- Spoon the filling into the parbaked crust.
- Let the remaining crust stand at room temperature for 10 minutes.
- Place the remaining crust over the filling, trim and seal the edges, and cut several vents in the top.
- Brush the top crust with the egg wash.
- Bake at 400°F for 35–45 minutes, until golden brown and bubbling through the vents and the center of the filling reaches 165°F; cover the edges with foil if they brown too quickly.
- Rest the pie for 15 minutes before slicing.