Pioneer Woman Leftover Turkey Pot Pie is the undisputed champion of post-holiday meals. Ree Drummond knows exactly what to do with that mountain of Thanksgiving turkey: bury it in a rich, creamy gravy loaded with vegetables and encase it in a flaky, golden double crust. It’s a rustic, heartwarming dish that transforms “leftovers” into a meal that rivals the main event itself.
Try More Recipes:
Jump to Recipe🧡 Why You Will Love This Leftover Turkey Pie Recipe:
- The “do-over”: It gives dry leftover turkey a second life by soaking it in a savory, herb-infused cream sauce.
- Double Crust Indulgence: Unlike pot pies that only have a top layer, this recipe uses a bottom and top crust for the perfect pastry-to-filling ratio.
- Versatile Veggies: It uses the “holy trinity” (onions, carrots, celery) plus frozen peas, but it’s a great place to hide leftover green beans or corn too.
- Creamy & Rich: The addition of heavy cream (and a splash of white wine) makes the filling luxurious and smooth.
🍗 Pioneer Woman Leftover Turkey Pot Pie Ingredients
- 3 cups Cooked Turkey: Diced into bite-sized chunks.
- 2 Store-Bought Pie Crusts: (Or homemade). One for the bottom, one for the top.
- 4 tbsp Butter: Salted.
- 1 Onion: Finely diced.
- 3 Carrots: Diced.
- 2 stalks Celery: Diced.
- 1/4 cup All-Purpose Flour: To thicken the sauce.
- 2 cups Turkey or Chicken Broth: Low sodium is best if the turkey is salty.
- 1/2 cup Heavy Cream: Or half-and-half.
- 1/2 cup White Wine: (Optional) Dry wine like Sauvignon Blanc.
- 1 tsp Dried Thyme: Or 1 tbsp fresh thyme leaves.
- 1 cup Frozen Peas: No need to thaw.
- Salt & Black Pepper: To taste.
- 1 Egg: Beaten with a splash of water (for the egg wash).
🥧 How To Make Pioneer Woman Leftover Turkey Pot Pie
- Preheat: Set your oven to 400°F (200°C).
- Sauté Veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 3–4 minutes until the onions are translucent and carrots start to soften.
- Add Meat: Stir in the diced turkey.
- Make the Roux: Sprinkle the flour over the turkey and vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste. The mixture will look pasty.
- Build the Sauce: If using wine, pour it in now and scrape up any browned bits from the bottom of the pan. Pour in the broth slowly, stirring constantly. Bring to a gentle simmer until the sauce thickens.
- Cream & Season: Reduce heat to low. Stir in the heavy cream and thyme. Season with salt and plenty of black pepper. (Taste it—leftover turkey can be salty, so be careful with the salt).
- Finish Filling: Stir in the frozen peas. Remove from heat.
- Assemble: Press one pie crust into a deep-dish pie pan. Pour the creamy turkey filling into the crust.
- Top Crust: Place the second pie crust over the top. Press the edges of the top and bottom crusts together to seal, then crimp with your fingers or a fork. Cut 3–4 slits in the top to let steam escape.
- Bake: Brush the top crust generously with the egg wash (this gives it a shiny golden color). Bake for 30–40 minutes until the crust is deep golden brown and the filling is bubbling through the vents.
- Rest: Let the pie rest for 15 minutes before slicing. This is crucial—if you cut it immediately, the filling will be too runny. Resting allows it to set.
🔔 Recipe Tips
- Crust Shield: If the edges of the pie crust start browning too quickly before the center is cooked, cover the edges with a ring of aluminum foil.
- Don’t Over-Thicken: The sauce will thicken further as it bakes and cools. It should be a spoonable gravy consistency in the pot, not a gluey paste.
- Add herbs: If you have leftover fresh sage or rosemary from the holiday feast, chop it finely and add it with the thyme.
- Pot Pie Soup: If you don’t have pie crusts, you can serve the filling as a creamy turkey soup/stew with biscuits on the side.
🥗 What To Serve With Leftover Turkey Pot Pie?
Since this is a meal-in-one (meat, veg, starch), you only need something light. A dollop of cranberry sauce on the side provides a tart contrast to the rich gravy. A crisp green salad with a vinaigrette helps cleanse the palate.
🎚 How To Store Leftovers Turkey Pot Pie?
- Fridge: Wrap Leftover Turkey Pot Pie in foil or store slices in an airtight container for 3–4 days.
- Freezer: You can freeze the baked pie (cool completely first) or the unbaked assembled pie. Wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
🥵 How To Reheat Leftovers Turkey Pot Pie?
- Oven (Best): Place slices on a baking sheet and cover loosely with foil. Bake at 350°F (175°C) for 20 minutes until heated through.
- Microwave: It works, but the crust will lose its crispness and become soft.
FAQs
Yes, skip the bottom crust, pour the filling into a baking dish, and top with a sheet of thawed puff pastry for a lighter, flakier lid.
Absolutely, swap the flour/butter/broth step for your leftover gravy. You may need to thin it with a little broth if it’s very thick u0022fridge gravy.u0022
Yes, if you have leftover roasted potatoes, chop them up and throw them in. If using raw potatoes, dice them small and cook them with the carrots.
Try More Recipes:
📊 Leftover Turkey Pot Pie Nutrition Facts
- Calories: ~480 kcal
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 75mg
- Sodium: 650mg
- Total Carbohydrate: 35g
- Protein: 22g
Pioneer Woman Leftover Turkey Pie
Course: Main, Lunch, DinnerCuisine: AmericanDifficulty: Easy6-8
servings20
minutes40
minutes480
kcalPioneer Woman Leftover Turkey Pie is the ultimate comfort food solution for holiday leftovers. Tender chunks of turkey and garden vegetables are simmered in a creamy, thyme-infused sauce and baked between two flaky pie crusts until bubbling and golden.
Ingredients
3 cups Cooked Turkey: Diced into bite-sized chunks.
2 Store-Bought Pie Crusts: (Or homemade). One for the bottom, one for the top.
4 tbsp Butter: Salted.
1 Onion: Finely diced.
3 Carrots: Diced.
2 stalks Celery: Diced.
1/4 cup All-Purpose Flour: To thicken the sauce.
2 cups Turkey or Chicken Broth: Low sodium is best if the turkey is salty.
1/2 cup Heavy Cream: Or half-and-half.
1/2 cup White Wine: (Optional) Dry wine like Sauvignon Blanc.
1 tsp Dried Thyme: Or 1 tbsp fresh thyme leaves.
1 cup Frozen Peas: No need to thaw.
Salt & Black Pepper: To taste.
1 Egg: Beaten with a splash of water (for the egg wash).
Directions
- Preheat: Set your oven to 400°F (200°C).
- Sauté Veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 3–4 minutes until the onions are translucent and carrots start to soften.
- Add Meat: Stir in the diced turkey.
- Make the Roux: Sprinkle the flour over the turkey and vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste. The mixture will look pasty.
- Build the Sauce: If using wine, pour it in now and scrape up any browned bits from the bottom of the pan. Pour in the broth slowly, stirring constantly. Bring to a gentle simmer until the sauce thickens.
- Cream & Season: Reduce heat to low. Stir in the heavy cream and thyme. Season with salt and plenty of black pepper. (Taste it—leftover turkey can be salty, so be careful with the salt).
- Finish Filling: Stir in the frozen peas. Remove from heat.
- Assemble: Press one pie crust into a deep-dish pie pan. Pour the creamy turkey filling into the crust.
- Top Crust: Place the second pie crust over the top. Press the edges of the top and bottom crusts together to seal, then crimp with your fingers or a fork. Cut 3–4 slits in the top to let steam escape.
- Bake: Brush the top crust generously with the egg wash (this gives it a shiny golden color). Bake for 30–40 minutes until the crust is deep golden brown and the filling is bubbling through the vents.
- Rest: Let the pie rest for 15 minutes before slicing. This is crucial—if you cut it immediately, the filling will be too runny. Resting allows it to set.
Notes
- Crust Shield: If the edges of the pie crust start browning too quickly before the center is cooked, cover the edges with a ring of aluminum foil.
Don’t Over-Thicken: The sauce will thicken further as it bakes and cools. It should be a spoonable gravy consistency in the pot, not a gluey paste.
Add herbs: If you have leftover fresh sage or rosemary from the holiday feast, chop it finely and add it with the thyme.
Pot Pie Soup: If you don’t have pie crusts, you can serve the filling as a creamy turkey soup/stew with biscuits on the side.
