Grandma's Leftover Turkey Pot Pie Recipe -
Grandma's Leftover Turkey Pot Pie Recipe
  • READY IN hrs

Grandma's Leftover Turkey Pot Pie

Recipe by  

"Easy recipe for a warm winter meal. This recipe makes enough to fill a 10-inch cast iron pan just like my Grandma used to do."

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Ingredients Edit and Save

Original recipe makes 1 10-inch deep dish pie Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 45 mins


  1. Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.
  4. Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
  5. Bake in the preheated oven until the crust is golden brown, about 45 minutes.
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Reviews More Reviews

Sep 07, 2011

This recipe is delicious! Best pot pie I have ever tasted! To make things a little easier I used store bought refridgerated pie crust. Will be making this often for my family!

Jul 20, 2011

This was very easy to make. It was my first time making the dish. My famiy and I thought it was YUM- YUMMY!. It was even better the second day. (Not much was left from the night before.) I followed the recipe as listed. The only thing I would do differently is use frozen veggies. I usually don't use can veggies and would like to compare the taste. Also, I let the crust chilled for about 45 minutes.


22 Ratings

Nov 27, 2011

I made this dish the day after Thanksgiving. Instead of making the pie crust, I used pre-made pie crust (two 9 inch Pillsbury ready made pie crust). I also added a half can of corn, frozen veggies (carrots, broccoli, cauliflower) and added some poultry season to the mix to add flavor. My family loved it! Made some Sweet Yellow Corn Bread Muffins (Pioneer brand) and they complimented the meal nicely.

Jan 02, 2012

Oh Yum! used a prepackaged pie crust instead. Sauteed onion, garlic, thyme, oregano, basil, s&p in butter and EVOO, poured in the balance of her ingredients & a can of mushroom and wahlah....perfectly seasoned and delicious!

Jan 01, 2013

Great recipe, thanks! My husband and 2 boys loved it (and that's saying something these days). I made my own crusts with this recipe. They were VERY light and flaky, and wonderfully thick. My only changes to the crust recipe... substituted a couple tbsp butter when I ran out of shortening AND substituted 1 tbsp white vinegar for part of the chilled water (my grandma's trick for flaky crust). I also baked it at 450F for the first 10-15 minutes to brown the crust. Perfect! The filling was tasty and very easy with frozen veggies and canned soup. Thanks for a yummy farewell to the Christmas bird!

Nov 27, 2012

Made this for dinner tonite and it was a big hit! Instead of making my own crusts, I used frozen Marie Callendar's deep dish pie crusts. One for the bottom and the other for the top crust. The filling was enough to make 2 pies, so I froze the extra to use for another meal. I didn't have any cream of potato soup, but I had cream of celery and used that instead. My husband, who is very picky and doesn't like casserole type dishes went crazy. He said "this is even better than Marie Callendar's" (his favorite for pot pie). We will be making this again!

Apr 04, 2014

I made this recipe and used refrigerated pie crust, 1 can of carrots, and 1 can of peas. Everything else was as the recipe indicated. My daughter, 5 1/2 years old, said it was the best dinner ever and that she would give it 12 stars, not 5. She, like me, scooped up bits of the crust with the veggies and turkey and the yummy sauce. Yum. My son, 3 1/2, he poked all the things separately. We had half the pie leftover. My parents warmed it up and thought it was superb. Mom thought brandy added to the sauce or sauteed mushrooms would be great additions. I might try that next time along with reducing the amount of peas.

Mar 26, 2014

It was very good. My husband loved it!


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  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 22.5 g
  • 45%
  • Sodium
  • 960 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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