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Left-Over Turkey Pot Pie

Left-Over Turkey Pot Pie


"This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy."
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1 h 26 m servings 452 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 545 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
  3. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
  4. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

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Read all reviews 80
  1. 101 Ratings

Most helpful positive review

This was great for using up the leftovers that I hate to throw out. I did make a few changes. I used fresh carrots, onions, celery and corn. I added 1/2 cup of milk and used 2 cans of cream o...

Most helpful critical review

I ended having to make this in 2 stages. In reheating the onion, mushroom, butter they did brown. Not sure if that made the flavor we didn't like. I will try this again to see. It is a easy ...

Most helpful
Most positive
Least positive

This was great for using up the leftovers that I hate to throw out. I did make a few changes. I used fresh carrots, onions, celery and corn. I added 1/2 cup of milk and used 2 cans of cream o...

Loved it even though I didn't use a pie crust. I just served it over toast and it was still great! I can't wait to try the rest in a pie crust.

I didn't have frozen mixed vegetables, so instead I chopped one raw potato and a raw carrot and cooked it in the microwave before adding to filling. Then I added about 1/2 cup of frozen green be...

This was terrific. I was making this for a group of 6 so I bought two deep dish pie crusts (which I pre-baked in the oven for 10 mins to get it little crispier), didn’t think about the top. Stor...

I have cooked this recipe twice now. The first time I followed the directions to the T. The second time, instead of adding frozen vegetables, I cut up some fresh carrots and celery to use instea...

I use a similar recipe but what I do is while making the apple pie for thanksgiving is make up an extra pie crust or two. Making sure that I actually cook enough extra vegatables and then the n...

Fantastic!!! a great way to use up Thanksgiving leftovers!!! So tasty.

Frist time every making a pot pie I didnt use the mushrooms I didnt have and frozen veggies so I cut and bolied carrots and potatoes for a few min. Turn out great husband loved it I like the r...

Exceptional recipe, great way to clean out the fridge.

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