Leftover Turkey Pot Pie

Leftover Turkey Pot Pie


"This is a great recipe for using up Thanksgiving Day leftovers with just a few extra ingredients. I leave out the potatoes since we've usually had enough potatoes since Thanksgiving dinner. You may want to add a few cooked and diced."
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1 h 10 m servings 594 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 33.9 g
  • 52%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 711 mg
  • 28%

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 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
  2. Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
  3. Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
  4. Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
  5. Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 3
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Absolutely amazing! The only thing I found was that it was only enough filling for one full pot pie rather than two smaller ones.. Other than that, I wouldn't change a thing! Great use for lefto...

A nice way to use up turkey leftovers. I made one pot pie. I admit that I didn't measure everything precisely but I don't think there would be enough filling here for 2 pot pies. I used fresh...

Not bad! I left out the corn, bacon was a nice touch! Great use for out holiday leftovers.

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