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Leftover Pot Pie

"The perfect way to use up all the leftovers from Holiday Feasts. You can substitute any meat for the turkey. I have used beef as well, and it makes a wonderfully tasty dish that doesn't remind you that this is the 4th time you have eaten Christmas dinner. Turkey stock can be used in place of turkey gravy."
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servings 506 cals
Original recipe yields 6 servings (1 - 9 inch pie)


  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 767 mg
  • 31%

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. If you are using stock, bring the stock to a boil. Add cornstarch to cold water, and blend until smooth; whisk into stock to thicken.
  3. Line a 9 inch pie plate with pastry. Mix turkey and vegetables together, and place in pie crust. Pour gravy or thickened stock over turkey and vegetables. Cover with remaining pie crust. Cut slits in the top to release steam.
  4. Place pot pie on a cookie sheet to prevent stock from over flowing into your oven. Cook in center of oven until crust is golden brown, approximately 1 hour. Slice, and serve hot.


  • 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 97
  1. 120 Ratings

Most helpful positive review

I've made this several times - varying types of veggies each time. The package of frozen stew vegetables made up the best. Thanks Elizabet!

Most helpful critical review

Bland. Maybe turkey stock would make this a little less glue-y but the flavor is less than stellar.

Most helpful
Most positive
Least positive

I've made this several times - varying types of veggies each time. The package of frozen stew vegetables made up the best. Thanks Elizabet!

I have often added chopped celery,chopped onion, a can of mushroom soup and a can of celery soup(condensed, do not add extra milk or water). For pie crust I have used puff pastry or top with le...

Super easy to make. Next time will cut back on the meat/veggie mixture so there is more gravy for the pie crust when eating since that is what my family likes best. I used a dry turkey gravy p...

Excellent! Very good use for leftovers. It came out a little soupy, but I guess that's because I used frozen veggies. We just soaked it up with bread, and the sauce did thicken a lot while cooli...

You'd never know it's leftovers! Incredibly rich and tasty using shredded turkey and gravy. I added fresh thyme, pearl onions, and sliced crimini mushrooms to the usual peas-n-carrots combo so...

My husband and son raved about this recipe. They were even more impressed when they found out I made it myself (they thought I bought it from the store!) I didn't even have the full amount of ...

Made this the day after Thanksgiving. Great use of the extra pie crusts I had. Next time, I would have 1 1/2 cups of gravy instead of 2 cups, a little "saucy" for my taste, but overall, great ...

I am glad I read that the ingredients "overflowed" and I used a deep dish pie crust. I also added some diced sweet potatoes and used a mushroom gravy mix. My husband and I loved it..very easy....

I added cooked potatoes, carrots, and peas and used the best ever pie crust on this site. It turned out good.