Use your Leftover Thanksgiving Turkey – this Turkey Pot Pie in this good, rich, and hearty leftover turkey pot pie recipe that is a huge hit with the whole family!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How To Make Turkey Pot Pie

We're taking leftover turkey meat and adding rich, comfort food flavor of pot pie to make a family favorite that everyone loves – this leftover turkey recipe is great for using up your Thanksgiving turkey. (If you're looking for an awesome leftover mashed potato recipe, check out our leftover mashed potato soup recipe!)

If you're looking for some knockout turkey recipes, find our Instant Pot Roasted Turkey Breast Recipe solid Smoked Turkey Brown Bag Herb Roasted Turkeyand The Best Oven Roasted Turkey Breast Recipe!

This is a great way to use up leftover turkey from Thanksgiving – it tastes great, it is rich, creamy, and filling – and kids love it!
Makes great meal prep and work meals.
Easy to bake, no advanced kitchen experience or fancy equipment required.

Turkey Pot Pie Ingredients

Leftover Turkey Pot Pie Steps:

Turkey pot pie is a good, easy, hearty family dinner that is a great way to use up leftovers without a ton of extra work (which nobody wants right after Thanksgiving!) – these steps will help you make a solid, good turkey pot pie every time.

Prep

Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray, set aside.

Mix stock and soup.

Soften Vegetables

In a large skillet over medium heat add the butter and let it melt. Add the onions, stirring occasionally until soft and translucent, 5-8 minutes. Add the garlic, stirring constantly until fragrant, 30 seconds.

Add Frozen Vegetables

Toss frozen vegetables in pan and cook until water has cooked off.

Mix in Soup and Stock

Pour soup and stock mixtures into pan, mix with vegetables and turkey.

Add to Casserole dish

Add to preppes casserole dish.

Make Dough

Make dumpling dough in a large bowl. Mix until dough forms into a ball and isn't too sticky.

Top Casserole

Roll out into long rectangle and cut rectanges of dumplings to top casserole with.

Bake

Bake until flaky and golden brown, and filling is hot and bubbly.

Kitchen notes

solid easy comfort food! The filling is rich, and the homemade biscuits are over the top good! You can even use this recipe for regular biscuits.

Can we use chicken? Substitute rotisserie chicken for the solid weeknight meal.

Use leftover or other vegetables! Add your favorite veggies such as potatoes, Brussels sprouts, or asparagus. Use up any leftover scraps from Thanksgiving dinner, and throw them in.

A few answers

When is turkey pot pie done?

Pot pie is done when base has thickened and is bubbly hot, and dumpling on top has browned on the top and sides.

How long can turkey pot pie last?

Leftover turkey pot pie can be stored for up to five days in the refrigerator in an airtight container, or frozen for up to four months.

Serve it with

Looking for good, easy side dishes to serve with leftover turkey pot pie?

If you're not still working your way through your own leftovers, and looking for quick and easy sides, check out some of our favorites like Easy Air Fryer Broccoli Crispy Roasted Potatoes The Best Oven Roasted Garlic Parmesan Asparagus Easy BLT Salad Recipe baked candied yamsor Easy Roasted Tomatoes!

Find some of our favorite easy side dishes here:

You can find our entire side dish recipe index here.

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Ingredients

4 tablespoons unsalted butter
1 small onion, small diced
2 cloves garlic, minced
3 cups frozen mixed veggies
2 & 1/2 cups half and half
2 10.5 ounce cans cream of chicken soup
4 cups cooked turkey, diced or shredded
½ teaspoon pepper
salt to taste
Fresh chopped parsley for garnish, optional
For the biscuit topping:
2 cups all-purpose flour
1 & 1/2 tablespoons baking powder
2 teaspoons granulated sugar
½ teaspoon fine sea salt
¼ teaspoon baking soda
8 tablespoons cold unsalted butter, grated or small diced
¾ cup + 1 tablespoon buttermilk, divided

Method

Preheat the oven to 375°F. Spray a 9×13 baking dish with cooking spray, set aside.
In a large skillet over medium heat add the butter and let it melt.
Add the onions, stirring occasionally until soft and translucent, 5-8 minutes.
Add the garlic, stirring constantly until fragrant, 30 seconds.
Add the frozen veggies to the pan and cook until heated through, stirring occasionally about 10 minutes.
Add the half and half and cream of chicken soup, whisk it in until combined.
Add the turkey and pepper, stir it in until coated in the sauce. Heat until it starts to bubble, taste, and add salt or more pepper if needed, then pour the mixture into the prepared baking dish.
In a large bowl, stir together the flour, baking powder, sugar, salt, and baking soda. Add the butter to the bowl and cut it in with a pastry cutter, two forks, or you can use your fingers. The mixture should resemble coarse sand with bits of butter no larger than peas throughout.
Add ¾ cup of the buttermilk and stir it in until combined, there may be some loose flour leftover in the bottom, that's okay.
Turn the mixture out onto a floured work surface, knead it a few times until it comes together to form a dough. Roll out the dough into a rectangle ½ inch thick. Cut into 8 even pieces.
Place the biscuits right on top of the pot pie filling.
Brush the tops with the remaining buttermilk.
Bake for 20-25 minutes until bubbly and the biscuits are lightly golden brown.
If the biscuits aren't browned enough, put the broiler on high until your desired browning.