Go Back
+ servings
Print Pin
5 from 11 votes

Leftover Turkey Pot Pie From Scratch

The best part about cooking a whole turkey?  This Leftover Turkey Pot Pie From Scratch!
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Tracy


  • 2 cups leftover turkey, cubed
  • 2 cups fresh mushroom, chopped
  • 1 cup carrots, chopped
  • 1 cup peas, frozen
  • 1 1/2 tablespoon salted butter
  • 3 cloves garlic, minced
  • 1 cup homemade turkey stock
  • 1/2 cup milk 2% or whole
  • 1/3 cup all purpose flour
  • 1 tablespoon onion flakes or 1/2 cup fresh diced onion
  • salt and pepper to taste

Pie Dough

  • 1 1/2 cups flour
  • 1/2 teaspoon kosher salt
  • 6 tablespoons salted butter, cubed and chilled
  • 2 1/2 tablespoons shortening, chilled
  • 3-4 tablespoons ice water
  • 1 egg whisked


  • Make your pie dough.  Take out chilled butter, cube, place it all on a plate and return to fridge.  Measure out shortening and also put in fridge to chill.  In a cup or small bowl, mix water with some ice.  
  • Meanwhile, add flour and salt in a food processor. Pulse a few times to mix. Take butter and shortening out of the fridge and add to the food processor.
  • Pulse until combined and crumbly and the butter is about pea sized.  Then, while running, add ice water very slowly, one at a time, until a dough forms. 
  • Remove dough from food processor and on a floured surface, roll your dough into a ball, wrap in plastic wrap and put back in the fridge to rest for at least 30 minutes.
  • Pre-heat oven to 400 degrees and place rack in center.
  • Heat a large, deep saute pan with butter.  Add garlic and onion (if using whole onion not flakes, if using flakes, wait) with carrots and peas and mushrooms. 
  • Stir for about 2 minutes until onion is translucent or when garlic begins to brown.  Add onion flakes (if using)
  • Add flour and mix well until flour begins to brown.  Then add turkey stock and milk, whisking as you add until it begins to thicken.
  • Once all combined, add in turkey and mix well.  Season with salt and pepper as needed.  Your flavor here will depend on the flavor/richness of your stock.  Optional additions:  1/2 - 1 teaspoon rubbed sage, 1/2-1 teaspoon fresh minced or dried thyme.
  • In a 1 1/2 quart casserole dish or pie pan (about a 10 in X 2 in pan) add your turkey mixture and set aside. 
  • Remove dough from fridge.  Roll out dough until 1/4 - 1/2 inch thick round and gently place over the top of your dish.  Trim excess dough from the edges just below the lip of the pan edge and pinch edges around.  With excess dough add addition cut outs, if desired, and with a sharp knife cut cut 4 small vent holes in the top of the pie. 
  • With a pastry brush, brush the top of the pie with egg wash.  
  • Bake for 25-30 minutes or until crust is golden.
  • Cool for 5 minutes and then enjoy!


Substitute whatever veggies you have on hand.  You'll need about a total of 6 cups of your turkey and diced veggies.  
You could also substitute 1 -2 cups of Cream of Mushroom Soup From Scratch  Cream of Chicken Soup From Scratch or Cream of Celery Soup From Scratch for the turkey stock, milk, and flour.