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Cozy Leftover Turkey Pot Pie with Easy Flaky Crust

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This cozy leftover turkey pot pie transforms holiday leftovers into a comforting, creamy, and flaky masterpiece. With a quick stovetop roux and a simple, forgiving crust, it’s the ultimate post-feast meal that feels intentional, not accidental.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk or half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas
  • 3 cups cooked leftover turkey, shredded or diced
  • 1 1/2 cups all-purpose flour (for crust)
  • 1/2 teaspoon salt (for crust)
  • 1/2 cup cold unsalted butter, cut into small cubes (for crust)
  • 4–6 tablespoons ice water (for crust)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
  2. Make the crust dough: In a large bowl, whisk together 1 1/2 cups flour and 1/2 teaspoon salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Drizzle 4 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If it’s too dry, add more water, 1 tablespoon at a time. Don’t overmix—you want those butter chunks. Form the dough i…
  3. Start the filling: In your oven-safe skillet or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables have softened and the onion is translucent.
  4. Add the garlic and flour: Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the 1/3 cup of flour over the vegetables and stir constantly for 1-2 minutes. This cooks the raw flour taste out and starts building your roux. The mixture will look thick and pasty—that’s perfect.
  5. Build the sauce: Slowly pour in the 2 cups of broth while whisking constantly to prevent lumps. Then add the 1 cup of milk or half-and-half, still whisking. Bring the mixture to a gentle simmer—you’ll see it start to thicken after about 2-3 minutes. It should coat the back of a spoon nicely.
  6. Season and add the turkey: Stir in the thyme, rosemary, salt, and pepper. Add the shredded turkey and frozen peas. Stir everything together until well combined. Taste and adjust seasoning—you might want a pinch more salt or a crack of pepper. Remove from heat.
  7. Roll out the crust: On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness, into a circle slightly larger than your skillet (about 11-12 inches). Don’t stress if it’s not a perfect circle—rustic is charming.
  8. Assemble the pot pie: Gently lay the dough over the filling in the skillet. Trim any overhang to about 1/2 inch, then tuck the edges under and crimp them with your fingers or a fork. Cut 4-5 small slits in the top of the crust to let steam escape. Brush the top with the beaten egg wash for that beautiful golden color.
  9. Bake: Place the skillet on a baking sheet (just in case it bubbles over) and bake for 25-30 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits. Let it cool for 10 minutes before serving—this lets the filling set so you don’t get a runny mess on your plate.

Notes

Keep your butter cold for the crust—this is non-negotiable for flakiness. Don’t skip the roux; cooking the flour for a minute or two before adding liquid gives a silky, lump-free sauce. Use a mix of dark and white meat for best texture. Let the pot pie rest for 10 minutes before slicing to allow the filling to set. For a gluten-free version, use a gluten-free all-purpose flour blend. For a dairy-free version, substitute butter with vegan butter and use unsweetened oat milk or canned coconut milk.

Nutrition

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