What an amazing use of leftover Thanksgiving dishes! Leftover turkey pot pie not only uses remaining turkey, but also leftover gravy in this delicious dinner pot pie.
What is Leftover Turkey Pie?
Thanksgiving turkey pie a great way to use up 2 different Thanksgiving dishes that are stuffing your fridge in a wonderfully filling pot pie that doesn’t taste like you’re eating leftovers—again.
Can I Use Thanksgiving Sweet Potatoes in Leftover Turkey Pie?
If you have leftover cubed sweet potatoes, you certainly can use a generous cup of them instead of cooking fresh ones (if there are any marshmallows on top, you might want to scrape those off first). The sweet potatoes will continue to cook in the leftover turkey pot pie, so you can expect them to be much softer once the pie is baked—more like mashed sweet potatoes.
What Can I Use Instead of Leftover Turkey?
Use up any leftover cooked chicken you have on hand! Whether it’s rotisserie chicken, cooked boneless breasts or cut-up cooked chicken (without any bones) works just as well.
More About This Recipe
- Pot pies are a wonderful way to use up those unloved leftovers from your fridge or freezer. You could have a different pot pie every night of the week because the flavor combinations are endless! Be sure to thaw any frozen leftovers before using them and always start with cooked vegetables. Stir them into your favorite gravy or make a white sauce. Pour the yummy mixture into your pie crust-lined pie plate; top with another crust and bake! Want to try your hand at another pot pie? Here’s our classic chicken pot pie or for a different twist, try this savory beef tamale pie with a biscuit crust.
Frequently Asked Questions
Leftover Turkey Pot Pie
- Prep Time 30 min
- Total 1 hr 5 min
- Servings 6
- Ingredients 8
Ingredients
- 1 cup chicken broth (from 32-oz carton)
- 1 1/2 cups cubed (1/2 inch) dark-orange sweet potato (about 9 oz)
- 1 cup turkey gravy
- 2 cups fresh baby spinach leaves
- 1/2 cup sweetened dried cranberries
- 3 cups cut-up cooked turkey or chicken
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 teaspoon milk
Instructions
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Step1Heat oven to 425°F. In 3-quart saucepan, heat broth and sweet potato to boiling. Reduce heat; cover and simmer about 6 minutes or until sweet potatoes are almost tender when pierced with fork. Gently stir in gravy, spinach and cranberries, fold in turkey. Cover; remove from heat.
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Step2On lightly floured surface, roll out 1 pie crust with rolling pin until 12 inches in diameter. Place crust in ungreased 9- or 10-inch deep-dish pie plate or shallow 2-quart casserole dish; gently press in bottom and up side of pie plate. Do not stretch.
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Step3Pour turkey mixture into crust-lined pie plate. Top with second crust; seal edge and flute. Brush top crust with milk. Cut several slits in top crust for steam to escape.
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Step4Bake 25 to 30 minutes or until golden brown. Cool 5 minutes before serving.
Nutrition
500
Calories
24g
Total Fat
23g
Protein
50g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 210
- Total Fat
- 24g
- 36%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 740mg
- 31%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 8g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 6%
- 6%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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