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Leftover Turkey Pot Pie

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By Betty Crocker Kitchens
Updated Oct 22, 2023
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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

How long can I store turkey leftovers?

Use our handy chart to know just how long Thanksgiving leftovers can be stored safely.

How can I make leftover turkey pot pie without Thanksgiving leftovers?

You can enjoy these cozy flavors any time you like by substituting cut-up cooked chicken for the turkey and jarred chicken gravy for the turkey gravy.

How do I roll pie crust into a nicely shaped circle?

Always start rolling from the center of the pie crust, working towards the edge. Roll different areas to keep the round shape. And if it doesn’t end up to be completely round, you can always cut off the excess, once it’s in the pie plate!

Leftover Turkey Pot Pie

  • Prep Time 30 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 8
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    On 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.
  • Step 
    3
    Pour 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.
  • Step 
    4
    Bake 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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