Use this simple and delicious leftover turkey pot pie recipe to create a hearty, economical meal with little effort. No time to make a crust for the leftover turkey pot pie topping? No problem! The reason why this leftover turkey pot pie recipe comes together so quickly is because you can use a variety of other toppings for this frugal, money-saving leftover turkey pot pie casserole. No need to spend a lot of time rolling out a pie crust. One of the nice things about this recipe and all of its variations is that there is no bottom crust to get soggy. Ready to make the most of your turkey leftovers? Read on to learn the secrets of making an easy, creamy leftover turkey pot pie.
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The Leftover Turkey Pot Pie Recipe Backstory
The idea for this recipe came from a Weight Watchers recipe for fish chowder pie. Yes, that may seem strange, but the thing I liked about the fish chowder pie was the crust. The filling itself was a little too…fishy, but the topping was easy, flavorful, and came together quickly. The reason I had avoided making turkey pot pie or any pot pie in the past was that I’m not very good at rolling out pie crust. It takes me a long time, and in the end, the results are rustic, at best. So I set out to create a turkey pot pie recipe that would make good use of turkey leftovers without the hassle of actually making a pie crust. In the process of experimenting, I discovered that there are many ways you can top a turkey pot pie. I’ll share all of the easy variations and you can choose the one you like best. We’ll start with the basic topping idea, then go from there!
For this easy leftover turkey pot pie recipe you will need a large skillet.
That’s it! Now you’re ready to make this savory turkey pot pie with any turkey leftovers or tukey from the freezer you might have on hand.
2 cups chopped, cooked turkey
1 16 ounce bag of frozen, mixed vegetables or the equivalent of fresh vegetables such as carrots, mushrooms, onions, celery, green beans or peas
2 10.5-ounce cans of cream of chicken soup or 1 can cream of chicken soup with 1 can of cream of mushroom soup
1 and 1/2 cups milk
1/2 teaspoon dried oregano, basil or thyme
1 teaspoon garlic powder
Salt and pepper to taste
2 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons salted butter
3/4 cup lowfat buttermilk or 3/4 cup milk combined with 2 teaspoons lemon juice (See note about mock buttermilk.)
Preheat the oven to 350 degrees. In a large skillet combine turkey, vegetables, soup, milk and seasonings. (If you are using fresh vegetables, you can cook them in a tablespoon of butter over medium heat for about 10 minutes before adding the turkey, soup and seasonings.)
Heat the turkey mixture over medium heat until it comes to a light boil. Simmer for about 10 minutes. Pour into an ungreased 9 by 13-inch baking dish and spread the mixture out evenly in the dish.
For the topping, combine the flour, baking powder and salt in a bowl. Cut the butter into pieces, then cut into mixture with a fork or pastry blender until mixture is crumbly. Stir in the buttermilk. Gather the dough into a ball, then break it into chunks. Spread the chunks out over the turkey mixture in the casserole dish.
If you prefer, you may roll the dough out into a rectangle and lay it on top of the mixture. If you do this, poke the dough all over with the tines of a fork. Personally, I prefer the crumb method, but some people might like rolling out crust. Either way will work.
Bake in the oven for about 30 minutes, until the crust is browned. Makes 6 servings. Enjoy!
Leftover Turkey Pot Pie
- a large skillet
- 9 by 13-inch casserole dish
- mixing bowl
- pastry blender (optional)
- 2 cups chopped, cooked turkey
- 1 16-ounce bag frozen, mixed vegetables or the equivalent of fresh vegetables such as carrots, mushrooms, onions, celery, green beans, mushrooms or peas
- 2 10.5-ounce cans cream of chicken soup or 1 can cream of chicken soup with 1 can of cream of mushroom soup
- 1½ cups milk
- ½ teaspoon dried oregano, basil or thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons salted butter
- ¾ cup lowfat buttermilk or 3/4 cup milk combined with 2 teaspoons lemon juice Make mock buttermilk by adding the lemon juice to the milk and letting it sit while you mix the other ingredients. Use instead of buttermilk.
- Preheat the oven to 350 degrees.
- In a large skillet combine turkey, vegetables, soup, milk and seasonings. (If you are using fresh vegetables, you can cook them in a tablespoon of butter over medium heat for about 10 minutes before adding the turkey, soup and seasonings.)
- Heat the turkey mixture over medium heat until it comes to a light boil. Simmer for about 10 minutes.
- Pour into an ungreased 9 by 13-inch baking dish and spread the mixture out evenly in the dish.
- For the topping, combine the flour, baking powder and salt in a bowl. Cut the butter into pieces, then cut into mixture with a fork or pastry blender until mixture is crumbly.
- Stir in the buttermilk. Gather the dough into a ball, then break it into chunks. Spread the chunks out over the turkey mixture in the casserole dish.
- If you prefer, you may roll the dough out into a rectangle and lay it on top of the mixture. If you do this, poke the dough all over with the tines of a fork.
- Bake in the oven for about 30 minutes, until the crust is browned.
No Buttermilk? Make Mock Buttermilk
I rarely have buttermilk on hand, so I often make mock buttermilk. It’s easy. Just add 2 teaspoons of lemon juice to the 3/4 cup of milk called for in this recipe. Let it sit while you mix the other ingredients. When you are ready to add it to the crust mixture, a thick layer will have formed on top. I use this trick all the time. It’s one of my favorite kitchen shortcuts.
Leftover Turkey Pot Pie with Mashed Potatoes
For the mashed potato topping, just drop scoops of leftover mashed potatoes on top of the vegetables, turkey and soup mixture. If you would like to spread the mashed potatoes evenly over the casserole, you could warm the potatoes in the microwave before putting on top of the mixture. Sprinkle with paprika or cheddar cheese before baking, if desired. Bake in a 350 degree oven for 30 minutes or until the tops of the potatoes are slightly browned and toasty-looking.
Leftover Turkey Pot Pie with Crushed Crackers
To make the crushed cracker variation of leftover turkey pot pie, crush one sleeve of Ritz or Townhouse buttery crackers. Sprinkle the crackers on top. If desired, place 6-8 teaspoon-sized slices of butter on top to melt over the crackers while baking. Bake in a 350 degree oven for 30 minutes or until the tops of the crackers are slightly browned.
Leftover Turkey Pot Pie with Stuffing Topping
For the stuffing variation of this casserole, place tablespoon-sized chunks of leftover stuffing all over the top of the casserole. To speed up cooking time, you could heat the stuffing in the microwave before placing on the casserole. Sprinkle with a little sage if desired. You could also sprinkle with a little poultry seasoning, if you have some on hand. As with the other variations, bake in a 350 degree oven for 30 minutes, or until the top of the stuffing is browned and crispy.
Leftover Turkey Pot Pie with Refrigerated Biscuits
Open a can of refrigerated biscuit dough. Flatten the biscuits slightly and place on top of the casserole. Place a teaspoon of butter on each biscuit, if desired. Bake in a 350 oven for 30 minutes, or until the biscuits are puffed up and browned slightly.
Leftover Turkey Pot Pie with Crescent Roll Dough
This is the same idea as using the refrigerated biscuit dough, except you will use a can of refrigerated crescent roll dough. Unroll the dough so you have a rectangular sheet. Place the sheet of dough on top of the casserole. Prick the dough all over with a fork. If you have extra dough on the sides, just press the dough down slightly so that the extra comes up the side of the casserole dish. Bake in a 350 oven for 30 minutes, or until the dough is puffed up and browned slightly.
Can You Use Frozen Turkey for this Leftover Turkey Pot Pie Recipe?
This leftover turkey pot pie recipe works well with frozen cooked turkey as well. Just take the frozen turkey meat out to thaw in the refrigerator the day before, then use as directed in the recipe.
Leftover Gravy with Turkey Pot Pie
If you have a lot of leftover gravy, you can substitute 1 cup of gravy (or more) for one of the cans of soup. You can also add leftover gravy to the top of the casserole after baking. Just warm it up in the microwave or on the stovetop so it’s ready to go when the casserole comes out of the oven.
Can You Use Chicken in this Easy Recipe?
Yes, chicken may be used in place of turkey. In fact, if you have some leftover rotisserie chicken, that would be delicious. This recipe is very versatile.
Other Vegetables to Use in Leftover Turkey Pot Pie
Do canned vegetables work well in leftover turkey pot pie? Sure, and there are a variety of vegetables you can use. Canned corn and canned green beans are some vegetables I often use. You could also use canned peas. Frozen vegetables, like frozen peas and carrots, would be tasty as well. If you have some cooked chunks of butternut squash, you might be able to sneak those in. (I’m a big fan of sneaking in extra vegetables to casseroles when I can.)
Other Favorite Ways to Use Leftover Turkey
If you are looking for some additional leftover turkey inspiration, here are a couple more ideas. This easy Thai curry chili makes good use of leftover turkey and/or ham. The spiciness level may be adjusted to suit any taste, and it’s packed with vegetables for a hearty meal. You could also try making a simple curried turkey over rice for a nice change from the usual turkey leftover recipes.
Ready to Give This Easy Leftover Turkey Pot Pie Recipe a Try?
Now you know the secret to making a simple leftover turkey pot pie with a variety of toppings. If you make this leftover turkey pot pie recipe, feel free to send a photo. I’d enjoy seeing the results. Which topping will you choose?
More Meal Inspiration
It’s always nice to have a plan when it comes to meals. If you’re looking for a way to get more organized with your meal planning efforts, I’ve got something for you. Free, editable meal planners! The templates can be used over and over, as often as you need them. You can make as many duplicates as you like, and you’ll be able to save old meal plans for future reference. I hope it simplifies things for you.
Have fun making leftover turkey pot pie. May all of your thrifty leftover endeavors meet with great success!