Thanksgiving Leftover Pot Pies: A Delicious Way to Reinvent Holiday Leftovers

Golden, flaky crust enclosing creamy turkey and veggies for a heartwarming dinner.

By Medha deb

Created on Sep 16, 2025

Golden, flaky crust enclosing creamy turkey and veggies for a heartwarming dinner.

Thanksgiving Leftover Pot Pies: Turning Holiday Remnants into a Family Favorite

Thanksgiving is the highlight of many family tables—a celebration of abundance and delicious dishes lovingly passed around. Yet after the feast, you’re often left with a fridge brimming with turkey, vegetables, and sides. The solution? Transform your leftovers into savory, golden pot pies that deliver comfort and flavor in every bite.

Why Make Thanksgiving Leftover Pot Pies?

Beyond simply reheating the same dishes, pot pies reinvent your leftovers, combining tender turkey and hearty vegetables in a creamy, savory filling, all enclosed beneath a crisp, buttery crust. With just a few extra pantry staples, you can conjure an entirely new meal—one perfect for sharing on chilly fall evenings.

Versatile: Works with turkey, chicken, or even ham.
Flexible: Use a mix of leftover and fresh veggies, whatever you have on hand.
Customizable: Add herbs, swap out the crust, or spice it up to taste.
Family-friendly: Loved by kids and adults alike, perfect for feeding a crowd.

What Goes Into a Thanksgiving Leftover Pot Pie?

Your pot pie is only as good as the ingredients you pack into it. The beauty is, most of them are already in your fridge after Thanksgiving dinner. Here’s what you’ll need and how each element plays a role:

Essential Ingredients

Ingredient	Purpose	Suggested Substitutes
Pie crust	Buttery topping, holds in the filling	Puff pastry, biscuit dough, or homemade crust
Butter	Richness & sautéing veggies	Olive oil, margarine
Onion	Savory base flavor	Leeks, shallots
Carrot	Sweeter vegetable note	Parsnips
Celery	Fresh, earthy fragrance	Fennel
Leftover turkey	Main protein	Chicken, ham
Flour	Thickens sauce	Cornstarch (use less!)
Chicken or turkey broth	Base for creamy filling	Vegetable broth, beef broth
Heavy cream	Makes sauce luxuriously creamy	Whole milk, half-and-half
Frozen peas	Pops of color & sweetness	Green beans, corn
Fresh thyme	Herby finish	Poultry seasoning, sage, parsley
Salt & pepper	Seasoning	To taste
Optional: White wine	Depth of flavor	Sherry, dry vermouth, omit for alcohol-free

Tip: Measurements can easily be adjusted to suit the amount of leftovers you have; this is a forgiving recipe.

Step-by-Step Recipe: How to Make Thanksgiving Leftover Pot Pies

Directions

Preheat the oven to 400°F (204°C). This ensures a perfectly crisp, flaky crust.
Sauté the aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add diced onion, carrot, and celery. Cook for 2-3 minutes, stirring until translucent and fragrant.
Add the turkey: Stir in diced or shredded leftover turkey and allow it to warm through, infusing lightly with the vegetables.
Thicken the mixture: Sprinkle the flour over the mixture and stir well. Continue to cook for 2 minutes, stirring constantly. This cooks off the floury taste and ensures a velvety sauce.
Pour in the broth and wine (if using): Slowly stir in the broth, keeping the mixture smooth. Add a splash of white wine for extra depth if you like, then pour in the cream.
Add peas and herbs: Toss in frozen peas (or any substitute veggies you like) and season generously with chopped thyme, salt, and pepper. Let the mixture come to a gentle simmer. It should thicken to a creamy, spoonable consistency.
Taste and adjust: Before assembling the pie, taste the filling and adjust the seasoning as needed. More thyme or pepper can really make it pop.
Assemble the pie: Pour the mixture into a deep pie dish or casserole. Roll out the crust so it’s an inch larger than your pan. Place over the filling, pressing into the edges to seal. Use a small sharp knife to cut slits in the top to allow steam to escape.
Bake: Bake for 30–40 minutes until the crust is attractively golden and the filling is bubbling thickly around the edges.
Cool and serve: Allow the pot pie to cool for 10–15 minutes before serving. This helps the filling set and makes slicing easier.

Pro Tip:

A refrigerated pie crust shaves time off prep and works beautifully.
The filling can be made up to 24 hours ahead or frozen for up to a month. Assemble the crust just before baking.

Tips for the Best Leftover Pot Pies

Even the simplest recipes benefit from technique. Here are a few tips to ensure your leftover pot pies are the talk of the post-holiday season:

Don’t overstuff: Fill your pie dish three-quarters full. Overfilling leads to leaks and a soggy crust.
Seal the edges well: This keeps the filling bubbling inside the pie and crisps up the crust.
Cut vents in the crust: Even, shallow slits keep steam from making the crust gummy.
Let it rest before serving: Just 10–15 minutes prevents a runny filling and helps slices keep their shape.
Brush with egg wash: For a shiny, bakery-quality look, brush the crust with a beaten egg before baking.

Substitutions and Variations

Pot pies are endlessly adaptable. Here are some easy swaps and additions to tailor the recipe to your leftovers and tastes:

Protein: No turkey? Use rotisserie chicken, leftover ham, or even roast beef.
Vegetables: Swap in green beans, corn, or even sweet potatoes. Roasted Brussels sprouts add richness too.
Dairy-free: Use olive oil instead of butter and swap the cream for coconut cream or plant-based milk.
Crust alternatives: Top with frozen puff pastry, homemade biscuits, or mashed potatoes for a twist on cottage pie.
Herbs and flavor boosts: Add parsley, sage, or rosemary. A pinch of chili flakes provides subtle heat.

Make-Ahead and Storage Information

Make ahead: The filling can be made, cooled, and stored in an airtight container in the fridge for up to 2 days, or frozen for up to 1 month.
To bake from frozen: Thaw overnight in the fridge, add crust, and bake as usual.
Reheating leftovers: Cover loosely and bake at 350°F (177°C) until hot, about 20 minutes. If microwaving, crust won’t be as crisp.

Serving Suggestions

Pair with a simple salad of peppery greens and citrus to cut the richness.
Brighten up with cranberry sauce or a dollop of leftover relish on the side.
Save room for dessert—pot pies are the perfect excuse to enjoy another slice of Thanksgiving pie!

Frequently Asked Questions (FAQs)

Can I use store-bought pie crust for my pot pie?

Absolutely—store-bought crust or frozen puff pastry works just as well as homemade, with minimal effort and delicious results.

Is it possible to freeze leftover pot pie?

Yes, you can freeze baked or unbaked pot pies for up to a month. If unbaked, add the crust just before baking for the best texture.

What can I use instead of turkey?

Chicken, ham, or even roast vegetables work well as substitutes. The recipe is adaptable to whatever leftovers you have.

How do I prevent a soggy pot pie crust?

Bake at a high enough temperature (400°F) and always cut vents in the top crust. Avoid overfilling the pie and let it rest before slicing.

Can I add mashed potatoes to the filling?

You can swirl in a bit of leftover mashed potatoes or even top the pie with them in place of the crust for a shepherd’s pie twist.

Final Thoughts: Pot Pie Creativity

Thanksgiving leftover pot pies are the ultimate comfort food and a brilliant way to give leftovers a delicious second act. With minimal fuss and maximum flavor, they let you enjoy the spirit of Thanksgiving long after the main event is over. Customize, experiment, and above all—enjoy every golden, bubbling bite!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb