This skillet pot pie is a comforting and resourceful way to use up leftover holiday turkey. Instead of a traditional pastry crust, it features a savory, cheesy bread topping that gets wonderfully crisp in the oven.
This recipe comes together in under an hour, making it a great option for a weeknight dinner. It transforms leftovers into a satisfying new meal that feels both familiar and special.
Why You’ll Love Leftover Turkey Pot Pie
- Sautéing the mushrooms separately before adding them to the sauce ensures they become golden brown and flavorful, not soggy.
- Creating a simple roux with flour and butter is the key to a thick, stable, and creamy sauce that holds all the ingredients together.
- Using a single oven-safe skillet for both the stovetop cooking and baking means fewer dishes to wash.
Leftover Turkey Pot Pie Ingredients
- Turkey: Leftover roast chicken works just as well as turkey in this recipe. Both light and dark meat are fine.
- Bread: A sturdy, day-old bread like a country loaf, sourdough, or French baguette will hold its shape best and absorb the garlic butter without getting mushy.
- Cheese: A good melting cheese is key. Sharp cheddar, Monterey Jack, Gruyère, or a pre-shredded Italian blend are all excellent choices.
- Vegetables: Feel free to add other leftover cooked vegetables along with the peas. About 1 cup of chopped green beans, corn, or diced potatoes would work well.
Exact quantities are in the recipe card below.
How to Make Leftover Turkey Pot Pie
Step 1: Prepare the Topping and Brown the Mushrooms
First, preheat your oven and prepare the bread topping by tossing bread cubes with melted garlic butter. Next, in a large oven-safe skillet, cook the mushrooms until they are nicely browned, then set them aside.
Step 2: Make the Creamy Filling
In the same skillet, soften the onion and carrot in butter, then add garlic. Whisk in flour to make a paste, then gradually pour in the milk to create a smooth, thick sauce. Season it well.
Step 3: Assemble and Bake the Pot Pie
Take the skillet off the heat and stir in the leftover turkey, frozen peas, and cooked mushrooms. Top everything with the prepared bread cubes and a generous layer of cheese. Bake until the filling is bubbly and the top is golden brown.
Storage Tips for Leftover Turkey Pot Pie
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or place the skillet back in a 350°F (175°C) oven until warmed through. The topping will re-crisp best in the oven.
Expert Tips for Leftover Turkey Pot Pie
- A food thermometer should be used to ensure the filling reaches a safe internal temperature of 165°F (74°C) since it contains cooked poultry.
- If you don’t have an oven-safe skillet, prepare the filling on the stovetop and then transfer it to a 9×13-inch or similar 3-quart baking dish before adding the topping and baking.
- For an extra-crisp topping, you can switch the oven to broil for the last 1-2 minutes of cooking. Watch it very closely to prevent it from burning.
What to Serve with Leftover Turkey Pot Pie?
A simple green salad with a light vinaigrette is a great accompaniment to balance the richness of the pot pie.
Leftover Turkey Pot Pie Recipe FAQs
Can I use pie crust instead of bread?
Yes, you can use a store-bought or homemade pie crust. For a bottom crust, press it into the skillet before adding the filling. For a top crust, lay it over the filling and cut slits for steam to escape before baking.
Can I make this pot pie ahead of time?
You can prepare the filling up to 2 days in advance and store it covered in the refrigerator. When you’re ready to eat, gently reheat the filling on the stove, then add the topping and bake as directed.
Can I freeze this pot pie?
The bread topping does not freeze and reheat well. However, you can freeze the creamy filling by itself in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before reheating and assembling with a fresh topping.
Leftover Turkey Pot Pie
Ingredients
- 1 tbsp olive oil
- 8 oz cremini mushrooms sliced, 225g
- 8 tbsp unsalted butter divided, 113g
- 1 medium yellow onion chopped
- 1 large carrot peeled and chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour 30g
- 2 1/2 cups whole milk 600ml
- 1 tsp chicken bouillon powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 cups cooked turkey chopped or shredded, about 1.5 lbs or 680g
- 1 1/2 cups frozen peas 220g
- 5 cups day-old bread cut into 1-inch cubes
- 2 tbsp grated Parmesan cheese optional
- 1 cup shredded sharp cheddar or Monterey Jack cheese 4 oz / 113g
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the topping. In a small saucepan or microwave-safe bowl, melt 4 tablespoons of butter with 1 minced garlic clove. Place the bread cubes in a large bowl, drizzle with the garlic butter, and toss to coat. Set aside.
- In a large, 12-inch oven-safe skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 5-7 minutes. Transfer the mushrooms to a plate.
- Reduce the heat to medium and melt the remaining 4 tablespoons of butter in the same skillet. Add the onion and carrot and cook until softened, about 5 minutes. Stir in the remaining 2 minced garlic cloves and cook for one more minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to form a paste.
- Slowly pour in the milk while whisking continuously to prevent lumps. Add the bouillon powder, salt, and pepper. Bring the sauce to a simmer and cook, stirring frequently, until it has thickened enough to coat the back of a spoon, about 3-4 minutes.
- Remove the skillet from the heat. Stir in the chopped turkey, frozen peas, and the cooked mushrooms until everything is evenly combined in the sauce.
- Arrange the prepared bread cubes evenly over the top of the filling. Sprinkle with Parmesan cheese, if using, and then the shredded cheddar cheese.
- Bake for 20-25 minutes, until the filling is hot and bubbling and the cheese is melted and golden brown. For poultry, a safe internal temperature is 165°F (74°C). Let the pot pie rest for 5 minutes before serving.
