Leftover Turkey Pot Pie
A leftover turkey pot pie is a post holiday pie that folds cooked turkey and root vegetables into a sauce boosted with leftover gravy. Using the gravy you already have deepens the sauce with roasting flavour, so the pie tastes like the original dinner rather than a pale copy of it.
By the chickenpie.net test kitchen · Published 28 July 2026
- Prep
- 20 min
- Cook
- 40 min
- Yield
- 4 servings
Ingredients
- 400g cooked turkey, cut into chunks
- 1 onion, chopped
- 2 celery sticks, sliced
- 1 large carrot, diced
- 30g butter
- 30g plain flour
- 250ml chicken or turkey stock
- 150ml leftover gravy
- 100g frozen peas
- 1 tsp dried sage
- 320g ready rolled shortcrust pastry
- 1 egg, beaten, for glazing
Method
Melt the butter in a wide pan and cook the onion, celery, and carrot for 8 minutes until softening.
Stir in the flour and sage, cook for 1 minute, then gradually add the stock and gravy, stirring to a smooth, thick sauce.
Fold in the turkey and peas, season to taste, simmer for 2 minutes, then spoon into a 1.2 litre pie dish and cool for 10 minutes.
Top with the shortcrust sheet, trim, crimp the edge, cut two steam vents, and brush with beaten egg.
Bake at 190C (375F) for 30 minutes until the pastry is golden and the filling bubbles at the vents.
Rest for 5 minutes before serving.
Worth knowing
- Dark leg meat makes a better pie than breast alone, use a mix if you can.
- If your leftover gravy is very thick, loosen the filling with an extra splash of stock, it should just drop off a spoon.
Common questions
Can I freeze a pie made from leftover turkey?
Yes, as long as the turkey was cooked once and refrigerated promptly. Freeze the assembled unbaked pie for up to 2 months and bake from frozen at 190C (375F) for about 50 minutes, until piping hot in the centre.
I have no leftover gravy. What do I use?
Use 400ml stock in total and add half a teaspoon of Marmite or a splash of soy sauce for depth. A stock cube dissolved in the liquid also helps compensate for the missing roast flavour.
Can I add stuffing or other leftovers?
Yes. Crumbled stuffing scattered under the pastry lid is excellent, and leftover roast vegetables can replace up to half of the fresh ones. Keep the total filling volume the same so the dish is not overfull.