Use up leftovers
What to Do With Leftover Turkey: Easy Turkey and Vegetable Pot Pie
Turn cooked turkey and leftover vegetables into a flexible pot pie with a quick gravy and a crisp puff-pastry lid.
- TIME
- 1 hr
- SERVES
- 6
The most comforting answer to what to do with leftover turkey is a pot pie that also clears out the vegetables and herbs left from the same meal. This version makes a quick gravy on the stove, folds in the already-cooked turkey, and finishes under one sheet of pastry. It gives dry breast meat moisture and flavor without simmering it long enough to make it tougher.
Build the filling from what is left
Use raw carrots, celery, mushrooms, or leeks at the beginning so they have time to soften. Already-cooked peas, green beans, or leftover roast vegetables go in with the turkey near the end. That timing keeps every vegetable from turning soft.
Milk makes the gravy creamy, but stock alone works. A spoonful of cream cheese, leftover gravy, or crème fraîche can replace part of the liquid. Puff pastry is the quickest lid; biscuit dough, mashed potatoes, or oiled stale-bread pieces are useful alternatives. If there is not enough turkey for three cups, add white beans or follow the same flexible formula used for leftover chicken.
Store the turkey safely
The USDA leftovers guidance says cooked food should be refrigerated within two hours and used within three to four days. Reheat this pie until the center reaches 165°F / 74°C. Discard turkey that sat at room temperature for more than two hours, has an unknown storage history, or shows mold, slime, or an unusual odor. Baking cannot make mishandled leftovers safe again.
Make a smaller or freezer-ready pie
For two people, halve the filling and bake it in a small dish; keep the remaining pastry frozen. To prepare ahead, make and cool the filling promptly, then refrigerate it separately from the pastry. Assemble just before baking so the lid stays crisp. Extra turkey that will not fit can go directly into a clean-out-the-fridge soup, giving the same holiday leftovers a completely different second meal.
From fridge to table
How to make it
- 01
Heat the oven to 400°F / 200°C. Melt the butter in a deep ovenproof skillet over medium heat and cook the onion and any raw firm vegetables for 6 to 8 minutes until beginning to soften.
- 02
Sprinkle in the flour and stir for 1 minute. Gradually add the stock and milk, stirring until smooth, then simmer for 3 to 5 minutes until the gravy lightly coats a spoon.
- 03
Fold in the turkey, herbs, mustard, and any already-cooked vegetables. Season to taste and remove from the heat.
- 04
Lay the pastry over the skillet, trim or tuck the edge, cut three steam vents, and brush with egg or milk if using. If the skillet is not ovenproof, transfer the filling to a baking dish first.
- 05
Bake for 25 to 30 minutes until the pastry is deeply golden and the filling bubbles at the edge. Check that the center reaches 165°F / 74°C before serving.
