18 Turkey Pot Pie Recipes

The day after a big roast turkey dinner, the fridge holds the best kind of leftovers, and turkey pot pie recipes are the coziest way to use every last bite. This collection of 18 pies covers flaky double crust classics, golden puff pastry tops, drop biscuit blankets, a spoonable pot pie soup, and even portable hand pies, so every craving gets an answer.

Every recipe here starts with a creamy, well seasoned filling loaded with turkey and vegetables, then finishes with the topping you love most. Some bake in a skillet, some hide in the freezer for a future busy night, and all of them turn leftovers into the dinner everyone actually looks forward to. Pick your crust and get started.

Why You’ll Love These Turkey Pot Pie Recipes

• The best use of leftover turkey: nothing wasted, everything delicious
• Every topping covered: double crust, puff pastry, biscuits, stuffing, crescent, and mashed potato
• Freezer friendly options for stress free future dinners
• One dish comfort that feeds the whole family
• Flexible fillings that welcome whatever vegetables you have

1. Classic Double Crust Turkey Pot Pie

This is the pot pie everyone pictures: a flaky pastry crust on the top and the bottom, wrapped around a creamy filling of tender turkey, sweet carrots, peas, and celery in a thyme scented sauce. It is old fashioned comfort in its purest form, and it is the version that turns a fridge full of leftovers into a dinner worth sitting down for.

The method is simple but the details matter. Simmer the vegetables in butter until just tender, stir in flour and broth for a sauce that coats the back of a spoon, then fold in the turkey off the heat so it stays juicy. Line a pie dish with the bottom crust, fill it while the filling is warm, cap it with the top crust, crimp, vent, and brush with egg wash.

Pro Tips

Set the pie dish on a preheated baking sheet so the bottom crust crisps instead of going pale and soft. Chill the assembled pie for 20 minutes before it goes into the oven and the edges will hold their crimp and the pastry will bake up extra flaky. If the rim browns too fast, shield it with a strip of foil.

• Preheated baking sheet for a crisp bottom crust
• Chill the assembled pie 20 minutes before baking
• Vent the top crust so steam can escape
• Rest 15 minutes before slicing for clean cuts

Serving Suggestions

A simple green salad with a sharp vinaigrette is all this rich pie needs beside it. If your family loves this style of comfort, our chicken pot pie recipes use the same double crust method with chicken. A glass of cold apple cider is a surprisingly perfect match.

Make this one on a Sunday when there is time to enjoy the process, because a proper double crust pie rewards patience. The leftovers reheat beautifully in a low oven the next day, and honestly, a cold slice eaten standing at the fridge at midnight might be the best bite of all.

2. Puff Pastry Top Turkey Pot Pie

Store bought puff pastry is the weeknight cook’s secret weapon, and draped over a creamy turkey filling it bakes into a shattering, golden, bakery worthy lid. There is no bottom crust to worry about and no crimping to master, so this is the pot pie to make when time is short but standards are high.

Build the filling exactly as you would for a classic pie, keeping it a touch thicker than usual because there is no bottom crust to catch drips. Spoon it into an oval baking dish, lay the thawed pastry sheet over the top, trim the overhang, and cut a few slits. An egg wash is not optional here; it is what gives the pastry its deep glossy color.

Pro Tips

Keep the puff pastry cold until the second it goes on the pie; warm pastry slumps instead of puffing. Make sure the filling is hot when the pastry goes on, because the burst of steam from below is what lifts the layers. Bake on the center rack at 400 degrees until deeply golden, about 25 minutes.

• Thicker filling since there is no bottom crust
• Keep pastry cold for maximum puff
• Hot filling helps the layers lift
• Egg wash for a glossy, deep golden finish

Serving Suggestions

Serve straight from the baking dish at the table so everyone hears the pastry crackle. Steamed green beans or a shaved fennel salad keep the plate feeling fresh. This version also works beautifully in a wide shallow dish for a dinner party, since the pastry lid looks impressive with almost no effort.

The beauty of the puff pastry top is that it forgives a slightly loose filling and still delivers the full pot pie experience: creamy, savory, and crowned with buttery crunch. Keep a box of pastry in the freezer and a pot pie is never more than about 40 minutes away.

3. Biscuit Top Turkey Pot Pie

Part pot pie, part cobbler, this version skips the pastry altogether and blankets the filling with golden, buttery drop biscuits. The biscuits bake up fluffy on top and dumpling soft where they meet the sauce, soaking up the creamy filling in the best possible way. It is the coziest topping of the whole list.

Make the filling in an oven safe skillet or transfer it to a casserole, keeping it bubbling hot. Stir the biscuit dough together at the last minute, just until combined, and drop it by heaping spoonfuls over the surface. Leave small gaps between the biscuits so steam can escape and the sauce can peek through.

Pro Tips

Buttermilk biscuits bring a pleasant tang that cuts the rich sauce, and a handful of shredded cheddar or chopped chives folded into the dough is always welcome. Bake at 425 degrees for 15 to 18 minutes, until the biscuits are deeply golden and a tester comes out clean where biscuit meets filling.

• Start with bubbling hot filling
• Mix biscuit dough just until combined
• Leave gaps for steam to escape
• Cheese or chives in the dough are welcome

Serving Suggestions

Bring the whole skillet to the table and spoon out generous portions, one biscuit per serving. A plate of our favorite cornbread recipes alongside might sound like carb overload, and it is, gloriously. A crisp slaw on the side restores the balance.

This is the version kids ask for by name, probably because everyone gets their own biscuit and the whole dish feels like a hug. It also stretches a modest amount of leftover turkey a long way, since the biscuits make every serving feel generous and complete.

4. Single Crust Skillet Turkey Pot Pie

One pan, one crust, zero fuss. The filling cooks right in a cast iron skillet on the stovetop, a single round of pastry goes over the top, and the whole thing slides into the oven. You get the flaky lid and creamy center of a classic pie with half the dishes and no bottom crust to chase.

The smart cook’s shortcut here is leftover gravy. If you have a cup or two in the fridge, it replaces the flour and broth step entirely and brings all the roasted flavor of the original dinner with it. Sweat the vegetables in the skillet, stir in the gravy and a splash of cream, fold in the turkey, then crown it with pastry and bake until bubbling at the edges.

Pro Tips

Cast iron holds heat beautifully, so the filling stays hot while the crust bakes, which means the pastry sets instead of steaming. Cut a generous vent in the center so the sauce can bubble up and signal doneness. Brush the rim of the skillet with a little water so the pastry edge seals to the pan.

• One pan from stovetop to oven
• Leftover gravy can replace the sauce step
• Wide center vent lets you see the bubble
• Seal the pastry edge to the skillet rim

Serving Suggestions

Set the skillet on a trivet in the middle of the table and let everyone serve themselves. Our gravy recipes include a quick stovetop version for the days when there is no leftover gravy to be found. A peppery arugula salad is the fresh counterpoint this rich skillet wants.

Weeknight cooks, this is your pot pie. From fridge to table in about 45 minutes, with one pan to wash and a result that tastes like a weekend project. The cast iron also keeps second helpings warm long after the skillet leaves the oven.

5. Individual Ramekin Turkey Pot Pies

Everyone gets their own pie. Sturdy ramekins turn turkey pot pie into personal, perfectly portioned servings with the ideal ratio of crust to filling in every single bite. They look like something from a bistro menu, and they are the friendliest format for guests, kids, and picky eaters alike.

Divide the hot filling among six to eight ramekins set on a rimmed baking sheet, then top each with a round of pastry cut slightly wider than the dish. The sheet catches drips and makes the trip to the oven safe. Because the portions are small, they bake faster than a big pie, usually 20 to 25 minutes at 400 degrees.

Pro Tips

Cut a tiny initial or score a simple leaf into each pastry lid to make them feel personal. Fill ramekins only to about a half inch below the rim so the sauce can bubble without spilling over. For a make ahead party trick, assemble the ramekins in the morning, refrigerate, and bake straight from cold with 5 extra minutes.

• Rimmed sheet under ramekins catches drips
• Lids cut slightly wider than the dish
• Ready in 20 to 25 minutes
• Assemble ahead and bake from cold

Serving Suggestions

Set each hot ramekin on a small plate with a napkin wrapped around it, because those dishes come out of the oven fiercely hot. A shared bowl of dressed greens in the middle of the table is all you need to round it out. Guests can also customize with a dash of hot sauce or extra herbs.

Ramekin pies are portion control and presentation in one move, and they freeze as individual servings for future lunches. Bake a double batch, freeze half unbaked, and a genuinely homemade lunch is always waiting. Few leftovers get a second act this elegant.

6. Turkey Pot Pie Soup

All the flavor of pot pie, none of the pastry wrestling. This soup takes the classic filling, loosens it into a silky, spoonable broth, and tops each bowl with buttery pastry strips or crackers for the essential crunch. It is the easiest entry on this list and quite possibly the most slurpable.

Simmer the vegetables in butter, add flour and plenty of broth, and keep the sauce at a soup consistency rather than a thick filling. Stir in the turkey and a modest splash of cream at the end. Meanwhile, cut pie dough or puff pastry into strips, brush with egg wash, and bake until crisp and golden for dunking.

Pro Tips

Do not boil the soup after the cream goes in or it can split; a gentle simmer keeps it smooth. The pastry strips can be baked hours ahead and stored at room temperature. A pinch of poultry seasoning in the broth makes the whole bowl taste like the holidays.

• Keep the broth spoonable, not thick
• Add cream last and never boil after
• Bake pastry strips separately until crisp
• Poultry seasoning ties the flavors together

Serving Suggestions

Ladle into deep bowls, float two or three pastry strips on top, and pass extra strips for dunking. It packs into thermoses for genuinely enviable work lunches. A handful of oyster crackers stirred in at the table adds another layer of crunch for texture lovers.

On the coldest nights of the year, this soup does the work of a full pie with a fraction of the effort, and the pastry strips deliver the buttery crunch everyone fights over. Make a big pot; it reheats like a dream and the flavors deepen by day two.

7. Creamy Herb Turkey Pot Pie

Fresh herbs turn a humble leftover pie into something that tastes like a garden in spring. Rosemary, thyme, and sage go into the sauce early so their flavor melts into every bite, and a shower of parsley at the end keeps it bright. This is the pot pie for cooks who grow herbs on the windowsill and use them with abandon.

Strip the leaves from a few sprigs of rosemary and thyme and mince them fine, then bloom them in the butter with the vegetables so the oils perfume the whole base. A bay leaf in the simmering sauce adds quiet depth. Finish the filling with a squeeze of lemon juice, which lifts the cream and makes the herbs taste even fresher.

Pro Tips

Woody herbs like rosemary and thyme can go in early; soft herbs like parsley and tarragon should go in at the end so they stay green and lively. If you are using dried herbs instead, cut the amount to one third, since dried herbs are far more concentrated. Rub dried herbs between your palms to wake them up before adding.

• Woody herbs in early, soft herbs at the end
• Dried herbs: use one third the amount
• Lemon juice at the end brightens the cream
• A bay leaf adds quiet background depth

Serving Suggestions

Scatter extra chopped parsley and a few thyme leaves over the sliced pie for a fresh, pretty finish. Serve with buttered egg noodles or a simple rice pilaf if you want to stretch it further. A crisp white wine or sparkling water with lemon suits the herbal notes beautifully.

If the classic pie is comfort, this one is comfort with the windows open. The herbs keep every bite interesting, the lemon keeps the sauce from feeling heavy, and the whole pie smells like a cottage garden while it bakes. It is a springtime answer to a winter dish.

8. Curry Spiced Turkey Pot Pie

A spoonful of curry powder and a pour of coconut milk take turkey pot pie somewhere entirely new. The sauce turns golden and gently spiced, the sweetness of peas and potatoes plays against the warmth, and the familiar format becomes an adventure. Skeptics convert after one bite, every single time.

Bloom curry powder, a little turmeric, and grated ginger in the butter before the flour goes in, because spices fried in fat give up far more flavor. Use coconut milk for part of the liquid for richness and a faint sweetness, and choose potatoes and peas as the main vegetables since they love curry most. A pastry top or biscuit top both work here.

Pro Tips

Curry powders vary wildly in heat, so taste yours before committing to a full tablespoon. A teaspoon of brown sugar balances the spice and rounds the coconut milk. If you like real heat, a sliced fresh chile or a pinch of cayenne in the sauce does the job without muddying the flavor.

• Bloom curry spices in butter first
• Coconut milk for part of the liquid
• Potatoes and peas are the best vegetables here
• A little brown sugar balances the heat

Serving Suggestions

Finish each serving with fresh cilantro and a wedge of lime for brightness. Serve with warm naan or flatbread for scooping up the golden sauce, and a cucumber raita on the side cools the palate between bites. Basmati rice underneath turns it into a seriously filling plate.

This is the recipe to reach for when the family claims to be tired of leftovers, because nobody connects this golden, fragrant pie with yesterday’s roast. The flavors are bold but balanced, and the leftovers of the leftovers, if there are any, reheat beautifully for lunch.

9. Thanksgiving Leftover Turkey Pot Pie with Stuffing Top

The day after Thanksgiving, the fridge is a pot pie waiting to happen: turkey, a scoop of vegetables, maybe the last of the gravy, and a container of stuffing that deserves better than the microwave. This pie uses that stuffing as the topping, where it crisps into a savory, golden crumble over the creamy filling.

Build the filling from whatever the holiday left behind: diced turkey, the roasted vegetables, even a handful of green beans, bound with gravy or a quick fresh sauce. Crumble the cold stuffing over the top in rough chunks, dot with a little butter, and bake until the filling bubbles and the stuffing edges turn crisp and deep golden.

Pro Tips

Cold stuffing crumbles best, so take it straight from the fridge. If your stuffing was very moist, spread the crumbles in a single layer so they crisp rather than steam. Since everything going in is already cooked and seasoned, taste the filling before adding any salt at all.

• Crumble the stuffing while it is cold
• Single layer of crumble so it crisps
• Taste before salting; leftovers are seasoned
• Butter dots on top for golden edges

Serving Suggestions

This pie is the holiday plate, rebuilt. Browse our leftover turkey recipes for more second act ideas, and serve this one with the last of the cranberry sauce on the side where it belongs. A simple green salad cuts through the richness of two holidays in one dish.

Every family has a day after tradition, and this pie makes a strong case for becoming yours. It uses the leftovers with the most potential, wastes nothing, and tastes like the best parts of the feast in a single forkful. Thanksgiving, the sequel, might outshine the original.

10. Cranberry Swirl Turkey Pot Pie

Sweet meets savory in the prettiest pie on this list. Ribbons of cranberry sauce swirled through the creamy turkey filling bring a tart pop to every bite and a jewel toned marbling that looks stunning when the pie is sliced. It is the natural bridge between the holiday dinner and its leftovers.

Make a standard creamy filling, then drop spoonfuls of whole berry cranberry sauce over the surface before the top crust goes on, or swirl it in gentle figure eights with a knife. As the pie bakes, the cranberry melts into pockets of brightness. A top crust with a wide vent shows off the color, or use a lattice so the swirls peek through.

Pro Tips

Whole berry cranberry sauce holds its shape and flavor better than the jellied kind. Keep the swirling gentle; overmixing turns the whole filling pink and muddles the contrast you are after. A teaspoon of orange zest in the sauce echoes the cranberry and makes the whole pie smell incredible.

• Whole berry sauce swirls best
• Swirl gently to keep the marbling
• Lattice top shows off the color
• Orange zest lifts the cranberry flavor

Serving Suggestions

Serve slices with an extra spoonful of cranberry sauce warmed on the side for anyone who wants a bigger hit of tartness. A salad of bitter greens with a mustard vinaigrette plays well against the sweet notes. This pie is a natural centerpiece for a day after brunch.

Tart, creamy, flaky, and gorgeous, this is the pie that makes guests ask for the recipe before they ask for seconds. It also freezes surprisingly well, so a spare pie in the freezer means a little taste of the holidays whenever the craving strikes in January.

11. Slow Cooker Turkey Pot Pie

The slow cooker handles the filling while the day handles itself. Turkey, vegetables, and a seasoned broth simmer into a rich, creamy pot pie base with almost no attention, and you finish it two easy ways: with biscuits baked on top in the last hour, or with hot biscuits from the oven for serving.

Load the cooker with raw vegetables, broth, and seasonings, and use leftover cooked turkey stirred in near the end so it does not dry out over the long cook. If you are starting with raw turkey breast instead, it can cook the whole time and be shredded right in the pot. Thicken the sauce at the end with a cornstarch slurry and a splash of cream.

Pro Tips

Add the peas and the cream in the final 30 minutes so the peas stay bright and the cream stays smooth. Drop biscuit dough directly on the hot filling, cover, and cook on high for about an hour if you want the dumpling style finish. Keep the lid closed during that hour; peeking lets the steam escape and the biscuits suffer.

• Cooked turkey goes in near the end
• Cream and peas in the last 30 minutes
• Cornstarch slurry thickens at the finish
• Do not lift the lid while biscuits cook

Serving Suggestions

Ladle the filling into wide bowls and crown each with a biscuit, or serve the biscuits split with the filling spooned over like a savory shortcake. It is a set and forget dinner for the busiest weeks of the year, and the house smells wonderful all afternoon.

Few things beat walking in the door to a dinner that cooked itself, and this pot pie filling is exactly that kind of reliable comfort. It feeds a crowd without heating up the kitchen, and any extra filling freezes in portions for the fastest future lunches imaginable.

12. Freezer Friendly Turkey Pot Pie

Future you sends thanks. This pie is designed from the start to be assembled, wrapped, and frozen unbaked, so a homemade dinner is always one oven session away. The filling is made slightly thicker than usual, because sauces loosen as they freeze and thaw, and the crust goes on cold and unbaked.

Cool the filling completely before it meets the pastry; warm filling and cold dough are the enemies of a crisp crust and safe freezing. Assemble the pie in a foil or metal pan, wrap it in two layers, and label it with the date and baking instructions. Frozen pies keep their quality for up to 3 months.

Pro Tips

Bake from frozen with no thawing for the best texture, and tent the pie with foil for the first half of baking so the filling heats through before the crust over browns. A metal or foil pan gives the most even bake from frozen. Let it rest a full 15 minutes, since a from frozen pie stays molten in the center longer.

• Make the filling slightly thicker than usual
• Cool filling completely before assembling
• Bake from frozen; never thaw first
• Foil tent for the first half of baking

Serving Suggestions

This is the pie to gift: to new parents, to a friend recovering from surgery, to yourself on a week you already know will be brutal. Include a bag of salad greens and the baking instructions on a card, and you have delivered dinner and peace of mind in one pan.

One afternoon of assembly buys several stress free dinners, and there is a particular joy in pulling a homemade pie from your own freezer instead of ordering takeout. Double the batch whenever you make it; the second pie costs almost no extra effort at all.

13. Mini Turkey Pot Pie Hand Pies

Pot pie, but portable. These golden hand pies tuck the creamy turkey filling inside individual pastry pockets with crimped edges, ready for lunchboxes, road trips, game day trays, and small hands. They bake fast, freeze brilliantly, and disappear faster than any full size pie ever made.

Cut pastry into rounds or rectangles, spoon a modest two tablespoons of thick, cooled filling onto each, fold, and crimp firmly with a fork. The filling must be thick and cold; warm or loose filling leaks, and leaks are the only real way to ruin a hand pie. Egg wash the tops, cut a tiny vent, and bake at 400 degrees until deeply golden, about 20 minutes.

Pro Tips

Chill the assembled hand pies for 15 minutes before baking so the crimps hold and the pastry stays flaky. Work in batches and keep the waiting dough in the fridge. A pinch of flaky salt or sesame seeds on the egg wash makes them look bakery made with zero extra skill.

• Filling must be thick and fully cooled
• Two tablespoons of filling per pie
• Crimp firmly with a fork to seal
• Chill before baking for sharp edges

Serving Suggestions

Serve warm with a small pot of gravy or cranberry sauce for dipping, and a pile of pickles or crudites for crunch. They are picnic food, after school snack, and freezer emergency meal in one. Kids can help crimp, which makes them twice as likely to eat the results.

Make a big batch on a quiet weekend and the freezer becomes a tiny bakery of ready to bake dinners. They reheat from frozen in about 25 minutes, taste freshly made, and solve the what is for lunch question for weeks. Small pies, enormous convenience.

14. Cheesy Turkey Pot Pie

For the cheese first crowd. Sharp cheddar melts into the sauce itself, turning it silky and golden, and a second handful scattered over the top crust bakes into lacy, crispy cheese edges. Every bite delivers that baked cheese flavor that makes people hover near the oven asking if it is done yet.

Stir the shredded cheese into the hot sauce off the heat so it melts smoothly instead of turning grainy, and choose a sharp or extra sharp cheddar that can stand up to the cream. A second cheese, like a little Gruyere or Monterey Jack, adds melt and complexity. Broccoli is a natural vegetable partner here, standing in for carrots if you like.

Pro Tips

Grate the cheese yourself; bagged shreds carry anti caking coatings that can make a sauce feel gritty. Keep the sauce just below a simmer when the cheese goes in. If the filling ever splits, a splash of warm milk and a vigorous whisk usually brings it back together.

• Sharp cheddar stands up to the cream
• Stir cheese in off the heat for smoothness
• Fresh grated melts better than bagged
• Broccoli is the natural vegetable swap

Serving Suggestions

This pie is rich, so serve it with something sharp and fresh: a vinegar slaw, pickled onions, or a simple tomato salad. A dash of hot sauce at the table is practically mandatory. It is also the most requested version for potlucks, so bring the recipe with you.

Cheese has a way of turning a sensible leftover dinner into the dish everyone talks about, and this pie leans all the way in. Serve it bubbling, warn people about the hot filling, and accept the compliments. Leftovers, should any survive, make an elite next day lunch.

15. Dairy Free Turkey Pot Pie

No butter, no cream, no problem. This dairy free pot pie builds its sauce on olive oil, a good roux, and rich turkey or chicken stock, with a splash of coconut milk or oat milk for body. The result is light but satisfying, and the clean flavors let the turkey and vegetables shine.

Bloom garlic and herbs in olive oil, whisk in flour, and add the stock gradually for a smooth, glossy sauce. Choose unsweetened coconut milk if you want the creamiest finish; its flavor disappears behind the herbs and stock. For the crust, check the label on store bought pastry, since many brands are made with oil or shortening instead of butter, or make a simple olive oil pastry at home.

Pro Tips

A teaspoon of nutritional yeast or a spoon of white miso in the sauce adds the savory depth that dairy usually provides. Keep the vegetables slightly firm, because a lighter sauce means they are the texture stars of the pie. Brush the crust with olive oil instead of egg wash for a deep golden shine.

• Olive oil roux plus good stock builds the sauce
• Unsweetened coconut milk adds body
• Miso or nutritional yeast for savory depth
• Many store bought crusts are already dairy free

Serving Suggestions

Serve with a big chopped salad and lemon wedges for squeezing over each slice. This is the pie to make when the table includes dairy free guests, because nobody feels like they are eating the alternative version. It tastes like a proper pot pie, full stop.

Light, bright, and genuinely inclusive, this version proves the soul of pot pie was never the cream; it is the flaky crust, the tender turkey, and a sauce seasoned with care. Everyone at the table gets the same pie, and that is exactly how it should be.

16. Turkey and Wild Rice Pot Pie

Wild rice gives this pot pie a hearty, northern soul. The nutty, chewy grains fold right into the creamy filling alongside the turkey, stretching the pie into something even more substantial. It is the version made for the coldest weeks of winter, when dinner needs to mean business.

Cook the wild rice separately until it just begins to split, because it will absorb sauce in the oven and undercooked grains stay unpleasantly hard. Mushrooms belong in this version; saute them until deeply browned and stir them in with the rice. The sauce can be a touch looser than usual, since the rice drinks up liquid as the pie rests.

Pro Tips

A wild rice blend cooks faster and more evenly than pure wild rice and is easier on the budget. Toast the cooked rice briefly in the mushroom pan to pick up extra flavor. If the pie looks dry after resting, a spoonful of warm stock drizzled over each slice fixes it instantly.

• Precook wild rice until it just splits
• Brown mushrooms hard for deep flavor
• Keep the sauce slightly loose; rice absorbs it
• A rice blend is the budget friendly choice

Serving Suggestions

This hearty pie loves classic holiday company, so pair it with our green bean casserole recipes and a tart cranberry relish. A simple butter lettuce salad keeps the plate from feeling too heavy. Leftovers hold up remarkably well for lunches all week.

Nutty, chewy, creamy, and deeply filling, this pie eats like a whole supper in a single dish and asks for nothing more than a fork. It is the one to make when the snow is falling, the fire is lit, and nobody plans on leaving the table hungry.

17. Turkey Pot Pie Casserole with Crescent Top

The crowd pleaser. A 9×13 dish of creamy turkey filling topped with a sheet of crescent roll dough feeds a table of people with the least possible effort, and the crescent top bakes into a buttery, golden quilt that slices into perfect squares. Potluck hosts, this one is yours.

Spread the hot filling in the dish, then unroll the crescent dough as a single sheet, pinch the seams together, and lay it over the top. The dough is forgiving: small tears patch easily with a pinch. Bake at 375 degrees until the top is deep golden and the filling bubbles at the edges, about 20 minutes.

Pro Tips

Brush the crescent top with melted butter and a sprinkle of garlic powder or everything seasoning for a finish that tastes homemade. Let the casserole stand 10 minutes before cutting so the squares hold together. A rotisserie chicken can stand in for the turkey any time of year.

• Pinch crescent seams into one sheet
• Hot filling under cold dough
• Butter and seasoning on top
• Rest 10 minutes before slicing squares

Serving Suggestions

Cut big squares and serve with the rest of the holiday spread; our roundup of the best Thanksgiving side dishes has everything this casserole wants beside it. It travels well, reheats well, and scales up or down without complaint, which makes it the most practical pie here.

When there are many mouths and little time, this casserole delivers the full pot pie experience in its friendliest form. It is weeknight easy, potluck ready, and the dish that comes home empty every single time. Keep crescent dough in the fridge and you are always prepared.

18. Turkey Pot Pie with Mashed Potato Top

Part pot pie, part shepherd’s pie, this version swaps the pastry for a thick blanket of mashed potatoes that gets swirled, ridged, and broiled until the peaks turn golden. It uses up two leftovers at once and eats like the coziest possible cloud over the creamy turkey filling.

Spoon the hot filling into a pie dish or skillet, then spread or pipe the mashed potatoes over the top, dragging a fork through them to create ridges that will crisp. If the leftover mash is stiff from the fridge, loosen it with a splash of warm milk and a knob of butter first. Bake until bubbling, then broil briefly for color.

Pro Tips

Ridges are not just pretty; the extra surface area is what crisps and browns. A handful of grated Parmesan or cheddar over the potatoes before broiling adds a savory crust. Keep the filling on the thicker side so the potato top stays distinct instead of sinking in.

• Fork ridges create crispy browned peaks
• Loosen cold mash with warm milk first
• Broil at the end for color
• Keep the filling thick so layers stay separate

Serving Suggestions

Our mashed potato recipes include garlic and sour cream versions that make outstanding tops for this pie. Serve with buttered peas or a sharp green salad, and let everyone dig through the potato layer to the treasure underneath. It is a fork and spoon situation.

Two leftovers become one brand new dinner, and the golden ridged top makes it look like you planned it all along. This closing entry on the list might be the smartest use of a holiday fridge, and it is certainly the one that disappears fastest at our table.

Turkey Pot Pie FAQs

Can I use chicken instead of turkey in these recipes?

Yes, every recipe on this list works with cooked chicken in the exact same amount. A rotisserie chicken is the fastest swap. The method, sauce, and toppings stay identical, so use whichever bird you have on hand.

How do I keep the bottom crust from getting soggy?

Bake the pie on a preheated baking sheet, make sure the filling is thick rather than soupy, and let the filling cool slightly before it goes into the raw crust. Resting the baked pie for 15 minutes also lets the sauce set so slices stay neat.

Can I make turkey pot pie ahead of time?

Yes. Assemble the pie, cover it well, and refrigerate for up to 24 hours before baking, adding about 10 minutes to the bake time. The filling alone can be made 2 days ahead. For longer storage, freeze the unbaked pie for up to 3 months.

What vegetables work best in turkey pot pie filling?

The classic mix is carrots, peas, celery, and onion, but potatoes, green beans, corn, mushrooms, and sweet potatoes all work well. Cut firmer vegetables small so they cook through, and add quick cooking vegetables like peas near the end.

How long does leftover turkey stay safe to use?

Cooked turkey keeps 3 to 4 days in the refrigerator, so plan your pot pie within that window. If the turkey cannot be used in time, dice and freeze it for up to 4 months, then thaw it overnight before making the filling.

My filling is too thin. How do I fix it?

Simmer it a few minutes longer to reduce, or whisk a tablespoon of flour or cornstarch with cold water and stir it in, then simmer until glossy and thick. Remember the filling thickens more as the pie rests, so stop slightly looser than your target.

Final Thought

From the first flaky bite of a classic double crust to the last spoonful of pot pie soup, these turkey pot pie recipes prove that leftovers can outshine the main event. Keep this list handy for the day after any roast turkey dinner, and no scrap of that bird will ever go to waste again.