The Best Leftover Turkey Pot Pie Recipe to Make After Thanksgiving

Who isn’t grateful for all the Thanksgiving leftovers after the year’s most celebrated meal concludes? There’s no better way to enjoy Thanksgiving extras than with Chef Christina Machamer’s delicious and easy Leftover Turkey Pot Pie recipe. 

This recipe is best crafted using homemade chicken stock or a high-quality chicken bone broth, as it adds a unique depth of flavor. In chef’s kitchen, she makes chicken stock in large batches and freezes it in quart sized containers until needed. Pot pie can be frozen, unbaked, for up to 2 months and cooked directly from frozen until it reaches an internal temperature of 165°F. This can take close to 2 hours in the oven. For your crust, Chef suggests using your favorite pie crust recipe or purchase 2 prepared pie crusts (like she would).

For red wine lovers, there’s no better match than Pinot Noir for the succulent flavor and creamy texture of this hearty dish. Frank Family’s newly released 2021 Carneros Pinot Noir has bright acidity, as well as extreme versatility, not only making it a solid wine for pairing with turkey, but also the flaky pie crust and mixed vegetables that come together in this comfort food classic.


1/3 CupUnsalted butter
1/3 CupChopped onion
1/3 CupAll purpose flour
1/2 teaspoonDiamond crystals kosher salt
1/4 teaspoonFresh ground black pepper
1 & 3/4 CupsHomemade chicken stock
1/2 CupWhole milk
2 & 1/2 CupsShredded leftover turkey or chicken
1/4 teaspoonKosher salt
2 CupsFrozen vegetables (thawed)


  1. Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.
  2. In a large saucepan, melt butter over medium heat. Add onion and sauté until translucent, approximately 2 minutes. Stir in flour, salt, and pepper until well incorporated. Gradually stir in stock and milk, cooking and stirring until it begins to boil, and sauce is thickened.
  3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust to allow steam to escape. 
  4. Brush top crust with egg white, sprinkle with salt and pepper.
  5. Bake 30 to 40 minutes or until crust is golden brown and internal temperature reaches 165°F. If crust starts to get too dark in color during final stages of baking, loosely cover with aluminum foil. Let stand 5 minutes before serving.