If you have leftover turkey in the fridge, this leftover turkey pot pie with homemade shortcrust pastry is an easy way to turn it into a new dinner. It has three main parts: a crisp, buttery pastry you make from scratch, a creamy filling with turkey, vegetables, and mushrooms, and a mix of herbs that give it a gentle, savory flavor. It feels like a hearty dish but is simple enough for a weeknight meal.
Jump to:
The buttery pie crust is tender and golden, holding a smooth turkey filling with carrots, mushrooms, thyme, and tarragon. The sauce, made with stock and cream, gives the filling just the right amount of richness. Even if you are new to baking pies, this one is approachable. The dough is easy to mix by hand, and the filling comes together in one pan before baking.
If you are short of time, you can use store-bought pie dough (single-top or double crust) or puff pastry to make this delicious turkey pie with vegetables even easier.
For more leftover turkey dinner ideas, please check out my delicious Leftover Turkey Shepherd's Pie recipe.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Ingredients for Creamy Turkey Filling
- Turkey meat - You can use any part of the bird, dark, white, or a mixture, for this savory turkey pie recipe. Finely chop them into small pieces. Alternatively, you can also use leftover chicken meat.
- Stock - I use chicken broth or stock if I don't have any leftover turkey gravy. They both work great with this turkey pie recipe.
- Mushrooms - They add a great flavor and texture! I use whatever mushrooms are available in my fridge, such as chestnut mushrooms, button mushrooms, or a mixture of wild mushrooms.
- Onions - Any type of onions, including shallots, would work for this recipe.
- Carrots - I like the aroma, texture, and color they add to this easy turkey pot pie from scratch, as well as nutrition.
Ingredients for Shortcrust Pastry
- Butter - I prefer unsalted butter as it has a fresher, purer flavor and is easier to control the amount of salt going into the pastry. Make sure the butter is very cold and cut it into small cubes.
- All-purpose flour - it has less protein , which is perfect for making a crumbly shortcrust pastry.
- Water - The amount of water you need depends on the humidity of the room, so add it gradually until you have the right consistency. You might not need all the water given in the recipe.
- Egg yolk - It gives a bright golden brown color to the pastry. You can also use a mixture of yogurt and olive oil instead of egg yolk.
How to Make Leftover Turkey Pot Pie with Homemade Shortcrust
Make the Shortcrust Pastry
Shortcrust pastry is one of the simplest pie crusts to make, and it works perfectly for savory pies such as Steak Pie and Mushroom and Leek Pie. The key is keeping the butter cold so you get a crisp, flaky finish. It’s also very important not to overwork the dough.
In a mixing bowl, stir together the flour, salt, and sugar. Add the cold butter cubes. Use your fingertips to rub the butter into the flour until the mixture looks like coarse breadcrumbs. Work quickly so the butter stays cold.
Pour in the cold water a little at a time, mixing gently with a spoon or your hands until the dough starts to come together. You might not need all the water given in the recipe.
Shape the dough into a ball, wrap it in cling film, and chill it in the fridge for at least 1 hour. This rest time makes the dough easier to roll and helps it keep its shape during baking.
If your kitchen is warm, chill the flour and butter before you start. This extra step keeps the butter firm so the pastry bakes up flaky.
Make the Creamy Turkey Filling
The filling is rich and full of texture, with turkey, vegetables, and a smooth sauce that brings everything together.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 to 4 minutes until softened.
Stir in the carrot along with mushrooms and cook for another 2 to 3 minutes.
Add the tarragon, garlic, thyme leaves, salt, and pepper, and saute for 30 seconds.
Sprinkle the flour evenly over the mixture and stir well. The flour helps thicken the sauce. Slowly pour in the stock, and stir constantly to avoid lumps. Bring the mixture to a gentle simmer.
Stir in the cream and stir well. Add the turkey, and let it cook for about 5 to 7 minutes until it thickens slightly. Taste and adjust the seasoning if needed. Remove from the heat and let the filling cool slightly before assembling the pie.
Cooling the filling for a few minutes before adding it to the pastry helps prevent the bottom crust from going soggy.
Assemble and Bake the Pie
Preheat your oven to 200°C (180°C fan) or 400°F. On a lightly floured surface, roll out the chilled pastry until it is large enough to cover your pie dish. Spoon the cooled filling into the dish.
Lay the pastry over the top. Press the edges to seal, then trim off any excess. You can crimp the edges with a fork or your fingers.
Cut a few small slits in the pastry to let steam escape during baking. Brush the top with beaten egg or a little milk to help it turn golden.
Place the pie dish on a baking tray to catch any drips. Bake for 30 to 35 minutes until the pastry is golden brown and crisp. Let the pie rest for 5 to 10 minutes before serving so the filling can settle and be easier to slice.
Recipe Tips From the Chef
- Keep your butter cold for the pastry - Cold butter helps create that flaky texture in shortcrust pastry. Cut it into small cubes and pop it in the fridge for a few minutes before mixing if your kitchen is warm.
- Do not overwork the dough - Mix just until the flour and butter come together. Too much handling can make the pastry tough instead of tender.
- Sauté the vegetables until just tender - They will finish cooking in the oven, so keep a little bite in the carrots and mushrooms when sautéing.
- Taste and adjust the seasoning before baking - The flavor can change once everything is mixed, so check the filling for salt and pepper before it goes under the pastry.
- Rest the pie before slicing - Let it sit for about 10 minutes after baking. This gives the filling a chance to settle and makes it easier to cut neat slices.
Serving Suggestions
This pie is hearty enough to serve on its own, but it pairs well with light and fresh sides:
Try my easy homemade Cranberry Sauce with Orange Juice on the side for a little sweetness.
Green salad , such as Greek Lettuce Salad (Maroulosalata) or Persian Shirazi Salad with a simple vinaigrette for contrast.
Steamed green beans or air fryer broccoli for extra vegetables.
Duck Fat Roasted Potatoes or Crispy Air Fryer New Potatoes, if you want to keep the meal extra comforting.
Recipe Variations
- Mini pot pies: Use small ramekins and top with pastry circles for individual servings.
- No pastry version: Top the filling with mashed potatoes or leftover stuffing instead of pastry.
- Extra vegetables: Add peas, sweetcorn, or spinach for more variety.
- Dairy-free: Use dairy-free butter in the pastry and replace cream with a plant-based alternative.
Storage and Make Ahead
You can keep leftovers covered in the fridge for up to 5 days in an airtight container. To freeze, wrap tightly in foil or plastic wrap and freeze for up to 3 months. You can freeze the turkey pie baked or unbaked.
To reheat, if from the fridge, bake at 180°C (350°F) until hot. Cover the pastry loosely with foil for the first part of baking to prevent it from over-browning. From frozen, thaw in the fridge overnight before reheating.
Recipe FAQs
Yes. You can make it up to two days ahead and keep it wrapped in the fridge. It can also be frozen for up to a month.
Yes. This recipe works just as well with cooked rotisserie chicken.
This can happen if the dough is overworked or not rested before baking. Make sure to chill it well before rolling out.
Related Recipes
For more delicious festive turkey recipes for special occasions, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Leftover Turkey Pot Pie with Homemade Shortcrust as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Leftover Turkey Pot Pie with Homemade Shortcrust
Equipment
Ingredients
For the Homemade Shortcrust Pastry
- 115 g unsalted butter (cold and cut into cubes)
- 160 g plain flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 60 ml cold water
- 1 egg yolk (for egg wash)
For the Turkey Filling
- 2 tablespoon olive oil
- 1 medium onion (finely diced)
- 2 cloves garlic (minced)
- 1 medium carrot (peeled and diced)
- 200 g mushrooms (sliced)
- 600 g cooked turkey meat (shredded or diced)
- 30 g plain flour
- 2 sprigs fresh thyme (leaves picked)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 sprig fresh tarragon (leaves chopped (or ½ teaspoon dried tarragon))
- 400 ml chicken or turkey stock
- 80 ml double cream or heavy cream
Instructions
Making the Shortcrust Pastry
- In a mixing bowl, stir together the flour, salt, and sugar.
- Add the cold butter cubes. Use your fingertips to rub the butter into the flour until the mixture looks like coarse breadcrumbs. Work quickly so the butter stays cold.
- Pour in the cold water a little at a time, mixing gently with a spoon or your hands until the dough starts to come together. You might not need all the water given in the recipe.
- Shape the dough into a ball, wrap it in cling film, and chill it in the fridge for at least 1 hour. This rest time makes the dough easier to roll and helps it keep its shape during baking.
Preparing the Turkey Filling
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 to 4 minutes until softened.
- Stir in the garlic, carrot, mushrooms and cook for another 2 to 3 minutes.
- Add the tarragon, garlic, thyme leaves, salt, and pepper, and saute for 30 seconds.
- Sprinkle the flour evenly over the mixture and stir well. The flour helps thicken the sauce.
- Slowly pour in the stock, and stir constantly to avoid lumps. Bring the mixture to a gentle simmer.
- Stir in the cream and stir well. Add the turkey, and let it cook for about 5 to 7 minutes until it thickens slightly.
- Taste and adjust the seasoning if needed. Remove from the heat and let the filling cool slightly before assembling the pie.
Assembling and Baking the Pie
- Preheat your oven to 200°C (180°C fan) or 400°F.
- On a lightly floured surface, roll out the chilled pastry until it is large enough to cover your pie dish.
- Spoon the cooled filling into the dish.
- Lay the pastry over the top. Press the edges to seal, then trim off any excess. You can crimp the edges with a fork or your fingers.
- Cut a few small slits in the pastry to let steam escape during baking.
- Brush the top with beaten egg or a little milk to help it turn golden.
- Place the pie dish on a baking tray to catch any drips. Bake for 30 to 35 minutes until the pastry is golden brown and crisp.
- Let the pie rest for 5 to 10 minutes before serving so the filling can settle and be easier to slice.
Notes
- Keep your butter cold for the pastry - Cold butter helps create that flaky texture in shortcrust pastry. Cut it into small cubes and pop it in the fridge for a few minutes before mixing if your kitchen is warm.
- Do not overwork the dough - Mix just until the flour and butter come together. Too much handling can make the pastry tough instead of tender.<
- Sauté the vegetables until just tender - They will finish cooking in the oven, so keep a little bite in the carrots and mushrooms when sautéing.
- Taste and adjust the seasoning before baking - The flavor can change once everything is mixed, so check the filling for salt and pepper before it goes under the pastry.
- Rest the pie before slicing - Let it sit for about 10 minutes after baking. This gives the filling a chance to settle and makes it easier to cut neat slices.
Leave a Reply