The Most Insane Leftover Turkey Pot Pie You’ll Ever Make (Two Pies, Zero Waste, Pure Comfort!)
When you finally cut in, the crust will crackle, the gravy will ooze just enough, and every bite will be packed with tender turkey, creamy potatoes, sweet pops of pea and hominy, all wrapped in that life-changing crust.
If you thought Thanksgiving or Christmas dinner was the main event, wait until you taste what happens the next day. This turkey pot pie turns those leftover bits of bird into the creamiest, flakiest, heartiest dinner that everyone fights over. One pie for tonight, one for the freezer – because leftovers this good deserve a second life.
Why This Pot Pie Ruins All Others
We’re talking a super-thick, buttery-lard crust that shatters when you cut it, a gravy so velvety it sticks to your spoon, and a filling loaded with caramelized onions, tender veggies, and chunks of turkey swimming in cream. It’s rich, yes – but it’s the holidays! This is comfort food dialed up to eleven, and it’s easier than you think.
Ingredients (Makes TWO 9-inch deep-dish pot pies)
For the insane double crust (worth every second):
- 6 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 cup (2 sticks) very cold unsalted butter, cubed
- 1 cup cold rendered pork lard (or replace with more butter)
- ½–⅔ cup ice water (add little by little)
For the dreamy filling:
- 1 stick (½ cup) unsalted butter
- 2 medium yellow onions, medium diced
- 4 large carrots (2 cups sliced or diced)
- 2 ribs celery (1 cup diced)
- 4 cloves garlic, finely minced
- ¼ cup dry white wine or sherry (optional – skip if you want)
- ⅔ cup all-purpose flour
- 4 cups good chicken stock (homemade if you have it)
- 1 cup cold heavy cream
- 1 large Russet or Yukon Gold potato (2 cups diced, held in cold water)
- 1 (15-oz) can white hominy, drained (trust me – so good)
- 6 cups cooked turkey, small diced or shredded
- 2 cups frozen peas (no need to thaw)
- ¼ cup chopped fresh parsley
- Optional herbs: 2 teaspoons fresh thyme, rosemary, or sage
- Sea salt and fresh cracked black pepper (taste, taste, taste!)
- 2 eggs (for egg wash)
Let’s Make This Magic – Step by Step
Step 1: The crust that dreams are made of
In a food processor, pulse flour and salt. Add cold butter and lard, pulse until it looks like coarse crumbs. Drizzle in ice water while pulsing until the dough just holds together when pinched. Dump onto the counter, form into a ball (add a tiny sprinkle of water or flour if needed), divide into 4 equal pieces, shape into discs, wrap, and chill at least 30 minutes.
Step 2: Caramelize those onions (flavor bomb!)
Melt 1 stick butter in a large pot over low-medium heat. Add diced onions and cook 15–20 minutes, stirring now and then, until golden and sweet. This step is non-negotiable – it makes the whole pie taste deeper and richer.
Step 3: Build the veggie party
Add carrots, celery, and garlic to the pot. Turn heat to medium and sauté 3–4 minutes. Pour in the wine (if using) and let it almost evaporate. Sprinkle the ⅔ cup flour over everything and stir for a minute to cook out the raw taste.
Step 4: Make the creamiest gravy ever
Pour in 4 cups chicken stock, crank the heat to high, and stir until it thickens and bubbles. Lower heat, stir in the heavy cream until silky smooth. Drain the potatoes and add them along with hominy, turkey, frozen peas, parsley, and any extra herbs. Season aggressively with salt and pepper – keep tasting until it sings. Turn off heat and cover.
Step 5: Roll out that gorgeous crust
Work with one cold disc at a time. Flour your surface lightly and roll each disc into a circle about ⅛–¼ inch thick (we want thick, hearty crust). Roll the dough around your pin to lift it easily into two 9-inch pie pans (regular or deep-dish both work). Press gently into the pans – don’t worry about ragged edges yet.
Step 6: Fill ’em up
Divide the hot filling evenly between the two crusts. Smooth the tops – it should be heaped high and look generous.
Step 7: Top, crimp, and shine
Roll out the remaining two discs. Lay one over each pie, trim excess, tuck the edges under, and crimp with your fingers or a fork. Cut 4–5 slits in the top of each pie so steam can escape. Beat the eggs and brush generously over the tops for that bakery golden glow.
Step 8: Bake until your kitchen smells like heaven
Preheat oven to 400°F (200°C). Place pies on a baking sheet (they might bubble over). Bake 50–55 minutes until deep golden brown. If edges brown too fast, cover them with foil strips. Let rest 15–20 minutes before slicing – this sets the filling so it doesn’t run.
The Moment of Truth
When you finally cut in, the crust will crackle, the gravy will ooze just enough, and every bite will be packed with tender turkey, creamy potatoes, sweet pops of pea and hominy, all wrapped in that life-changing crust.
One pie feeds the family tonight. Wrap the second one tight (even unbaked is fine) and freeze for up to 3 months. On the next cold, lazy evening, just pop it straight from freezer to oven and thank past-you for being a genius.
This isn’t just dinner – it’s the reason leftovers were invented. Your house is about to smell ridiculous, and your people are about to love you even more. Go make these pies. You’ll never look at leftover turkey the same way again.
