The 10-Minute-Prep Leftover Turkey Pot Pie That Tastes Like You Cooked All Day (Budget-Friendly Magic!)
Double the recipe, make one for tonight and one for the freezer (bake-later instructions are a lifesaver). This is the leftover turkey pot pie your family will beg for every year. Cheap, fast, and ridiculously delicious — go pull that turkey out of the fridge and get ready for the compliments!
Thanksgiving is over, the fridge is full, and nobody wants another plate of plain turkey. This is the pot pie that saves the day: creamy, flaky, loaded with veggies, and ready with almost zero effort. It uses pantry staples, a can of soup (or homemade if you’re feeling fancy), and those bits of turkey nobody was going to eat anyway. One slice and your family will think you’ve been secretly baking for hours.
Why This Is the Ultimate Leftover Hack
It takes 10 minutes to throw together, bakes while you relax, and turns “ugh, more turkey?” into “can I have seconds?” The canned cream soup shortcut makes it weeknight-easy and dirt-cheap, but it still tastes completely homemade.
Ingredients (Serves 6–8, one 9-inch pie)
- 1 package refrigerated pie crusts (2 crusts – the roll-out kind)
- 2 tablespoons butter
- 1 medium onion, finely diced
- 1 can (10.5 oz) cream of chicken soup (regular or homemade)
- 1 cup milk
- 1 bag (12–16 oz) frozen mixed vegetables (peas, carrots, green beans – any kind works)
- 2 cups cooked turkey, shredded and roughly chopped into bite-size pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon poultry seasoning
- ¼ teaspoon dried thyme
- 1 egg (for egg wash)
Let’s Make Dinner in a Flash – Step by Step
Step 1: Get ready fast
Preheat oven to 425°F (220°C). Unroll one pie crust and gently press it into a 9-inch pie plate. Set the second crust aside (leave it on the counter so it’s easy to work with later).
Step 2: Soften the onion
Melt the butter in a large skillet over medium-high heat. Add the diced onion and cook 3–4 minutes, stirring often, until soft and translucent (keep them moving so they don’t brown).
Step 3: Build the creamy filling
Dump in the can of cream of chicken soup and the milk. Whisk until smooth (a whisk makes this super quick). Add the frozen veggies, turkey, salt, pepper, poultry seasoning, and thyme. Stir well and cook 3–5 minutes until everything is hot and just starting to bubble. Taste it — add a pinch more salt if needed.
Step 4: Fill the pie
Pour the hot filling into the crust-lined pie plate. Spread it out evenly — it should come almost to the top.
Step 5: Top and seal
Unroll the second crust over the filling. Pinch the top and bottom edges together all the way around (stand them up or press flat — whatever looks good to you). Cut 4–5 slits in the top so steam can escape.
Step 6: Make it golden
Whisk the egg in a small bowl and brush it all over the top crust and edges — this is the trick for that gorgeous bakery shine.
Step 7: Bake and wait
Place the pie on a baking sheet (just in case it bubbles over). Bake 35–40 minutes until deep golden brown. If the crust starts getting too dark, loosely lay a piece of foil on top for the last 10 minutes.
Step 8: The magic 15-minute rest
Let it cool 10–15 minutes before slicing. This sets the filling so you get perfect, creamy wedges instead of soup on a plate.
Your First Slice = Instant Happiness
That flaky crust cracks open to reveal thick, creamy filling packed with tender turkey and bright veggies. Serve with nothing more than a fork and a smile — dinner is officially solved.
Double the recipe, make one for tonight and one for the freezer (bake-later instructions are a lifesaver). This is the leftover turkey pot pie your family will beg for every year. Cheap, fast, and ridiculously delicious — go pull that turkey out of the fridge and get ready for the compliments!
