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Best Creamy Turkey Pot Pie Using Leftovers

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A quick and easy turkey pot pie made with leftover turkey, frozen vegetables, and a buttery cracker topping. This creamy, comforting dish comes together in under 45 minutes and is perfect for post-holiday weeknights.

Ingredients

Scale
  • 3 cups cooked turkey, shredded or diced
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup frozen corn, thawed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper, to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 1 1/2 cups buttery cracker crumbs (about 30 crackers, such as Ritz or Club)
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika (smoked paprika preferred)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. In a 10-inch cast iron skillet or large saucepan, melt 4 tablespoons of butter over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the 1/3 cup of flour over the onions and garlic. Stir constantly for about 2 minutes until the mixture turns a light golden color and smells nutty.
  4. Slowly pour in the chicken broth while whisking continuously. Once incorporated, add the heavy cream in a steady stream while still whisking. Bring to a gentle simmer and cook for 3-4 minutes until thickened enough to coat the back of a spoon.
  5. Stir in the shredded turkey, thawed peas and carrots, corn, dried thyme, dried rosemary, salt, and pepper. Let heat through for about 3 minutes, stirring occasionally. Adjust thickness with a splash more broth if needed.
  6. While the filling simmers, crush the buttery crackers into coarse crumbs. In a small bowl, combine the cracker crumbs with 4 tablespoons of melted butter, garlic powder, and paprika until all crumbs are coated.
  7. Sprinkle the cracker topping evenly over the filling. Bake for 18-22 minutes, until the topping is golden brown and the filling is bubbling around the edges.
  8. Let the pot pie rest for 5-10 minutes before serving. Sprinkle with fresh parsley if desired.

Notes

Don’t rush the roux; cook it until golden and nutty for a silky sauce. Season in layers by adding salt at each stage. The cracker topping is forgiving—over-crushing creates a finer crumb, under-crushing gives chunkier texture. Check oven at 18 minutes; if topping browns too quickly, tent with foil. For best results, let the pot pie rest before serving to allow the filling to set.

Nutrition

Keywords: turkey pot pie, leftover turkey, creamy pot pie, easy pot pie, comfort food, Thanksgiving leftovers

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