Leftover Turkey Pot Pie with Flaky Double Crust

When the top crust turns golden, the filling underneath is still bubbling, and a little gravy may be working its way toward the edge of the plate. That’s exactly why…

By Julia • October 25, 2026 • Reading time: 10 min

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When the top crust turns golden, the filling underneath is still bubbling, and a little gravy may be working its way toward the edge of the plate. That’s exactly why I set a rimmed baking sheet on the oven rack before the pie goes in. It catches drips without asking you to sacrifice the flaky double crust that makes this leftover turkey pot pie worth making.

The filling starts with a simple butter-and-flour sauce, then gets the cooked turkey and frozen peas and carrots folded in. Since the turkey is already cooked, it doesn’t need a long simmer; the sauce gets thick first, and the filling cools before it meets the pastry. Give the dough time in the refrigerator, and you’ll have a sturdy bottom crust, a golden lid, and six satisfying servings of turkey pot pie.

Why the Turkey Goes In After the Sauce Thickens

Leftover turkey is already cooked, so it doesn’t need to spend several more minutes simmering in the saucepan. Building the sauce first gives the flour time to thicken the broth and milk; adding the turkey after that keeps the meat from taking on extra cooking while the filling comes together. Bite-size pieces also make the pie easier to portion and eat.

This order matters in a double-crust pie because the filling is enclosed. A thin, loose sauce has nowhere to go as it heats, while a properly thickened filling stays creamy instead of flooding the bottom pastry. The peas and carrots join the turkey at the end, so they’re distributed through the sauce rather than left behind in the pan. Letting the finished filling cool before assembly helps keep the pastry workable and makes it easier to spoon the filling into the crust without rushing.

What Each Ingredient Does in This Flaky Turkey Pot Pie

• Vegetable shortening — It gives this pastry its flaky texture and stays firm when cold, which helps create distinct bits of fat in the dough. Cut it into small pieces before working it into the flour. The recipe is built around shortening, so swapping in butter changes both the texture and the handling.
• All-purpose flour — The flour has two separate jobs: most of it forms the crust, and the smaller portion thickens the filling. Keep the crust flour and filling flour separate while you measure; adding the filling flour to the pastry would leave the sauce without its thickener.
• Unsalted butter — Butter softens the onion and starts the filling’s savory base. Unsalted butter lets the measured salt stay in control, especially alongside low-sodium chicken broth.
• Low-sodium chicken broth and whole milk — Together they make a creamy, savory sauce without relying on cream. Whole milk gives the sauce body; using a lower-fat milk may leave it less rich.
• Cooked leftover turkey — Use pieces cut to a similar bite-size so they’re easy to spoon and eat. Both white and dark meat work in the filling; the important part is that the turkey is already cooked.
• Frozen peas and carrots — The frozen mixture is a convenient, ready-to-stir-in choice for this filling. Keep the vegetables in the proportions they come in rather than adding another cooking step to the sauce.
• Egg — Beaten egg brushed over the top helps the pastry bake to a deep golden finish. Brush the surface lightly so the wash coats the crust rather than pooling around the crimp.

Building the Crust, Thick Filling, and Golden Top

Mixing and Chilling the Pastry

Whisk the crust flour and salt in a large bowl, then cut in the cold shortening with a pastry cutter or your fingertips until you see pea-size pieces. Add the ice water gently with a fork, beginning with 6 tablespoons and adding more a tablespoon at a time if needed. Divide the dough into two disks, wrap them, and refrigerate for at least 1 hour. Chilling gives the dough time to firm up before rolling, so don’t skip it when you want pastry that’s easier to handle.

Thickening the Turkey Filling

Melt the butter in a medium saucepan over medium heat, add the finely chopped onion, and cook for 4 to 5 minutes until softened. Stir in the filling flour and cook for 1 minute, then gradually whisk in the broth and whole milk to avoid dry flour pockets. Keep stirring for 3 to 5 minutes, until the sauce is thick and bubbling. Stir in the filling salt, black pepper, dried thyme, turkey, and frozen peas and carrots, then take the pan off the heat.

Fitting the Double Crust

Let the filling cool for 20 minutes while you heat the oven to 400°F and place a rimmed baking sheet on the center rack. Roll one dough disk into a 12-inch round and fit it into a 9-inch deep-dish pie plate. Spoon in the cooled filling, then roll the second disk into an 11-inch round and lay it over the top. Trim and crimp the edges, and cut 5 slits in the top so steam has openings as the pie bakes.

Baking Until the Center Is Hot

Beat the egg and brush it over the top crust, then set the pie on the heated baking sheet to catch any drips. Bake for 40 to 50 minutes, until the crust is golden and the center of the filling reaches 165°F. If the edges brown too quickly, cover them loosely with foil while the center finishes heating. Rest the pie for 15 minutes before serving so the filling has time to settle when you cut it.

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Leftover Turkey Pot Pie with Flaky Double Crust

Leftover turkey pot pie is baked beneath a flaky double crust with a creamy turkey, peas, and carrots filling. Chill the dough, cool the filling, and bake until the crust is golden and the center reaches 165°F.

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Prep Time 35 minutes mins

Cook Time 55 minutes mins

Chilling, cooling, and resting 1 hour hr 35 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 760

Ingredients Equipment Method Notes

Ingredients

  

Make the crust

• 2.5 cup all-purpose flour for the crust
• 1 tsp salt for the crust
• 1 cup vegetable shortening cold, cut into small pieces
• 6 tbsp water ice water; up to 8 tablespoons

For the filling

• 4 tbsp unsalted butter
• 0.5 cup yellow onion finely chopped
• 0.33 cup all-purpose flour for the filling
• 1.5 cup low-sodium chicken broth
• 0.5 cup whole milk
• 0.5 tsp salt for the filling
• 0.25 tsp black pepper
• 0.5 tsp dried thyme
• 2 cup cooked leftover turkey cut into bite-size pieces
• 1 cup peas and carrots frozen

For the egg wash

• 1 egg large

Equipment

• 1 9-inch deep-dish pie plate
• 1 rimmed baking sheet

Method

 

Make the crust

1. Whisk together 2 1/2 cups flour and 1 teaspoon salt in a large bowl.
2. Cut in the shortening with a pastry cutter or your fingertips until the mixture has pea-size pieces.
3. Sprinkle 6 tablespoons ice water over the mixture and toss gently with a fork; add more water 1 tablespoon at a time until the dough holds together when squeezed.
4. Divide the dough in half and shape each half into a disk.
5. Wrap the disks and refrigerate for at least 1 hour.

Cook the filling

1. Melt the butter in a medium saucepan over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
2. Stir in 1/3 cup flour and cook for 1 minute.
3. Gradually whisk in the broth and milk, then cook, stirring, for 3 to 5 minutes until the sauce is thick and bubbling.
4. Stir in 1/2 teaspoon salt, the pepper, thyme, turkey, and peas and carrots.
5. Remove the filling from the heat and let it cool for 20 minutes.

Assemble and bake

1. Heat the oven to 400°F and place a rack in the center.
2. Set a rimmed baking sheet on the rack to catch any drips.
3. Roll one disk into a 12-inch round and fit it into a 9-inch deep-dish pie plate.
4. Spoon the cooled filling into the crust.
5. Roll the other disk into an 11-inch round and lay it over the filling.
6. Trim and crimp the edges, then cut 5 slits in the top.
7. Beat the egg and brush it over the top crust.
8. Set the pie on the baking sheet and bake for 40 to 50 minutes, until the crust is golden and the center of the filling reaches 165°F; loosely cover the edges with foil if they brown too quickly.
9. Let the pie rest for 15 minutes before serving.

Notes

Keep the shortening cold for the flakiest crust. Refrigerate leftovers for up to 3 days; the pie can be frozen. For a dairy-free swap, use dairy-free butter and unsweetened plant milk.