Transforming holiday leftovers into a brand new, comforting meal is one of the best kitchen hacks, and this sourdough turkey pot pie is a perfect example. It takes that delicious roasted turkey and gives it a second life in a rich, savory filling, all tucked under a flaky pie crust.

Sourdough Turkey Pot Pie with Leftovers & Pie Crust 16

This recipe is designed for ease and convenience, making it ideal for busy weeknights or a relaxed weekend meal. You’ll love how simple it is to bring together, especially when you have pre-cooked turkey and a store-bought pie crust ready to go.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture

What You’ll Love About This Quick And Easy Recipe

This sourdough turkey pot pie is a true family favorite because it hits all the right notes: it’s hearty, flavorful, and incredibly comforting. It’s perfect for anyone looking to use up leftover turkey from a holiday feast or even just some rotisserie chicken from the grocery store. This recipe is designed for busy parents, new cooks, or anyone who wants a delicious homemade meal without spending hours in the kitchen. It’s a fantastic way to stretch your ingredients and prevent food waste, turning what might have been just another leftover meal into something special. Serve it on a chilly evening when you crave warmth and coziness, or as a satisfying weeknight dinner that comes together with minimal fuss. The flaky pie crust provides a delightful contrast to the creamy, savory filling, making every bite a treat.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this pot pie is straightforward, focusing on pantry staples and your leftover turkey. The beauty of this dish lies in its simplicity and the ability to adapt it to what you have on hand.

INGREDIENTS:

2 cups cooked turkey, shredded or diced
1 store-bought pie crust (refrigerated or frozen, thawed)
1 tablespoon olive oil or butter
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1/2 cup chopped yellow onion
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken or turkey broth
1/2 cup milk (any kind)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
1 large egg, beaten (for egg wash, optional)

For the cooked turkey, you can use any leftover roasted turkey, whether it’s from Thanksgiving, Christmas, or just a weeknight roast. If you don’t have turkey, shredded rotisserie chicken works beautifully as a substitute. The store-bought pie crust is a real time-saver here; look for the pre-rolled kind in the refrigerated section of your grocery store. For the mixed vegetables, feel free to customize based on your family’s preferences. Adding a handful of fresh spinach or diced potatoes can also be a nice touch. When it comes to the broth, both chicken and turkey broth will provide a rich flavor base. You can use low-sodium options if you’re watching your salt intake.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, especially when you’re starting with pre-cooked turkey.

Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes

This timeline assumes your turkey is already cooked and shredded, and your pie crust is thawed and ready to unroll. The actual hands-on time is quite minimal, making it a perfect candidate for a weeknight meal when you’re short on time but still want something homemade and satisfying.

How To Make It Step By Step With Visual Cues

Making this sourdough turkey pot pie is a simple process. Follow these steps for a delicious and comforting meal.

Prepare Your Baking Dish and Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a similar-sized baking dish. Unroll your thawed pie crust and set it aside.
Sauté Aromatics: In a large skillet or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped yellow onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Create the Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir constantly for 1-2 minutes, allowing the flour to cook slightly and form a paste (this is called a roux). This will thicken your pot pie filling.
Whisk in Liquids and Seasonings: Gradually whisk in the chicken or turkey broth, followed by the milk. Continue whisking until the mixture is smooth and starts to thicken. Stir in the dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens to a gravy-like consistency.
Combine Filling Ingredients: Remove the skillet from the heat. Stir in the cooked turkey and frozen mixed vegetables. Mix everything well to ensure the turkey and vegetables are evenly coated with the creamy sauce. Pour the entire filling mixture into your prepared pie dish.
Top with Pie Crust and Bake: Carefully place the thawed pie crust over the filling in the pie dish. Crimp the edges of the crust to seal it to the dish. If desired, cut a few small slits in the top of the crust to allow steam to escape. For a golden-brown finish, brush the top of the crust with the beaten egg (egg wash).
Bake Until Golden and Bubbly: Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
Cool and Serve: Let the pot pie cool for 5-10 minutes before slicing and serving. This allows the filling to set slightly and makes for easier serving.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough turkey pot pie is wonderfully versatile and can be adapted to suit different tastes and occasions. For a kid-friendly twist, you can use cookie cutters to cut shapes out of the pie crust (like stars or animals) before placing them on top of the filling, making dinner more fun. If your kids aren’t keen on certain vegetables, feel free to swap them out for ones they prefer, or even finely dice them so they blend into the sauce more seamlessly.

To change up the flavor profile, consider adding a pinch of smoked paprika for a subtle smoky depth, or a dash of hot sauce if you like a little kick. A tablespoon of Dijon mustard stirred into the filling can also add a nice tang. For a heartier meal, you could add some diced cooked potatoes or sweet potatoes to the filling.

This pot pie is a complete meal on its own, but it pairs beautifully with a simple side salad with a light vinaigrette dressing to add some freshness. A side of crusty bread is also fantastic for soaking up any extra sauce. For a buffet or party setting, you could make individual mini pot pies in ramekins or muffin tins, reducing the baking time slightly. This makes serving a breeze and adds a charming touch.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have a few common pitfalls. Knowing what to watch out for can help you achieve perfect results every time.

Over-thickening the Filling: If your filling becomes too thick while simmering, it can be hard to spread and might dry out during baking. To avoid this, make sure to whisk in the broth and milk gradually. If it does get too thick, simply add a splash more broth or milk until it reaches a pourable, gravy-like consistency.
Soggy Bottom Crust: While this recipe uses a top crust, if you were to use a bottom crust, a common issue is a soggy bottom. For a top-crust pie, ensure your filling isn’t too watery, as excess moisture can make the top crust less flaky where it meets the filling. Making sure your filling is thick enough before adding the crust helps.
Burning the Pie Crust Edges: Pie crusts can brown quickly, especially around the edges. If you notice the edges are getting too dark before the rest of the pie is cooked, you can easily cover them with strips of aluminum foil. This protects them while the center continues to bake and the filling gets bubbly.
Not Letting the Pie Rest: It’s tempting to cut into a hot pot pie right out of the oven, but not letting it rest for 5-10 minutes can lead to a runny filling. Resting allows the filling to set up properly, making for cleaner slices and a better eating experience.
Using Cold Ingredients: While not critical for the turkey, ensuring your broth and milk are at least room temperature can help prevent the roux from clumping when you add the liquids, leading to a smoother sauce.

How To Store It And Make It Ahead Without Ruining Texture

This sourdough turkey pot pie is fantastic for making ahead and storing, making meal planning a breeze.

Storing Leftovers: Once cooled, cover any leftover pot pie tightly with plastic wrap or aluminum foil, or transfer individual slices to an airtight container. Store it in the refrigerator for up to 3-4 days.

Reheating: To reheat, you

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.