This turkey mushroom pot pie with a topping of flaky butter pie crust is an easy and delicious way to use up leftover turkey!
Once Thanksgiving is over, what do you do with all that leftover turkey? Are you a turkey sandwich person, or do you turn that turkey into a whole other meal? I do a little of both. I love a few good turkey sandwiches on leftover rolls, but then I usually put the rest into one big meal to get it all out of the fridge. I really like my turkey and dumplings recipe, but now I think I’ve found a new contender.
This turkey and mushroom pot pie is simple and easy, and full of so much flavor. There’s a from-scratch gravy filling with mushrooms and chunks of turkey and a lid of flaky pie pastry. It’s cozy and satisfying and perfect for this time of year.
How to Make Turkey Mushroom Pot Pie
- Make the filling. Cook mushrooms, onions and garlic till soft, then coat with flour. Add broth to make a creamy sauce and season with salt, pepper, and thyme. Stir in turkey.
- Top with pie crust. I like to use my foolproof flaky pie crust, but you can use store-bought it you want to save a step.
- Bake till bubbly. The pop pie is done when the crust is golden brown and the filling is bubbling around the edges.
Make it a one-skillet meal
Save a dish and prepare both the filling and bake the pot pie in the same skillet! I prefer to use a 9-inch cast iron skillet, but any ovenproof skillet will do.
Other leftover Thanksgiving recipes
If you like this turkey mushroom pot pie, you might enjoy these other recipes that use up Thanksgiving leftovers:
- Turkey and dumplings
- Thanksgiving leftovers pie
- Cranberry gin fizz
- Pumpkin pie milkshake
- Cranberry mascarpone tart
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Turkey Mushroom Pot Pie
- 3 tablespoons butter
- 1/2 onion , chopped
- 2 cups chopped mushrooms
- 2 garlic cloves , minced
- 3 tablespoons all-purpose flour
- 2 cups turkey or chicken broth
- 1 cup milk
- 1 heaping teaspoon fresh chopped thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups chopped leftover turkey
- 1 single pie crust
- 1 egg + 1 tablespoon water , for egg wash (optional)
- Preheat oven to 400°F.
- In a medium skillet, melt butter over medium heat. Add onions and mushrooms and cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
- Add flour and stir until vegetables are coated.
- Add broth slowly while whisking constantly. Mixture will be lumpy but should become smooth as you whisk. Once all broth is incorporated, whisk in the milk.
- Stir in thyme, salt, and pepper. Bring to a boil and cook for a few minutes until thickened.
- Remove from heat and stir in cooked turkey.
- Add mixture to a 9 inch pie plate and top with pie crust. Crimp edges and brush with egg wash, if using. (See note.)
- Bake until crust is golden and filling is bubbling, about 30-35 minutes.
- This recipe can also be made with chicken instead of turkey.
- If you use my foolproof flaky pie crust recipe, you'll end up with 2 crusts. Wrap one well with plastic wrap and store in the freezer for up to 3 months, for another use.
- You can make this whole dish in an ovenproof skillet (I like to use cast iron), prepping the filling on the stove top and then baking it in the oven.