Leftover Turkey Pot Pie Recipe with Cream of Chicken Soup

Using up your Thanksgiving leftovers can be as easy as a turkey pot pie recipe with cream of chicken soup. This comforting dish combines flaky crust, tender turkey, and a creamy filling—perfect for a cozy family meal. With a short prep time and basic ingredients, this recipe lets you make the most of your leftover Thanksgiving turkey in a flavorful, satisfying way.

One of the best ways to use up holiday turkey is in a warm, savory pot pie. Turkey pot pie is a great way to give leftover turkey new life, adding fresh herbs, veggies, and a creamy sauce. Or add a spoonful of this unusual old-fashioned cranberry orange relish. 

Serve it with dill pickle spears on the side. Or if you’re trying to get your family to eat more vegetables, add a dish of Parmesan Carrots. 
Whether you’re using Thanksgiving leftovers or rotisserie chicken, a pot pie offers a filling, hearty meal the whole family will enjoy.

My Turkey Pot Pie Recipe with Cream of Chicken Soup

This turkey pot pie recipe with cream of chicken soup combines traditional flavors with a touch of convenience. You’ll have a bubbling, golden-brown pie plate ready for dinner in a few simple steps.

Want the printable recipe card? It’s down at the bottom of this post.

Ingredients

Gather your ingredients before you start making this recipe. You’ll need a few easy-to-find ingredients to make this creamy turkey pot pie recipe.

• 1 ½ cups frozen mixed vegetables
• 1 ½ cups leftover white meat turkey (cooked turkey or chicken can be used)
• 1 can low-fat cream of chicken soup (Campbell’s cream works well)
• 1 cup Kodiak buttermilk pancake mix
• 1 egg
• ½ cup 1% milk

How to Make Turkey Pot Pie with Cream of Chicken Soup

This recipe takes about 35 minutes from start to finish, including prep and cooking time. It’s a good addition to your week-after-Thanksgiving meal plan.

1. Preheat your oven to 400 degrees.
2. In a large bowl, combine the frozen veggies, leftover turkey, and cream of chicken soup. Stir until the turkey mixture is evenly coated.
3. Pour the mixture into an ungreased pie plate.
4. whisk together the Kodiak pancake mix, egg, and milk until smooth in a medium bowl.
5. Pour the batter over the turkey mixture and spread evenly with a spatula.
6. Bake for 30 minutes or until the top crust is golden brown.

Safely Storing Leftover Turkey After Holiday Dinners

Properly storing leftover turkey is essential to prevent foodborne illness and maintain freshness. After a big holiday meal, follow these steps to store your turkey safely and extend its shelf life. Use budget-friendly food storage containers that stack and fit your fridge or freezer.

1. Cool Down Quickly: Carve the turkey into smaller pieces within two hours of cooking and refrigerate or freeze it. This helps it cool down quickly and prevents bacteria from growing.
     
2. Use Airtight Containers: Store turkey in airtight containers or freezer bags to keep it fresh longer. If freezing, double-wrap with plastic wrap or foil to prevent freezer burn.
3. Label and Date: Label containers with the storage date to keep track of freshness. Turkey can last in the refrigerator for up to four days and in the freezer for two to six months.
   Following these guidelines ensures your leftover turkey stays safe to eat, ready for recipes like this cozy turkey pot pie.

Substitutions and Alternative Ingredients

This turkey pot pie recipe is versatile, so feel free to make it your own by using different ingredients or substituting based on what you have on hand. Here are a few ideas to switch things up:

1. Cream Soup Variations: Instead of cream of chicken soup, try cream of mushroom soup for a deeper, earthier flavor. Campbell’s cream soups work well, and both options add a creamy sauce to the pot pie filling.
2. Broth and Cream Options: If you’d like a richer filling, add a splash of heavy cream or turkey broth to the mixture. Alternatively, a bit of chicken broth mixed with white wine can bring a nice touch of flavor.
3. Puff Pastry or Homemade Crust: For a flakier, more buttery crust, use puff pastry instead of pancake mix or try a classic homemade pie crust. Store-bought pie crust like Pillsbury works well, too, offering convenience and a reliably flaky texture. I’ve also made the topping with my Grandma’s Old Fashioned Stuffing Recipe. This lets you use up leftovers from two dishes.
4. Different Proteins: No leftover turkey? No problem. Leftover chicken or even rotisserie chicken works beautifully in this pot pie. You could even mix in a bit of cooked tender chicken to add more protein.
5. Extra Veggies and Flavor: Feel free to add green beans, fresh herbs, or black pepper to enhance the flavor. For a more vegetable-forward pot pie, add more mixed vegetables or experiment with your favorite combinations.
   With these substitutions, this easy turkey pot pie recipe can adapt to a variety of ingredients while maintaining its comfort-food appeal. Experiment with these ideas to find your family’s favorite way to enjoy leftover turkey or chicken in a cozy, homemade pot pie.

FAQs

I get many questions about safely using leftover turkey to make new meals. Here are some of the most frequently asked questions about my leftover turkey pot pie recipe.

Can I use rotisserie chicken instead of turkey?

Yes, rotisserie chicken is a great substitute if you don’t have leftover Thanksgiving turkey. I know this because my husband Dan buys rotisserie chickens whenever they’re marked down to 50% off for same day sales. The flavor pairs well with cream of chicken soup and creates a delicious, tender filling.

How do I store leftover turkey pot pie?

Store leftover pot pie in an airtight container in the refrigerator for up to three days. Reheat in a 350-degree oven or microwave for individual servings.

Can I make this turkey pot pie ahead of time?

Yes, you can assemble the pot pie and cover it with plastic wrap before baking. Keep it in the fridge for up to 24 hours, then bake when ready.

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