This easy leftover turkey pie is a cozy and creamy dish made with simple veggies, tender turkey, and a buttery crust. It’s perfect for using up holiday leftovers and comes together quickly in one pan.

Jump to Recipe

Ingredients Needed:

3 tablespoons unsalted butter
1/2 medium yellow onion, diced (about 3/4 cup)
2 small or 1 1/2 medium carrots, peeled and thinly sliced crosswise (about 3/4 cup)
2 small or 1 1/2 medium stalks celery, thinly sliced crosswise (about 3/4 cup)
1 1/2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups low-sodium turkey or chicken broth or stock
1 cup plus 2 tablespoons whole or 2% milk, plus more for brushing
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
12 ounces shredded or diced boneless, skinless cooked turkey (about 3 cups)
1/2 cup frozen peas
1 store-bought or homemade pie crust, thawed if frozen

How To Make Leftover Turkey Pie Recipe?

Preheat the oven: set your oven to 400ºF (200ºC) so it’s hot and ready when the pie goes in.
Cook the veggies: melt the butter in an oven-safe skillet over medium-high heat. Add the onion, carrots, celery, and thyme. Cook for 5 to 6 minutes until the onion is soft.
Add the flour: sprinkle the flour over the veggies. Stir for 1 minute to mix it in and cook off the raw taste.
Make the sauce: pour in the broth and milk. Add salt and pepper. Stir often until it starts to bubble and gets a bit thick. Let it simmer for 2 more minutes.
Mix in the turkey and peas: take the skillet off the heat. Stir in the cooked turkey and frozen peas. Taste and add more salt or pepper if needed.
Add the crust: roll out the pie crust if needed. Place it over the filling and press gently around the edges. Brush the top with a little milk and cut 4 small slits in the middle for steam to escape.
Bake the pie: put it in the oven and bake for 20 to 25 minutes until the crust is golden and the filling is bubbling.
Cool before serving: let the pie sit for 5 minutes so it’s easier to slice and serve.

Recipe Tips:

Slice the veggies thin and even so they cook quickly and become soft without staying crunchy inside the pie. Uneven cuts can leave some bites undercooked.
Stir the flour well into the veggies for at least 1 minute. This helps remove the raw flour taste and makes the sauce smooth and creamy later.
Don’t skip simmering the sauce before adding the crust. It should thicken slightly so the filling isn’t runny after baking.
Let the filling cool just a bit before topping it with the crust so the dough doesn’t melt or sink into the hot mixture. This helps the crust bake up golden and crisp.
Cut small slits in the pie crust before baking so steam can escape. This keeps the crust from getting soggy or puffing up too much.

How To Store Leftovers?

Refrigerate: let the leftover turkey pie cool to room temperature first. Then cover the pie or place it in an airtight container and store it in the fridge for up to 4 days.
Freeze: let the pie cool fully, then wrap it tightly or place it in a freezer-safe container. Freeze for up to 2 months.

Nutrition Facts:

Calories: 385 kcal
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 460mg
Potassium: 390mg
Total Carbohydrate: 26g
Dietary Fiber: 3g
Sugars: 5g
Protein: 26g

Try More Mary Berry Recipes:

Mary Berry Turkey Curry Recipe
Mary Berry Turkey Crown Recipe

Mary Berry Leftover Turkey Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

385

kcal

Ingredients

3 tablespoons unsalted butter
1/2 medium yellow onion, diced (about 3/4 cup)
2 small or 1 1/2 medium carrots, peeled and thinly sliced crosswise (about 3/4 cup)
2 small or 1 1/2 medium stalks celery, thinly sliced crosswise (about 3/4 cup)
1 1/2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups low-sodium turkey or chicken broth or stock
1 cup plus 2 tablespoons whole or 2% milk, plus more for brushing
1 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
12 ounces shredded or diced boneless, skinless cooked turkey (about 3 cups)
1/2 cup frozen peas
1 store-bought or homemade pie crust, thawed if frozen

Directions

Preheat the oven: set your oven to 400ºF (200ºC) so it’s hot and ready when the pie goes in.
Cook the veggies: melt the butter in an oven-safe skillet over medium-high heat. Add the onion, carrots, celery, and thyme. Cook for 5 to 6 minutes until the onion is soft.
Add the flour: sprinkle the flour over the veggies. Stir for 1 minute to mix it in and cook off the raw taste.
Make the sauce: pour in the broth and milk. Add salt and pepper. Stir often until it starts to bubble and gets a bit thick. Let it simmer for 2 more minutes.
Mix in the turkey and peas: take the skillet off the heat. Stir in the cooked turkey and frozen peas. Taste and add more salt or pepper if needed.
Add the crust: roll out the pie crust if needed. Place it over the filling and press gently around the edges. Brush the top with a little milk and cut 4 small slits in the middle for steam to escape.
Bake the pie: put it in the oven and bake for 20 to 25 minutes until the crust is golden and the filling is bubbling.
Cool before serving: let the pie sit for 5 minutes so it’s easier to slice and serve.

Notes

Slice the veggies thin and even so they cook quickly and become soft without staying crunchy inside the pie. Uneven cuts can leave some bites undercooked.
Stir the flour well into the veggies for at least 1 minute. This helps remove the raw flour taste and makes the sauce smooth and creamy later.
Don’t skip simmering the sauce before adding the crust. It should thicken slightly so the filling isn’t runny after baking.
Let the filling cool just a bit before topping it with the crust so the dough doesn’t melt or sink into the hot mixture. This helps the crust bake up golden and crisp.
Cut small slits in the pie crust before baking so steam can escape. This keeps the crust from getting soggy or puffing up too much.