This single-crust easy turkey pot pie with crescent rolls is the perfect way to use up those Thanksgiving leftovers. This recipe combines leftover Thanksgiving turkey or rotisserie chicken and frozen vegetables with a creamy white sauce, then tops it with crescent rolls for a deliciously simple comfort food dinner that just melts in your mouth. No one will believe it's leftovers!
Do you have turkey for Thanksgiving and Christmas dinner too? We do, but I always wonder why there are 2 holidays in a row that turkey is the main meal and then nothing again for a whole year. Go figure!
Even though that's a lot of turkey, there are so many delicious things you can do with it. There's turkey tetrazzini, turkey pastina soup, and turkey pasta.
And when you need more comfort food for those cold winter nights, there's this easy and healthy version of turkey pot pie. Cut the calories with only one crust. And no one will miss the bottom crust anyway.
Don't have any turkey leftovers? No problem! Use a small rotisserie chicken - it works just as well and tastes just as delicious.
Table of contents
This is one of the simplest recipes to throw together. Not only does it use leftover turkey or chicken but there is no need to take the time to make a homemade pie crust.
This homemade turkey pot pie can use crescent rolls or refrigerated pie crust instead. So much simpler and still super delicious. However, if you do want to make your own pie crust, feel free to check out my go-to pie crust recipe that comes out flaky and tender every time.
No. This pot pie can be made in a deep-dish pie plate, a 9x9-inch square baking dish, individual ramekins or a mini cupcake pan for appetizers. Just shape whatever you are using for the crust into the shape of the dish you are using.
Yes, it can. Let it cool, then cover well with plastic wrap. Cover again with foil then freeze. It will keep for up to 3 months.
When ready to use, remove foil and plastic wrap and bake uncovered in a preheated oven. You will have to increase the baking time to 50 minutes. Watch the crust carefully so that it doesn't burn. If it gets too brown, tent it with foil.
Absolutely! I love to prepare it up to the baking stage and place in the refrigerator until I am ready to bake. That cuts the time to get dinner on the table down to 30 minutes!
Turkey Pot Pie Ingredients
Turkey - leftover Thanksgiving turkey or opt for rotisserie chicken
Frozen Vegetables - use either Peas & Carrots, Peas & Corn or Succatash and no thawing is necessary
Milk - or Fat-free Half and Half is an easy way to cut calories and still have a creamy, rich sauce
Chicken Broth - adds liquid for the sauce and enriches the poultry flavor
Flour - helps thicken the sauce (or roux). Cornstarch or 1:1 flour can be used as a gluten-free option.
Garlic, Onion, Bell Pepper, Celery - helps build the base of the roux along with the flour.
Seasonings - such as salt, pepper, thyme, and Italian Seasoning infuses the sauce with flavor
Parmesan cheese - helps thicken the sauce as well as add a rich tang to the dish
Crescent Rolls - are used as the crust on the pot pie. You can also use refrigerated pie crusts as well. This single-crust makes this pot pie a little on the healthier side.
Turkey Pot Pie Crust
When it comes to whipping up a dish with leftovers, it needs to be versatile and able to use what you have on hand. That's just what this leftover turkey pie uses including what you can use for the crust. Try any of the following, they're all good!
- Use crescent rolls or a refrigerated pie crust dough, no need to make a pastry crust.
- Try it with puff pastry for a fancier looking pot pie
- Don't have either of the above, try it with refrigerated biscuits on the order of a chicken and dumplings
- Or make it crustless - yep that's allowed too! Just cover with some foil and bake for the same amount of time as with a crust
How to Make Leftover Turkey Pot Pie
How to Make the Roux
It's so easy to make this basic roux. It is a simple combination of vegetables, flour, milk, and chicken stock.
- Saute the onions, celery, red bell pepper and minced garlic in either bacon fat or olive oil for 5 minutes.
- Whisk in flour and stir well.
- Slowly add in the milk and chicken stock, stirring constantly, until the roux thickens.
- You should be able to swipe a spoon through the roux and leave a path.
How to Make Pot Pie Filling
- Stir in the peas and carrots or peas and corn. This can be done before adding flour, milk and broth so the frozne vegetables cook a little or after.
- Remove the pan from the heat and add the chopped turkey.
- Stir in the cheese.
- Blend well.
- Pour the filling into a casserole dish that has been sprayed with nonstick spray.
- Roll or pinch crescent dough together to make one sheet. (There are crescent roll sheets available as well to save some more prep time) This is my cheat step so you don't have to make your own pastry crust. Yay!
- Place crescent dough or a refrigerated pie crust over casserole and crimp edges. Cut slits in top to allow steam to escape. By covering just the top of the pot pie, instead of top and bottom, it cuts down on the carbs, aka calories, and you won't even miss the extra crust.
- Bake until a nice golden brown. Let the pot pie sit and rest 10 minutes before serving.
Substitute turkey broth (use some of your turkey soup liquid) in place of the chicken stock
Leftover gravy is a great addition for flavor. Just add in place of some of the chicken stock and cut down on the amount of flour
Any leftover cooked vegetables you have on hand can be used from peas and carrots to roasted vegetables and even potatoes, white or sweet. If using fresh vegetables they will need to be precooked prior to adding to the pot pie.
Use other frozen vegetables like lima beans or green beans in place of peas
Rotisserie chicken or leftover baked chicken can be used in place of the turkey
Vary the herbs by replacing the Italian seasoning with thyme and sage or even poultry seasoning
Change out the crust for mashed potatoes and create a turkey shepherd's pie.
Gluten-free Turkey Pot Pie - use a gluten-free 1:1 flour in place of the all-purpose flour and either eliminate the crust or use this gluten-free pie crust from BeyondFrosting.
Low Carb Turkey Pot Pie - can be made without the crust or use an almond flour pastry crust or almond flour biscuits in place of the all-purpose flour version
Whether you make this pot pie in a single baking dish, pie dish, or individual ramekins, it's a warm comfort food dinner that takes just 15 minutes of prep. Believe me, it's like creating an entirely different meal. No one will guess it's leftovers! Enjoy!
What to Serve with Pot Pie
I like to serve this simple dish with Homemade Applesauce and a side of crusty French Bread. You can also serve with dinner rolls and a tossed salad.
More Quick & Easy Meals
Sausage and Peppers Sheet Pan Dinner - takes just 10 minutes of prep and combines your favorite sausage with bell peppers, onions, and seasoning in an easy weeknight dinner.
Slow Cooker Mexican Chili - is a set it and forget it spicy and hearty meal for the cold days of winter.
Tuna Noodle Casserole - is so easy! Made in one dish, it combines on-hand pantry items with cans of tuna fish and turns them into a dinner that will have everyone asking for more!
Find more delicious turkey recipes here on 2CM!
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Easy Turkey Pot Pie with Crescent Rolls
- 1-2 Tablespoons bacon fat or olive oil
- 1-2 teaspoons minced garlic
- ½ cup celery, chopped
- ½ cup onion, chopped
- ¼ cup red bell pepper, chopped
- 2 cups frozen peas and carrots, peas and corn or succatash
- ⅓ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme
- ½ teaspoon Italian seasoning
- 1 cup chicken broth
- ⅔ cup milk or fat-free half & half
- 2 cups turkey, chopped (or 1 small rotisserie chicken)
- ½ cup Parmesan or pecorino Romano cheese, grated
- 1 package of refrigerated crescent rolls or crescent sheet or refrigerated pie crust dough
- Preheat oven to 375 degrees. Spray an 8x11-inch casserole dish with nonstick spray.
- In a large skillet, heat bacon fat or olive oil.
- Add garlic, celery, onion and bell pepper and cook over medium heat until onion is translucent, about 5 minutes.
- Stir in frozen peas and carrots.
- Whisk in flour and seasoning. Slowly whisk in chicken broth and milk. Continue stirring until mixture comes to a simmer and thickens.
- Remove from heat and stir in turkey (or chicken) and cheese.
- Pour into prepared baking dish.
- Roll out crescent roll sheet or, if using crescent rolls, pinch or roll seams together. You can also use one pie crust and roll into shape of your baking dish. Place on top of the turkey mixture. Crimp edges and cut slits in top of crust to allow steam to escape.
- Bake for 30 minutes or until crust is brown and filling is bubbly. If crust begins to brown too early, cover loosely with foil.
- Cool about 10 minutes to make serving easier.
This post has been updated with new photos and step-by-step directions. It was first published on December 31, 2017.