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    Home » Casseroles » Easy Turkey Pot Pie with Crescent Rolls

    Easy Turkey Pot Pie with Crescent Rolls

    Published: Nov 19, 2021 by Linda Warren

    Jump to Recipe

    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!

    Serving of turkey pot pie on white plate with casserole in back.

    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

    • FAQs
    • Turkey Pot Pie Ingredients
    • Turkey Pot Pie Crust
    • How to Make Leftover Turkey Pot Pie
      • How to Make the Roux
      • How to Make Pot Pie Filling
    • Variations
    • What to Serve with Pot Pie
    • More Quick & Easy Meals
    Lifting serving out of baking dish  with serving spoon.

    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.

    FAQs

    Do I have to use an 8x11-inch baking dish?

    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.

    Can this leftover pot pie be frozen?

    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.

    Can I prep the day before?

    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

    Labeled ingredients for leftover turkey pot pie recipe.

    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

    Collage of steps 1-4 to make pot pie sauce.

    It's so easy to make this basic roux. It is a simple combination of vegetables, flour, milk, and chicken stock.

    1. Saute the onions, celery, red bell pepper and minced garlic in either bacon fat or olive oil for 5 minutes.
    2. Whisk in flour and stir well.
    3. Slowly add in the milk and chicken stock, stirring constantly, until the roux thickens.
    4. You should be able to swipe a spoon through the roux and leave a path.

    How to Make Pot Pie Filling

    Collage of steps 5-8 to finish filling.
    1. 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.
    2. Remove the pan from the heat and add the chopped turkey.
    3. Stir in the cheese.
    4. Blend well.
    Overhead of filling poured in casserole dish.
    1. Pour the filling into a casserole dish that has been sprayed with nonstick spray.
    Rolling or pinching crescent dough together.
    1. 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!
    Crescent dough on top of casserole, cutting slits in top.
    1. 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.
    Baked casserole showing brown crust.
    1. Bake until a nice golden brown. Let the pot pie sit and rest 10 minutes before serving.

    Variations

    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

    Bite of pot pie on fork over dinner plate.

    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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    Pot pie spoonful above plated dinner.

    Easy Turkey Pot Pie with Crescent Rolls

    This easy leftover turkey pot pie combines leftover Thanksgiving turkey and frozen vegetables with a creamy sauce that's pure comfort food. It's covered with a single crust of crescent rolls or pie crust for an easy, delicious, and healthier dinner option. Believe me, leftovers never tasted so good!
    4.20 from 5 votes
    Print Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 servings
    Calories: 460kcal
    Author: Linda Warren

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    VARIATIONS
    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 xxx
    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

    Nutrition

    Calories: 460kcal | Carbohydrates: 44g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1292mg | Potassium: 465mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7180IU | Vitamin C: 27mg | Calcium: 243mg | Iron: 3mg

    This post has been updated with new photos and step-by-step directions. It was first published on December 31, 2017.

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    Comments

    1. Gloria Warren says

      August 31, 2024 at 6:14 pm

      4 stars
      No relation to Linda Warren!
      I amp up the recipe adding leftover smoked ham and make stovetop stuffing as a base in the casserole. I also add sour cream and dried onion soup mix. Makes the most flavourful pot pie and I get rave reviews when I take for pot luck. Everybody asks what I added to make it taste so much better than an ordinary pot pie. Everyone loved the stuffing base.

      Reply
      • Linda Warren says

        September 03, 2024 at 2:56 pm

        Wow! You made it into a real hearty potluck meal. Sounds delicious!

        Reply
    2. Linda Andrade says

      January 26, 2023 at 9:26 pm

      2 stars
      The underside of the crescent rolls did not cook. The top looked perfect, but the underside was raw. The filling was tasty. I put it bAck in the oven. Hopefully it won't be ruine

      Reply
      • Linda Warren says

        January 27, 2023 at 9:07 am

        I'm so sorry your pot pie did not turn out. I have never had a problem with the rolls not baking through as it is rolled and stretched thin across the top of the pie. Did you use a large baking dish and roll up some of the crust for an edge on the pie? If you put it back in the oven and covered the top with foil if it was too brown it should have worked out just fine.

        Reply
    3. Cynthia Cook says

      November 27, 2022 at 6:18 pm

      5 stars
      I made this Turkey Pot Pie recipe. I wanted to use up the extra crescent rolls that I bought and did not use . I always double recipies to put one in the freezer for later. I used this great recipe as a base and made some changes as suggested in the 2 Cookin Mamas' notes, by adding some corn, potatoes, a mild cheese, and additional spices. It was delicious! I will be added it to my recipe book favorites.
      Thank you for sharing!
      Cynthia

      Reply
      • Linda Warren says

        December 01, 2022 at 8:29 am

        So glad you liked it. Love the idea of beefing it up with corn and potatoes too.

        Reply
    4. susan brown says

      January 31, 2022 at 12:01 pm

      How many does this recipe serve?

      Reply
      • Linda Warren says

        January 31, 2022 at 1:56 pm

        It serves 4 very easily. Hope you enjoy it.

        Reply
    4.20 from 5 votes (2 ratings without comment)

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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