Our single crust leftover turkey pot pie combines vegetables, leftover turkey, chicken broth, fat-free half & half & cheese for a delicious & healthier dinner option. Believe me, leftovers never tasted so good!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Author Linda Warren


  • 1-2 Tablespoons bacon fat or olive oil
  • 1-2 teaspoons minced garlic
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 2 cups frozen peas and carrots
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon Italian seasoning
  • 1 cup chicken broth
  • 2/3 cup milk or fat-free half & half
  • 2 cups turkey, chopped (or 1 small rotisserie chicken)
  • 1/2 cup Parmesan or pecorino Romano cheese, grated
  • Single pie crust (from refrigerated section of your grocer)


  1. Preheat oven to 375 degrees. Spray an 8x11-inch casserole dish with nonstick spray.
  2. In a large skillet, heat bacon fat or olive oil.
  3. Add garlic, celery, onion and bell pepper and cook over medium heat until onion is translucent, about 5 minutes.
  4. Stir in frozen peas and carrots.
  5. Whisk in flour and seasoning. Slowly whisk in chicken broth and milk. Continue stirring until mixture comes to a simmer and thickens.
  6. Remove from heat and stir in turkey (or chicken) and cheese.

  7. Pour into prepared baking dish.
  8. Roll our pie crust into shape of your baking dish and place on top of chicken mixture. Seal at edges and cut slits in top of crust to allow steam to escape.
  9. Bake for 30 minutes or until crust is brown and filling is bubbly. If crust begins to brown too early, cover loosely with foil.
  10. Cool slightly before serving.