(Also Terrific with Leftover Chicken!)
This super-fast “Cheater” Leftover Turkey Pot Pie is a wonderful way to use up Thanksgiving turkey — or rotisserie chicken any time of year. Comforting, satisfying, and surprisingly quick: it’s ready in under 20 minutes and relies on simple shortcuts to make pot pie easier and lighter without sacrificing flavor.
This recipe is: • Ready in 30 Minutes or Less • Freezable (filling) • Includes Make-Ahead Steps
We all know that post-holiday moment: the fridge full of turkey and the dread of yet another cold turkey sandwich. Instead of staring at the leftovers, turn them into something warm, cozy, and new — an open-faced pot pie on toast. This “Cheater” Leftover Turkey Pot Pie keeps all the comforting flavors of traditional pot pie without the work of a pastry crust or a long oven bake.
An ideal leftover recipe, this version is loosely based on a beloved hand-pie approach but served open-faced on toast. It features a rich, creamy gravy, nutritious frozen vegetables, a hint of dried thyme, and plenty of tender chopped turkey (or chicken). The filling spooned over warm, crisp toast gives you the pleasing contrast of creamy and crunchy in every bite.
Why this recipe works so well:
- Super quick: from stove to table in under 20 minutes.
- Packed with pantry and fridge staples (frozen veggies, broth, bread).
- Make-ahead and freezer-friendly: cook once, enjoy multiple meals.
- Lighter than a traditional pot pie — no heavy crust, lower-fat broth and milk options keep it healthier.
In short: it tastes like classic comfort food but is easier, faster, and more flexible. Make a single batch for a quick weeknight meal or double it for meal prep and freezing.
How to Make This Leftover Turkey Pot Pie
Step 1: Heat 1 tablespoon extra-virgin olive oil in a large nonstick skillet over medium heat. Add 1/3 cup chopped sweet onion and cook until it begins to soften, about 2 minutes, stirring occasionally.
Step 2: Whisk 2 tablespoons flour into 1/3 cup nonfat milk until smooth. Slowly pour the milk mixture and 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth into the skillet, whisking constantly to prevent lumps. Bring the mixture to a boil and cook until it thickens to a gravy-like consistency, about 4–5 minutes.
Step 3: Reduce the heat to medium and add about 2 1/2 cups chopped, cooked turkey (or chicken), 2 cups frozen mixed vegetables (no need to thaw), 1 1/2 teaspoons dried thyme, and 3/4 teaspoon coarse kosher salt (adjust to taste). Stir to combine and cook until the vegetables are heated through, about 4–5 minutes.
Step 4: Meanwhile, toast 4 slices of whole grain or whole wheat sandwich bread. Remove the pot pie mixture from the heat and spoon it immediately over the toast. Garnish with finely chopped parsley if desired, and serve hot.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/3 cup chopped sweet onion
- 2 tablespoons flour (white whole wheat flour works well)
- 1/3 cup nonfat milk
- 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth (or turkey broth; see notes)
- 2 1/2 cups chopped, cooked turkey or chicken
- 2 cups frozen mixed vegetables (carrots, peas, green beans, corn) — no need to thaw
- 1 1/2 teaspoons dried thyme
- 3/4 teaspoon coarse kosher salt, divided (adjust to taste)
- 4 slices whole grain or whole wheat sandwich bread
- Finely chopped parsley, optional for garnish
Notes and Tips
Broth: A reduced-sodium, fat-free chicken broth is used here to keep sodium and fat lower; if you substitute turkey broth, it may be saltier. Add salt gradually and taste the filling before seasoning further.
Chicken option: Rotisserie chicken is an excellent shortcut and works beautifully in this recipe. Any cooked, unseasoned or mildly seasoned chicken or turkey will do.
Make-ahead: Prepare the pot pie filling ahead and refrigerate for up to 48 hours. Reheat gently while toasting the bread for a quick dinner. The filling also freezes well — store in freezer-safe bags in measured portions and thaw when needed.
Bread: Choose a simple-textured whole grain or whole wheat bread that toasts crisp without an overly coarse crumb. Slightly larger, rectangular slices work best for an open-faced serving.
More Ways to Use Leftover Turkey
If you still have extra turkey after this dish, consider freezing pre-measured portions for future meals, swapping turkey into recipes that call for chicken (soups, tacos, wraps), or using it in homemade dog treats if desired. Leftover turkey is versatile — use it anywhere you would use cooked chicken.
This Cheater Leftover Turkey Pot Pie turns leftovers into a warm, satisfying meal with minimal fuss. It’s fast, freezer-friendly, and great with either turkey or chicken — a perfect answer to post-holiday excess or any time you want a quick, comforting dinner.