This skillet turkey mushroom pot pie an easy and delicious way to use up leftovers! You’ll love the combination of rich, creamy and savory filling with crisp buttery pie crust topping.
Once Thanksgiving is over, what do you do with all that leftover turkey? Are you a turkey sandwich person, or do you turn that turkey into a whole other meal? I do a little of both. I love a few good turkey sandwiches on leftover rolls, but then I usually put the rest into one big meal to get it all out of the fridge.
This turkey and mushroom pot pie is simple and easy, and full of so much flavor. There’s a simple from-scratch gravy filling with mushrooms and chunks of turkey underneath a top crust of flaky pie pastry. It’s delicious, cozy and very satisfying, and perfect for this time of year!
“We made this last night and it was wonderful. I was looking for good options to use the leftover thanksgiving turkey in my freezer that wasn’t more soup and I happened to have mushrooms that needed using as well. Perfect! My husband loved this too, and I’m sure we’ll be making this again.⭐⭐⭐⭐⭐” — from Angel
Ingredients you’ll need
- Turkey (works with chicken, too!)
- Single pie crust
- Mushrooms, onions and garlic
- Butter
- Flour
- Broth and milk (whole or 2% preferred)
- Fresh thyme or rosemary (dried herbs are fine)
- Salt and pepper
Variations: Substitute or add other vegetables as desired, especially if you have other leftovers that need to be used up! Carrots, peas, corn, celery, green beans and even potatoes would all be delicious in this pot pie.
How to make this turkey pot pie recipe
- Make the filling. Cook mushrooms, onions and garlic in butter till soft, then coat with flour. Add broth and milk to make a creamy sauce and season with salt, pepper, and thyme. Stir in turkey.
- Top with pie dough. Use what you have! Homemade pie crust will be the best, but store-bought is fine, and frozen puff pastry works too.
- Bake till bubbly. The pot pie is done when the crust is golden brown and the filling is bubbling around the edges.
Then, serve and enjoy!
Make it a one-skillet meal
TIP! Save a dish and prepare both the filling and bake the pot pie in the same skillet. I prefer to use a 9-inch cast iron skillet, but any ovenproof skillet will do. You can also bake this in a 9-inch pie dish, if you want!
Other “leftovers” recipes
If you like this turkey mushroom pot pie, you might enjoy these other recipes that use up Thanksgiving leftovers:
Turkey Mushroom Pot Pie
Turkey mushroom pot pie is a delicious way to use up leftover turkey! See notes section to see variation and substitution suggestions.
Prevent your screen from going dark
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Preheat oven to 400°F.
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In a medium skillet, melt butter over medium heat. Add onions and mushrooms and cook until soft, about 5 minutes. Add garlic and cook for 1 minute. Add flour and stir until vegetables are coated.
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Add broth slowly while whisking constantly. Mixture will be lumpy but should become smooth as you whisk. Once all broth is incorporated, whisk in the milk.
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Stir in thyme, salt, and pepper. Bring to a boil and cook for a few minutes until thickened. Taste and adjust seasoning if needed. Remove from heat and stir in cooked turkey.
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Add mixture to a 9 inch pie plate and top with rolled out pie crust. Tuck and crimp pie crust edges, cut a few slits for vents, and brush with egg wash, if using.
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Bake until crust is golden and filling is bubbling, about 30-35 minutes. Serve immediately, store any leftovers in the refrigerator.
- Vegetable substitutions: Add up to 1-1½ cup additional vegetables like carrots, peas, corn, green beans or potatoes. Or reduce mushrooms to 1 cup and use 1½-2 cups desired veggies.
- Pie crust: This is a great way to use up a leftover pie crust! You can also use store-bought or even frozen puff pastry. If you use my pie crust recipe, you’ll end up with 2 crusts. Wrap one well with plastic wrap and store in the freezer for up to 3 months, for another use.
- Save a dish: You can make this whole dish in an ovenproof skillet (I like to use cast iron), prepping the filling on the stove top and then baking it in the oven.
Calories: 395kcal, Carbohydrates: 19g, Protein: 47g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 140mg, Sodium: 913mg, Potassium: 769mg, Fiber: 2g, Sugar: 3g, Vitamin A: 249IU, Vitamin C: 5mg, Calcium: 77mg, Iron: 2mg
This recipe was originally published November 2018.
