Flaky Herby Leftover Turkey or Chicken Pot Pie

Looking for a quicker, streamlined flaky double-crust pot pie? I’ve made an updated version here →   • Thanksgiving Leftovers Pot Pie — Flaky Dou...  

🍂 Flaky Herby Leftover Turkey (or Chicken) Pot Pie 🥧
There’s something about this pot pie that just hugs you with comfort and familiar holiday flavors. It’s a cozy way to turn leftover turkey, chicken, stuffing, gravy, and vegetables into something new that still feels like home. With a flaky, buttery crust and a sage-forward, herby filling, every bite tastes like fall comfort.

This recipe is meant as a flexible template — use whatever leftovers and herbs your family loves. I’ll walk you through my pie dough method using cold butter and a touch of vodka for tenderness, then show you how I bring all those cozy Thanksgiving flavors together into one golden, bubbling pot pie.

Serve it warm with extra gravy and cranberry sauce, or slice and freeze it for easy comfort meals later. 🍗🥧
For reference, I used a 9-inch x 2-inch (23 cm x 5 cm) ceramic pie dish

🥧 Pie Dough Ingredients
• 2 1/2 cups (310 grams) all-purpose flour
• 1 cup (227 grams) very cold cubed butter
• 1 tsp salt
• 1 tsp sugar
• 1/4 cup (58 grams) ice-cold vodka (for texture, not flavor)
• 1/4 cup (59 grams) ice-cold water

Instructions:
🍗 Pot Pie Filling Ingredients
• 3 cups diced leftover turkey or chicken
• 2 cups dressing/stuffing, packed
• 1 cup leftover vegetables (I used butternut squash)
• 1/4 cup cranberry relish (optional)
• 1 cup thick gravy
• 1/4 cup favorite herbs (I used sage)
• Egg wash – 1 egg whisked + 1 /4 tsp oil, milk or water (for brushing on the top dough)
• Combine all pot pie filling ingredients, except the egg wash, together and set aside

Instructions:
• Divide your pastry into 2/3 and 1/3 portions and roll out. Keep the bottom layer thin which would be about 1/8 inch (.3 cm) thick.
• Immediately place your largest rolled out dough into the pie dish but never stretch it.
• Place the filling into the pie shell.
• Place smaller rolled out dough on top, press the edges, trim, fold and tuck.
• Brush with the egg wash.
• Sprinkle with a dash of flaky salt and coarse black pepper (optional)
• Bake at 425°F (220 C) for 20 minutes.
• Drop to 400°F (200 C) and bake for an additional 20 minutes.
• Reduce to 375°F (190 C) and bake for another 50 minutes.
1) Your pie dish may be shallower than mine so keep an eye on it as your baking time may be shorter if using a metal or glass pie dish.
2) If the crust browns too quickly, cover loosely with foil.
• Let rest for at least 1 hour before serving.
• Serve with hot gravy and cranberry sauce.

🍁 Tips & Tricks
• Freezer-friendly: Cut into portions and freeze for easy comfort meals.
• Swap in any leftover veggies or herbs you love.
• The stand mixer helps prevent overworking butter for perfect flakiness.
• Vodka in the dough keeps it tender and light without adding flavor.

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#potpie #thanksgivingleftovers #comfortfood