Thanksgiving Turkey Pot Pie with Herb-Infused Gravy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A comforting pot pie that transforms leftover turkey and vegetables into a hearty, herb-scented meal with a flaky crust. This american-inspired thanksgiving ready in about 60 minutes layers shredded leftover cooked turkey, unsalted butter, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 480 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups, shredded leftover cooked turkey
• 1 1/2 cups mixed leftover vegetables (carrots, peas, corn)
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken or turkey broth
• 1 cup whole milk
• 1 tbsp, chopped fresh thyme leaves
• 1 tsp, chopped sage leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet, thawed store-bought pie crust
• 1, beaten (for egg wash) egg

Instructions

1. Step 1: Preheat the oven to 400°F. In a large skillet, melt 4 tbsp unsalted butter over medium heat until foaming, then whisk in 1/4 cup all-purpose flour. Cook, whisking constantly, for 2 minutes until the mixture is golden and fragrant.
2. Step 2: Gradually whisk in 2 cups chicken or turkey broth and 1 cup whole milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes.
3. Step 3: Stir in 3 cups shredded leftover cooked turkey, 1 1/2 cups mixed leftover vegetables, 1 tbsp chopped fresh thyme leaves, 1 tsp chopped sage leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until heated through.
4. Step 4: Pour the filling into a 9-inch pie dish, then carefully cover with the 1 sheet thawed pie crust, trimming any excess dough and pressing edges to seal. Cut a few slits on top for steam to escape.
5. Step 5: Brush the crust with 1 beaten egg to achieve a golden finish. Bake in the preheated oven for 25-30 minutes until the crust is golden brown and bubbling.
6. Step 6: Remove from oven and let rest for 10 minutes before serving to allow the filling to set.