How long does turkey pot pie last in the fridge?

A cooked turkey or chicken pot pie will last for 3-4 days in the refrigerator when properly stored in an airtight container. Ensure it cools completely before refrigerating.

Can you freeze cooked turkey pot pie?

Yes, you can freeze cooked turkey or chicken pot pie. Once cooled, wrap it tightly in plastic wrap and then foil, or place it in an airtight freezer-safe container. It will keep for up to 2-3 months.

Can you freeze a pot pie before baking?

Absolutely! Freezing unbaked pot pie is an excellent make-ahead option. Assemble the pie, cover it tightly with plastic wrap and foil, and freeze for up to 2-3 months. Bake directly from frozen, adding extra baking time.

How do you reheat a frozen pot pie?

To reheat a frozen, baked pot pie, thaw it overnight in the fridge if possible. Reheat in an oven at 300-325°F (150-160°C) until heated through and the crust is crisp, usually 25-40 minutes. For an unbaked frozen pie, bake directly from frozen at the recipe's recommended temperature, adding 30-60 minutes to the baking time.

How do you make a pot pie not soggy?

To prevent a soggy pot pie crust, ensure your filling is not too watery; thicken it adequately. You can also brush the bottom crust with an egg wash before adding the filling, or pre-bake (blind bake) the bottom crust for 10-15 minutes before filling. Using a high-quality, cold butter pastry helps as well.

How do you thicken a pot pie filling?

The most common way to thicken pot pie filling is by making a roux. Sauté butter with flour before adding liquids (broth, milk). Alternatively, you can create a slurry by mixing cornstarch or arrowroot powder with a small amount of cold liquid and stirring it into the simmering filling until it reaches your desired consistency.

Leftover Turkey or Chicken Pot Pie Recipe: The Ultimate Comfort Food 2026

Leftover Turkey or Chicken Pot Pie Recipe

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Transform leftover turkey or chicken into a comforting, creamy pot pie. This recipe features a savory vegetable filling and a golden, flaky crust for a satisfying meal that’s perfect for using up holiday leftovers or a simple rotisserie chicken.

Author: Emma
Prep Time: 20min
Cook Time: 1h 10min
Total Time: 1h 30min
Yield: 6 servings 1x
Category: dinner
Method: baking
Cuisine: American

Ingredients

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3 tablespoons unsalted butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken or turkey broth
1 cup whole milk or half-and-half
3 cups cooked turkey or chicken, shredded or cubed
1 cup frozen peas
1 cup frozen corn
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon smoked paprika (optional)
Salt and freshly ground black pepper, to taste
1 package (14 oz) refrigerated pie crusts (2 crusts)
1 large egg, beaten with 1 tablespoon water (for egg wash)
Flaky sea salt, for sprinkling

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Instructions

Preheat oven to 400°F (200°C).
In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until vegetables soften. Add garlic and cook for 1 minute until fragrant.
Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook the flour.
Slowly whisk in the chicken broth until smooth, then whisk in the milk. Bring to a gentle simmer, stirring frequently, until thickened.
Reduce heat to low. Stir in turkey, peas, corn, thyme, rosemary, and smoked paprika (if using). Heat through for 5 minutes. Season generously with salt and pepper. Remove from heat.
Place one pie crust into a 9-inch pie dish. Pour the warm filling into the crust.
Place the second crust over the top. Trim excess dough and crimp edges to seal. Cut a few slits in the top crust. Brush with egg wash and sprinkle with flaky salt.
Place pie on a baking sheet and bake for 30-35 minutes, until crust is golden brown and filling is bubbling.
Let the pot pie rest for 15-20 minutes before slicing and serving.

Notes

For a crisp bottom crust, ensure the filling is very warm when assembling. Letting the baked pie rest is crucial for the filling to set. The pie can be assembled ahead and refrigerated before baking, or frozen unbaked for up to 3 months.

Nutrition

Serving Size: 6
Calories: 480
Sugar: 6
Sodium: 600
Fat: 25
Saturated Fat: 10
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 38
Fiber: 4
Protein: 25
Cholesterol: 100

Find it online: https://www.homestyletable.com/leftover-turkey-chicken-pot-pie-recipe/