Creamy Leftover Turkey Pot Pie with Flaky Buttermilk Crust

This was supposed to be a chicken pot pie. I had the recipe memorized—the one my mom used to make on cold November nights, with the puff pastry top that always puffed up like a golden pillow. But there I was, staring at a fridge full of Thanksgiving leftovers, and the chicken I’d planned to use was still frozen solid. Honestly, I almost gave up and ordered pizza. But then my eyes landed on that massive container of shredded turkey, and I thought, well, why not? I mean, turkey is just chicken’s bigger, slightly drier cousin, right?

I grabbed the wrong thing—the buttermilk instead of the heavy cream—and I was already running late for a dinner party I’d promised to bring a main dish to. The power had flickered twice that afternoon, and my oven was acting temperamental. What came out of that oven was nothing like the plan—and better. Way better. The crust was flakier than anything I’d ever made, and the filling had this creamy, savory depth that made everyone at the party ask for the recipe. I remember standing in my friend’s kitchen, holding a forkful of that pie, and just laughing at how the universe had basically forced me into a better recipe.

Maybe you’ve been there—staring at a mountain of leftover turkey, wondering what to do with it besides sandwiches and soup. That’s exactly where this Creamy Leftover Turkey Pot Pie with Flaky Buttermilk Crust comes in. It’s the kind of dish that turns a fridge full of odds and ends into something you’ll actually crave. I’ve made it every year since that accidental night, and it never gets old. Let me tell you, there’s something deeply satisfying about rescuing leftovers and turning them into a meal that feels like a celebration.

Why You’ll Love This Recipe

I’ve tested this recipe about seven times now, tweaking the amount of thyme, adjusting the butter temperature for the crust, and even trying it with a store-bought crust (which, let’s be honest, is fine but not the same). This version is the one I keep coming back to, and here’s why I think you’ll love it too:

• Quick & Easy: From fridge to table in about an hour, and most of that is hands-off baking time. Perfect for a Tuesday night when you’re tired but still want something that feels special.
• Simple Ingredients: You probably have most of this in your pantry and fridge already. The buttermilk is the one “special” ingredient, but it’s worth grabbing for that crust.
• Perfect for Post-Holiday Season: This is the ultimate solution for leftover turkey—whether it’s Thanksgiving, Christmas, or just a random roasted bird you made on a Sunday.
• Crowd-Pleaser: I’ve served this to picky kids, in-laws, and foodie friends, and every single person has gone back for seconds. It’s that good.
• Unbelievably Delicious: The buttermilk crust is the real star here—it’s flaky, tender, and has this slight tang that cuts through the rich, creamy filling perfectly.

What makes this recipe different from every other turkey pot pie out there? It’s the crust, honestly. Most recipes use puff pastry or a basic pie dough, but the buttermilk adds a lightness and flavor that you just don’t get otherwise. And the filling? I’ve perfected the ratio of turkey to vegetables to sauce so it’s not too soupy or too dry. It’s comfort food reimagined—healthier because you’re using leftover turkey (which is leaner than chicken in my experience), faster than a traditional pot pie, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple Tuesday dinner into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or leftovers you’ll have after a big holiday meal.

For the Flaky Buttermilk Crust

• 2 ½ cups all-purpose flour (I prefer King Arthur for consistent results)
• 1 teaspoon salt
• 1 tablespoon sugar (just a touch for flavor, not sweetness)
• 1 cup cold unsalted butter, cut into small cubes (Kerrygold is my go-to for that rich flavor)
• ½ cup cold buttermilk, plus more for brushing (shake it well before measuring)
• 1 tablespoon cold vodka or ice water (the vodka helps create steam for flakiness—trust me on this)

For the Creamy Turkey Filling

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 2 large carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about ¾ cup)
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour (for thickening the sauce)
• 2 cups low-sodium chicken or turkey broth (homemade is amazing, but store-bought works fine)
• 1 cup whole milk or heavy cream (heavy cream makes it extra luxurious)
• 3 cups cooked turkey, shredded or diced (white and dark meat both work)
• 1 cup frozen peas (no need to thaw)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• ½ teaspoon dried rosemary
• Salt and black pepper to taste
• 1 egg, beaten with 1 tablespoon water (for egg wash)

For the buttermilk, I recommend looking for a brand like Kate’s or making your own by adding 1 tablespoon of lemon juice to ½ cup of milk and letting it sit for 10 minutes. It works in a pinch! If you’re out of turkey, leftover rotisserie chicken is a perfect swap. And for a gluten-free option, use a 1:1 gluten-free flour blend in both the crust and the filling—just know the crust will be a little less flaky.

Equipment Needed

You don’t need a fancy kitchen to make this pot pie, but a few tools will make your life easier:

• 9-inch pie dish (a deep-dish one is ideal for all that filling)
• Large skillet or Dutch oven for making the filling (I use my trusty Le Creuset, but any heavy-bottomed pan works)
• Mixing bowls (one large for the dough, one medium for the filling)
• Pastry cutter or two forks for cutting butter into flour
• Rolling pin (a wine bottle works in a pinch—I’ve been there)
• Pastry brush for the egg wash
• Sharp knife or bench scraper for cutting butter
• Measuring cups and spoons

If you don’t have a pastry cutter, you can use a food processor—just pulse the butter and flour until it looks like coarse meal, then add the buttermilk. I actually prefer the hand method because I have more control, but the food processor is faster. And if you’re on a budget, a basic Pyrex pie dish and a sturdy skillet will do the job perfectly.

Preparation Method

1. Make the buttermilk crust (20 minutes active, 1 hour chill): In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and toss to coat. Using a pastry cutter or your fingertips, work the butter into the flour until you have pea-sized pieces with some larger flakes. Don’t overwork it—you want visible butter chunks. Make a well in the center and pour in the cold buttermilk and vodka. Stir with a fork until the dough just comes together. It will look shaggy and a little dry—that’s perfect. Turn it out onto a floured surface, bring it together with your hands, and divide it in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. This rest is non-negotiable—it relaxes the gluten and keeps the crust tender.
2. Preheat and prep (15 minutes): Preheat your oven to 400°F (200°C). While the dough chills, start the filling. In a large skillet or Dutch oven over medium heat, melt the 3 tablespoons of butter. Add the onion, carrots, and celery, and cook for 6-8 minutes until softened but not browned. You want them to sweat, not caramelize. Add the garlic and cook for another minute until fragrant. Your kitchen should smell amazing at this point—like the start of something comforting.
3. Make the creamy sauce (10 minutes): Sprinkle the ⅓ cup of flour over the vegetables and stir constantly for 1-2 minutes. This cooks out the raw flour taste. Slowly pour in the broth while whisking to prevent lumps. Then add the milk or cream, still whisking. Bring the mixture to a gentle simmer—you’ll see it thicken after about 3-4 minutes. It should coat the back of a spoon. Stir in the thyme, rosemary, and a generous pinch of salt and pepper.
4. Add the turkey and peas (5 minutes): Fold in the shredded turkey and frozen peas. Let it simmer for 2-3 minutes until everything is heated through. Taste and adjust seasoning—I usually add a bit more pepper here. Remove from heat and let it cool slightly while you roll out the dough. Don’t skip this cooling step; hot filling can melt the butter in the crust before it bakes.
5. Assemble the pot pie (10 minutes): Roll out one disc of dough on a floured surface to about 12 inches in diameter, roughly ⅛-inch thick. Gently transfer it to your pie dish, letting the edges hang over. Pour the turkey filling into the crust and spread it evenly. Roll out the second disc of dough to the same size and place it on top. Crimp the edges together—I use my thumb and forefinger to make a fluted edge, but a fork works too. Cut 4-5 slits in the top crust to let steam escape. Brush the top with the egg wash for that golden, shiny finish.
6. Bake to perfection (35-40 minutes): Place the pie on a baking sheet to catch any drips. Bake at 400°F for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits. If the edges start browning too fast, tent them with foil after 20 minutes. Let it rest on a wire rack for at least 15 minutes before slicing. This is the hardest part—I know you want to dig in immediately—but that rest allows the filling to set so you get clean slices.

Cooking Tips & Techniques

I’ve made this pot pie enough times to know where things can go wrong, so let me save you some trouble. First, keep everything cold for the crust. I mean it—cold butter, cold buttermilk, even cold hands if you can manage it. Warm ingredients turn a flaky crust into a tough one. I once made the mistake of using room-temperature buttermilk, and the crust came out dense and sad. Learn from my failure.

Second, don’t skip the vodka in the crust. It sounds weird, I know, but alcohol doesn’t develop gluten the way water does, so it keeps the dough tender. Plus, it evaporates during baking, creating steam that lifts the layers. If you don’t have vodka, just use ice water, but the results won’t be quite as flaky.

Third, when you’re making the filling, let it bubble and thicken properly. A thin filling will make the bottom crust soggy. You want it thick enough that it holds its shape on a spoon. And here’s a pro tip from my own kitchen disasters: if your filling seems too thick after baking, don’t panic—it will loosen up as it rests. If it’s too thin, you can mix a tablespoon of cornstarch with a little cold water and stir it in, then simmer for another minute.

Finally, for consistent results, weigh your flour for the crust. I know, it feels fussy, but flour can vary wildly by how you scoop it. 2 ½ cups is about 300 grams if you want to be precise. And if you’re multitasking, start the filling while the dough chills—it saves time and keeps you moving.

Variations & Adaptations

One of the best things about this recipe is how flexible it is. Here are a few ways I’ve adapted it over the years:

• Vegetarian Version: Swap the turkey for 2 cups of diced mushrooms and 1 can of drained chickpeas. Use vegetable broth instead of chicken broth. The mushrooms add that savory umami that mimics the meaty richness.
• Dairy-Free Adaptation: Use a plant-based butter (like Miyoko’s) in the crust and filling, and swap the milk for unsweetened oat milk or full-fat coconut milk. The crust won’t be quite as flaky, but it’s still delicious.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend for both the crust and the roux. I’ve tried this with Bob’s Red Mill, and while the crust is more crumbly, the flavor is still great. Add a teaspoon of xanthan gum if your blend doesn’t include it.
• Shortcut Version: Use a store-bought pie crust for the top and bottom. I won’t judge—I’ve done it on busy nights. Just brush it with egg wash and bake as directed. The filling is still homemade, and that’s what matters.
• Herb Swap: If you don’t have thyme and rosemary, use 1 teaspoon of dried sage or 2 teaspoons of fresh parsley. I once made it with tarragon, and it was surprisingly good—kind of fancy.

My personal favorite variation? I add a handful of chopped fresh spinach to the filling right before pouring it into the crust. It wilts down and adds a pop of green that makes the pie look even more appealing. Plus, it’s a sneaky way to get extra veggies in.

Serving & Storage Suggestions

This pot pie is best served warm, about 15-20 minutes after it comes out of the oven. The filling needs that time to set, but it’s still perfectly warm and comforting. I like to serve it with a simple side salad dressed with lemon vinaigrette—the acidity cuts through the richness of the pie beautifully. A dollop of cranberry sauce on the side is also fantastic if you have any left over from the holidays.

For storage, let the pie cool completely, then cover it tightly with foil or plastic wrap. It will keep in the refrigerator for up to 4 days. The flavors actually get better after a day—the herbs meld together, and the filling thickens even more. To reheat, place slices in a 350°F oven for 10-15 minutes until warmed through. The microwave works in a pinch, but the crust won’t be as crispy.

You can also freeze this pot pie for up to 3 months. Assemble it completely but don’t bake it. Wrap it tightly in plastic wrap, then foil, and freeze. When you’re ready to bake, add about 20 minutes to the baking time—no need to thaw. Just brush with egg wash and bake from frozen. It’s a lifesaver for those nights when you need a comforting meal but have zero energy.

One more thing: I’ve noticed that the crust stays flakier if you reheat individual slices in a toaster oven rather than the microwave. It’s worth the extra few minutes, honestly.

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown per serving (based on 8 servings):

• Calories: 485
• Protein: 28g
• Fat: 28g
• Carbohydrates: 34g
• Fiber: 3g
• Sugar: 6g
• Sodium: 620mg

This pot pie is a good source of protein from the turkey, which helps keep you full and satisfied. The carrots and peas add fiber, vitamin A, and antioxidants. And while the butter and cream aren’t exactly health foods, they do provide some fat-soluble vitamins. I like to think of this as a balanced meal—it has protein, veggies, and carbs all in one dish. If you’re watching your sodium, use low-sodium broth and go easy on the added salt.

For those with dietary concerns, this recipe contains dairy and gluten. The vegetarian and dairy-free variations above are great alternatives. And honestly, I’ve made a lighter version using turkey breast and reducing the butter in the filling to 2 tablespoons—it’s still creamy and delicious, just a little less indulgent.

Conclusion

This Creamy Leftover Turkey Pot Pie with Flaky Buttermilk Crust is more than just a way to use up leftovers—it’s a recipe that turns a fridge full of odds and ends into something genuinely special. I love that it started as a happy accident, because it reminds me that some of the best things in life come from going off-script. The flaky, buttery crust, the creamy, savory filling, the way it makes your whole kitchen smell like comfort—it’s everything I want in a winter meal.

I really hope you give this one a try, whether you’re staring down a mountain of Thanksgiving turkey or just craving a cozy dinner on a cold night. Feel free to tweak it to your liking—swap in chicken, add more veggies, or go wild with the herbs. And when you make it, I’d love to hear how it turns out. Drop a comment below and let me know if you added your own twist, or tag me in your photos on social media. Happy cooking, friends!

Frequently Asked Questions

Can I use chicken instead of turkey in this recipe?

Absolutely! This recipe works perfectly with leftover rotisserie chicken or any cooked chicken. Just shred or dice it the same way you would the turkey. The flavor will be slightly different, but still delicious.

Why is my pie crust tough instead of flaky?

Tough crust usually means the dough was overworked or the butter got too warm. Next time, handle the dough as little as possible, keep everything cold, and let it rest in the fridge for the full hour. The vodka also helps keep it tender.

Can I make this pot pie ahead of time?

Yes! You can assemble the entire pie (without baking), cover it, and refrigerate for up to 24 hours. When you’re ready to bake, add about 10 minutes to the baking time. You can also freeze it unbaked for up to 3 months.

What can I use instead of buttermilk for the crust?

If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk and letting it sit for 10 minutes. It won’t be quite as tangy, but it works.

How do I prevent the bottom crust from getting soggy?

Make sure your filling is thick enough before adding it to the crust—it should coat the back of a spoon. Also, letting the filling cool slightly before assembling helps. Baking on a lower rack can also help the bottom crust crisp up.

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