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Creamy Leftover Turkey Pot Pie with Flaky Buttermilk Crust

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This creamy leftover turkey pot pie features a flaky buttermilk crust and a savory filling made with shredded turkey, vegetables, and a rich sauce. It’s the perfect way to transform holiday leftovers into a comforting, crowd-pleasing meal.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup cold unsalted butter, cut into small cubes
  • ½ cup cold buttermilk, plus more for brushing
  • 1 tablespoon cold vodka or ice water
  • 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
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk or heavy cream
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the buttermilk crust: 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. Make a well in the center and pour in the cold buttermilk and vodka. Stir with a fork until the dough just comes together. Turn it out onto a floured surface, bring it together with your hands, and divide it in half. Flatten each half into…
  2. Preheat and prep: Preheat your oven to 400°F (200°C). 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. Add the garlic and cook for another minute until fragrant.
  3. Make the creamy sauce: Sprinkle the ⅓ cup of flour over the vegetables and stir constantly for 1-2 minutes. 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 and cook for 3-4 minutes until thickened. Stir in the thyme, rosemary, and a generous pinch of salt and pepper.
  4. Add the turkey and peas: Fold in the shredded turkey and frozen peas. Let it simmer for 2-3 minutes until heated through. Taste and adjust seasoning. Remove from heat and let it cool slightly.
  5. Assemble the pot pie: 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. Cut 4-5 slits in the top crust to let steam escape. Brush the top with the egg wash.
  6. Bake to perfection: Place the pie on a baking sheet. Bake at 400°F for 35-40 minutes, until the crust is deep golden brown and the filling is bubbling. 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.

Notes

Keep all ingredients cold for the crust to ensure flakiness. The vodka helps create steam for flakiness; if you don’t have it, use ice water. Let the filling cool slightly before assembling to prevent the crust from getting soggy. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, use plant-based butter and unsweetened oat milk or full-fat coconut milk.

Nutrition

Keywords: turkey pot pie, leftover turkey, buttermilk crust, creamy pot pie, Thanksgiving leftovers, comfort food

Find it online: https://lumalunch.com/creamy-leftover-turkey-pot-pie-with-flaky-buttermilk-crust/