Leftover Turkey Pot Pie on the Big Green Egg | Backyard Smoke Show
The best part of Thanksgiving might just be the leftovers, and nothing transforms them into comfort food faster than this Leftover Turkey Pot Pie on the Big Green Egg. It’s creamy, hearty, and baked to golden perfection, with a flaky pastry crust that soaks up all that rich, savory filling.
Whether you’re winding down from the holidays or just looking for a cozy dinner on a cold evening, this recipe turns leftover turkey into something completely new and absolutely delicious.
Ingredients
- 2 cups frozen peas and carrots
- 2 cups frozen green beans
- 1 cup sliced celery
- ⅔ cup butter
- ⅔ cup diced onion
- ⅔ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon poultry seasoning
- 1 ¾ cups chicken broth
- 1 cup heavy whipping cream
- 4 cups cubed leftover cooked turkey
- 2 (14.1-ounce) packages pastry for 9-inch pies
- 1 egg + 1 tablespoon water (for egg wash)
EGG Setup
Set up your Big Green Egg for indirect cooking or baking with the convEGGtor in place and preheat to 425°F.
Step-by-Step Instructions
1. Prepare the Filling
Melt butter in a saucepan over medium heat. Add onion and celery and cook until translucent, about 5 minutes.
Whisk in flour, salt, pepper, onion powder, and poultry seasoning until the mixture forms a paste (roux).
Slowly whisk in chicken broth followed by heavy whipping cream, stirring constantly until the sauce thickens, about 3 to 5 minutes.
(Shortcut: You can substitute this step with leftover gravy and heavy cream if you already have them on hand.)
2. Add the Turkey and Vegetables
Stir in the thawed peas, carrots, green beans, and cubed turkey until everything is well combined. The filling should be thick, creamy, and rich.
3. Assemble the Pies
Fit one pie crust into the bottom of each 9-inch pie dish and poke a few holes with a fork. Spoon half of the filling into each dish.
Place the remaining crusts on top and pinch the edges to seal. Cut several small slits in the top crusts to allow steam to escape. Place both pies on baking sheets.
4. Add the Egg Wash
Beat one egg with one tablespoon of water and brush the mixture evenly over the pie crusts for a golden finish.
5. Bake on the Big Green Egg
Place the baking sheets on the cooking grid and close the dome. Bake for 15 minutes, then check for browning.
If the crusts are browning too quickly, cover them loosely with foil. Continue baking for another 25 to 30 minutes, or until the crusts are golden and the filling is bubbling.
6. Cool and Serve
Let the pies cool for at least 10 minutes before slicing. Serve warm with a side salad or roasted vegetables.
Expert Tips
- If you want to make one for later, assemble the pie and freeze it before baking. It will keep up to three months.
- Don’t skip the egg wash. It gives the crust that deep golden color and crisp texture.
- You can use rotisserie chicken instead of turkey for an easy weeknight version.
- Add diced potatoes or corn for extra texture and heartiness.
- Let the filling cool slightly before adding it to the crust so it doesn’t soften the pastry too quickly.
Final Thoughts
Leftover Turkey Pot Pie on the Big Green Egg is a warm, comforting way to give new life to your holiday leftovers. The Big Green Egg keeps the heat even and steady, giving you a perfectly baked crust and that subtle smoky flavor you can’t get in an oven.
Serve it hot, scoop it generously, and enjoy that perfect blend of buttery crust, creamy filling, and tender turkey. It’s the kind of meal that makes leftovers something to look forward to.
