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turkey pot pie casserole
Leftover Turkey Pot Pie Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Leftover Turkey Pot Pie Casserole is an easy dinner using your leftover Thanksgiving turkey. Carrots, peas, mushrooms, and celery together in a seasoned sauce and baked with a flakey gluten free pie crust. It's the flavor of pot pie, with the ease of a casserole!

Servings: 6 servings
Author: DishingDelish.com
  • 1 gluten free pie crust
  • 4 cups cooked turkey chopped
  • 3 medium carrots chopped
  • 3 cups mushrooms sliced
  • 3 medium stalks celery chopped
  • 2 cups peas
  • 2 cups chicken broth
  • 1 1/4 cups milk
  • 1 medium yellow onion chopped
  • 1/4 cup gluten free all purpose flour
  • 4 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp celery seed
  • 1/2 tsp onion powder
  1. Preheat oven to 375°F. Grease a 9x13" casserole dish. 

  2. In a large pot over medium heat, melt butter and olive oil together. Sauté onions until translucent, about 5 minutes. 

  3. Whisk together flour, onion powder, celery seed, salt, and pepper. Add flour to onions, stirring continuously. Pour in chicken broth and milk. Keep stirring while sauce thickens, about 2-3 minutes. 

  4. Add vegetables and turkey to mixture and stir together completely. Pour mixture into casserole dish. 

  5. Lay pie crust over casserole, trimming the edges. Bake for 30-40 minutes, or until crust is golden brown. 

Recipe Notes

*You can lay the pie crust in any pattern you'd like!

*If you want the crust to be really golden brown, whisk together 1 egg and 2 tbsp water and brush lightly over pie crust before baking.