Slow Cooker Turkey Pot Pie

This Slow Cooker Turkey Pot Pie is so good it will have you making enough for leftovers on purpose! Use your leftover turkey, gravy plus just 3 other ingredients for the easiest and most delicious pot pie filling ever!

You may be tempted to pack up the rest of the leftovers, throw out the uneaten mashed potatoes, freeze the turkey and jump on the expressway, pedal to the metal away from Thanksgiving.

But if you're ready to use up some of that juicy leftover turkey, then this creamy, delicious pot pie will make all your dreams come true. Use the leftover turkey and gravy, add some frozen mixed veggies, seasoning and cream for the most luscious pie filling.

Top it all off with a prepared topping of buttery crescent roll dough and the easiest homemade dinner on the planet is done.

If you don't have leftover turkey you can easily make this with fresh boneless turkey or chicken. White or dark meat? That's all up to you. Either will turn out juicy and tender in this recipe.

How do you make pot pie in the slow cooker?

• Because the turkey is already cooked, this is best matched up with some frozen veggies which just need to be heated
• Make sure the turkey is chopped into bite sized pieces and add to slow cooker along with the veggies
• The sauce is easiest to make when you just use the leftover gravy from my turkey recipe, but you can also just use turkey or chicken stock and thicken with cornstarch
• I almost always cheat when it comes to making dough (we all have our limits 😉) and I love crescent rolls for pot pie topping
• I recommend heating the filling by using the slow cooker and then transferring to the oven to cook the crust

Common questions about making this turkey pot pie:

Can I use chicken instead of turkey? Yes! You could even use raw chicken and leave it in for 2-3 hours until fully cooked

Can I change up the veggies? Of course! Use whatever frozen veggies you like best.

Do I have to finish this in the oven? Nope. If you want the crispier browned topping you will need to bake, but you can still cook the topping by adding it and propping the lid open with a wooden spoon and letting it cook in the slow cooker for an additional hour until the topping is cooked.

What if I don't have any gravy leftover? You can simply add 3 cups of broth and whisk in a flour or cornstarch slurry of ¼ cup flour (cornstarch) to ¼ cup water until smooth

What kind of slow cooker do I need to make slow cooker turkey pot pie?

ANY slow cooker will work. If your slow cooker is not oven safe, you will need to transfer it to a casserole dish to finish in the oven.

I used my mini casserole slow cooker and was able to transfer the inner pot to the oven to finish up! A win because I never like doing extra dishes!

What's your favorite was to use up leftover Thanksgiving turkey? Be sure to leave me a comment below and let me know!

Slow Cooker Turkey Pot Pie

Jennifer Draper

This Slow Cooker Turkey Pot Pie is so good it will have you making enough for leftovers on purpose! Use your leftover turkey, gravy plus just 3 other ingredients for the easiest and most delicious pot pie filling ever!

4.28 from 11 votes

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Prep Time 15 mins

Cook Time 2 hrs

Total Time 2 hrs 15 mins

Course Main Course

Cuisine American

Servings 6

Calories 614 kcal

Equipment

• 2.5 quart mini casserole slow cooker

Ingredients

  

1x2x3x

• 2 cups leftover turkey chopped
• 2 cups frozen mixed veggies
• 3 cups leftover gravy or see notes below
• ¼ cup heavy cream
• 1 teaspoon herb and garlic seasoning
• 1 can cresent rolls

Instructions

 

• Mix turkey, veggies, gravy, cream and seasoning in slow cooker
• Heat on high for 2-3 hours or low for 4-6 until bubbly
• Transfer to casserole dish (or use oven safe slow cooker insert) and lay cresent roll dough over the top (cut to fit if needed)
• Bake for 9-11 minutes at 375 degrees F

Notes

• if you don't have leftover gravy, substitute 3 cups chicken broth + ¼ cup flour or cornstarch whisked smooth with ¼ cup water
• If you don't have leftover turkey, feel free to sub chicken
• cut the crescent dough so that it fits in a single layer before baking

Nutrition

Calories: 614kcalCarbohydrates: 48gProtein: 35gFat: 30gSaturated Fat: 16gCholesterol: 157mgSodium: 782mgPotassium: 757mgFiber: 3gSugar: 6gVitamin A: 13470IUVitamin C: 6.3mgCalcium: 280mgIron: 3.6mg

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Important nutritional disclaimer