Leftover Turkey Potato Pot Pie

Leftover turkey potato pot pie is the smart Friday-after-Thanksgiving fix when there’s cold turkey and a tub of mashed potatoes staring at you from the fridge. Instead of fussing with a pastry crust, the mashed potatoes become the topping, broiled until golden and bubbly.

The filling builds fast: mushrooms and onion sautéd in a creamy dressing, then thickened with a flour-and-milk roux. Stir in chopped turkey, frozen mixed vegetables, and a handful of shredded cheddar, and the whole thing comes together while the oven preheats.

A quick blast under the broiler crisps the potato top and melts the second layer of cheese. Twenty minutes start to finish, give or take.

Kitchen Tips

• Watch carefully under the broiler. Potatoes go from golden to burnt in a blink, so stay close to the oven.
• Drag a fork across the potato topping in peaks before broiling. Those high points get gorgeously crisp.
• Cooked chicken works just as well as turkey. Rotisserie chicken is an easy weeknight shortcut.
• Let the casserole rest 5 minutes before serving so the filling sets up and doesn’t run.

Variations

• Add a splash of dry sherry or white wine to the sauté for extra depth.
• Swap mixed vegetables for leftover green bean casserole or steamed broccoli for a true holiday cleanout.
• Top with crispy fried onions in the last minute of broiling for a crunchy finish.