Loaded with tender butternut squash and turkey, this turkey butternut squash pot pie is the perfect way to transform turkey leftovers into a homey, comforting dinner!
We’ve got the solution for all those turkey leftovers coming your way later this week! Just the coziest, most incredible pot pie in all the land.
Soft butternut squash and lots of tender turkey make for the most amazing pot pie filling in this killer leftover-makeover dinner.
Forget the obligatory leftover turkey soup, you’re going to want to reserve all that meat for this goodness instead.
We’re even going all out today and making our own pastry topping! Soooo worth the extra little bit of effort, trust me.
This Butternut Squash Pot Pie features…
- A creamy herbed butternut squash and turkey filling.
- Buttery, flaky homemade pastry topping.
- The perfect use for leftover turkey or vegetables from a holiday dinner.
Making the Butternut Squash Pot Pie
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Cooked turkey
- Butternut squash
- Olive oil
- Yellow onion
- All-purpose flour
- Unsalted butter
- Chicken broth
- Heavy whipping cream
- Egg white
Can I Use Leftover Turkey or Chicken?
Yes, absolutely! This recipe is perfect for any leftover cooked turkey or chicken you have waiting to be used in the fridge.
We recommend either shredding meat or dicing into 1/2-in cubes for best results.
If you want to make this recipe but don’t have cooked meat on hand, dice it into 1/2-in cubes and sauté it with the onions.
Tips for Perfect Pot Pie
- Use box grater to shred cold butter for pastry – we find that shredded butter is much easier to incorporate into the flour rather than dicing it.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring. Use a spoon to scoop flour into the measuring cup, then level it off with the back of a knife.
- Keep pastry dough cold – chill the pastry dough before cutting into squares and again before baking. Don’t be tempted to skip the chilling steps, it may seem like overkill but it’s worth it in the end! Cold fats = flaky pastry.
- Brush pastry with egg wash – this helps the pastry brown up nicely while it bakes and adds a lovely sheen.
- Par-bake butternut squash – roast the butternut squash at 400F 15-20 minutes to get a headstart on cooking before adding it to the filling.
- Par-bake pastry squares – bake the squares on a sheet pan at 400F 15-20 minutes until a very light golden brown. They will finish baking once the pot pie is assembled.
- Arrange pastry on top of filling – it’s okay of a little bit of overlap happens, just do your best to arrange it all neatly on top of the filling.
- Bake until filling is bubbly and pastry is browned – the pastry topping will be a deep golden brown and the edges of the filling will be bubbly when the pot pie is done.
Try these twists for a different version of this pot pie!
- Swap out the squash – sweet potatoes, regular potatoes, acorn squash, or delicata squash would be great swaps for the butternut! Be aware that cook time may vary slightly.
- Add more veggies – try adding carrots, sweet corn, mushrooms, or sweet pepper.
- Use pre-made puff pastry – follow recipe instructions for pre-baking and then baking on top of pot pie.
Follow these instructions for how to make this pot pie ahead of time.
- Make pastry dough – store pastry dough in fridge up to 1 week. Pastry dough may also be frozen up to 2 months.
- Cook filling – the filling may be stored in the refrigerator up to 4 days. When ready to bake, top with pastry squares and proceed with recipe.
This is literally the comfort food of everyone’s dreams. The pastry is so buttery and flaky and each bite is full of tender turkey and butternut squash in the most incredible creamy sauce.
Cozy food goals right here!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More ways to use up leftover turkey!
- Caramelized Onion Turkey Brie Panini
- Instant Pot Poblano Turkey White Chili
- Apple Gouda Pesto Turkey Panini
Turkey Butternut Squash Pot Pie
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- 1-1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, shredded on large holes of box grater and frozen
- 4-6 tablespoons ice water
Turkey Butternut Squash Filling
- 3 cups butternut squash, cubed into 1/2-in cubes
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 medium cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dry sage
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup 2% or skim milk
- 1/4 cup heavy whipping cream
- 2 cups shredded or diced cooked turkey
- 1/2 cup frozen peas
- Salt and pepper to taste
- 1 large egg white, mixed with 1 tablespoon water
- Place flour, sugar, and salt in a large bowl. Use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in extra tablespoon or two)
- Turn dough onto a surface and very gently knead several times until dough comes together. Form dough into a smooth disc and wrap in plastic wrap. Chill dough in fridge 30 minutes while you prepare the filling.
Turkey Butternut Squash Filling
- Preheat oven to 400F. Line a medium sheet pan with parchment paper and arrange butternut squash in a single layer. Roast squash at 400F 15-20 minutes until just barely tender. Keep oven on.
- In a medium skillet, heat olive oil over medium-high heat. Add onion and saute several minutes until tender. Add garlic, thyme, sage, and flour and cook an additional 1-2 minutes.
- Reduce heat to medium and gradually begin to drizzle in chicken broth, whisking constantly until smooth. Add milk and heavy cream to skillet and bring to a low simmer over medium heat, stirring occasionally until sauce is thickened.
- Remove sauce from heat and stir in turkey, peas, and roasted butternut squash. Season with salt and pepper to taste and pour into the bottom of an 8×8 baking dish. Set aside for a moment.
- Remove pastry from fridge and turn onto a floured surface. Roll pastry out into a 8×8 square and cut into 9 pieces.
- Place dough squares on a large parchment paper-lined sheet pan and brush with egg white-water mixture. Bake squares at 400F 15-20 minutes until a very light golden brown.
- Carefully transfer dough squares to baking dish and arrange on top of filling. Bake pot pie at 400F an additional 25-30 minutes until filling is bubbly and pastry is golden brown.
- Allow pot pie to cool several minutes then serve warm. Enjoy!