Leftover Turkey Pot Pie Empanadas Recipe

I absolutely love sharing this Leftover Turkey Pot Pie Empanadas Recipe with you because it turns your Thanksgiving leftovers into something downright irresistible. Instead of the usual turkey-and-mash routine, these little hand pies pack all that cozy pot pie filling into a crispy, golden crust that’s perfect for snacking or a casual dinner. They’re warm, comforting, and just the right size to eat on the go—or paired with a simple salad if you want something a bit more substantial.

When I first tried making these, I discovered how easily you can transform leftover turkey into a fresh, flavorful dish without spending loads of time in the kitchen. What makes this Leftover Turkey Pot Pie Empanadas Recipe especially worth trying is how simple the filling comes together—soft veggies, buttery herbs, and tender turkey all thickened to perfection inside flaky empanada discs. Whether you’re feeding a crowd or just craving something nostalgic and new, I promise these will hit the spot.

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Ingredients You’ll Need

Each ingredient in this Leftover Turkey Pot Pie Empanadas Recipe plays a key role in building layers of flavor and texture that make every bite satisfying. I especially recommend using fresh herbs and quality broth for that homemade touch—it really makes the filling shine.

• Unsalted butter: Provides a rich base for sautéing veggies without overpowering the flavors.
• Chopped onion: Adds natural sweetness and aroma once softened.
• Chopped celery: Brings a gentle crunch and freshness to the mix.
• Chopped fresh parsley: Brightens the filling with a pop of herbal flavor.
• Minced garlic: Introduces a warm, savory depth that I find essential.
• Corn starch: The key thickener to get that perfect pot pie consistency.
• Low sodium chicken or turkey broth: Keeps the filling moist and juicy without too much saltiness.
• Leftover shredded cooked turkey breast: The star of the dish—lean and tender.
• Frozen peas and carrots: Classic pot pie veggies that add sweetness and color.
• Kosher salt and ground black pepper: For balanced seasoning.
• Dried thyme: Adds an earthy, woodsy note that pairs beautifully with turkey.
• Frozen empanada discs (thawed): To save time and guarantee crisp, golden pockets.
• Cooking spray: To keep the empanadas from sticking during baking or air frying.
• Large egg (whisked): Used for sealing and that gorgeous golden finish.

Variations

I love customizing this Leftover Turkey Pot Pie Empanadas Recipe depending on what I have in the fridge or what flavors I’m craving. You can easily swap veggies, play with spices, or even change up the protein to suit your dietary needs—so don’t hesitate to make it your own!

• Vegetarian Version: Swap the turkey for diced mushrooms and add more veggies like bell peppers or corn for a hearty meat-free filling. I tried this once, and even my meat-loving husband didn’t miss the turkey!
• Spicy Kick: Add a pinch of smoked paprika or chili flakes to the filling for a subtle heat. It gives the empanadas a warm punch that’s addictive.
• Different Crust Options: Use homemade pie dough or puff pastry if you want a flakier or thicker crust; just be sure to seal well to avoid leaks.
• Herb Swaps: Try rosemary or sage instead of thyme for a more autumnal flavor profile, which pairs beautifully with turkey.

How to Make Leftover Turkey Pot Pie Empanadas Recipe

Step 1: Sauté Your Veggies and Build Flavor

Start by heating your skillet over medium heat and melting the butter—this is your flavor base. Add the chopped onion, celery, and fresh parsley, cooking until the onions turn translucent and the celery softens just slightly. Then stir in the minced garlic and cook for an extra minute; it’s such a simple step, but it really wakes up the whole filling. Watch the heat carefully so the garlic doesn’t burn—soft and fragrant is what you want!

Step 2: Make the Thickened Turkey Filling

In a small bowl, whisk together the broth and cornstarch until smooth. Pour this into your skillet, then add the shredded turkey, frozen peas and carrots, kosher salt, black pepper, and dried thyme. Stir everything really well and crank up the heat slightly until it reaches a gentle boil. Keep cooking and stirring until the mixture thickens—usually about 2-3 minutes. You want a luscious, gravy-like filling that holds together but isn’t dry, so keep an eye on it and adjust as needed.

Step 3: Assemble Your Empanadas

Lay your thawed empanada discs flat on a clean surface. Spoon 2 tablespoons of the turkey filling into the center of each one—it might be tempting to overfill, but don’t; it makes sealing tricky and can cause leaks. Brush the outer edges of the disc with egg wash, fold it over to form a half-moon, and gently press the edges to seal. Then press the edges firmly with a fork to ensure they’re sealed tight. This step really helps avoid the filling escaping during baking or frying.

Step 4: Bake or Air Fry to Golden Perfection

Brush the tops of your empanadas with more egg wash for that irresistible shine. If you’re baking, spray your baking sheet lightly with cooking spray and bake at 350°F for 26 to 30 minutes until they’re beautifully golden and crisp. For a quicker, equally delicious option, try air frying: spray the air fryer basket with oil, cook at 380°F for 8 minutes, turning halfway through—this gives you a crisp crust without extra oil. Either way, serve them up hot and enjoy!

How to Serve Leftover Turkey Pot Pie Empanadas Recipe

Garnishes

I like to sprinkle chopped fresh parsley or a little flaky sea salt on top just before serving—it adds a lovely fresh note and looks so inviting. A dollop of sour cream or a drizzle of tangy hot sauce on the side also complements these empanadas perfectly without overpowering their homey flavors.

Side Dishes

These empanadas stand well on their own, but I often serve them alongside a crisp green salad or lightly dressed coleslaw to cut through the richness. Roasted root vegetables or a bowl of tomato soup also make a cozy meal pairing, especially during cooler months.

Creative Ways to Present

For a special gathering, I arrange these empanadas on a wooden board garnished with fresh herbs and small ramekins of different dipping sauces—think garlic aioli, cranberry chutney, or even a honey mustard. It turns this simple comfort food into a party-worthy appetizer that guests can’t stop reaching for.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover empanadas in an airtight container in the fridge for up to 3 days. To keep the crust from getting soggy, I let them cool completely on a wire rack before putting them away. Reheating in an oven or air fryer helps bring back that crisp texture I love.

Freezing

These empanadas freeze beautifully! I recommend placing them on a baking sheet in a single layer, freezing until firm, then transferring to a zip-top bag or airtight container. When you’re ready, you can bake or air fry them straight from frozen—just add a few minutes to the cooking time for best results.

Reheating

To reheat, I pop them in the oven at 350°F for about 10-15 minutes until warmed through and crisp again. The air fryer method works great too—8 minutes at 380°F, turning halfway, brings back that perfect golden crust without drying out the filling.

FAQs

Final Thoughts

This Leftover Turkey Pot Pie Empanadas Recipe holds a special place in my kitchen because it turns something ordinary—leftover turkey—into a dish everyone asks for again and again. I hope you enjoy making these as much as I do; they’re perfect for cozy nights, lunchboxes, or even casual gatherings. Give them a try—you’ll find these hand pies are just the kind of comforting, delicious homemade treat that feel like a warm hug in every bite.

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