Leftover Turkey Pot Pie Empanadas Recipe

I absolutely love this Leftover Turkey Pot Pie Empanadas Recipe because it transforms those post-holiday turkey scraps into something utterly irresistible. It’s the kind of recipe that turns weekday dinners into a cozy, comforting experience without a ton of fuss. I remember the first time I made these — the flaky empanada crust paired with that rich, savory turkey filling had my family asking for seconds before I even got a chance to finish plating.

You’ll find that this recipe is perfect not just after Thanksgiving or Christmas but anytime you have leftover turkey and want a fresh twist. The filling brings that classic pot pie flavor, but wrapped in a handheld empanada that kids and adults both adore. It’s a clever, tasty shortcut to revitalizing leftovers, and I’m pretty sure it’ll become a new favorite in your kitchen, too.

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Ingredients You’ll Need

The ingredients for this Leftover Turkey Pot Pie Empanadas Recipe come together to balance creamy, savory filling and flaky pastry. Each item is straightforward and easy to find, especially if you’ve got leftover turkey on hand.

• Unsalted butter: Melts beautifully to sauté your veggies without overpowering flavors.
• Chopped onion: Adds subtle sweetness and depth to the filling.
• Chopped celery: Provides fresh crunch and that classic pot pie vibe.
• Fresh parsley: Brightens the mixture with a hint of herbal freshness.
• Minced garlic: Just a touch for warming aromatic notes.
• Corn starch: The secret to that perfectly thickened filling—no runny mess!
• Low sodium chicken or turkey broth: Adds savory moisture and binds the filling.
• Leftover shredded cooked turkey breast: The star ingredient—thanks to the turkey, these empanadas come alive.
• Frozen peas and carrots: A sweet pop of color and texture that make the filling feel complete.
• Kosher salt and ground black pepper: Essential seasonings to make the flavors pop.
• Dried thyme: Brings that comforting pot pie herbal touch.
• Frozen Goya Empanada Discos: These pre-made discs make the assembly quick and foolproof.
• Cooking spray: To ensure your empanadas bake up golden and crisp without sticking.
• Large egg (whisked): Egg wash gives the empanadas a beautiful, glossy finish.

Variations

One of the things I love about this Leftover Turkey Pot Pie Empanadas Recipe is how easy it is to customize according to your pantry or preferences. Feel free to play with the veggies, seasoning, or even the dough type.

• Vegetable swap: I’ve tried adding mushrooms or swapping peas and carrots for corn or green beans with great results — so go with whatever you have on hand.
• Spiced twist: Adding a pinch of smoked paprika or a little cayenne pepper wakes up the filling beautifully.
• Gluten-free option: Use gluten-free empanada dough or puff pastry and the recipe still turns out fantastic!
• Creamier filling: Stir in a tablespoon of cream cheese or sour cream for extra richness before filling the discs.

How to Make Leftover Turkey Pot Pie Empanadas Recipe

Step 1: Sauté your aromatics to build flavor

Start by heating your skillet over medium heat and melting the unsalted butter. Toss in your chopped onions, celery, and parsley, cooking gently until the onions turn translucent—this usually takes about 5 minutes. Add the minced garlic last and let it cook just for one minute more to avoid burning and bitterness. This step lays the flavorful foundation for your filling, so take your time here.

Step 2: Make the filling thick and luscious

Mix the broth and cornstarch in a small bowl until fully combined — this slurry will thicken your turkey mixture without lumps. Add your shredded turkey, frozen peas and carrots, salt, pepper, thyme, and then pour in the broth mixture. Cook everything together over medium heat, stirring frequently. Bring it to a boil, then simmer for about 2 to 3 minutes until the filling thickens and is piping hot. The filling should be thick but still moist — if it seems too wet, cook a little longer; too dry, add a splash more broth.

Step 3: Assemble your empanadas with care

Lay out a thawed empanada disc on your clean workspace. Spoon about 2 tablespoons of the turkey filling onto the center, being careful not to overfill — this is key to sealing them nicely. Lightly brush the edges with your egg wash. Fold the disc over to form a half-moon shape and press the edges gently to seal. Then, take a fork and crimp around the edges to lock everything in. You’ll notice the differences this little extra step makes—the filling stays inside, and the empanadas hold their shape perfectly during baking.

Step 4: Bake until golden perfection or air fry for crispiness

Place the empanadas on a spray-coated baking sheet and brush the tops with more egg wash. Bake in a preheated oven at 350°F for 26 to 30 minutes until they’re beautifully golden. If you’re short on oven space or just want extra crispiness, try air frying: spray the air fryer basket, add empanadas in batches, and cook at 380°F for about 8 minutes, flipping halfway. They come out golden and satisfyingly crisp every time.

How to Serve Leftover Turkey Pot Pie Empanadas Recipe

Garnishes

For garnishes, I like to sprinkle freshly chopped parsley or a little bit of flaky sea salt on top right after baking. A dollop of sour cream or a drizzle of tangy hot sauce adds a nice contrast to the richness. It’s really about what you enjoy—sometimes I serve with a side of cranberry sauce to bring back that holiday feeling.

Side Dishes

I usually pair these empanadas with a simple green salad dressed lightly in vinaigrette or a warm bowl of butternut squash soup. A crisp slaw also brightens the meal and adds some fresh crunch. These sides keep the meal balanced and easy to put together on busy nights.

Creative Ways to Present

For special occasions, I like to serve these empanadas on a wooden board with small bowls of dipping sauces: ranch, spicy mayo, or even a tangy mustard. You can also top each empanada with a little edible flower or microgreens for an elegant touch. It makes a fantastic appetizer spread that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Leftover empanadas store well in an airtight container in the refrigerator for up to 3 days. I always let them cool completely before sealing to avoid sogginess. When I pull them out later, they still taste fresh and flavorful.

Freezing

I’ve frozen assembled but unbaked empanadas by lining them on a tray and freezing until solid, then transferring to a freezer bag. They keep for up to 2 months like this. When ready to eat, bake them straight from the freezer, just add a few extra minutes to the baking time. It’s a lifesaver for meal prep or big gatherings!

Reheating

To reheat, I recommend popping empanadas in a toaster oven or conventional oven at 350°F for about 10 minutes to restore crispiness. Microwaving is fine for a quick fix but tends to make the crust a bit soggy. A quick air-fry can also revive that flaky crunch if your oven’s busy.

FAQs

Final Thoughts

This Leftover Turkey Pot Pie Empanadas Recipe has been a game changer for me when it comes to using up turkey in a way that feels fresh and exciting rather than repetitive. It’s warm, comforting, and just the right touch of indulgence on any night of the week. I truly hope you give these a try — they’re easy enough for a casual dinner but special enough to share with family or friends. Trust me, once you make these, leftover turkey will never seem dull again!

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