These Leftover Turkey Pot Pie Empanadas — also known as hand pies — are a flavorful, comforting way to repurpose Thanksgiving turkey. Crisp on the outside and filled with a warm, savory pot pie-style filling, they make a great appetizer, lunch, or easy weeknight dinner.
Leftover Turkey Pot Pie Empanadas
Leftover Turkey Pot Pie EmpanadasOne of the best parts of roasting a turkey is enjoying the leftovers. Making extra turkey on purpose means you can turn leftovers into new, exciting meals. These turkey pot pie empanadas use simple pantry ingredients and basic prep. You can make them with leftover turkey breast or switch to cooked chicken if that’s what you have on hand. Either way, they transform ordinary leftovers into handheld, oven-baked pies that are perfect for dipping in gravy or serving alongside cranberry sauce.
For convenience, this recipe uses frozen empanada discs meant for baking; they are typically found in the freezer section of many supermarkets and should be thawed in the refrigerator overnight. If you can’t find pre-made discs, you can use store-bought pie crust cut into rounds or even bagel dough in a pinch. The filling comes together on the stovetop in minutes, then you assemble and bake the empanadas until golden and crisp.
Serve warm for the best texture and flavor. Leftover gravy, cranberry sauce, or a simple mustard dip are excellent accompaniments. These empanadas are great for parties, potlucks, or an easy family meal that makes the most of Thanksgiving or roast night leftovers.
More Leftover Turkey Recipes:
- Leftover Turkey Noodle Soup
- Turkey Santa Fe Lettuce Wraps
- Leftover Turkey Harvest Cobb Salad
- Baked Turkey Croquettes
- Leftover Turkey Pot Pie Soup
Leftover Turkey Pot Pie Empanadas
These empanadas yield a classic pot pie flavor in a handheld form. They’re easy to assemble and bake or air fry for a quicker finish.
Yield: 10 empanadas
Serving Size: 1 empanada
Prep Time: 10 minutes • Cook Time: 30 minutes • Total Time: 40 minutes
Ingredients
- 1 teaspoon unsalted butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 1/2 cup low-sodium chicken or turkey broth
- 1 1/4 cups leftover shredded cooked turkey breast (about 5 ounces)
- 3/4 cup frozen peas and carrots
- 3/4 teaspoon kosher salt (adjust to taste)
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 10 frozen empanada discs for baking, thawed (or equivalent rounds of pie crust)
- Cooking spray or a light brush of oil for the baking sheet
- 1 large egg, whisked (for egg wash)
Instructions
- Heat a skillet over medium heat and melt the butter. Add the chopped onion, celery, and parsley and cook until the onions are translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute.
- In a small bowl, whisk the cornstarch into the low-sodium broth until smooth.
- Add the shredded turkey, frozen peas and carrots, salt, black pepper, and thyme to the skillet. Pour in the broth mixture and stir over medium heat. Bring to a gentle boil, then cook until the mixture thickens and is heated through, 2 to 3 minutes. Remove from heat and let cool slightly so it’s easier to fill the discs.
- Place a disc on your work surface. Spoon about 2 tablespoons of the turkey filling into the center of each disc. Brush the outer edge of the disc with egg wash, fold the dough over the filling, and press the edges to seal. Use a fork to crimp the edges for a neat seal.
- Place the empanadas on a baking sheet sprayed with cooking spray or lightly oiled. Brush the tops with egg wash for a glossy finish.
- Bake in a preheated 350°F oven for 26 to 30 minutes, or until golden brown. Let cool briefly before serving.
Air Fryer Method
Spray the air fryer basket lightly with oil to prevent sticking. Cook empanadas in batches at 380°F for about 8 minutes, turning once halfway through, until golden and heated through. Serve hot.
Serving Suggestions
Serve warm with leftover gravy, cranberry sauce, or your favorite dipping sauce. These empanadas are great as finger food at gatherings or as a quick lunch or dinner.
Nutrition (per empanada)
- Calories: 174 kcal
- Protein: 9.5 g
- Carbohydrates: 24.5 g
- Fat: 5 g
- Fiber: 0.5 g
- Sodium: approximately 315 mg
Tip: If using pie crust, cut rounds with a cookie cutter or a glass. For a crispier crust, brush a little oil instead of egg wash, or add an extra minute in the oven.
Photo Credit: Jess Larson