Leftover Turkey Pot Pie Empanadas Recipe

I absolutely love how the Leftover Turkey Pot Pie Empanadas Recipe transforms simple Thanksgiving leftovers into these crispy, flavorful pockets of comfort. There’s something so satisfying about taking that leftover turkey and elevating it with a hearty pot pie filling wrapped in flaky empanada dough — it’s like a warm hug in every bite! Whenever I have turkey leftover, I find myself craving these empanadas because they’re easy to make and perfect for a cozy family snack or a fun weekend lunch.

You’ll find that this Leftover Turkey Pot Pie Empanadas Recipe not only saves you from food waste but also lets you enjoy all the goodness of pot pie in a handheld form. It works especially well when you want something quick but still impressive — trust me, your family and friends will go crazy for them. Plus, baking or air frying these empanadas gives you that golden crust that’s just irresistible!

this …

Ingredients You’ll Need

All the ingredients in this recipe come together to create a rich, savory filling that’s balanced perfectly inside those flaky empanada discs. Using fresh herbs like parsley and dried thyme adds a layer of flavor that complements the turkey beautifully.

• Unsalted Butter: Adds a silky richness when sautéing the veggies, helping bring out their sweetness.
• Chopped Onion: Makes the filling aromatic and adds gentle sweetness once cooked.
• Chopped Celery: Gives a bit of crunch and that classic pot pie texture.
• Fresh Parsley: Brightens the filling with a fresh herbal note.
• Minced Garlic: A punch of flavor that melds everything together.
• Corn Starch: Thickens the filling so it’s perfect inside the empanadas without being watery.
• Low Sodium Chicken or Turkey Broth: Helps simmer and develop flavor while controlling saltiness.
• Leftover Shredded Cooked Turkey Breast: The star of the recipe—use tender, shredded turkey for the best bites.
• Frozen Peas and Carrots: Adds color, sweetness, and texture; frozen works fine and is super convenient.
• Kosher Salt: Balances all the flavors but don’t oversalt—remember the broth brings some salt too.
• Ground Black Pepper: For a subtle peppery kick.
• Dried Thyme: The classic herb that makes this filling instantly recognizable as “pot pie.”
• Frozen Goya Empanada Discos (thawed): These ready-made dough discs make assembly quick and foolproof.
• Cooking Spray: Keeps the empanadas from sticking to the pan or basket.
• Large Egg (whisked): Your egg wash creates that gorgeous golden crust after baking or air frying.

Variations

One of the things I love most about this Leftover Turkey Pot Pie Empanadas Recipe is how easy it is to customize. Whether you want to swap veggies or add your own special twist, these empanadas are forgiving and perfect for experimentation.

• Vegetarian Version: I’ve swapped the turkey for a mix of mushrooms and extra veggies before—gives a meaty texture without the meat.
• Spicy Kick: Adding a pinch of smoked paprika or chili flakes to the filling really wakes up the flavors.
• Cheesy Twist: Mixing in some shredded cheddar or mozzarella inside adds melty goodness that my family can’t resist.
• Gluten-Free Option: You can look for gluten-free empanada dough discs, or make your own crust with almond or coconut flour.

How to Make Leftover Turkey Pot Pie Empanadas Recipe

Step 1: Sauté the Vegetables and Herbs

Start by heating a skillet over medium heat and melting the butter. Toss in the chopped onion, celery, and parsley, and cook until the onions become translucent—about 4-5 minutes. This soft base builds the backbone of your filling’s flavor. Add the minced garlic and cook for another minute, but watch closely so it doesn’t burn, which can make the mixture bitter.

Step 2: Make the Thickened Filling

In a small bowl, whisk together the chicken broth and cornstarch until smooth. Pour this into the skillet along with the shredded turkey, frozen peas and carrots, salt, pepper, and thyme. Stir everything together and bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for 2-3 minutes until thickened and bubbling gently. The filling should be creamy and just thick enough to hold together inside the empanadas.

Step 3: Assemble the Empanadas

Lay out one thawed empanada disc on a clean surface. Spoon about 2 tablespoons of the turkey filling right into the center. Using a pastry brush, paint the edges of the disc with whisked egg to help seal it. Fold the disc over to create a half-moon shape and gently press the edges together. I find using a fork to crimp around the edges works best for a tight seal and that classic empanada look.

Step 4: Prep for Baking or Air Frying

Brush the tops of each empanada with more egg wash — this is the secret to your empanadas getting beautifully golden and shiny. If baking, spray a baking sheet with cooking spray and arrange the empanadas spaced apart. Bake at 350°F for 26 to 30 minutes until golden brown. If you’re air frying, spray the basket lightly with oil to prevent sticking, place the empanadas in batches, and cook at 380°F for about 8 minutes, flipping halfway through.

How to Serve Leftover Turkey Pot Pie Empanadas Recipe

Garnishes

I tend to keep it simple with garnishes for these empanadas — a sprinkle of fresh parsley or a tiny drizzle of hot sauce adds just the right touch without overpowering the savory filling. If I’m serving them at a party, some sour cream on the side or a light herb aioli is always a crowd-pleaser!

Side Dishes

These empanadas pair wonderfully with a crisp green salad or even a bowl of tomato soup for dipping. I’ve also served them alongside roasted vegetables or sweet potato fries when I want a more filling meal.

Creative Ways to Present

For special occasions, I line a platter with fresh lettuce leaves and arrange the empanadas in a circular pattern — it looks so inviting! I like to serve them with little ramekins of various dips like guacamole, chipotle mayo, or cranberry sauce for a festive twist.

Make Ahead and Storage

Storing Leftovers

After enjoying a batch, I wrap leftover empanadas tightly in plastic wrap or store them in an airtight container in the fridge. They stay fresh for up to 3 days, which is perfect for quick snacks or an easy lunch the next day.

Freezing

I like to freeze any unbaked empanadas by placing them on a baking sheet lined with parchment paper, freezing until solid, then transferring to a freezer bag. This way I can pop them in the oven straight from frozen for about 35-40 minutes, making for a super convenient make-ahead meal.

Reheating

To reheat, I usually throw the empanadas in the oven at 350°F for 10-12 minutes or use an air fryer for a few minutes to revive the crisp crust. Microwaving works in a pinch, but you’ll lose that lovely flakiness if you do.

FAQs

Final Thoughts

When I first tried making these Leftover Turkey Pot Pie Empanadas, I was surprised at how much fun it was to take classic pot pie flavors and turn them into a handheld delight. It’s become my go-to recipe whenever there’s turkey leftover because it’s comforting, delicious, and so versatile. I really hope you enjoy making these as much as I do—they’re a wonderful way to bring a little extra joy to your kitchen and your family’s table. Give this recipe a try, and I promise it’ll become a favorite in your recipe rotation!

Print