Turkey Hand Pies
I grew up watching my parents turn holiday leftovers into something everyone, including picky kids, would actually chase around the table. These turkey hand pies do exactly that: flaky pockets filled with shredded turkey, garden vegetables, and a silky gravy-like filling — all baked until golden. They’re the perfect way to make leftover turkey feel new again for weeknight dinners, lunchboxes, or to freeze for quick, cosy meals later. If you enjoy one-pan transformations, check out this savory twist on leftover cooking with my turkey lasagna recipe for more ideas: turkey lasagna recipe.
Why you’ll love this dish
These hand pies turn a fridge full of holiday leftovers into individually portioned, portable meals. They’re budget-friendly, kid-approved, and built for batch cooking — assemble a bunch and freeze extras for nights when you don’t feel like cooking. The pockets also make great party finger food or handheld picnic fare.
“Crunchy, golden pastry outside, warm savory turkey and veggies inside — my family disappears these faster than I can reheat them.”
Beyond nostalgia, the filling is thickened with flour and chicken broth so it won’t turn the crust soggy, and the egg wash gives bakery-style shine. Make them for a post-holiday cleanup, a casual potluck, or a make-ahead dinner that reheats beautifully.
How this recipe comes together
Step-by-step overview: Start on the stovetop by sweating onions, then add shredded turkey and mixed vegetables. Stir in flour to coat and slowly whisk in chicken broth until the mixture becomes thick and saucy. Cool the filling slightly so the pastry stays flaky. Cut rounds from store-bought pie crust, spoon filling into each circle, fold and crimp to seal, brush with egg, then bake until golden. Optionally freeze unbaked pies for later.
This flow keeps the filling cohesive, prevents a soggy bottom crust, and gives consistent bake times so every hand pie comes out perfectly browned.
What you’ll need
- 2 cups leftover turkey, shredded (dark or white meat both work)
- 1 cup mixed vegetables (peas, carrots, corn — frozen or canned, drained)
- 1/2 cup onion, diced
- 1/4 cup all-purpose flour
- 1 cup chicken broth (use low-sodium if preferred)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package pie crusts (2 crusts) — store-bought for speed, or use homemade for extra flakiness
- 1 egg (for egg wash; beat with 1 tablespoon water)
Substitutions/notes: Use leftover turkey gravy in place of some broth for richer flavor (reduce salt). If you’re vegetarian, swap turkey for seasoned mashed chickpeas or a plant-based shredded “turkey.” For a gluten-free version, use a gluten-free pie crust and a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) instead of flour.
Step-by-step instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment.
- Heat a saucepan over medium heat and add a little oil or butter. Sauté the diced onion until translucent, about 4–5 minutes.
- Add mixed vegetables, shredded turkey, thyme, salt, and pepper. Stir to combine and warm through.
- Sprinkle the flour evenly over the pan and stir for 1 minute to cook the raw edge of the flour. Gradually pour in the chicken broth while stirring. Simmer until the mixture thickens to a gravy-like consistency, about 2–3 minutes.
- Remove from heat and let the filling cool for 10–15 minutes; cooling prevents steam from making the crust soggy.
- Roll out pie crusts on a lightly floured surface and cut into circles (about 4–5 inches). Spoon about 2 tablespoons of filling onto one half of each circle, leaving a border.
- Fold the other half over the filling and crimp the edges firmly with a fork to seal. Make a small vent on top to release steam.
- Brush each hand pie with the beaten egg for a golden finish. Place on the prepared baking sheet.
- Bake 25–30 minutes, rotating the pan halfway through, until the crust is deep golden and flaky. Let cool slightly before serving or freezing.
Quick assembly tip: If you’re short on time, chill the filled pies in the refrigerator for 15 minutes before baking to help them hold their shape.
Best ways to enjoy it
These hand pies are wonderfully versatile:
- Serve hot with a side of cranberry sauce or a tangy mustard for dipping.
- Pair with a crisp green salad or roasted Brussels sprouts for a balanced meal.
- For a brunch twist, serve with scrambled eggs and a light herb yogurt.
- If you want dessert after savory pies, follow with something playful like chocolate-covered strawberries — try a themed treat like these chocolate-covered strawberry turkeys for a holiday spread.
For plating: stack two hand pies on a small plate with a ramekin of gravy or chutney in the center for dipping.
Storage and reheating tips
Refrigerator: Cool pies completely, then store in an airtight container for up to 3–4 days. Consume within that time for safety and texture.
Freezing: Freeze unbaked pies on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 8–12 minutes to the bake time and covering edges with foil if they brown too quickly. Alternatively, bake fully, cool, wrap individually in foil, and freeze for up to 2 months.
Reheating: Reheat baked pies in a 350°F (175°C) oven for 10–12 minutes until warmed through to preserve crispness; avoid microwaving unless you want a soggy crust.
Food safety note: Leftover turkey should be refrigerated within two hours of cooking and used within 3–4 days. If turkey has been at room temperature longer, discard to avoid risk.
Pro chef tips
- Don’t over-stuff: Too much filling makes sealing hard and leads to bursting in the oven.
- Cool the filling: Filling that’s too hot will steam the pastry and make it soggy. A short cool-down solves this.
- Crimp well and vent: A tight seal and small vent slit prevent leaks and let steam escape for even browning.
- Brush edges with egg wash before sealing for a stronger seal (a thin wash acts like glue).
- Use a small cookie cutter or rimmed glass to cut uniform circles so pies bake evenly.
- Double-duty: Make a larger pot of filling and use the rest over mashed potatoes or inside an open-faced tart.
For ideas on turning a roast into other show-stopping mains, my favorite roast technique appears in this maple-glazed turkey post: maple-glazed roasted turkey breast.
Creative twists
- Cheddar & Herb: Stir in 1/2 cup shredded sharp cheddar and fresh parsley for a richer filling.
- Spicy Hand Pies: Add a teaspoon of smoked paprika and a diced jalapeño for heat.
- Cranberry-Apple: Mix in 1/4 cup chopped apple and 2 tbsp cranberry sauce for a sweet-tart bite.
- Mini Pot Pies: Use smaller cutters and serve as appetizers with dipping sauces.
- Vegetarian: Replace turkey with sautéed mushrooms and lentils, and swap chicken broth for vegetable stock.
Your questions answered
Q: Can I use crescent roll dough or puff pastry instead of pie crust?
A: Yes. Crescent dough bakes quicker and is softer; puff pastry gives extra flakiness. Watch bake times and look for golden color rather than relying strictly on minutes.
Q: Can I assemble these ahead and bake later?
A: Absolutely. Assemble and freeze unbaked on a tray, then bag them. Bake from frozen, adding about 8–12 extra minutes, until heated through and golden.
Q: Is it safe to use turkey that’s been in the fridge for 5 days?
A: No. Leftover cooked turkey is safe for 3–4 days refrigerated. If it’s been longer, discard to avoid foodborne illness.
Q: My filling seemed watery. How do I fix it next time?
A: Make sure to sprinkle and cook the flour for a minute before adding broth; simmer until thick. If it’s already watery, return to the pan and simmer uncovered to reduce, or stir in a tiny slurry of cornstarch and water to thicken quickly.
Q: Can I freeze after baking?
A: Yes. Cool completely, wrap individually in foil, and freeze up to 2 months. Reheat in the oven for best texture.
Conclusion
These turkey hand pies are a dependable, comforting way to transform leftovers into something exciting and portable. For more inspiration and techniques specifically focused on hand pies and leftover turkey creations, see how another home cook approaches leftover pockets at Everyday Pie’s leftover turkey hand pies, and compare different Thanksgiving hand pie twists at Hungry Enough To Eat Six’s Thanksgiving hand pies.
Turkey Hand Pies
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment.
- Heat a saucepan over medium heat and add a little oil or butter. Sauté the diced onion until translucent, about 4–5 minutes.
- Add mixed vegetables, shredded turkey, thyme, salt, and pepper. Stir to combine and warm through.
- Sprinkle the flour evenly over the pan and stir for 1 minute to cook the raw edge of the flour.
- Gradually pour in the chicken broth while stirring. Simmer until the mixture thickens to a gravy-like consistency, about 2–3 minutes.
- Remove from heat and let the filling cool for 10–15 minutes; cooling prevents steam from making the crust soggy.
- Roll out pie crusts on a lightly floured surface and cut into circles (about 4–5 inches).
- Spoon about 2 tablespoons of filling onto one half of each circle, leaving a border.
- Fold the other half over the filling and crimp the edges firmly with a fork to seal. Make a small vent on top to release steam.
- Brush each hand pie with the beaten egg for a golden finish. Place on the prepared baking sheet.
- Bake for 25–30 minutes, rotating the pan halfway through, until the crust is deep golden and flaky.
- Let cool slightly before serving or freezing.
