Leftover Turkey Pot Pie Empanadas Recipe

If you’re sitting on a stash of leftover turkey and craving something cozy yet a little different, you’ll absolutely love this Leftover Turkey Pot Pie Empanadas Recipe. I first tried turning my holiday leftovers into hand-held pies a few years ago, and it instantly became a favorite way to breathe new life into turkey without spending hours in the kitchen. The crisp, golden crust paired with that comforting pot pie filling? It’s like Thanksgiving in bite-sized parcels.

This recipe shines when you want a fun appetizer, snack, or even a full meal that feels special but requires minimal effort. Plus, using frozen empanada discs makes the whole process super approachable — no dough-making anxiety here! Trust me, once you master these Leftover Turkey Pot Pie Empanadas, you’ll find yourself making them all year round whenever you have turkey to use up.

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Ingredients You’ll Need

These ingredients come together to make a classic, flavorful pot pie filling that’s hearty yet bright enough with fresh herbs and veggies. The frozen empanada discs are a total lifesaver and guarantee a flaky crust every time without the fuss.

• Unsalted butter: Adds richness and helps soften the veggies without overpowering flavors.
• Chopped onion: Gives a natural sweetness and depth to the filling.
• Chopped celery: Provides that signature pot pie crunch and freshness.
• Chopped fresh parsley: A bright herbal note that lifts the whole dish.
• Minced garlic: For a subtle warmth and aromatic punch.
• Corn starch: Thickens the filling so it’s not runny but still creamy.
• Low sodium chicken or turkey broth: Keeps the filling juicy while allowing you to control the saltiness.
• Leftover shredded cooked turkey breast: The star of the recipe—already cooked so it only needs warming through.
• Frozen peas and carrots: Classic pot pie veggies that add sweetness and color.
• Kosher salt: Seasoning to enhance all the flavors.
• Ground black pepper: For a gentle spicy kick.
• Dried thyme: Traditional herb that pairs perfectly with turkey.
• Frozen Goya Empanada Discos: These are great for baking—just thaw and fill, no rolling required.
• Cooking spray: To ensure the empanadas bake up golden without sticking.
• Large egg (whisked): Used as an egg wash to create a beautiful golden crust.

Variations

I love how adaptable this Leftover Turkey Pot Pie Empanadas Recipe is. You can easily swap veggies or herbs based on what you’ve got in the fridge or what your family prefers. Don’t hesitate to make it your own!

• Vegetarian Version: Substitute turkey with cooked mushrooms, lentils, or a plant-based protein for a hearty vegetarian filling—my sister swears by this twist.
• Spicy Kick: Add a pinch of cayenne or smoked paprika to the filling for a little heat, which really wakes up the flavors beautifully.
• Cheesy Upgrade: Sprinkle some shredded cheddar or pepper jack inside before sealing for an extra gooey surprise. Trust me, this has become a party favorite.

How to Make Leftover Turkey Pot Pie Empanadas Recipe

Step 1: Sauté your veggies and build flavor

Start by heating a skillet over medium heat and melting the butter. Toss in the onion, celery, and parsley, cooking until the onions turn translucent and soft—about 4-5 minutes. Then add the minced garlic and cook for just another minute until fragrant. This step is your flavor base, so don’t rush it—slow and steady brings out the natural sweetness and aroma.

Step 2: Make your filling nice and thick

In a small bowl, whisk together the chicken or turkey broth and cornstarch, making sure there are no lumps. Pour this mixture into your skillet along with the shredded turkey, frozen peas and carrots, salt, pepper, and thyme. Bring it to a boil, then reduce to medium heat and cook, stirring occasionally, until the filling thickens to a creamy consistency—about 2 to 3 minutes. Your filling should be moist but not soupy, so it holds well inside the empanadas.

Step 3: Assemble the empanadas

Place one thawed empanada disc on your work surface. Spoon about 2 tablespoons of the turkey mixture into the center. Use a pastry brush to spread the whisked egg along the edges—this helps seal the empanadas perfectly. Fold the disc over to create a half-moon shape, then gently press the edges together. Use a fork to crimp the edges for a secure seal and that classic empanada look. This part can get a bit sticky, so don’t worry if your first few aren’t perfect—practice makes perfect!

Step 4: Bake to golden perfection

Arrange your empanadas on a baking sheet sprayed lightly with cooking spray. Brush the tops with more egg wash for a shiny, golden finish. Bake in a preheated 350°F oven for 26 to 30 minutes, until they’re beautifully golden and crisp. If you’re using an air fryer, spray the basket to prevent sticking, cook at 380°F for 8 minutes, flipping halfway through. These bake up beautifully either way, giving you options based on your kitchen setup.

How to Serve Leftover Turkey Pot Pie Empanadas Recipe

Garnishes

I like topping my empanadas with a sprinkle of freshly chopped parsley or a little flaky sea salt right out of the oven. Sometimes a dollop of sour cream or a tangy cranberry mustard on the side adds a lovely contrast—kind of like a nod back to classic holiday flavors. These little touches make a big difference and impress guests even when you’re keeping things casual.

Side Dishes

Since these empanadas are quite filling, I often serve them with a simple green salad or steamed green beans for a fresh balance. Roasted root vegetables or a comforting bowl of butternut squash soup also pair beautifully if you want a heartier meal. The key is to keep sides light enough so the empanadas can really shine.

Creative Ways to Present

For holiday parties or family gatherings, I like arranging these empanadas on a wooden board with small bowls of dipping sauces—like a spicy aioli, cranberry chutney, or herb yogurt dip. Another fun idea I tried was mini empanadas using smaller dough rounds, perfect for cocktail parties. Presentation really amps up the excitement and gets everyone eager for the first bite!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover empanadas in an airtight container in the fridge for up to 3 days. When stored properly, they still maintain a great texture without getting soggy. Just make sure they’re fully cooled before storing to avoid condensation inside the container.

Freezing

Freezing is a game-changer here. I often assemble the empanadas without baking, place them on a parchment-lined tray, freeze until firm, then transfer to a freezer bag. That way, you can bake them fresh whenever the craving hits, baking time just bumps up slightly to accommodate frozen dough.

Reheating

When reheating, I find the oven or air fryer works best to keep the crust crisp. Pop them at 350°F for about 10-12 minutes (less if they’re thawed), and they’ll come out warm and delicious without that dreaded soggy bottom.

FAQs

Final Thoughts

I absolutely love how this Leftover Turkey Pot Pie Empanadas Recipe transforms simple holiday leftovers into a new, exciting dish that everyone raves about. It’s quick enough for a weeknight dinner but special and comforting enough for a celebration. Give it a try next time you’re wondering what to do with that turkey in your fridge—you might just discover your new favorite way to enjoy classic flavors with a fun twist!

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