Leftover Turkey Pot Pie Empanadas Recipe

Oh, you’re going to love this Leftover Turkey Pot Pie Empanadas Recipe—I absolutely love how it transforms those extra turkey bites into something fun, flaky, and bursting with flavor. It’s the perfect little hand-held comfort food that comes together quickly, especially when you have leftover turkey just waiting to be reinvented.

When I first tried this dish, I was blown away by how the cozy pot pie filling wrapped in crisp empanada dough made for such a delightful meal or snack. Whether it’s for a casual lunch, game day appetizer, or a simple dinner, these empanadas really bring that comforting warmth without any fuss. Trust me, once you make this Leftover Turkey Pot Pie Empanadas Recipe, you’ll want to keep it in your regular rotation.

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Ingredients You’ll Need

Each ingredient here plays a role in balancing the rich turkey pot pie filling with a light and flaky empanada crust. I always keep frozen empanada discs handy since they save time and always bake up beautifully.

• Unsalted butter: Adds richness and helps soften the veggies without overpowering flavors.
• Chopped onion: Provides a sweet and savory base to the filling.
• Chopped celery: Brings fresh, crunchy texture to the mix.
• Fresh parsley: Brightens the filling with herby freshness.
• Minced garlic: Adds a subtle savory depth without being too strong.
• Corn starch: Thickens the filling so it’s just right—not too runny, not dry.
• Low sodium chicken or turkey broth: Gives the filling that comforting pot pie flavor.
• Leftover shredded cooked turkey breast: The star ingredient! Using white meat keeps the filling tender.
• Frozen peas and carrots: Classic pot pie veggies that add sweetness and color with ease.
• Kosher salt & ground black pepper: To season perfectly.
• Dried thyme: Earthy and aromatic – just the right herb for turkey dishes.
• Frozen Goya Empanada Discos: These make the whole process fast and foolproof.
• Cooking spray: Prevents sticking when baking or air frying.
• Large egg (whisked): For a beautiful golden glaze and to seal the edges.

Variations

One of the best parts about the Leftover Turkey Pot Pie Empanadas Recipe is how easy it is to make your own. Feel free to swap veggies or seasonings depending on what you have on hand or your family’s preferences.

• Vegetable swaps: I’ve also made this with frozen corn or diced bell peppers instead of peas and carrots, and it always adds a nice pop of color and sweetness.
• Spicy twist: Feeling adventurous? Add a pinch of smoked paprika or red chili flakes to the filling for a little kick.
• Gluten-free version: Use gluten-free empanada discs if you’re catering to gluten sensitivities—just be mindful of bake time adjustments.
• Air fryer method: For a crispier finish, you can cook these empanadas in the air fryer instead of baking on a sheet.

How to Make Leftover Turkey Pot Pie Empanadas Recipe

Step 1: Sauté Aromatics for Perfect Flavor

Start by heating a skillet over medium heat and melting your butter. Toss in the chopped onion, celery, and parsley and cook until the onions turn translucent—that’s about 4-5 minutes. Then add the minced garlic and stir for another minute or so, making sure it doesn’t burn. This step is crucial because it builds the flavorful base for your filling. You can smell the aromas, and it really gets me excited to move on.

Step 2: Make the Creamy Filling

While the aromatics cook, mix the broth and cornstarch in a small bowl to avoid lumps. Pour this mixture into your skillet next. Add the shredded turkey, frozen peas and carrots, salt, pepper, and thyme. Stir everything together well, then bring it up to a gentle boil on medium heat. You’ll want to simmer for 2-3 minutes until it thickens nicely and is heated all the way through. This is when it really starts to feel like a comforting pot pie filling—rich and perfectly thick.

Step 3: Assemble Your Empanadas with Care

Lay out your thawed empanada discs and spoon about 2 tablespoons of the turkey filling into the center of each. Use a pastry brush to paint the edges with whisked egg—this helps seal the empanadas so they don’t open while baking. Fold over the discs carefully and press the edges together, then crimp with a fork for a nice seal and pretty edge. Don’t overfill or they might burst open in the oven, and you want that filling tucked inside perfectly.

Step 4: Bake or Air Fry to Golden Perfection

Brush the tops of your empanadas with more of the egg wash for a glossy finish. Spray a baking sheet with cooking spray to prevent sticking, then arrange the empanadas with a little space between each. Bake at 350°F for 26 to 30 minutes, until they’re golden brown and crisp. Alternatively, for a quicker option, spray your air fryer basket with oil, place empanadas in a single layer (in batches if needed), and cook at 380°F for about 8 minutes, flipping halfway. Either method yields flaky, delicious crusts and warm filling inside.

How to Serve Leftover Turkey Pot Pie Empanadas Recipe

Garnishes

I love serving these empanadas with a sprinkle of fresh parsley or a dusting of smoked paprika to add that extra touch of color and flavor. Sometimes I whip up a quick garlic aioli or honey mustard dip on the side—both are surprisingly perfect companions.

Side Dishes

Since these empanadas are quite filling, I usually keep sides light, like a crisp green salad, roasted Brussels sprouts, or a simple tomato cucumber salad. But if it’s a casual occasion, a bowl of warm soup or some sweet potato fries works beautifully, too.

Creative Ways to Present

For a fun party or holiday gathering, arrange the empanadas on a wooden board with colorful dipping sauces in little bowls all around. I’ve even served mini versions as appetizers, which were a big hit! Wrapping them individually in parchment and tying with kitchen twine makes a charming take-home treat for guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover empanadas in an airtight container in the fridge for up to 3 days. When reheating, they maintain their crispness well if warmed in the oven or air fryer instead of the microwave.

Freezing

If I want to prep ahead, I freeze these empanadas uncooked on a baking sheet lined with parchment until firm, then transfer to a zip-top bag. When ready, I bake them straight from frozen, adding a few extra minutes to the bake time. This trick keeps them fresh and delicious for weeks!

Reheating

To reheat, I pop the empanadas in a 350°F oven for about 10 minutes or in the air fryer at 350°F for 5-6 minutes. This method revives their flaky crust and warms the filling evenly, unlike microwaving, which can leave them soggy.

FAQs

Final Thoughts

I can’t recommend this Leftover Turkey Pot Pie Empanadas Recipe enough if you want to stretch your leftover turkey in a fun, tasty, and comforting way. It’s one of those recipes that makes me excited to clean out the fridge and enjoy a cozy meal all at once. So next time you have turkey to use up, give this recipe a go—you’ll find it delightfully easy, satisfying, and an instant family favorite!

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