Mexican Leftover Turkey Pie

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Wondering what to do with leftover turkey this Thanksgiving? Look no further than this super easy and delicious Mexican leftover turkey pie recipe. It is packed with flavors and takes you way beyond the boring leftover turkey sandwich.

Leftover turkey is just one of those facts of the holidays. No matter how well anyone plans, there always seems to be more leftover turkey than anyone really wants (or at least that is how it goes in my house). This leftover turkey pie recipe is perfect for using up the turkey after everyone is tired of sandwiches!

Overhead photo of Mexican leftover turkey pie with serving utensil to upper left

This recipe uses a bunch of ingredients that most people probably wouldn’t associate with leftover turkey recipes. But, that is what makes it so awesome…it breaks away from the usual recipes for leftover turkey and really punches up the flavor.

Ingredients for Mexican Turkey Pie

  • Cooked Turkey Breast – This is a great way to use leftover turkey from the holidays.
  • Onion – Go with a yellow variety for the best flavor.
  • Garlic
  • Picante Sauce – I find this on the Mexican aisle in our grocery store.
  • Seasonings and Spices – Ground cumin and salt.
  • Diced Tomatoes – I use the canned petite diced variety but something like Rotel would work great here too.
  • Zucchini 
  • Black Olives
  • Cheddar Cheese
  • Cornstarch – This helps thicken the sauce.
  • Pie Crust – I tried to keep this recipe super simple and started with a frozen deep dish pie crust. If you love making your own pie crust, definitely go ahead!
Overhead photo of ingredients for Mexican leftover turkey pie

How to Make Leftover Turkey Picante Pie

The full recipe instructions can be found in the printable recipe card. The recipe is as simple as mix, dump and bake! 

  1. Prepare your pie crust.
  2. Mix the turkey and most other ingredients (exclude the cornstarch and 1 cup of shredded cheese for this step. Add to the pie crust.
  3. Sprinkle the top with cornstarch and the reserved shredded cheese.
  4. Bake. I recommend baking this on a baking sheet in case the liquid overflows a little.
Mexican Leftover Turkey Pie

Storage and Freezing

You can store leftovers in the refrigerator for up to three days. If you are using leftover turkey, be sure to account for the age of the turkey in your calculation.

This turkey pie recipe is totally freezer friendly! We usually make two and freeze one for later. Just wrap it tightly and freeze before the baking step. Thaw in the refrigerator overnight before baking.

Overhead photo of unbaked Mexican leftover turkey pie recipe

So, the next time anyone asks what to do with leftover turkey, grab this recipe and share it with them! I promise everyone who tries it will absolutely fall in love with it.

Mexican Leftover Turkey Pie

More Great Leftover Turkey Recipe Ideas

Overhead photo of Mexican leftover turkey pie with serving utensil to upper left

Mexican Leftover Turkey Pie Recipe

Looking for a great, out of the box recipe to use up leftover turkey? Look no further than this super easy recipe.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Author: Shannah Coe

Ingredients

  • 2 cups cooked turkey breast chopped or shredded
  • 1 medium onion chopped
  • 1 clove of garlic minced
  • 2/3 cup picante sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 15 ounce can diced tomatoes, drained
  • 1 large zucchini diced
  • 4 ounces sliced black olives chopped
  • 2 cups shredded cheddar cheese divided
  • 2 Tablespoons cornstarch
  • 1 frozen deep dish pie crust

Instructions

  • Preheat the oven to 375 degrees.
  • Combine the turkey, onion, garlic, picante sauce, cumin, salt, diced tomatoes, zucchini, olives and 1 cup shredded cheddar cheese in a large bowl. Stir well to combine.
    2 cups cooked turkey breast, 1 medium onion, 1 clove of garlic, 2/3 cup picante sauce, 1 teaspoon ground cumin, 1/2 teaspoon salt, 15 ounce can diced tomatoes, drained, 1 large zucchini, 4 ounces sliced black olives, 2 cups shredded cheddar cheese
  • Pour the mixture into a deep dish pie crust. Sprinkle with 2 tablespoons cornstarch and the remaining 1 cup of shredded cheese.
    2 Tablespoons cornstarch, 1 frozen deep dish pie crust
  • Bake in preheated oven for 20 minutes or until the cheese is melted and bubbly.

Notes

  1. I recommend baking this with a baking sheet under your pie crust to prevent spillage in your oven.
  2. To freeze: Complete through steps 3. Cover tightly and freeze. Remove from freezer and preheat oven. Bake until heated through.

Nutrition

Calories: 362kcal | Carbohydrates: 22g | Protein: 22g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 994mg | Potassium: 442mg | Fiber: 2g | Sugar: 3g | Vitamin A: 569IU | Vitamin C: 11mg | Calcium: 254mg | Iron: 2mg
Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!
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61 Comments

  1. I’m always looking for new ways to use left over turkey and this sounds really good.. will surly try it!
    Thanks so much for sharing
    Happy Thanksgiving to you and your
    family..
    Sandy

  2. Yum I am so making this with some of our leftover turkey! This is something that would be completely different from Thanksgiving dinner and would taste wonderful!

  3. This sounds delicious and a great way to use up turkey leftovers. I like that you can freeze it for later, too.

    1. Thanks! We always end up freezing one. They are great for those last minute dinners you need to throw together during busy weeks.

  4. I just bought some pie crust this week with coupons and I usually do not make a lot of pies other than graham cracker crust, so this savory pie will be a good use for the crust. Thanks!

    1. Hmmm…I bet you could make this crustless. It would be more of a casserole then but the flavors would totally still work!