This Turkey Pot Pie Egg Roll Bite is pure comfort in a crispy little package. It has all the cozy flavor of pot pie, but it is easier to serve, easier to share, and, honestly, a lot more fun to eat. If you like warm, creamy filling tucked inside a golden shell, this recipe will feel like a small victory on a busy day.
Inside each bite, you get unsalted butter, yellow onion, carrot, and celery for a classic pot pie base. Then in goes cooked leftover turkey, peas, a little flour, low-sodium chicken broth, heavy cream, and fresh thyme. The seasoning stays simple with kosher salt and black pepper, so the turkey flavor can shine. After that, the filling gets wrapped in egg roll wrappers, sealed with beaten egg, and fried or baked until crisp. For serving, a little gravy or ranch dressing on the side makes every bite even better.
The method is straightforward, which is one reason I love this dish. First, you cook the vegetables until soft, then stir in the turkey and peas. Next, you thicken everything into a creamy filling and let it cool so the wrappers do not tear. After that, you fill and roll the egg rolls, then fry or bake them until golden. Even better, the whole recipe takes 40 minutes total, and it makes 12 egg rolls, so it is a smart choice when you want something special without spending all day in the kitchen.
This Turkey Pot Pie Egg Roll Bite is perfect for chilly nights, game day snacks, and easy holiday leftovers. It also works well for potlucks, since it travels nicely and tastes great warm or room temperature. Best of all, it turns leftover turkey into something fresh and exciting.
Why You’ll Love This Turkey Pot Pie Egg Roll Bite
- It is a clever way to use leftover turkey.
- It gives you the cozy taste of pot pie in a crisp, handheld form.
- You can fry or bake the egg rolls, so the recipe fits your kitchen style.
- The filling is creamy, savory, and full of familiar vegetables.
- It makes a great snack, appetizer, lunch, or light dinner.
Turkey Tips
Use cooked turkey that is already tender and easy to shred or dice. Leftover roasted turkey works especially well, because it has deeper flavor and holds up nicely in the filling. If your turkey is a little dry, do not worry. The broth and cream will bring it back to life. Just be sure the pieces are small enough to roll easily, and avoid large chunks that may poke through the wrapper.
Options for Substitutions
- Swap the turkey for cooked chicken, if that is what you have on hand.
- Use unsalted butter or a plant-based butter for a dairy-free version.
- Replace the heavy cream with half-and-half, whole milk, or unsweetened evaporated milk for a lighter filling.
- Use vegetable broth instead of chicken broth for a different flavor or a more flexible pantry option.
- Change the thyme to rosemary, sage, or Italian seasoning for a new herb profile.
- Bake the egg rolls with cooking spray instead of frying if you want a lighter finish.
Watch Out for These Mistakes
The biggest mistake is using filling that is too hot. If you skip the cooling step, the wrappers can tear or turn soggy. So, let the filling rest for 10 to 15 minutes before you roll. That short pause helps the texture set and makes assembly much easier.
Another common problem is adding too much filling. It may look tempting, but too much stuffing makes the rolls hard to seal and more likely to burst while cooking. Instead, use about 2 tablespoons per wrapper. That amount keeps the egg rolls neat, sealed, and easy to fry or bake.
Also, pay close attention when thickening the filling. If it stays too loose, it can leak out during cooking. On the other hand, if you cook it too long, it may become pasty. The right texture is creamy and thick enough that a spoon leaves a clear trail when dragged through the pan.
Finally, do not overcrowd the pot if you are frying. Frying too many at once drops the oil temperature, which leads to greasy egg rolls. Instead, work in small batches and keep the oil close to 350°F. If you bake them, flip halfway through so both sides turn crisp and golden.
What to Serve With Turkey Pot Pie Egg Roll Bite?
These Turkey Pot Pie Egg Roll Bites pair well with a simple green salad, mashed potatoes, roasted green beans, or a warm bowl of soup. For dipping, gravy gives you a rich, classic pot pie feel, while ranch dressing adds a cool and tangy contrast. If you want a fuller meal, serve them with cranberry sauce or steamed vegetables on the side.
Storage Instructions
Store: Keep leftover cooked egg rolls in an airtight container in the fridge for up to 3 days.
Freeze: For longer storage, freeze cooked egg rolls for up to 2 months. Place them in a single layer first, then move them to a freezer bag or container once firm.
Reheat: For the best texture, reheat in a 400°F oven for 8 to 10 minutes until crisp again. You can also reheat them on the stovetop in a skillet over medium heat with a little oil. However, the microwave is not ideal, because it will make the wrappers soft instead of crisp.
Recipe Info
- Preparation Time: 25 minutes
- Cooking Time: 15 minutes
- Total Time: 40 minutes
- Level of Difficulty: Easy
- Servings: 12 egg rolls
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: about 2,400 to 2,600 total
Protein: about 135 to 155 grams total
Fat: about 120 to 145 grams total
Carbohydrates: about 180 to 220 grams total
Ingredients
- 2 tbsp unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 2 cups diced or shredded cooked leftover turkey
- 1/2 cup frozen peas, thawed
- 2 tbsp all-purpose flour, spooned and leveled
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1 tsp fresh thyme leaves, chopped
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 12 egg roll wrappers
- 1 large egg, beaten, for sealing
- vegetable oil, for frying (about 3 cups) or cooking spray for baking
- For serving: gravy or ranch dressing, for dipping
Step-by-Step Instructions
Step 1: Cook the Vegetables
Melt the butter in a large skillet over medium heat. Then add the onion, carrot, and celery. Cook, stirring now and then, for 5 to 6 minutes until the vegetables soften and smell sweet.
Step 2: Add the Turkey and Peas
Stir in the cooked turkey and thawed peas. Cook for about 2 minutes, just until everything is heated through. At this point, the mixture should smell rich and comforting, which is exactly what you want.
Step 3: Thicken the Filling
Sprinkle the flour over the mixture and stir well so everything gets coated. Cook for 1 minute to remove the raw flour taste. Next, slowly pour in the chicken broth and heavy cream while stirring all the time. Bring the mixture to a simmer, then cook for 3 to 4 minutes until it thickens enough that a spoon leaves a clear trail. Stir in the thyme, salt, and pepper, then remove the pan from the heat and let the filling cool for 10 to 15 minutes.
Step 4: Fill and Roll the Egg Rolls
Lay one egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling just below the center. Fold the bottom corner up over the filling, then fold in the two side corners. After that, roll it tightly toward the top corner and brush the edge with beaten egg to seal. Repeat until all the filling is used.
Step 5: Fry or Bake Until Crisp
If frying, heat 2 to 3 inches of vegetable oil in a deep, heavy pot to 350°F. Fry the egg rolls in batches of 3 to 4 for 3 to 4 minutes, turning as needed, until deep golden brown and crisp. Then move them to a paper towel-lined plate. If baking, preheat the oven to 425°F, place the egg rolls seam-side down on a baking sheet, spray them well with cooking spray, and bake for 15 to 18 minutes, flipping halfway through.
Step 6: Rest, Slice, and Serve
Let the egg rolls cool for 3 to 5 minutes before serving. The filling stays very hot, so this short rest matters. Then slice each one in half on a diagonal and serve with warm gravy or ranch dressing for dipping.
Conclusion
This Turkey Pot Pie Egg Roll Bite is a smart, cozy way to turn leftovers into something special. It is creamy inside, crisp outside, and simple enough for a weeknight, yet fun enough for guests. With just 40 minutes total time, you get a dish that feels homemade, comforting, and satisfying.
If you have leftover turkey in the fridge, this is a great recipe to try next. Make a batch, serve them with your favorite dip, and see how fast they disappear. If you enjoy easy comfort food like this, be sure to share your thoughts and explore more cozy leftover recipes too.
Print
Turkey Pot Pie Egg Roll Bites
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: American
- Diet: None
Description
Comforting turkey pot pie flavors wrapped in a crispy egg roll, perfect for using up leftovers.
Ingredients
- 2 tbsp unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 2 cups diced or shredded cooked leftover turkey
- 1/2 cup frozen peas, thawed
- 2 tbsp all-purpose flour, spooned and leveled
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1 tsp fresh thyme leaves, chopped
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 12 egg roll wrappers
- 1 large egg, beaten, for sealing
- Vegetable oil, for frying (about 3 cups) or cooking spray for baking
- Gravy or ranch dressing, for dipping
Instructions
- Cook the vegetables: Melt the butter in a large skillet over medium heat. Then add the onion, carrot, and celery. Cook, stirring now and then, for 5 to 6 minutes until the vegetables soften and smell sweet.
- Add the turkey and peas: Stir in the cooked turkey and thawed peas. Cook for about 2 minutes, just until everything is heated through.
- Thicken the filling: Sprinkle the flour over the mixture and stir well. Cook for 1 minute, then slowly pour in the chicken broth and heavy cream while stirring. Bring to a simmer and cook for 3 to 4 minutes until thickened. Stir in the thyme, salt, and pepper, then let cool for 10 to 15 minutes.
- Fill and roll the egg rolls: Lay one wrapper in a diamond shape, spoon about 2 tablespoons of filling just below the center, fold the bottom corner up over the filling, fold in the sides, and roll tightly while sealing with beaten egg.
- Fry or bake until crisp: Heat oil to 350°F for frying and cook in batches for 3 to 4 minutes until golden brown. Alternatively, bake at 425°F for 15 to 18 minutes, flipping halfway.
- Rest, slice, and serve: Cool the egg rolls for 3 to 5 minutes before serving. Slice diagonally and serve with warm gravy or ranch dressing for dipping.
Notes
Let the filling cool before rolling to prevent tearing. Use about 2 tablespoons filling per wrapper.
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
