Marry Thompson This Leftover Turkey Pot Pie Recipe is a savory and comforting recipe, which is made with leftover turkey and a flaky pie crust. It’s the perfect way to use up leftovers, ready in about 1 hour.
Jump to RecipeLeftover Turkey Pot Pie Recipe Ingredients
- 1 pie crust (from a store-bought package or half of a homemade recipe)
- 1/2 stick butter (1/4 c.)
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 2 cups leftover turkey, light and dark, diced or shredded
- 1/4 cup flour
- 2 cups low-sodium chicken or turkey broth
- 1/4 cup white wine (optional)
- 3/4 cup heavy cream
- 1 cup frozen peas (optional)
- 2 tsp. fresh thyme, chopped
- Salt and pepper to taste
How To Make Leftover Turkey Pot Pie Recipe
- Sauté the vegetables: Preheat the oven to 400ºF. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, and cook for a few minutes until translucent and softened.
- Make the roux: Add the turkey to the skillet and stir. Sprinkle the flour over the mixture, stir, and cook for a couple of minutes, stirring constantly.
- Create the sauce: While stirring, pour in the chicken or turkey broth and the optional white wine. Pour in the cream. Bring the mixture to a slow boil and allow it to cook and thicken for a few minutes.
- Finish the filling: Stir in the optional frozen peas. Season generously with salt, pepper, and fresh thyme. Do a final taste test and adjust seasonings as needed.
- Assemble the pot pie: Pour the filling into a casserole dish or a deep-dish pie pan. Roll out the pie crust so that it’s about 1 inch larger than your pan.
- Bake: Place the crust on top of the filling and press the edges against the sides of the dish to seal. Cut a few vents in the top of the crust. Bake for 30 to 40 minutes, or until the crust is golden brown and the filling is very bubbly. Let it cool for a few minutes before serving.
Recipe Tips
- How to get a crispy top crust? For an extra golden and shiny crust, you can brush the top of the dough with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
- Can I use leftover chicken? Absolutely! This recipe is perfect for using up leftover cooked chicken. Shredded rotisserie chicken is also a fantastic and flavorful time-saver.
- Can I make this ahead of time? Yes. You can prepare the filling up to 2 days in advance and store it in the refrigerator. Assemble the pie with the crust just before you plan to bake it for the best results.
- What if my filling is too thin? If your filling isn’t as thick as you’d like, simply let it simmer on the stove for a few extra minutes before pouring it into the baking dish. The flour and broth will continue to reduce and thicken.
What To Serve With Turkey Pot Pie
This is a hearty, all-in-one meal, but it’s also delicious with a simple side.
- A simple green salad with a light vinaigrette
- A side of cranberry sauce for a classic Thanksgiving flavor combination
- Steamed green beans or asparagus
How To Store Turkey Pot Pie
- Refrigerate: Store leftover pot pie, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through and the crust is re-crisped.
Turkey Pot Pie Nutrition Facts
- Calories: 580 kcal
- Carbohydrates: 35g
- Protein: 25g
- Fat: 38g
- Saturated Fat: 20g
- Sodium: 950mg
- Fiber: 4g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can. If you want a double-crust pie, fit one pie crust into the bottom of your dish, pour in the filling, and then top with the second crust. You may need to increase the baking time by 10-15 minutes to ensure the bottom crust is cooked through.
Certainly. This is a great recipe for using up leftover vegetables. Cooked potatoes, green beans, or corn would all be delicious additions.
Yes, this pie freezes well. You can freeze it either baked or unbaked. For an unbaked pie, assemble it completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the original baking time.
Try More Recipes:
- Sweet Potato Pie with Marshmallow Meringue Recipe
- Pecan Pie Cheesecake Recipe
- Chocolate Peanut Butter Pie Recipe
Leftover Turkey Pot Pie Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings20
minutes40
minutes580
kcalThe perfect comfort food for using up holiday leftovers, featuring a rich, creamy turkey and vegetable filling topped with a flaky pie crust.
Ingredients
1 pie crust
1/2 stick butter
1/2 cup each of diced onion, carrot, and celery
2 cups leftover turkey, diced or shredded
1/4 cup flour
2 cups turkey or chicken broth
1/4 cup white wine (optional)
3/4 cup heavy cream
1 cup frozen peas (optional)
2 tsp. fresh thyme
Salt and pepper
Directions
- Preheat oven to 400°F. Sauté onion, carrots, and celery in butter until soft.
- Stir in the turkey, then sprinkle with flour and cook for 2 minutes.
- Gradually stir in the broth, optional wine, and cream. Bring to a simmer to thicken.
- Stir in the peas and season with thyme, salt, and pepper.
- Pour the filling into a casserole or deep-dish pie pan.
- Top with the pie crust, crimp the edges, and cut vents in the top.
- Bake for 30-40 minutes until golden and bubbly.
Notes
- Using leftover cooked turkey is the key to this quick and easy recipe.
- This is a single-crust pot pie, meaning there is no bottom crust to worry about getting soggy.
- Don’t be shy with the salt and pepper; a well-seasoned filling is crucial for a delicious pot pie.
- A store-bought refrigerated pie crust is a great time-saver.