Description
This Thanksgiving Leftover Turkey Pot Pie recipe transforms your holiday turkey into a comforting, savory pie filled with tender vegetables and a creamy herb-infused sauce. It’s an easy way to repurpose leftovers into a hearty meal with a flaky, golden crust baked to perfection.
Ingredients
Scale
Filling
- 3 cups leftover cooked turkey, chopped (mix of white and dark meat)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup onions, diced
- 1/2 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
Pie Crust
- 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the filling: Chop the carrots, onions, and celery. In a large pan over medium heat, sauté the vegetables until they are just tender, about 5-7 minutes. Add the frozen peas and chopped leftover turkey to the pan, then sprinkle in the dried thyme and rosemary. Stir well to combine and season with salt and pepper to taste.
- Make the creamy sauce: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux and cook for 1-2 minutes until it turns lightly golden. Slowly add the chicken broth and milk while continuously whisking to avoid lumps. Continue cooking and stirring until the sauce thickens to a creamy consistency, about 5 minutes. Season with additional salt, pepper, and optional poultry seasoning if desired.
- Combine filling and sauce: Pour the creamy sauce over the sautéed turkey and vegetables, stirring gently to incorporate everything evenly.
- Assemble the pot pie: Preheat the oven to 375°F (190°C). Pour the filling into a deep pie dish or casserole. Carefully place one pie crust as the bottom layer, if it isn’t already in the dish, and then cover the filling with the second crust. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking. For a golden and shiny crust, brush the top with a beaten egg.
- Bake to perfection: Place the assembled pot pie in the preheated oven and bake for about 45 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let stand for 10 minutes before serving to allow the filling to set.
Notes
- Use a mix of white and dark turkey meat for best flavor and texture.
- Feel free to substitute vegetables based on what you have on hand, such as corn or green beans.
- For a lighter version, use low-fat milk and substitute flour with cornstarch to thicken.
- Ensure you cut slits in the pie crust to release steam and prevent sogginess.
- Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
