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Thanksgiving Leftover Turkey Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 40 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 65 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Thanksgiving Leftover Turkey Pot Pie is a comforting and hearty dish perfect for using up leftover turkey. Combining tender turkey, fresh vegetables, and a creamy herb-infused sauce, all encased in flaky pie crusts, this pot pie is an ideal way to transform holiday leftovers into a satisfying meal any day of the week.

Ingredients

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
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Crust

  • 1 package (14.1 oz) refrigerated pie crusts (2 crusts)

Instructions

  1. Prepare the vegetables: Dice the carrots, onions, and celery into uniform pieces to ensure even cooking, and thaw the frozen peas.
  2. Melt butter and cook vegetables: In a large skillet or saucepan over medium heat, melt the 1/3 cup of butter. Add the diced carrots, onions, and celery, and sauté for about 5-7 minutes until they soften but do not brown.
  3. Make the roux: Sprinkle the 1/3 cup of all-purpose flour over the softened vegetables, stirring constantly to form a smooth paste. Cook for 1-2 minutes to remove the raw flour taste but do not let it brown.
  4. Add liquids and herbs: Gradually whisk in the chicken broth and milk, ensuring no lumps form. Stir in the dried thyme, dried rosemary, salt, and pepper. Continue to cook and stir until the mixture thickens to a creamy consistency, approximately 5 minutes.
  5. Combine turkey and peas: Add the chopped leftover turkey and thawed peas to the sauce. Stir well to combine and heat through, then remove from heat.
  6. Preheat oven: Set your oven to 425°F (220°C) to preheat while preparing the pie.
  7. Prepare the pie crust: Unroll one of the refrigerated pie crusts and fit it into a 9-inch pie dish, pressing it gently against the bottom and sides.
  8. Fill the pie: Pour the turkey and vegetable mixture evenly into the pie crust-lined dish.
  9. Top with second crust: Unroll the second pie crust and place it over the filling. Trim any excess dough, then crimp the edges with the bottom crust to seal.
  10. Vent and bake: Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet and bake in the preheated oven for 30-35 minutes or until the crust is golden brown and bubbly.
  11. Cool and serve: Let the pot pie rest for 10 minutes before slicing to allow the filling to set for easier serving.

Notes

  • You can substitute fresh vegetables if preferred, just adjust cooking time accordingly.
  • If you don’t have leftover turkey, cooked chicken can be used as a substitute.
  • To make the crust extra flaky, chill it in the refrigerator before baking.
  • For a richer flavor, use whole milk or light cream instead of regular milk.
  • Leftover pot pie can be stored refrigerated for up to 3 days and reheated in the oven to maintain crust crispiness.

Find it online: https://slsrecipes.com/thanksgiving-leftover-turkey-pot-pie-recipe/