Description
This Thanksgiving Leftover Turkey Pot Pie transforms your leftover turkey and vegetables into a warm, comforting classic. A flaky pie crust filled with a creamy turkey and vegetable filling makes this dish perfect for a cozy family dinner or a satisfying way to enjoy post-holiday leftovers.
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)
- Optional: egg wash for brushing
Instructions
- Prepare the filling: Chop the carrots, peas, onions, and celery. Sauté these vegetables in a large pan over medium heat until they are just tender, which should take about 5-7 minutes.
- Add turkey and herbs: Add the chopped leftover turkey to the pan with the vegetables along with dried thyme and rosemary. Stir to combine and heat through for about 2-3 minutes.
- Make the creamy sauce: In a separate saucepan, melt the butter over medium heat. Stir in the all-purpose flour to form a roux and cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth and milk, continuing to whisk until the mixture thickens to a smooth creamy sauce.
- Season the sauce: Season the sauce with salt, pepper, and optionally poultry seasoning to taste. Pour the sauce over the turkey and vegetable mixture and stir gently to combine all ingredients evenly.
- Assemble the pot pie: Pour the filling into a deep pie dish or casserole dish. Cover with one of the refrigerated pie crusts. Place the second crust on top, sealing the edges by pressing them together. Cut a few slits into the top crust to allow steam to escape during baking.
- Apply egg wash (optional): For a golden and shiny crust, brush the top crust lightly with an egg wash made from a beaten egg and a splash of water.
- Bake the pot pie: Preheat the oven to 375°F (190°C). Bake the pie for about 45 minutes until the crust is golden brown and the filling is bubbly. Let it cool slightly before serving.
Notes
- Use a mix of white and dark turkey meat for better flavor and texture.
- Frozen peas are added directly without thawing; they will cook during sautéing.
- For a lighter sauce option, substitute low-fat milk and thicken with cornstarch instead of making a roux.
- Make sure to cut steam vents in the top crust to prevent sogginess.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best results.
