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Introduction for Leftover Turkey Pot Pie
Did you know that Americans throw away approximately 200 million pounds of turkey after Thanksgiving each year? Shocking, isn’t it? Instead of contributing to this waste, why not transform your holiday leftovers into a delicious Leftover Turkey Pot Pie that might even taste better than the original feast? This comforting dish combines tender chunks of turkey with savory vegetables, all embraced by a flaky, golden crust that will have everyone forgetting they’re eating leftovers.
The beauty of a day after thanksgiving turkey pot pie isn’t just its deliciousness—it’s the perfect solution for that mountain of turkey sitting in your refrigerator. Whether you’re feeding a family or just yourself, this recipe transforms yesterday’s feast into today’s comfort food masterpiece.
Ingredients List for Leftover Turkey Pot Pie
For the filling:
- 3 cups leftover turkey meat, chopped into bite-sized pieces
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, finely chopped
- 1 cup frozen peas
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1¾ cups turkey or chicken broth
- ⅔ cup milk
For the crust:
- 2 pre-made pie crusts (or homemade if you’re feeling ambitious)
Substitution suggestions:
- No leftover turkey? Rotisserie chicken works wonderfully
- Dairy-free? Substitute the milk with unsweetened almond milk and use plant-based butter
- Gluten-free? Use gluten-free flour blend and gluten-free pie crusts
- Feel free to add leftover roasted vegetables like brussels sprouts, sweet potatoes, or green beans
Timing for Leftover Turkey Pot Pie
- Preparation time: 20 minutes
- Cooking time: 45 minutes
- Total time: 65 minutes (30% faster than traditional pot pie recipes that require making crust from scratch)
This efficient timeline makes this recipe perfect for the busy day after Thanksgiving when you want something delicious without spending hours in the kitchen again.
Step 1: Prepare Your Ingredients
Gather all your ingredients and preheat your oven to 425°F (220°C). This higher temperature ensures your crust gets that perfect golden-brown finish with the ideal flaky texture. While your oven heats up, chop your turkey and vegetables if you haven’t already done so. Pro tip: Cut everything into similar-sized pieces for even cooking and the perfect bite every time.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, melt the butter until it begins to foam slightly. Add the onions, carrots, and celery, cooking until the onions become translucent and the vegetables soften slightly—about 5-7 minutes. The aromatic blend creates the foundation of flavors that will elevate your leftover turkey from ordinary to extraordinary.
Step 3: Create the Roux
Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes. This crucial step cooks out the raw flour taste while forming the base for your creamy sauce. The mixture should resemble wet sand and coat the vegetables evenly—this is how you know you’re on the right track to a perfectly thickened filling.
Step 4: Add Liquids and Seasonings
Gradually pour in the broth and milk while continuing to stir. Add salt, pepper, and thyme. Keep stirring until the mixture begins to thicken and reaches a smooth, creamy consistency—about 5 minutes. The sauce should coat the back of a spoon but still flow slowly when poured. This velvety texture is the secret to a luxurious pot pie filling.
Step 5: Combine with Turkey and Peas
Fold in the chopped turkey and frozen peas. The residual heat will warm the turkey and partially cook the peas without making them mushy. Let the mixture simmer for 2-3 minutes, then remove from heat and allow to cool slightly. This brief rest allows the flavors to meld together while preventing the bottom crust from becoming soggy during baking.
Step 6: Assemble the Pot Pie
Place one pie crust in the bottom of a 9-inch pie dish, gently pressing it against the sides. Pour in your turkey filling, spreading it evenly. Cover with the second pie crust, crimping the edges to seal. Cut 4-5 slits in the top crust to allow steam to escape during baking, which prevents your pie from becoming soggy or exploding in the oven.
Step 7: Bake to Golden Perfection
For an extra-appealing finish, brush the top crust lightly with an egg wash (one beaten egg mixed with a tablespoon of water). Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling through the slits. If you notice the crust browning too quickly, cover the edges with aluminum foil to prevent burning.
Nutritional Information for Leftover Turkey Pot Pie
Per serving (1/8 of pie):
- Calories: 385
- Protein: 21g
- Carbohydrates: 31g
- Fat: 21g
- Fiber: 2g
- Sodium: 620mg
This comfort food classic delivers approximately 42% of your daily protein needs per serving, making it both satisfying and nutritionally valuable.
Healthier Alternatives for Leftover Turkey Pot Pie
- Use whole wheat or spelt flour pie crust for added fiber and nutrients
- Increase the vegetable-to-turkey ratio for more vitamins and minerals
- Use olive oil instead of butter for heart-healthier fats
- Create a low-carb version with a cauliflower or almond flour crust
- Try a crustless version in ramekins topped with mashed potatoes for a shepherd’s pie twist
- Add mushrooms for extra umami flavor and nutritional benefits without extra calories
Serving Suggestions for Leftover Turkey Pot Pie
Elevate your pot pie experience with these complementary sides:
- A crisp green salad with vinaigrette dressing cuts through the richness perfectly
- Cranberry sauce on the side adds a sweet-tart contrast that enhances the savory flavors
- Roasted brussels sprouts or broccoli create a complete, balanced meal
- A glass of chilled white wine or warm apple cider makes this humble pie feel like a special occasion meal
- Serve individual portions in ramekins for an elegant presentation that impresses guests
Common Mistakes to Avoid for Leftover Turkey Pot Pie
- Overfilling the pie: Leave about ½ inch of space below the edge to prevent overflow
- Using wet filling: Ensure your filling has thickened properly, or you’ll end up with a soggy bottom crust
- Not allowing steam to escape: Those vents in the top crust are essential—don’t skip them!
- Undercooking the vegetables: They won’t soften much more during baking, so ensure they’re tender-crisp before adding to the filling
- Forgetting to cool the filling slightly: Adding piping hot filling can start cooking the bottom crust before it hits the oven, resulting in uneven baking
Storing Tips for Leftover Turkey Pot Pie
- Refrigerate: Store leftover pot pie covered in the refrigerator for up to 4 days
- Freeze: This pot pie freezes beautifully! Cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.
- Reheat: For best results, thaw overnight in the refrigerator and reheat in a 350°F oven for 20-30 minutes until heated through
- Make ahead: Prepare the filling up to 2 days ahead and store in the refrigerator, then assemble and bake when ready to serve
Conclusion for Leftover Turkey Pot Pie
Transforming your Thanksgiving leftovers into a delicious turkey pot pie isn’t just economical—it’s a delicious way to extend the holiday flavors while creating a completely new meal experience. This versatile recipe adapts to whatever ingredients you have on hand, making it perfect for post-holiday cooking when you want maximum flavor with minimum effort.
Don’t let those precious turkey leftovers go to waste—turn them into a memorable meal that might become even more anticipated than the original feast! We’d love to hear how your pot pie turns out or see your creative adaptations. Share your results in the comments below or tag us in your social media posts!
FAQs for Leftover Turkey Pot Pie
Can I use chicken instead of turkey?
Absolutely! This recipe works wonderfully with any leftover poultry. Rotisserie chicken is an excellent year-round substitute when turkey isn’t available.
Can I make this pot pie ahead of time?
Yes! You can prepare the filling up to 2 days in advance, store it in the refrigerator, and then assemble and bake when you’re ready to serve.
What’s the best way to reheat leftover pot pie?
For best results, reheat individual slices in a 350°F oven for 15-20 minutes until heated through. This maintains the crust’s texture better than microwave reheating.
Can I use puff pastry instead of pie crust?
Definitely! Puff pastry makes a wonderful, extra-flaky topping. You can use it just for the top or for both top and bottom crusts depending on your preference.
How can I make this recipe gluten-free?
Use a gluten-free flour blend for thickening the filling and gluten-free pie crusts. Many grocery stores now carry ready-made gluten-free pie crusts in the freezer section.
Can I add other leftover vegetables from Thanksgiving?
Absolutely! Green beans, corn, brussels sprouts, and even mashed potatoes or sweet potatoes can be incorporated into the filling for added flavor and texture.
Leftover Turkey Pot Pie
Equipment
- 9-inch Pie Dish
- Large Skillet
Ingredients
For the filling
- 3 cups leftover turkey meat chopped into bite-sized pieces
- 1 cup carrots diced
- 1 cup celery diced
- 1 medium onion finely chopped
- 1 cup frozen peas
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1 3/4 cups turkey or chicken broth
- 2/3 cup milk
For the crust
- 2 pre-made pie crusts or homemade if preferred
Instructions
- Preheat your oven to 425°F (220°C). Gather and prepare all ingredients, ensuring turkey and vegetables are chopped to appropriate sizes.
- In a large skillet over medium heat, melt the butter until it begins to foam. Add onions, carrots, and celery, cooking until the onions become translucent and vegetables soften, about 5-7 minutes.
- Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to create a roux, which will thicken your filling.
- Gradually pour in the broth and milk while continuing to stir. Add salt, pepper, and thyme. Stir until the mixture begins to thicken and reaches a smooth, creamy consistency, about 5 minutes.
- Fold in the chopped turkey and frozen peas. Let the mixture simmer for 2-3 minutes, then remove from heat and allow to cool slightly.
- Place one pie crust in the bottom of a 9-inch pie dish, gently pressing it against the sides. Pour in your turkey filling, spreading it evenly. Cover with the second pie crust, crimping the edges to seal. Cut 4-5 slits in the top crust to allow steam to escape.
- Optional: Brush the top crust lightly with an egg wash (one beaten egg mixed with a tablespoon of water) for an extra-appealing golden finish.
- Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling through the slits. If the crust browns too quickly, cover the edges with aluminum foil.
- Allow the pot pie to rest for 10 minutes before serving to let the filling set properly.
Notes
- For dairy-free version, substitute milk with unsweetened almond milk and use plant-based butter
- For gluten-free version, use gluten-free flour blend and pie crusts
- You can incorporate other leftover vegetables like brussels sprouts, sweet potatoes, or green beans
- Store leftovers in the refrigerator for up to 4 days
- This pot pie freezes well for up to 3 months when wrapped tightly