There’s something magical about transforming leftovers into a whole new dish that feels just as special as the holiday meal itself. I remember the first time I made this turkey pot pie—it was a cold, quiet Sunday after Thanksgiving, and the fridge was bursting with containers of turkey, vegetables, and gravy. My family had grown tired of reheated plates, so I decided to get creative. As the pie baked, the house filled with the warm, comforting aroma of butter and thyme, and I couldn’t help but smile when everyone came running to the kitchen asking, “What smells so good?”
This recipe has become a post-Thanksgiving tradition in my home, a way to stretch out the joy of the holiday while keeping things fresh and exciting. Every time I make it, I tweak it slightly based on what leftovers we have on hand, but the foundation always stays the same. It’s a dish that not only fills your belly but also fills your home with the cozy, nostalgic feelings of the season.
If you’re looking for a way to breathe new life into your leftovers, this pot pie is a surefire way to make your family fall in love with Thanksgiving all over again!
Why You’ll Love This Thanksgiving Turkey Pot Pie Recipe
- Delicious Combination: The creamy and flavorful filling paired with the delicious and flaky crust is a winning combination.
- Revamp Thanksgiving Leftovers: Perfect for repurposing Thanksgiving leftovers in a creative and tasty way.
- Warm and Comforting: A comforting and savory dish that will leave your taste buds satisfied.
- Versatile Veggie Options: You can customize the mixed veggies according to your preference.
Ingredient Notes
- Leftover Turkey or Chicken: 3 cups, cut into cubes
- Mixed Veggies: 2 cups, such as peas, corn, and green beans
- Butter: 1/3 cup
- All-Purpose Flour: 1/3 cup
- Onion: 1 small, chopped
- Salt & Pepper: To taste
- Dried Thyme: 1/8 teaspoon
- Chicken Broth: 1 1/2 cups
- Milk: 3/4 cup
How to Make Thanksgiving Turkey Pot Pie
Step 1: Prepare the Filling
Heat butter in a saucepan, add flour, onion, thyme, salt, and pepper. Stir in broth and milk. Add turkey and veggies. Bake at 425ºF.
Step 2: Prepare the Pie Crust
Combine flour with salt, cut shortening, mix egg, water, and vinegar. Roll out the crust and place it over the filling.
Storage Options
Store the pot pie in the refrigerator for up to 3 days. For longer storage, freeze it in an airtight container for up to 3 months.
Variations and Substitutions
- Vegetarian Version: Substitute turkey/chicken with tofu or more veggies.
- Gluten-Free Crust: Replace all-purpose flour with a gluten-free alternative.
- Spice It Up: Add hot sauce or jalapeños for a spicy kick.
- Cheesy Twist: Sprinkle grated cheese on top before baking.
What to Serve With Thanksgiving Turkey Pot Pie
- Cranberry Sauce: A classic Thanksgiving pairing for a burst of sweet-tart flavor.
- Mashed Potatoes: Creamy mashed potatoes perfectly complement the savory pot pie.
- Green Salad: A light green salad adds a refreshing contrast to the rich pot pie.
- Apple Cider: A glass of apple cider enhances the autumnal vibes of this dish.
Frequently Asked Questions
Can I use store-bought pie crust?
Yes, store-bought crusts work well in this recipe.
Can I freeze the unbaked pot pie?
It’s best to bake it first, then freeze the leftovers.
Can I add more spices?
Feel free to adjust the seasonings to suit your taste.
How do I prevent the crust from getting soggy?
Pre-baking the bottom crust slightly helps prevent sogginess.
After making this Thanksgiving Turkey Pot Pie, you can expect a warm and satisfying meal that repurposes holiday leftovers into a comforting dish. The creamy filling and flaky crust will leave your family and guests impressed.
Thanksgiving Turkey Pot Pie
Ingredients
- 3 cups Leftover Turkey or Chicken cut into cubes
- 2 cups Mixed Veggies such as peas, corn, and green beans
- 1/3 cup Butter
- 1/3 cup All-Purpose Flour
- 1 small Onion chopped
- Salt & Pepper To taste
- 1/8 tsp Dried Thyme
- 1 1/2 cups Chicken Broth
- 3/4 cup Milk
Instructions
- Heat butter in a saucepan, add flour, onion, thyme, salt, and pepper. Stir in broth and milk. Add turkey and veggies. Bake at 425ºF.
- Combine flour with salt, cut shortening, mix egg, water, and vinegar. Roll out the crust and place over the filling.