Leftover Turkey Pot Pie
Transform your holiday leftovers into a delicious 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.
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Servings: 8 slices
Calories: 385kcal
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
- Use rotisserie chicken if you don't have leftover turkey
- 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
- 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
Nutrition
Calories: 385kcal | Carbohydrates: 31g | Protein: 21g | Fat: 21g | Sodium: 620mg | Fiber: 2g
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