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–+ servings
4 leftover turkey pot pie 1

Thanksgiving Turkey Pot Pie

This Thanksgiving Turkey Pot Pie recipe is the perfect way to repurpose holiday leftovers into a warm and comforting meal. It features a creamy filling and a flaky crust that will leave your taste buds satisfied.
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Course: Main Course
Cuisine: American
Keyword: Holiday Leftovers, Thanksgiving Turkey Pot Pie, Turkey Pot Pie Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 280kcal

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.

Notes

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.

Nutrition

Calories: 280kcal | Carbohydrates: 20g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 350mg | Fiber: 4g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 20mg | Calcium: 10mg | Iron: 8mg
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