Description
This Leftover Turkey Pot Pie recipe transforms your cooked turkey into a comforting, hearty meal featuring a flaky pie crust filled with a rich mixture of turkey, vegetables, and a savory creamy sauce. Perfect for using up leftovers, this classic pot pie delivers warm, satisfying flavors and a golden, crispy crust.
Ingredients
Scale
Pie Crusts
- 2 homemade pie crusts (or store-bought)
Filling
- 1 pound turkey (cooked and shredded, about 3 ½ cups)
- 2 tablespoons oil (olive or avocado)
- ½ cup celery (finely chopped)
- 1 cup carrots (finely chopped)
- 1 small sweet onion (finely chopped)
- 2 cloves garlic (crushed)
- ½ cup flour (or a gluten-free 1-to-1 blend)
- ¾ cup milk (or a plant-based milk)
- 1 ¼ cups broth (chicken or vegetable, regular sodium)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper (to taste)
- ¼ teaspoon each of thyme, rosemary, and tarragon (dried)
- ¾ cup frozen peas
- ¾ cup frozen corn
Optional
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pie.
- Prepare Pie Crusts: If making homemade pie crusts, roll each one out to 11 inches in diameter to fit a 9-inch pie plate. If using store-bought, have them ready.
- Sauté Vegetables: Heat oil in a large skillet or Dutch oven over medium heat. Add chopped celery, carrots, and onion and sauté for 7-8 minutes until vegetables soften.
- Add Garlic: Add crushed garlic to the vegetables and continue sautéing for an additional minute to release its aroma.
- Add Flour: Reduce heat to low and sift the flour over the vegetables. Stir well to coat the vegetables and cook the flour slightly.
- Incorporate Liquids: Gradually add chicken broth and milk in increments, stirring constantly and allowing the sauce to thicken slightly between additions. Continue cooking over low heat for 2-3 minutes until the sauce is smooth and thickened.
- Finish Filling: Turn off heat. Stir in salt, pepper, dried thyme, rosemary, tarragon, frozen peas, and frozen corn until evenly combined.
- Assemble Pie – Bottom Crust: Spray a 9-inch pie plate with non-stick spray. Place one rolled-out pie crust on the bottom of the plate.
- Add Filling: Spread shredded turkey evenly over the crust, then pour the vegetable and sauce mixture on top.
- Top Crust and Seal: Cover with the second pie crust. Trim excess dough and press edges together, crimping with thumbs to seal and create a fluted edge.
- Vent and Egg Wash: Cut a few vent holes in the top crust to allow steam to escape. Optionally, whisk egg and milk together and brush on the top crust for a golden, glossy finish.
- Bake: Place the pie on a baking sheet to catch drips and bake in the preheated oven for 45-50 minutes until the crust is golden brown.
- Rest and Serve: Let the pot pie rest for 10-15 minutes after baking to set before slicing and serving. Enjoy your delicious leftover turkey pot pie!
Notes
- You can use store-bought pie crusts if short on time or prefer convenience.
- Adjust seasoning to taste; herbs like thyme, rosemary, and tarragon add a classic flavor but can be omitted or replaced.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- The egg wash is optional but helps achieve a golden, flaky crust.
- Using frozen peas and corn saves prep time without sacrificing flavor.
- This recipe works beautifully for using leftover turkey but can be adapted for chicken or other cooked poultry.
