Transform your Thanksgiving or holiday leftovers into something truly special with this easy Leftover Turkey Pot Pie recipe. It’s comforting, savory, and the perfect way to give that delicious turkey a second life. Plus, it’s a fantastic way to use up extra veggies too!
Key Ingredients & Substitutions:
- Cooked Turkey: Leftover roasted or baked turkey works best. Cooked chicken can be used as a substitute.
- Pie Crust: Store-bought pre-made pie crusts (refrigerated or frozen) are a time-saver. You can also use puff pastry or make your own.
- Mixed Vegetables: Frozen mixed vegetables (peas, carrots, corn, green beans) are super convenient. Fresh chopped carrots, potatoes, celery, or peas work great too.
- Broth: Chicken or turkey broth is ideal. Vegetable broth can be substituted.
- Flour & Butter: These create a roux, thickening the sauce. Cornstarch can be used as a thickener if you prefer.
- Milk or Cream: Adds richness to the sauce. Water can be used, but the sauce will be less creamy.
Ingredients:
For the Filling:
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken or turkey broth
- 1/2 cup milk or half-and-half
- 2 cups cooked, shredded or diced leftover turkey
- 1 cup frozen mixed vegetables (thawed)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
For the Crust:
- 2 pre-made refrigerated pie crusts (or 1 box puff pastry)
- 1 egg, beaten (for egg wash, optional)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 6
- Tools Needed: 9-inch pie plate, large skillet or Dutch oven, whisk.
Step-by-Step Instructions:
1. Prepare Your Oven and Pie Plate
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie plate if your pie crust directions suggest it. This helps prevent sticking.
2. Start the Veggie Sauté
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, for about 5-7 minutes until they start to soften.
3. Make the Roux
Sprinkle the flour over the softened vegetables and stir well. Cook for 1 minute, stirring constantly. This cooks out the raw flour taste.
4. Whisk in Liquids
Gradually whisk in the broth and then the milk until the mixture is smooth and lump-free. Continue to cook, stirring, until the sauce thickens to a gravy-like consistency, about 3-5 minutes.
5. Add Turkey and Seasoning
Stir in the cooked turkey, thawed mixed vegetables, thyme, salt, and pepper. Mix everything together well to combine. Remove the skillet from the heat.
6. Assemble the Pot Pie
Carefully unroll one pie crust and place it in the bottom of your prepared pie plate. Pour the turkey filling evenly over the bottom crust. Gently unroll the second pie crust and place it over the filling. Trim any excess dough from the edges, then crimp or press the edges together to seal. Cut a few small slits in the top crust to allow steam to escape while baking. If desired, brush the top with beaten egg for a golden finish.
7. Bake Your Pot Pie
Place the pie plate on a baking sheet (to catch any potential spills). Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
8. Let it Rest
Once baked, remove the pot pie from the oven and let it cool for 5-10 minutes before slicing and serving. This allows the filling to set up nicely.
Storage Instructions:
Leftover turkey pot pie can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm individual slices in the microwave, or for a crispier crust, reheat in a preheated oven at 350°F (175°C) until warmed through.
Frequently Asked Questions (FAQ):
Q: Can I use fresh vegetables instead of frozen?
A: Absolutely! Just be sure to chop them into small, bite-sized pieces and cook them until tender before adding the flour.
Q: My pie crust is browning too fast. What should I do?
A: Loosely tent the pot pie with aluminum foil during baking to prevent over-browning while the filling cooks.
Q: Can I freeze leftover turkey pot pie?
A: Yes, you can freeze individual slices or the whole pie (unbaked or baked) for up to 2-3 months. Wrap well in plastic wrap and then foil. Thaw overnight in the fridge before baking or reheating.
Q: What if I don’t have enough leftover turkey?
A: You can supplement with cooked chicken or even some cooked potatoes to bulk up the filling.
Q: Can I make this a gluten-free turkey pot pie?
A: Yes, use a gluten-free all-purpose flour blend for the roux and a gluten-free pie crust.
Q: Do I need to thaw the pie crusts first?
A: If using refrigerated pie crusts, they should be thawed enough to unroll easily. For frozen pie crusts, follow the package directions for thawing.