How To Make Easy Leftover Turkey Pot Pie

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I’m sure that like me, most of you buy a bigger turkey for your holiday family dinner in hopes that there is leftover turkey! Homemade turkey pot pie is a perfect way of enjoying leftover turkey.

this …

• Prep time: 25 minutes
• Bake time: 40 minutes
• Cooling time: 10 minutes
• Total time: 1 hour + 15 minutes
• Servings: 6 to 8
• Prep level: Beginner +

Pot Pie Origin

The pot pie is believed to have originated in Ancient Greece. It featured an open pastry shell filled with protein and vegetables.

A pot pie is a type of pie consisting of a rich creamy filling tucked inside a flaky pie crust. Pot pies can be made with a variety of fillings: poultry, chicken, seafood, or plant based. The most popular pot pie in America is the classic chicken pot pie.

Ingredient Notes

• Cooked turkey: Perfect for using up holiday leftovers! Light and dark meat as well as smoked turkey work, just chop or shred it into bite-size pieces. Rotisserie chicken is a great substitute for this recipe.
• Potatoes: Adds heartiness and body, help thicken the sauce, and provide a classic, savory flavor. Cubbed, shredded, or mashed work.
• Veggies: Toss in a bag of mixed vegetables or some peas, carrots, celery, parsnip, onion, and shallots (frozen and fresh). Any leftover veggies can be used.
• Butter: Adds rich, buttery flavor and helps create the creamy filling. Unsalted butter is best so you can control the overall saltiness taste.
• All-purpose flour: Thickens the sauce and gives the filling a gravy texture.
• Turkey broth or chicken broth: The base of the sauce. Turkey broth will give you a deeper flavor. Store bought or homemade can be use.
• Milk or heavy cream: Adds richness and makes the filling extra smooth and rich.
• Seasonings: I like to use a blend of salt, pepper, and poultry seasoning. Thyme and Italian seasoning can be used.
• Pie crust or puff pastry: Use refrigerated pie crust for convenience or puff pastry for a flaky golden top. Homemade crust also works if you have time to make it.
• Egg wash: Brushing the crust with a beaten egg gives it a glossy, golden finish.

Step-by-Step Instructions

• Cook diced onion and shallots in melted butter. Add flour and seasonings. Stir in broth and heavy cream.
• Add vegetables and potatoes. Cook over medium heat.
• Remove from heat and add the turkey meat to the cooked vegetables.

• Line a pie plate with one of the crusts. Use a fork and poke a few holes in the bottom of the crust.
• Fill the pie crust with the turkey filling.

• Top with second pie crust. Pinch edges together and brush top crust with egg wash.
• Make small slits with a sharp knife on the top pastry.

• Bake until crust is golden brown. Cool for a few minutes before serving.

See the recipe card below for complete measurements and baking time.

Laura Belle’s Tips

1. Use what you have – This recipe is flexible! Swap in leftover chicken, any kind of veggies, and potatoes.
2. Start with hot filling – Warm filling helps the crust bake evenly and stay flaky. Cold filling can make the bottom soggy.
3. Don’t overfill the pie – Leave about 1/2 inch of space at the top to prevent bubbling over while it bakes.
4. Vent the crust – Cut small slits in the top crust or poke with a fork to let the steam escape while baking and to keep the crust crisp.
5. Let it rest before serving – Give your pot pie 10-15 minutes to cool slightly. This helps the filling thicken up and makes slicing easier.

Storing

Let the pot pie cool completely before covering. Store leftovers in an airtight container or wrap the pie dish tightly with plastic wrap or aluminum foil. Keep in the fridge for up to 4 days or in the freezer for up to 3 months.

Fresh, Flavorful Sides To Serve

Pair this hearty pot pie with:

• Mashed potatoes – Classic comfort food.
• Cranberry sauce – Especially good with turkey pot pie.
• Roasted Brussels sprouts – Adds a nutritious crunch.
• Side salads –  Roasted sweet potato salad or Blue cheese chopped salad both fresh and a light contrast to the savory pie.
• Garlic bread – from Miss in the Kitchen. Perfect for soaking up flavors.

To Reheat

From the refrigerator – Preheat the oven to 350°F. Cover loosely with foil and bake for 20-25 minutes or until heated through. Remove the foil for the last few minutes to re-crisp the crust.

Whole pie from the freezer – When you are ready to bake it, cover the pie with foil and cook it in a 375° degrees preheated oven for about 60-70 minutes. Then uncover and bake an additional 10 minutes or until the crust is golden brown and the filling is bubbling.

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Yield: 6-8 servings

Easy Leftover Turkey Or Chicken

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Talk about the ultimate comfort food! Turkey in a warm savory pie filled with creamy vegetables, potatoes and topped with a buttery flaky crust.

Prep Time 25 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 15 minutes

Ingredients

• 2 cups cooked turkey
• 1 large carrot – diced
• 1 parsnip – diced
• 1/3 cup celery – diced
• 1/3 cup onion – diced
• 1/2 cup frozen peas
• 1 cup potatoes – diced
• 1 egg
• 6 tablespoons butter – melted
• 1/2 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 2/3 cup heavy cream or milk
• 1 cup turkey broth or chicken broth (store bought or homemade)
• 1/3 cup all purpose flour
• 1 double pie crust ( I use store-bought)

Instructions

1. Preheat oven to 375 degrees
2. In a medium saucepan melt butter over low heat. Cook onion and shallots until tender about 5 minutes.
3. Add flour, poultry seasoning, and black pepper. Cook for additional 2 minutes, continuously stirring.
4. Whisk in broth. Whisk in heavy cream a little at a time continuously stirring until sauce is smooth.
5. Stir in vegetables and potatoes. Cook on medium heat for 15 minutes or until vegetables are semi tender.
6. Remove from heat and add turkey.
7. In a small bowl whisk egg with 1 tablespoon of water.
8. Line a 9″ pie plate with one of the crusts. Use a fork and poke a few holes in the bottom of the crust.
9. Fill the pie crust with the turkey filling. Brush pie edges with egg wash.
10. Top with second pie crust. Pinch edges together and brush entire top crust with egg wash. Make small slits with a sharp knife on the top crust.
11. Bake 35-45 minutes, until crust is golden brown.
12. Remove from oven using oven mitts. Let pot pie cool for 10 minutes before serving.

Notes

• Turkey can be replaced with chicken.
• Heavy cream can be replaced with milk.
• Poultry seasoning can be replaced with Italian seasoning.
• If the crust begins to get too brown, tent the pie loosely with aluminum foil.
• Almost any kind of vegetables can be used. Just make sure they are cooked.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 528Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 146mgSodium: 627mgCarbohydrates: 36gFiber: 3gSugar: 7gProtein: 21g

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