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.
Easy Leftover Turkey Pot Pie
Why We Love Pot Pies
- They’re the ultimate comfort food! Turkey in a warm savory pie filled with creamy vegetables, potatoes, and topped with a buttery flaky crust, yummy!
- They are a complete one pot meal.
- A great dish to repurpose leftover turkey or chicken especially during the holidays.
- The rich flavors and textures of pot pies often evoke a sense of nostalgic and home cooked warmth.
It’s one of my favorite recipes this time of year!
What Is A Pot Pie?
A pot pie is a type of pie consisting of a rich creamy filling tucked inside a flaky pie crust.
The pot pie is believed to have originated in Ancient Greece. It featured an open pastry shell filled with protein and vegetables.
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.
Ingredients For Turkey Pot Pie
- Cooked turkey
- Veggies: peas, carrots, celery, parsnip, onion, and shallots (frozen and fresh)
- Potatoes
- Egg
- Butter
- Black pepper
- Poultry seasoning
- Milk or heavy cream
- Turkey broth or chicken broth (store bought or homemade)
- All purpose flour
- 1 double pie crust ( I use store-bought)
How To Make Easy Leftover Turkey Recipe
- Cook diced onion and shallots in melted butter.
2. Add flour and seasonings.
3. Stir in broth and heavy cream.
4. Add vegetables and potatoes. Cook for 15 minutes over medium heat.
5. Remove from heat and add the turkey meat to the cooked vegetables.
6. Line a 9″ pie plate with one of the crusts.
7. Use a fork and poke a few holes in the bottom of the crust.
8. Fill the pie crust with the turkey filling.
9. Top with second pie crust.
10. Pinch edges together and brush top crust with egg wash.
11. Make small slits with a sharp knife on the top pastry.
12. Bake 35-40 minutes or until crust is golden brown. Cool for 10 minutes and serve.
Frequently Asked Questions
What Kind Of Vegetables Can I Use?
You can use fresh vegetables, frozen vegetables or a combination of both.
Frozen veggies – peas, carrots, corn, green beans, and broccoli.
Fresh veggies – celery, parsnips, onion, and shallots
Potatoes can also be tossed into the creamy filling.
Can I Use Smoked Turkey?
Yes, you can use smoked turkey in a pot pie!
Check out this smoked turkey recipe from AllRecipes: Turkey in a Smoker. You can also use leftover chicken or rotisserie chicken.
What If I Don’t Have Poultry Seasoning?
If you don’t have poultry seasoning in your pantry, Italian seasoning will work!
Can I Freeze The Pot Pie Before Baking It?
The pie can be frozen before baking. When you are ready to bake it, unwrap the pie and cook it in a 375 degrees preheated oven for 80 minutes or until the crust is golden brown and the filling is bubbling. Keep an eye on the crust. If it starts getting too brown, cover the pie loosely with aluminum foil or a pie shield.
Love This Recipe? Try More Easy And Delicious Dishes!
- Outback’s Easy Chicken Tortilla Soup
- Delicious Bacon-Wrapped Dates Stuffed With Almonds
- Easy Company Chicken Casserole With Wine Sauce
- Pigs In A Blanket With Mustard Whiskey Sauce
- Mini Pecan Raisin Tarts
- Easy Zucchini Casserole With Stuffing Mix
- Easy Cheesy Tater Tot Casserole With Sour Cream
How To Make Easy Leftover Turkey Or Chicken Pot Pie
Talk about the ultimate comfort food! Turkey in a warm savory pie filled with creamy vegetables, potatoes and topped with a buttery flaky crust.
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
- Preheat oven to 375 degrees
- In a medium saucepan melt butter over low heat. Cook onion and shallots until tender about 5 minutes.
- Add flour, poultry seasoning, and black pepper. Cook for additional 2 minutes, continuously stirring.
- Whisk in broth. Whisk in heavy cream a little at a time continuously stirring until sauce is smooth.
- Stir in vegetables and potatoes. Cook on medium heat for 15 minutes or until vegetables are semi tender.
- Remove from heat and add turkey.
- In a small bowl whisk egg with 1 tablespoon of water.
- Line a 9" 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. Brush pie edges with egg wash.
- 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.
- Bake 35-45 minutes, until crust is golden brown.
- 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.