Leftover Turkey Pot Pie Recipe

Introduction

Leftover Turkey Pot Pie is a comforting way to transform extra turkey into a warm, savory meal. With a flaky crust and a creamy vegetable filling, this dish makes the most of holiday leftovers or any cooked turkey you have on hand. It’s simple to assemble and perfect for cozy dinners.

Ingredients

• 3 tablespoons unsalted butter
• 1/2 medium yellow onion, diced (about 3/4 cup)
• 2 small or 1 1/2 medium carrots, peeled and thinly sliced crosswise (about 3/4 cup)
• 2 small or 1 1/2 medium stalks celery, thinly sliced crosswise (about 3/4 cup)
• 1 1/2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium turkey or chicken broth or stock
• 1 cup plus 2 tablespoons whole or 2% milk, plus more for brushing
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 12 ounces shredded or diced boneless, skinless cooked turkey (about 3 cups)
• 1/2 cup frozen peas
• 1 store-bought or homemade pie crust, thawed if frozen

Instructions

1. Step 1: Heat the oven to 400ºF.
2. Step 2: Melt the butter in a 10-inch cast iron or oven-safe skillet over medium-high heat. Add the diced onion, sliced carrots, celery, and thyme. Cook, stirring occasionally, until the onion is tender, about 5 to 6 minutes.
3. Step 3: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste.
4. Step 4: Stir in the broth, milk, salt, and black pepper. Cook, stirring frequently, until the mixture simmers and starts to thicken. Let it simmer for 2 more minutes.
5. Step 5: Remove the pan from heat. Stir in the cooked turkey and frozen peas. Taste and adjust seasoning with more salt and pepper if needed.
6. Step 6: Roll out the pie dough if needed to a 10-inch round. Place the dough over the turkey filling in the skillet. Brush the dough lightly with milk.
7. Step 7: Cut four 1-inch slits in the top crust to vent steam.
8. Step 8: Bake in the preheated oven until the filling is bubbling and the crust is golden brown, about 20 to 25 minutes. Let cool for 5 minutes before serving.

Tips & Variations

• Use leftover turkey broth in place of chicken broth for extra turkey flavor.
• Add a splash of white wine to the sauce for added depth.
• Substitute frozen mixed vegetables if peas aren’t available or to add variety.
• For a crispier crust, brush the dough with an egg wash instead of milk.
• If you don’t have a cast iron skillet, assemble the filling in a baking dish and cover with crust.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole pie in a 350ºF oven until heated through, about 15 minutes. For longer storage, freeze the unbaked pot pie and bake directly from frozen, adding extra baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of turkey?

Yes, leftover chicken or cooked pork work well as substitutes and will complement the savory filling nicely.

Do I have to use a pie crust?

While the pie crust adds a classic touch, you can also serve the filling over mashed potatoes or puff pastry for different textures and flavors.

Leftover Turkey Pot Pie Recipe

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★★★★★

4.6 from 325 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x

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Description

This Leftover Turkey Pot Pie recipe is a comforting and delicious way to use up leftover turkey by combining it with fresh vegetables in a creamy sauce, all baked under a flaky pie crust. Perfect for a cozy dinner, it offers a hearty and satisfying meal with balanced flavors of thyme and homemade filling.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1/2 medium yellow onion, diced (about 3/4 cup)
• 2 small or 1 1/2 medium carrots, peeled and thinly sliced crosswise (about 3/4 cup)
• 2 small or 1 1/2 medium stalks celery, thinly sliced crosswise (about 3/4 cup)
• 1 1/2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme

Dairy & Butter

• 3 tablespoons unsalted butter
• 1 cup plus 2 tablespoons whole or 2% milk, plus more for brushing

Dry & Pantry

• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed

Liquids

• 1 1/2 cups low-sodium turkey or chicken broth or stock

Protein & Frozen

• 12 ounces shredded or diced boneless, skinless cooked turkey (about 3 cups)
• 1/2 cup frozen peas

Pie Crust

• 1 store-bought or homemade pie crust, thawed if frozen

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Instructions

1. Preheat Oven and Prepare Skillet: Heat the oven to 400ºF (200ºC). Melt 3 tablespoons of unsalted butter in a 10-inch cast iron or oven-safe straight-sided skillet over medium-high heat.
2. Sauté Vegetables: Add the diced onion, sliced carrots, sliced celery, and fresh thyme to the skillet. Cook while stirring occasionally until the onion becomes tender, about 5 to 6 minutes.
3. Create Roux and Add Liquids: Sprinkle the flour evenly over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste. Gradually stir in the low-sodium turkey or chicken broth and the milk. Season with kosher salt and black pepper. Continue cooking and stirring frequently until the mixture simmers and thickens, then let it simmer for an additional 2 minutes.
4. Add Turkey and Peas: Remove the skillet from heat. Stir in the cooked turkey and frozen peas. Taste and adjust seasoning with additional salt and pepper as needed.
5. Assemble Pie: If necessary, roll out the pie dough to create a 10-inch diameter round. Place the pie dough over the turkey filling in the skillet. Brush the top of the dough with a thin layer of milk. Use a sharp knife to cut 4 one-inch slits in the crust to allow steam to escape.
6. Bake the Pot Pie: Bake in the preheated oven for 20 to 25 minutes until the filling is bubbling and the crust is golden brown.
7. Cool and Serve: Remove the pot pie from the oven and let it cool for 5 minutes before serving to allow the filling to set slightly.

Notes

• Using a cast iron or oven-safe skillet lets you prepare and bake the pie in the same pan, minimizing cleanup.
• Adjust seasoning gradually to taste, especially the salt and pepper, since broth and turkey may vary in saltiness.
• You can substitute the pie crust with a gluten-free variety if desired.
• Feel free to swap frozen peas for other frozen vegetables like green beans or corn.
• Leftover turkey or rotisserie chicken works well for this recipe, providing convenience.
• If you prefer a thicker filling, cook the roux for an extra minute before adding liquids.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: turkey pot pie,leftover turkey recipe,pot pie recipe,comfort food,homemade pot pie,turkey dinner,casserole