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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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