Turn leftover turkey into an entirely new meal with this turkey pot pie recipe. A buttery golden pie crust is placed on top of a creamy herbed gravy that combines cooked turkey and vegetables. You can alter this basic recipe to your taste using what you have on hand, and to save time, you can use frozen, leftover, or pre-cut vegetables. Maximum comfort food for minimal effort!.
Every fall season, I try to find a few recipes to use up leftover cooked turkey or chicken. (You know, once we’ve had enough turkey sandwiches!) Pot pie is typically the first thing that comes to mind because it’s consistently a filling, popular option.
Craving a comforting and flavorful meal that utilizes leftover turkey? Look no further than this incredible Turkey Pot Pie, a delightful fusion of two popular recipes: Spend With Pennies’ and Sally’s Baking Addiction’s versions. This recipe combines the best elements of both, offering a perfect balance of creamy filling flaky crust, and hearty vegetables.
Ingredients:
- For the Crust:
- 1 pre-made pie crust (or follow your favorite homemade recipe)
- 1 egg, beaten with 1 tablespoon of milk (for egg wash)
- For the Filling:
- 3 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon finely chopped dried rosemary
- 2 cups chicken broth or turkey broth
- 1/2 cup whole milk
- 1 cup frozen peas (or other vegetables of your choice)
- 3 cups chopped or shredded cooked turkey
Instructions:
- Prepare the Crust: If using a pre-made crust, follow the package instructions for thawing and rolling. If making your own, follow your favorite recipe.
- Make the Filling: Melt the butter in a large skillet or pot over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid.
- Thicken the Filling: Stir in the flour, salt, pepper, thyme, and rosemary until the flour has absorbed all the liquid. Gradually whisk in the broth and milk, stirring constantly until the mixture thickens into a gravy consistency.
- Add the Vegetables and Turkey: Stir in the frozen peas and cooked turkey. Remove from heat and let cool for 10 minutes.
- Assemble the Pot Pie: Preheat oven to 375°F (191°C). Transfer the cooled filling to a 9-inch pie dish. Roll out the pie crust and lay it over the filling, trimming any excess. Fold the edges under and crimp them to create a thick crust edge. Cut slits in the top to allow steam to escape. Brush the crust with the egg wash.
- Bake: Bake for 35-40 minutes or until the crust is golden brown. If the edges start to brown too much, cover them with foil.
- Rest and Serve: Let the pot pie cool for 5 minutes before serving. Enjoy warm and savor the delicious flavors!
Tips:
- Feel free to customize the vegetables in the filling. You can use fresh or frozen chopped broccoli, cauliflower, zucchini, leeks, bell peppers, green beans, butternut squash, or corn.
- If you don’t have any mushrooms, simply add another cup of your favorite vegetables.
- For a richer flavor, use whole milk in the filling. If you need a dairy-free alternative, unsweetened almond milk or oat milk work well.
- To make smaller individual pot pies, use smaller pie dishes or 8-ounce ramekins. Adjust the baking time accordingly.
- Leftover pot pie can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently in the oven or microwave.
This Turkey Pot Pie is a perfect way to use up leftover turkey and create a satisfying and comforting meal. By combining the best elements of two popular recipes, this version offers a delicious and flavorful experience. With its flaky crust, creamy filling, and hearty vegetables, this pot pie is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy this culinary masterpiece!
Use Leftover Thanksgiving Turkey
Use cooked turkey, which is especially convenient after a Thanksgiving meal. Use three cups of chopped or shredded turkey for the filling once the people who ate the larger slices of leftover Thanksgiving sandwiches have had their fill. You can use light or dark meat, or a combination of both.
(By the way, let me reassure you that this all-in-one meal is easy to prepare if the thought of returning to the kitchen to cook another dinner after a holiday meal is less than appealing. ).
Can I use cooked chicken instead? Yes, feel free to substitute.
Ingredients in Turkey Pot Pie Filling (& Substitutions)
Today’s filling is similar to my flavor-forward and extra hearty vegetable pot pie. You need:
- Butter: The filling begins with butter, just like many of our baked goods do. In addition to adding flavor, butter and flour help the gravy-like filling thicken appropriately.
- Vegetable Base: Many sauces and soups, such as creamy chicken noodle soup, have a flavorful base made of chopped onions, celery, and carrots. In today’s recipe, I also add mushrooms. Use as much or as little of each as you like, and if you want to omit the mushrooms, just use more of the vegetable add-ins listed below in their place.
- Garlic: Four cloves will add more flavor, but I usually use three.
- Flour: Flour thickens the gravy filling.
- Four Main Seasonings: Add thyme, rosemary, salt, and pepper to taste the filling. Increase the amount of thyme if you don’t have rosemary; a little sage is also delicious.
- Use whole milk and turkey or chicken stock or broth as the liquids for today’s filling. Use any turkey stock or broth that you have on hand. Or use chicken.
- Whole Milk: For pot pie fillings, I typically use whole milk. If you’re looking for a nondairy milk recommendation, I suggest almond milk or plain, unsweetened oat milk.
- Vegetable Add-ins: Here’s where you can get really creative and add whatever veggies you happen to love or happen to have on hand. I usually use frozen peas. You can use chopped fresh or frozen broccoli, cauliflower, zucchini, leeks, bell peppers, green beans, butternut squash, and/or canned, frozen, or fresh corn in place of peas. These vegetables don’t need to be cooked or thawed before use, but that’s okay too. Just add them in!.
- Cooked Turkey…
Turkey Pot Pie
FAQ
What is pot pie crust made of?
Why do you wrap a pot pie in foil?
How do you make a turkey pot pie?
Just a few steps and you will have an amazing Homemade Turkey Pot Pie! Preheat the oven to 425 degrees. Melt the butter in a skillet and sauté onion, garlic, celery and carrots, about 7-8 mins. Whisk in the stock, chicken base, salt and pepper. Then bring to a boil.
How do you make a Turkey pie crust?
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
How do you cook a frozen turkey pot pie?
Preheat the oven to 375 degrees. Brush the crust with an egg wash. Pop the frozen pot pie in the oven, on a baking sheet to catch spills, and bake for 80-90 minutes until it is golden and bubbling. If the crust is getting too dark simply tent some foil over top for the remaining cooking time. Turkey Pot Pie can absolutely be served by itself!
How do you make a turkey pot pie gluten free?
To make this turkey pot pie gluten free and/or dairy free, use a gluten free (or dairy free) pie crust. Cook the Aromatics. Sauté the shallot and celery. Simmer. Stir in the frozen vegetables, broth, and seasoning. Bring to a boil, then let simmer. Add the Turkey. Stir the diced leftover turkey into the pan. Finish the Filling.