Turkey Pot Pie is a great way to use up that leftover turkey from Thanksgiving. And the best part of all, it is also easy to make!

Bite size pieces of turkey nestled in a creamy sauce that is filled with vegetables and then topped with a pie crust. It makes for the perfect family dinner!

Every year we always make too much turkey in fear that we won’t have enough to share on Thanksgiving. And this year is no different!

In fact, even though we had a smaller than usual crowd at our dinner table this year, I still made the same size turkey as I make every year. Habits are hard to break!

So over the last few days, I have made Turkey Tetrazzini, Southwestern Turkey Soup, Turkey Noodle Casserole and now, Turkey Pot PIe.

And I would have to say, they have all been delicious!

carrots, celery, onion — We usually have leftover vegetables after Thanksgiving as well like these carrots, onions and celery.

But there is just something comforting about making a pot pie. And on a cold Autumn Day in late November, this dish is nice and warming for the soul.

Leftover Turkey Pot Pie Recipe

The first step in making this recipe is to saute the vegetables. Heat a large skillet over medium heat and melt the butter.

Then add the diced onions, carrots, and celery and saute until the onions become translucent. Next, add the diced turkey and flour.

Continue to stir until all the butter has been absorbed. Now slowly stir in the broth and cream. Bring the mixture to a low boil and then reduce heat and simmer for about 5 minutes.

You want the mixture to thicken to the final consistency that you typically find in a turkey pot pie. Stir in the seasoning, adding more or less salt and pepper to taste.

Now pour the filling into a deep dish pie pan. Now it is time to add the crust!

frozen peas — Frozen peas being added to the filling. If you don’t like peas, just skip this step.

Pie Crust

I always have a leftover refrigerated pie crust from making pumpkin pie for Thanksgiving. And this is the perfect way to use it! Of course you can make a homemade pie crust if you prefer.

However, if you are like me, the less time in the kitchen after Thanksgiving the better!

Roll the pie crust so that it is about an inch larger in diameter than the pie plate. Then place it over the turkey pot pie filling.

Press the crust onto the edges of the pan and cut slits in the top to vent. Bake in a preheated oven for 30-40 minutes, or until the filling is bubbling and the crust is golden brown.

Remove the pot pie from the oven and let sit for a few minutes before serving. This will allow the filling to thicken back up and it will be easier to serve.

turkey pot pie crust — Add the crust to the top, and press the edges into the side of the pan. Be sure to vent it by cutting slits in the crust.

Enjoy!

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Yield: 8

Leftover Turkey Pot Pie Recipe

An easy to make and delicious pot pie recipe that uses leftover turkey meat. Don't like or have turkey, no problem! Use cooked and diced chicken instead.

Ingredients

1 pie crust
1/2 stick butter
1/2 c. finely diced onion
1/2 c. finely diced celery
1/2 c. finely diced carrot
2 c. leftover turkey, diced
1/4 c. flour
2 cups low-sodium chicken or turkey broth
3/4 c. heavy cream
1/2 c. frozen peas
1/4 tsp. thyme
Salt and pepper to taste

Instructions

Preheat oven to 400°F.
In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, and cook for 4-5 minutes or until translucent.
Add diced turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly until the liquid has been absorbed.
Pour in broth and cream and stir.
Bring to a slow boil and allow mixture to cook and thicken for about 5 minutes. Add thyme, salt and pepper to taste.
Pour mixture into a casserole dish or deep dish pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30-40 minutes or until crust is a deep golden color.
Remove from the oven and allow to cool for 5-10 minutes before serving.

Notes

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Calories: 349Total Fat: 19gSaturated Fat: 8gUnsaturated Fat: 0gCholesterol: 95mgSodium: 198mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 22g