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Leftover Turkey Pot Pie

A close-up of a steaming, golden-brown turkey pot pie with a flaky crust, revealing tender turkey, peas, and carrots inside.
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A comforting and creamy pot pie made with leftover turkey and vegetables, perfect for post-holiday meals.

Ingredients

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  • 2 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup all-purpose flour
  • 2 cups turkey or chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups cooked, shredded turkey
  • 1 cup frozen peas
  • 1 recipe for double pie crust

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Melt butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in broth and milk until smooth. Bring to a simmer, stirring, and cook until thickened, about 5 minutes.
  5. Stir in salt, pepper, and thyme. Add the shredded turkey and frozen peas. Stir to combine and heat through.
  6. Pour the filling into the bottom pie crust.
  7. Place the top pie crust over the filling. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
  8. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
  9. Let stand for 10 minutes before serving.

Notes

  • For an extra rich flavor, you can substitute some of the milk with heavy cream.
  • If you have leftover gravy from your holiday meal, you can use it in place of some of the broth for a deeper flavor.
  • To prevent a soggy bottom crust, ensure your filling is not too wet and bake the pie on a lower oven rack.
  • This pot pie can be frozen before baking. Thaw in the refrigerator overnight and bake as directed.

Nutrition

Find it online: https://blissbatter.com/turkey-pot-pie-recipe/