Are you looking for something to do with the leftover Turkey from Thanksgiving and Christmas dinners? Don’t get rid of it, make this delicious Turkey Pot Pie. It’s one of my favorite leftover turkey recipes.
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Turkey Pot Pie Recipe
Thanksgiving is a great time to have family over. Catch up on what’s been happening throughout the year, give the cousins time to catch up, and watch some good football.
Then there’s the HUGE turkey that everyone waits with anticipation for carving. Holiday favorites like mashed potatoes, green bean casserole, and sweet potato casserole might be on the menu.
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It seems everyone is looking for recipes to use that leftover turkey.
Keep this handy, because not only would it be good for any leftover Turkey meals, but it would be amazing with a Rotisserie chicken as well. Try it in this Chicken Pot Pie Recipe.
Ingredients for Turkey Pot Pie
Ingredients needed:
- Turkey
- pie crusts
- milk
- chicken broth
- flour
- onion
- salt
- black pepper
- white pepper
- butter
- green beans
- celery
- mixed peas and carrots
- celery seed
- onion powder
- Italian seasoning
- garlic powder
How to Make Turkey Pot Pies from Leftover Turkey
Step 1: Preheat oven to 425 degrees. Melt the butter and add the celery and onion to a medium pot and saute over medium heat for about 8 minutes.
Step 2: Stir in 2/3 cup flour, salt and pepper, celery seed, onion powder, garlic powder, and Italian seasoning. Slowly whisk in the chicken broth and milk, stirring constantly until the mixture begins to thicken and then simmer lightly until thickened. Remove from heat and mix with the drained vegetables and turkey.
Step 3: Fill two pie crusts with your turkey and vegetable mixture. Carefully top each pie with another pie crust, pinching the sides together. Cut several small slits into the top of the pie crust to allow the pies to vent while cooking.
Step 4: Bake uncovered in the preheated oven until the pies are golden brown, about 30 minutes. If the tops of the pies are browning too quickly, place a sheet of foil over the pie crusts and continue to bake. Cool for about 10 minutes before serving.
This has to be one of the most delicious pot pie recipes I have ever tasted! What a great way to use up that leftover turkey. Another great substitution for turkey would also be to use a Rotisserie chicken. Mmmmm. I will be trying that soon.
Have you ever tried a pot pie recipe? What about a Turkey Pot Pie Recipe? Make sure to save this one for those cold and snowy days ahead!
If you liked this turkey pot pie, you’ll also like this Chicken Pot Pie Recipe.
This recipe is adapted from the Dad’s Turkey Pot Pie found on AllRecipes, with just a couple of changes.
SEE ALSO:
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Turkey Pot Pie Recipe (from Leftovers!)
Ingredients
- 4 cups turkey cooked
- 4 pie crusts 9", frozen
- 1 1/3 cup milk
- 1 3/4 cup chicken broth
- 2/3 cup flour all-purpose
- 1/2 cup onion chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp white pepper
- 2/3 cup butter unsalted
- 2 cans green beans 10 ounce
- 1 cup chopped celery
- 2 cans mixed peas and carrots 10 ounce
- 1/2 tsp celery seed
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Saute onion and celery in butter over medium heat in a large saucepan for 6 minutes.
- Stir in 2/3 cup flour and seasonings. Slowly whisk in the chicken broth and milk, allowing it to thicken.
- Allow the sauce to thicken and simmer. Then remove from heat and add the turkey and drained canned vegetables.
- Fill two pie crusts with the Turkey Pot Pie mixture. Add a frozen pie crust to the top of each filled pie and cut in spaces for venting. Pinch the edges to seal.
- Bake the pies in the oven for 30 minutes. Allow to cool before serving.
Notes
- Add leftover mixture to a small bread bowl for serving
- Cover pie crusts with foil after 20 minutes of baking, or when crusts start to turn golden brown.Â
Nutrition
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
©PinkWhen 2023
I just made this last night for my hubby, and he LOVED it! 🙂 I substituted cornbread for the pie crust, which worked well, too.-Ashley
That sounds really awesome!
Ive really been wanting to try making a pot pie but afraid it will be soggy. lol. Yours looks very pretty! : )
Thanks Tess! I was really surprised at how awesome it turned out, not to mention delicious! You should totally give this a try. It’s a little work, but well worth it! 🙂
I love turkey (or chicken) pot pie more than most meals, but I can’t see mine ever looking as good as yours. I’d have to keep out the onions in my family, but otherwise…swooon.
Ah, you HAVE to try this Tamara. It is amazing, and I bet the whole family would love it. Even Addy ate it! (But she is a crazy child who seems to like everything and not a picky eater like the rest of mine are)
I love c!assoc comfort food like this.
The blog looks great!
Hi Adrienne! Thanks so much 🙂 I have been working on it since moving over to WP. It’s a big difference! I am a HUGE fan of comfort food. 🙂
Alright. This looks amazing. My husband brought home his first turkey last week and I couldn’t bring myself to eat it. BUT, maybe if it was hidden in a pot pie I could forget about the details?!
Haha! You – and he – would LOVE this recipe! You can also use a Rotisserie Chicken as well. It was SCRUMPTIOUS!
Have you tried cooking and then freezing this? I’m trying to make lots of freezer meals before our baby arrives next month and just wondering if you know if it’s freezer friendly. Thanks! Looks great!!!
I have not tried it, but I imagine it is freezer friendly. 🙂
My hubby and I just made this with our leftover turkey. Question – if we only want to cook one and freeze the other, is that possible (before it’s been cooked)? If so, how long do you cook it straight out of the freezer // and does it need to defrost first?
Thank you! looking forward to having this for dinner tonight! 🙂
I would probably freeze it before it has been cooked, then add on extra time to cook. (Like bake at 350 for 1 hour) You will probably have to cover the top with foil about 30 minutes into baking so that the top doesn’t get too brown.
I’ve made this recipe twice now, including tonight and it is so very good. Most of the pot pie recipes I find online are obsessed with thyme and I just don’t think it belongs in there as a stand alone herb!
Tonight, instead of using peas and green beans, I used some wild mushrooms I foraged today….this was the BEST pot pie I have ever made! Thank you so much!
This looks delicious! I’m wondering if I could use half in a pie for now and freeze the rest for later? Maybe defrost and put in a pie crust when I’m ready for the second half???