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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- Thanksgiving Table Setting
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:
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
