Turkey Pot Pie Recipe (from Leftovers!)
This is an ALL TIME favorite recipe my family makes for turkey leftovers every Thanksgiving. It's even better than Thanksgiving day!
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.
Nutrition
Calories: 1373kcalCarbohydrates: 115gProtein: 40gFat: 84gSaturated Fat: 36gCholesterol: 161mgSodium: 2079mgPotassium: 914mgFiber: 9gSugar: 9gVitamin A: 2037IUVitamin C: 25mgCalcium: 215mgIron: 8mg
*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.
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