0 from 15 votes
Easy Turkey Pot Pie
Looking for the perfect dish to make with leftover turkey? Try this turkey pot pie!
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 16
Calories: 218 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 unbaked pie crusts 9 inch refrigerated, (you can find them near the dairy section by the biscuits in the ‘pop-open’ tubes, it will be a box with 2 crusts included)
- 2 cups cooked leftover turkey
- 2 cups chicken broth
- 2 tablespoons oil
- 1 onion chopped fine (about 1 cup)
- 2 carrots peeled and sliced (about 1 cup)
- 1/2 cup celery chopped fine
- salt and pepper to taste
- 4 tablespoons unsalted butter 1/2 stick
- 1/4 cup flour
- 1/2 cup milk more if needed to thin sauce
- 3/4 cup frozen peas
- 1 egg white (optional)
Instructions
- Preheat oven to 375-degrees.Heat 1 tablespoon oil in skillet oven over medium heat. Add onion, carrots, celery, salt, and pepper.Cover and cook, stirring occasionally, until just tender (about 5 minutes).
- While vegetables are cooking, shred pre-cooked turkey into small, bite-sized pieces.
- Transfer cooked vegetables to bowl with turkey; set aside.
- Heat butter in empty skillet oven over medium heat. When foaming subsides, stir in flour and cook 1 minute.
- Slowly whisk in chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Add more milk if needed to thin sauce.
- Remove from heat and stir turkey-vegetable mixture and peas into sauce.
- Place one of the pie crusts in a 9” pie pan or cut out to fit in individual ramekins. Poke a few times with a fork and place in the oven for about 5 minutes.
- Remove and pour in the sauce/veggie mix.
- Cover with the other crust and seal the edges. Cut some slits in the top and brush with an egg white wash (optional). To make the egg white wash, whip the egg white with a little water and whip until frothy. Brush over the top of the crust.
- Bake for about 25-30 minutes or until the crust is golden brown. Allow to cool 10-15 minutes before serving.
Cup of Yum
Notes
- You can make this recipe in a 9-inch pie pan or make individual pies in ramekins. My kids love having their own little pot pie, but you can use a pie pan or even a casserole dish.
- These pies are HOT! When I serve them to my kids, I just turn them upside down on their plates, remove the ramekin, and let them cool a little.
Nutrition Information
Calories
218kcal
(11%)
Carbohydrates
17g
(6%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
30mg
(10%)
Sodium
552mg
(23%)
Potassium
221mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1491IU
(30%)
Vitamin C
15mg
(17%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 218
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 552mg | 23% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 15mg | 17% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.