Leftover Turkey Pot Pie Recipe
User Reviews
5
Leftover Turkey Pot Pie Recipe
Description
The Leftover Turkey Pot Pie Recipe fills a pie crust with cooked shredded turkey and a vegetable medley cooked in a creamy sauce. The filling uses celery, carrots, onion, garlic, frozen peas, and corn cooked with flour, milk, and chicken or vegetable broth to create a thickened base seasoned with salt, pepper, and dried herbs. The mixture is assembled in a sprayed pie plate between two rolled pie crusts, then baked to yield a flaky golden crust enclosing tender turkey and a smooth vegetable sauce.
The dish balances the richness of cooked turkey with the fresh vegetables softened by sautéing, combining textures ranging from the pie crust’s crispness to the creamy interior. Baking at a high temperature ensures a nicely browned top while the filling stays moist. This pot pie can be served as a hearty main dish that uses leftover poultry effectively.
For preparation, the filling and assembly steps can be done ahead, including applying an egg wash before baking to enhance crust color. Leftovers store well refrigerated for several days, and this pot pie freezes well either baked or unbaked, retaining good crust texture when baked after freezing. Reheating gently in the oven wipes out the need to worry about sogginess.
Ingredients
- 2 pie crust or store-bought, homemade
- 1 lb. turkey cooked and shredded, about 3 ½ cups
- 2 Tbsp. neutral cooking oil olive or avocado, generic cooking oil
- ½ cup celery finely chopped
- 1 cup carrot finely chopped
- 1 sweet onion finely chopped, small
- 2 cloves garlic crushed
- ½ cup flour or a gluten-free 1-to-1 blend
- ¾ cup milk or a plant-based milk
- 1 ¼ cups broth chicken or vegetable, regular sodium
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
- ¼ tsp. thyme rosemary, and tarragon, dried
- ¾ cup peas frozen
- ¾ cup corn frozen
- 1 egg optional
- 1 Tbsp. milk optional
Instructions
- Preheat oven to 425 degrees.
- Prepare homemade pie crusts if making from scratch. Roll each one out to 11-inches across for a 9-inch pie plate.
- In a large skillet or Dutch oven add oil, celery, carrots, and onion. Sauté over medium heat for 7-8 minutes.
- Add crushed garlic and continue sautéing for 1 minute.
- Reduce heat to low and sift in flour. Stir flour into vegetables until it is well combined.
- Incrementally add in chicken broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next amount. Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes.
- Turn off heat and stir in salt, pepper, herbs, peas, and corn.
- Place one 11-inch pie crust on the bottom of a 9-inch pie plate that has been sprayed with non-stick cooking spray.
- Add shredded turkey along the bottom of the pie crust and pour in the vegetable sauce.
- Cover the turkey and vegetables with the second pie crust. Trim the excess with a sharp knife. Tuck in the edges, squeezing the bottom pie crust to the top pie crust so the entire pot pie is sealed. Using both thumbs, push in 1-inch segments along the edge to create a fluted effect.
- Cut a few vent holes in the top of the pie dough so steam can be released while baking.
- Optional: Whisk together one egg and a tablespoon of milk. Brush egg wash over the pie crust to make it golden and flaky.
- Bake turkey pot pie in the preheated oven for 45-50 minutes or until the top is golden brown. Make sure you place an extra pan underneath the pot pie to catch any drippings.
- Once the pot pie is cooked, let it rest for 10-15 minutes before serving. Enjoy!
Notes
- Prepare and assemble the pot pie up to the egg wash step and refrigerate for up to 24 hours before baking.
- Allow the assembled pot pie to sit at room temperature about an hour before applying egg wash and baking.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze pot pie for up to 3 months, either baked or unbaked; freezing before baking helps preserve crust texture.
- Reheat leftovers covered with foil at 350°F for 20-25 minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 722mg | 30% |
| Potassium | 481mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4004IU | 80% |
| Vitamin C | 12mg | 13% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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