Leftover Turkey Pot Pie Recipe
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5.0
15 reviews
Excellent
Leftover Turkey Pot Pie Recipe
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The best way to use Thanksgiving leftovers is in this Turkey Pot Pie recipe! It is also easy to make this dish gluten-free and dairy-free, perfect for after the holidays!
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Ingredients
- 2 homemade pie crusts or store-bought
- 1 lb. turkey cooked and shredded, about 3 ½ cups
- 2 Tbsp. oil olive or avocado
- ½ cup celery finely chopped
- 1 cup carrots finely chopped
- 1 small sweet onion finely chopped
- 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. each of thyme rosemary, and tarragon, dried
- ¾ cup frozen peas
- ¾ cup frozen corn
- 1 egg optional
- 1 Tbsp. milk optional
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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
- To Prep-Ahead: Follow all of the steps up until the egg wash then cover and refrigerate for up to 24 hours. On the day of serving, let it sit at room temperature for 1 hour before brushing with the egg wash and baking.
- To Store: Leftovers can be placed in an airtight container in the fridge for up to 3-4 days.
- To Freeze: Pot pie can be frozen for up to 3 months either baked or unbaked. Freezing before cooking is ideal for the best crust texture.
- To Reheat: Cover with foil and return to a 350°F oven for 20-25 minutes or until heated through.
Nutrition Information
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Calories
528kcal
(26%)
Carbohydrates
51g
(17%)
Protein
25g
(50%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
722mg
(30%)
Potassium
481mg
(14%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
4004IU
(80%)
Vitamin C
12mg
(13%)
Calcium
103mg
(10%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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