Turkey Pot Pie
Turkey Pot Pie is a wonderfully comforting way to use up leftover turkey and create a perfect post-holiday dinner. It’s very easy to make with ready pie crust, leftover turkey meat, lots of vegetables, and creamy sauce. You can make it as one big pie or individual pies.
TURKEY POT PIE
I don’t know a single person who doesn’t love chicken pot pie. It’s an ultimate comfort food to make any gloomy day better. This turkey version of a pot pie will make all your post-holiday blues disappear. The holidays may be over, but you have all those delicious leftovers to make a pot pie, Turkey Noodles, Tortellini Soup, and so many other recipes.
I actually enjoy leftovers more than the holiday dinner. So many possibilities but making my Turkey Cranberry and Brie Grilled Cheese is my favorite. This pot pie has been my family’s favorite holiday dinner leftover recipe though. It’s the combination of turkey with sauteed vegetables and creamy sauce. When you wrap it all in flaky pie crust on the top and bottom, it all comes together in the best heart-warming dinner. I could probably wrap anything in pie crust and serve it with creamy sauce and they would devour it completely.
It’s very easy to make this dish with pre-made pie crust but of course, you can choose to make you own crust. I use the Pillsbury refrigerated pie crust to make the process faster and much easier. Turkey pot pie takes about an hour to make so I like to cut out the extra step of making my own crust.
This recipes also works perfectly with cooked chicken. You can use rotisserie chicken, leftover chicken meat, or cook some chicken just for this recipe.
HOW TO MAKE TURKEY POT PIE
Any part of turkey will be good in this recipe, so use dark meat, breast meat, or a combination of both.
Preheat oven to 425°. Grease a deep pie dish and fit pie crust into it. You can choose to cut out little design in the crust that will be used for the top or simply make little slits in it with a knife. (You will need to make the cuts for the steam to escape.)
Dice onions, carrots, and celery and saute it in olive oil until softened. Add minced garlic to the vegetables and cook until it’s fragrant. Stir in corn and peas and cook for a few more minutes.
Sprinkle flour all over the vegetables and stir it to coat all vegetables in flour. Start pouring in chicken stock while slowly stirring. Keep slowly stirring until the mixture is combined and smooth. Pour in heavy cream and add the seasoning. Let it cook for a few minutes until the mixture thickens and then fold in shredded turkey meat.
Spread turkey and vegetables mixture in the prepared pie dish and cover it with the second sheet of pie crust. Pinch the edges of top and bottom pie crust together and tuck them in. Bake the pie for 35-40 minutes. If the top crust is darkening too fast, loosely cover the pie with aluminum foil.
Let pot pie cool and set for about 20 minutes before serving.
STORING AND REHEATING
How to store turkey pot pie?
You can store leftover pot pie in the same pie dish. Make sure to store it in the refrigerator and cover it air-tight. Use plastic wrap or aluminum foil to cover the pie.
How long does it last?
Pot pie will last up to 5 days in the refrigerator.
How to reheat turkey pot pie?
You can reheat individual portions in the microwave but that will leave the crust soft and soggy. If you want to have the top crust with a little crisp, use the oven. Preheat the oven to 350° and reheat the whole dish covered with aluminum foil and then take off the foil for the last 5 minutes or so. Depending on how much is leftover, it could take up to 20 minutes to reheat.
HOW TO MAKE INDIVIDUAL POT PIES
This recipe will make about 6 individual pot pies if you use ramekins that are 10-12 oz.
You can use pie crust on the bottom and top, or just on the top. If choosing to use pie crust on the bottom and on top, you will need more pie crust sheets.
Cut out circles that are big enough to fit in the ramekin on the bottom and up the sides. For the top, cut out circles that are slightly bigger than the top of the ramekin.
Fit the pie crust into each ramekin and fill it with turkey and vegetable mixture. Cover it with the top piece of pie crust and make a couple of cuts on top for the steam to escape.
Place ramekins on a baking sheet and bake at 400° for about 30 minutes if using pie crust on the bottom. Bake for about 20 minutes if not using pie crust on the bottom. If the top of pie crust is browning too fast, loosely cover it with aluminum foil.
MORE HOLIDAY LEFTOVER RECIPES TO TRY
Cranberry Asiago Turkey Slides
Ham and Cheese Mashed Potato Cakes
Ham and Cheese Hashbrown Breakfast Muffins
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Turkey Pot Pie
Ingredients
- 2 tbsp canola or olive oil
- 1 yellow onion
- 2 medium carrots
- 2 celery ribs
- 1/2 cup frozen peas thawed
- 1/2 cup frozen corn thawed
- 1/2 cup all purpose flour
- 1 3/4 cups chicken stock
- 1/4 cup heavy whipping cream
- 1 tbsp dried parsley
- 1 tsp dried thyme
- salt
- freshly cracked black pepper
- 2 cups shredded cooked turkey meat
- 2 refrigerated pie crust
Instructions
- Preheat the oven to 425°.
- Grease a deep pie dish and fit pie crust into it. You can choose to cut out little design in the crust that will be used for the top, or simply make little slits in it with a knife. (You will need the cuts for the steam to escape.)
- Dice onions, carrots, and celery. Mince garlic and measure out flour, stock, and heavy whipping cream.
- Saute onion, carrots, and celery in oil until softened. Add minced garlic and cook until it’s fragrant.
- Stir in corn and peas and cook for a few more minutes.
- Sprinkle flour all over the vegetables and stir it to coat all vegetables in flour. Start pouring in chicken stock while slowly stirring. Keep slowly stirring until the mixture is combined and smooth.
- Pour in heavy whipping cream and stir in parsley, thyme, salt, and pepper. Let it cook for a few minutes until the mixture thickens.
- Fold in shredded turkey meat.
- Spread turkey and vegetables mixture in the prepared pie dish and cover it with the second sheet of pie crust. Pinch the edges of top and bottom pie crust together and tuck them in.
- Bake the pie for 35-40 minutes. If the top crust is darkening too fast, loosely cover the pie with aluminum foil.
- Let pot pie cool and set for about 20 minutes before serving.
Notes
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Made this for the 4th or 5th time. Amazing. I didn’t have any fresh carrots this time so I used mixed vegetables instead of the corn and peas and increased it to 2 cups. Turned out great