Leftover Turkey Pot Pie
This leftover turkey pot pie recipe takes everything you already have on hand and turns it into a golden, flaky, deeply comforting dinner. The filling is rich and creamy, loaded with tender vegetables, and tucked under a buttery crust that shatters when you cut into it. It is the kind of recipe that makes you look forward to holiday leftovers instead of dreading them.
Equipment
- Large Dutch oven or deep skillet
- Deep dish pie plate, 9 inch
- Rolling Pin
- Pastry brush
- Whisk
- Measuring cups and spoons
- Pie crust shield optional, to prevent over browning
- Rimmed baking sheet to catch any drips
Ingredients
- 3 cups cooked leftover turkey shredded or cubed
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 large carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour about 40g
- 2 cups turkey or chicken stock
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
- 1 double pie crust homemade or store bought, top and bottom
- 1 large egg beaten, for egg wash
Instructions
- If using a store bought crust, let it sit at room temperature for about 10 minutes. Roll out the bottom crust and press into the pie dish, allowing excess to overhang. Refrigerate while making the filling. Roll out the top crust and set aside on parchment paper.
- Preheat oven to 400°F. Melt butter in a large Dutch oven over medium heat until foaming. Add onion, carrots, and celery, cooking for 5-6 minutes until softening. Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1 minute. Slowly pour in stock while whisking to prevent lumps. Add milk or cream in a slow stream, whisking until smooth. Bring to a gentle simmer and cook for 4-5 minutes until thickened.
- Stir in shredded turkey, frozen peas, poultry seasoning, thyme, salt, and pepper. Taste and adjust seasoning. Remove from heat and let cool for about 5 minutes.
- Pour filling into the chilled bottom crust. Lay top crust over filling, trim excess dough, and crimp edges to seal. Cut 4-5 small slits in the top crust to vent steam.
- Brush beaten egg over the top crust. Place pie dish on a rimmed baking sheet and bake for 35-40 minutes. Add a pie crust shield after 20 minutes if edges are browning too quickly. Pie is done when crust is golden and filling bubbles through the slits.
- Let pie rest on the counter for 10-15 minutes before slicing. This allows the filling to set so slices hold together. Slice into 6 wedges and serve warm.
Notes
- Keep the pie crust cold right up until it goes in the oven for the flakiest results.
- Do not skip resting the pie after baking, or the filling will be too loose to slice.
- If your leftover turkey is very dry, add an extra splash of stock to the filling.
- Leftover gravy can replace part of the stock for extra flavor and thickness.
- Bake on a rimmed sheet pan to catch any bubbling filling that escapes through the slits.
- Swap in leftover mashed potatoes for a shepherd's pie style topping instead of pie crust.
- Use puff pastry instead of traditional pie crust for a flakier, more dramatic top.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze the fully baked pie, wrapped tightly, for up to 3 months.
- To freeze unbaked, assemble the pie but skip the egg wash, then wrap and freeze before baking.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 30gProtein: 24gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 480mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 45IUVitamin C: 8mgCalcium: 6mgIron: 10mg
Tried this recipe?Let us know how it was!