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Leftover Turkey Pot Pie

Leftover Turkey Pot Pie - recipe card
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This leftover turkey pot pie transforms holiday leftovers into a comforting, golden-crusted main course. A creamy, herb-flecked filling studded with tender turkey and vegetables is baked until bubbling and enclosed in a flaky, buttery crust. It’s the ultimate cozy dinner that tastes even better than the original feast.

Ingredients

Scale
  • For the filling:
  • 2 tablespoons unsalted butter
  • 1 medium onion (about 1 cup), finely diced
  • 2 medium carrots (about 1 cup), peeled and diced into 1/4-inch pieces
  • 2 celery stalks (about 1 cup), diced into 1/4-inch pieces
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 3/4 cup whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/8 teaspoon ground nutmeg
  • 3 cups cooked turkey, shredded or cubed (about 1 pound)
  • 1 cup frozen peas, thawed
  • For the crust:
  • 1 package (14 ounces) refrigerated pie crust (2 rounds), or homemade double crust
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat oven to 400°F (204°C). Have a 9-inch deep-dish pie plate ready.
  2. In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute to remove raw flour taste. Gradually whisk in broth and milk. Bring to a simmer and cook until thickened, about 3-4 minutes. The mixture should coat the back of a spoon.
  4. Stir in salt, pepper, thyme, sage, nutmeg, turkey, and peas. Remove from heat and let cool slightly.
  5. Roll out one pie crust and fit into the pie plate, pressing gently. Trim edges to 1/2-inch overhang. Pour filling into crust.
  6. Roll out second crust and place over filling. Trim, seal, and crimp edges. Cut 4-5 slits in top to vent steam. Brush with egg wash.
  7. Bake on a baking sheet in preheated oven for 35-40 minutes, until crust is golden brown and filling is bubbly. If crust browns too quickly, tent with foil.
  8. Let cool for 10 minutes before serving to allow filling to set.

Notes

Storage: Cool completely, then cover and refrigerate for up to 3 days. Freeze: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Reheat: Thaw overnight in fridge if frozen. Reheat in 350°F (177°C) oven for 20-25 minutes, until heated through (internal temperature 165°F / 74°C). Microwave individual slices on medium power, covered, for 2-3 minutes. Note: This recipe does not contain bacon, pork, or alcohol.

Nutrition

Keywords: leftover turkey pot pie, turkey pot pie recipe, easy pot pie, homemade pot pie, turkey leftovers, comfort food, weeknight dinner, flaky crust, creamy filling, American cuisine, Thanksgiving leftovers, savory pie

Find it online: https://gordonramsayeats.com/leftover-turkey-pot-pie/