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Easy Leftover Turkey Pot Pie Recipe

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This crowd-pleasing leftover turkey pot pie turns yesterday’s meal into today’s showstopper with a creamy, savory filling and a golden, flaky crust. It’s quick, easy, and perfect for using up holiday leftovers.

Ingredients

Scale
  • 3 cups cooked turkey, shredded or diced
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth, low-sodium
  • 1 cup whole milk
  • 2 ounces cream cheese, softened and cut into small pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 1 package (14 ounces) refrigerated pie crusts
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the bottom rack to catch any drips.
  2. In a large skillet or saucepan over medium heat, melt the 2 tablespoons of butter. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle the 1/3 cup of flour over the cooked vegetables. Stir constantly for about 1-2 minutes until the flour is fully incorporated and starts to turn a light golden color.
  5. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, still whisking. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it thickens enough to coat the back of a spoon.
  6. Add the softened cream cheese pieces and whisk until completely melted and smooth.
  7. Stir in the dried thyme, dried sage, salt, and pepper. Then fold in the shredded turkey, frozen peas, and frozen corn. Cook for another 2-3 minutes until everything is heated through. Taste and adjust seasoning.
  8. Remove one pie crust from the package and let it sit at room temperature for about 5 minutes. Gently roll it out if needed. Press it into the bottom and up the sides of a 9-inch pie dish.
  9. Pour the turkey filling into the crust-lined dish, spreading it evenly. Place the second pie crust on top. Crimp the edges together with your fingers or a fork to seal. Cut 4-5 slits in the top crust to allow steam to escape.
  10. Brush the top crust with the beaten egg mixture.
  11. Place the pie dish on the middle rack of the preheated oven. Bake for 30-35 minutes, until the crust is deep golden brown and the filling is bubbling through the slits. If the edges start browning too fast, tent them with aluminum foil.
  12. Let the pot pie cool on a wire rack for at least 10-15 minutes before serving.

Notes

For a flakier crust, let the filling cool completely before adding it to the crust. If the filling is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in. To prevent a soggy bottom crust, brush the bottom crust with a thin layer of egg wash before adding the filling. The pot pie can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Keywords: leftover turkey, pot pie, Thanksgiving leftovers, turkey pot pie, easy dinner, comfort food

Find it online: https://breezybake.com/easy-leftover-turkey-pot-pie-recipe/