Leftover Turkey Pot Pie
A comforting and delicious way to use up leftover turkey with vegetables and a flaky crust.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups leftover turkey, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1/2 cup milk
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crust (or homemade)
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the onion, celery, and carrots. Sauté until softened, about 5 minutes.
Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the broth and milk until smooth.
Add the thyme, salt, and pepper. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
Stir in the leftover turkey and mixed vegetables. Remove from heat.
Line a pie dish with one pie crust. Pour the turkey mixture into the crust. Cover with the second pie crust, sealing the edges and cutting slits in the top.
Bake for 30 minutes or until the crust is golden brown. Let cool for 5 minutes before serving.
Chef's Tips
- Vegetable Variations: Use any leftover vegetables you have, such as peas, corn, or green beans.
- Crust Tip: For extra flakiness, brush the top crust with an egg wash before baking.
- Freezing: This pot pie can be assembled and frozen before baking. Just add 10-15 minutes to the baking time if cooking from frozen.
- Herb Substitutions: Fresh herbs like rosemary or sage can be used instead of thyme for a different flavor profile.
- Leftover Gravy: If you have leftover gravy, you can use it in place of the broth for extra richness.
