Leftover Turkey Pot Pie
A comforting pot pie made with leftover turkey, 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 broth
- 1/2 cup milk
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package refrigerated pie crust
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C).
In a large skillet, melt butter over medium heat. Add onions, celery, and carrots. Cook until softened, about 5 minutes.
Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth.
Add thyme, salt, and black pepper. Bring to a simmer and cook until thickened, about 5 minutes.
Stir in 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. Cut slits in the top crust.
Bake for 30 minutes or until the crust is golden brown. Let cool for 5 minutes before serving.
Chef's Tips
- Crust Tip: For extra flakiness, brush the top crust with an egg wash before baking.
- Vegetable Variations: Use any leftover vegetables you have, such as peas, corn, or green beans.
- 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 Substitutes: Rosemary or sage can be used in place of thyme for a different flavor profile.
- Leftover Gravy: If you have leftover gravy, you can use it in place of the chicken broth for extra richness.
