Leftover Turkey Pot Pie

A comforting and satisfying dish that transforms your holiday turkey leftovers into a delicious pot pie with a flaky crust and rich filling.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Filling

2 cups leftover turkey, shredded Can substitute with rotisserie chicken.
1 cup mixed vegetables (carrots, peas, corn, etc.) Feel free to mix up the veggies.
1/3 cup onion, diced
1/4 cup celery, diced
1/4 cup butter
1/3 cup all-purpose flour Can use gluten-free flour for a gluten-free option.
1 3/4 cups chicken broth Vegetable broth can be used as an alternative.
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon thyme

Crust

1 roll refrigerated pie crusts You can make your own crust for a special touch.

Method

Preparation

Preheat the oven to 425°F (220°C).
In a large skillet over medium heat, melt the butter. Add the onions and celery, sauté until soft.
Stir in the flour and cook for about 1 minute. Gradually add chicken broth and milk, whisking until the mixture thickens.
Add leftover turkey, mixed vegetables, salt, pepper, garlic powder, and thyme; stir to combine.

Assembly

Pour the filling into a pie dish lined with one pie crust. Cover with the second crust and seal the edges.
Cut slits in the top crust to allow steam to escape.

Cooking

Bake for 30-35 minutes, or until the crust is golden brown.
Let it cool for a few minutes before serving.

Notes

For the best flavor, consider letting the pie cool slightly before serving to allow the filling to set properly. Serve with a side salad or roasted vegetables.