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leftover thanksgiving turkey pot pie on a plate
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Turkey Pot Pie

This Turkey Pot Pie is the best way to use up that leftover Thanksgiving turkey! A flaky, buttery crust is filled with a creamy turkey and veggie packed sauce, then baked to golden perfection.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 16 slices
Calories: 334kcal
Author: Jennifer Debth

Ingredients

  • ½ cup unsalted butter
  • 1 yellow onion diced
  • 2 carrots diced
  • 2 ribs celery diced
  • 1 (8 oz) container mushrooms roughly chopped
  • 1 cup diced potatoes I used Simply Potatoes Seasoned Diced Potatoes*
  • 1 tablespoon minced garlic
  • 2 teaspoons salt plus more to taste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried smoked paprika
  • ½ teaspoon black pepper
  • ⅓ cup all-purpose flour
  • 2 cups chicken broth
  • ½ cup heavy cream
  • 1 cup canned green beans can be replaced with frozen peas
  • 1 pound leftover turkey about 4 cups roughly chopped
  • 2 (12 oz) packages frozen deep dish pie crusts each should contain 2 crusts**
  • Egg wash***/heavy cream optional
  • Maldon sea salt optional
US Customary - Metric

Instructions

  • Melt butter in a large non-stick pan over medium heat, then add in onion, carrots, celery, mushrooms, potatoes, garlic, salt, rosemary, thyme, paprika, and black pepper and cook about 15 minutes or until all the veggies are tender.
  • Sprinkle in flour, then stir constantly for 2 minutes.
  • Whisk in chicken broth and heavy cream, then bring to a simmer and simmer for 1-2 minutes or until mixture is a gravy consistency.
  • Stir in green beans (or peas) and turkey, then taste and re-season, if necessary. Set aside.
  • Preheat oven to 400 degrees F, place 2 frozen pie crusts onto a rimmed baking sheet, then fill each of the pie crusts with filling.
  • With the remaining 2 frozen crusts, remove crimped edges with sharp knife.
  • Remove crusts from pans and place crusts upside down on top of filled pies.
  • Crimp edges together, then cut 3 slits in top crusts.
  • Optional: brush with egg wash or heavy cream and sprinkle with maldon sea salt.
  • Bake in preheated oven for 45 minutes or until the crust is golden and the filling is bubbly. If edges are browning too fast, cover with foil.
  • Remove from oven and allow to sit for 15 minutes before slicing and serving.
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Notes

*If using fresh potatoes, you may want to cook the potatoes a bit first to ensure they’re tender: place potatoes in a large saucepan, then add water to cover. Bring to a boil, then reduce heat and cook, covered, 8 minutes or until crisp-tender. Drain and proceed with recipe. I’ve also used canned potatoes for this. If doing that, simply drain the can, chop and stir them in with the turkey and green beans/peas at the end.
**My crust didn’t need pre-baking, I just filled the frozen pie crust and baked according to this recipe. If you’re using a refrigerated pie crust or a homemade pie crust, follow the directions for those instead.
***An egg wash is simply 1 large egg whisked together with 1 tablespoon water/milk/cream.
The original recipe makes 2 pies (so 8 slices per pie for 16 total slices). 

Nutrition

Serving: 1slice | Calories: 334kcal | Carbohydrates: 27g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 621mg | Potassium: 277mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1705IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

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