Leftover Turkey Pot Pie
Ingredients
- 1pie crust
1/2 of perfect pie crust recipe
- ½ stickbutter
1/4 c.
- ½ c.finely diced onion
- ½ c.finely diced carrot
- ½ c.finely diced celery
- 2 c.leftover turkey
light and dark, diced or shredded, or both!
- ¼ c.flour
- 2 c.low-sodium chicken or turkey broth
plus more if needed
- ¼ c.white wine
optional
- ¾ c.heavy cream
- 1 c.frozen peas
optional
- 2 tsp.fresh thyme
chopped
- salt and pepper to taste
Directions
- 1
Preheat oven to 400ºF.
- 2
Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
- 3
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
- 4
Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
- 5
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not under season), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
- 6
Pour mixture into a casserole dish or deep pie pan.
- 7
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
- 8
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
- 9
Bake for 30 to 40 minutes or until very golden and bubbly and the crust is done.
- 10
Allow to cool for a little bit before serving.
- 11
Serve with a large spoon.
Leftover Turkey Pot Pie
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About this Recipe
After the whirlwind of Thanksgiving, finding a delicious way to use up that abundant leftover turkey is key. This comforting Leftover Turkey Pot Pie recipe is the perfect answer, transforming your holiday remnants into a warm, inviting meal that feels utterly brand new.
This isn't just any pot pie; it's a celebration of classic flavors, designed to bring everyone back to the table. It thoughtfully utilizes both light and dark turkey for maximum savory depth, combining it with finely diced aromatic vegetables like onion, carrot, and celery. Bound by a rich, creamy sauce and nestled under a flaky pie crust, it redefines what post-holiday dining can be.
Imagine a golden, tender crust yielding to a velvety, savory filling. You'll discover succulent pieces of turkey mingling with perfectly softened vegetables, all brought together in a fragrant sauce brightened by fresh thyme. The optional hint of white wine adds a layer of sophisticated depth, while the inclusion of peas offers a pop of color and sweetness. This is truly hearty, satisfying comfort food, designed to warm you from the inside out, with each generous serving providing 738 calories of pure autumnal bliss.
Feel free to customize this Leftover Turkey Pot Pie to suit your pantry and preferences. The white wine is entirely optional; you can omit it for an equally flavorful, alcohol-free dish, perhaps substituting with a splash more broth. Similarly, the frozen peas are optional, and you could swap them for other quick-cooking vegetables like corn or green beans if you wish. Don't hesitate to use a mix of diced and shredded turkey to achieve varied and appealing texture in every bite.
This pot pie is a complete meal in itself, ideally suited for those cozy autumn evenings when family is gathered. Serve it straight from the oven, piping hot, perhaps alongside a simple, crisp green salad to provide a fresh counterpoint to its rich, creamy goodness.