Description
This comforting Leftover Turkey Pot Pie recipe transforms cooked turkey and fresh vegetables into a hearty, savory pie enclosed in a flaky homemade or store-bought crust. Featuring a creamy filling made by sautéing celery, carrots, onion, and garlic, thickened with flour and enriched with milk and broth, it’s a perfect way to repurpose leftover turkey for a warm family meal.
Ingredients
Scale
Pie Crusts
- 2 homemade pie crusts (or store-bought)
Filling
- 1 pound turkey (cooked and shredded, about 3 ½ cups)
- 2 tablespoons oil (olive or avocado)
- ½ cup celery (finely chopped)
- 1 cup carrots (finely chopped)
- 1 small sweet onion (finely chopped)
- 2 cloves garlic (crushed)
- ½ cup flour (or a gluten-free 1-to-1 blend)
- ¾ cup milk (or a plant-based milk)
- 1 ¼ cups broth (chicken or vegetable, regular sodium)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper (to taste)
- ¼ teaspoon each thyme, rosemary, and tarragon (dried)
- ¾ cup frozen peas
- ¾ cup frozen corn
Optional
- 1 large egg
- 1 tablespoon milk
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pot pie.
- Prepare Pie Crusts: If using homemade pie crusts, roll each out to about 11 inches in diameter for a 9-inch pie plate. If store-bought, have them ready to place in the pie dish.
- Sauté Vegetables: Heat oil in a large skillet or Dutch oven over medium heat. Add chopped celery, carrots, and onion. Sauté for 7-8 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the crushed garlic cloves and sauté for an additional 1 minute to release their aroma.
- Add Flour: Lower the heat to low and sift the flour over the cooked vegetables. Stir continuously to combine the flour evenly with the vegetables to form a roux base for the filling.
- Incorporate Broth and Milk: Gradually add chicken or vegetable broth and milk in increments, stirring well after each addition. Allow the sauce to thicken slightly before adding more liquid. Continue cooking over low heat, stirring constantly, for 2-3 minutes until a creamy sauce develops.
- Finish the Filling: Remove the skillet from heat. Stir in salt, black pepper, dried thyme, rosemary, tarragon, frozen peas, and frozen corn until fully combined.
- Assemble Pie Bottom: Spray a 9-inch pie plate with non-stick cooking spray. Place one rolled-out pie crust into the bottom of the plate, gently pressing to fit.
- Add Filling: Spread the shredded cooked turkey evenly over the bottom crust. Pour the vegetable and sauce mixture on top, distributing it evenly.
- Top Pie Crust: Place the second pie crust over the filling. Trim excess dough with a sharp knife. Fold the edges and crimp them together, using your thumbs to push in one-inch segments to create a decorative fluted edge.
- Add Vents: Cut several small vents or slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash (Optional): In a small bowl, whisk together one egg and one tablespoon milk. Brush this egg wash gently over the top crust to encourage a golden, flaky finish.
- Bake Pot Pie: Place the pie on the middle rack of the preheated oven. Set an extra baking sheet underneath to catch any drippings. Bake for 45-50 minutes or until the crust is golden brown and filling is bubbling.
- Rest and Serve: Remove the pot pie from the oven and allow it to rest for 10-15 minutes before slicing and serving to allow the filling to set.
Notes
- You can use store-bought or homemade pie crusts based on preference and convenience.
- Substitute the milk with any plant-based milk to make it dairy-free.
- For a gluten-free version, use a gluten-free flour blend in place of regular flour and ensure pie crusts are gluten-free.
- Adding an egg wash is optional but helps achieve a beautiful golden crust.
- Leftover turkey or other cooked poultry can be used in this recipe.
- Use low-sodium broth if you want to control salt content.
- This recipe can be doubled and baked in two smaller pies or a larger dish for more servings.
