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That mountain of leftover turkey after the big feast doesn’t have to be a chore! Trust me, I know the feeling. You’ve got this amazing bird, but how many turkey sandwiches can one person eat? Well, I’ve got the most comforting, heartwarming solution: a delicious Turkey Pot Pie! It’s the perfect way to take those post-holiday leftovers and turn them into a brand-new meal that feels like pure home cooking. It reminds me so much of my grandma, bless her heart, always finding ways to make something magical out of what she had. Like my grandma taught me, every ingredient has a purpose, and transformin leftovers is one of my favorite kitchen tricks! So, let’s dive in and whip up a pie that’ll have everyone asking for seconds!
- Why You'll Love This Leftover Turkey Pot Pie
- Ingredients for Your Perfect Turkey Pot Pie
- Crafting the Creamy Turkey Filling
- Assembling Your Leftover Turkey Pot Pie
- Baking Your Flaky Crust Comfort Food
- Tips for the Best Turkey Pot Pie
- Serving and Storing Your Turkey Pot Pie
- Frequently Asked Questions about Turkey Pot Pie
- Nutritional Information
Why You’ll Love This Leftover Turkey Pot Pie
This recipe is a total game-changer for post-holiday meals! Here’s why you’ll be obsessed:
- Transforms Leftovers: Say goodbye to turkey fatigue! This pie gives your leftover turkey a delicious second life.
- Pure Comfort Food: It’s like a warm hug in a bowl, packed with all those familiar, cozy flavors we crave.
- So Easy to Make: Even with a busy schedule, you can whip this up fairly quickly using cooked turkey and a store-bought crust if you’re in a pinch.
- Tastes Like Home: That creamy filling and flaky crust? It’s pure, nostalgic home cooking that makes any night feel special.
Ingredients for Your Perfect Turkey Pot Pie
Alright, let’s get our ingredients ready for this dreamy pie! It’s all pretty straightforward, and I bet you already have most of it kicking around your kitchen. If you’re missing something, don’t sweat it – I’ve got some ideas for you later on!
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cups turkey or chicken broth
- 1 cup milk
- 3 cups cooked, chopped turkey
- 1 cup frozen peas
- 1 recipe for pie crust (double crust)
Crafting the Creamy Turkey Filling
This is where the magic really happens, turning simple ingredients into that dreamy, creamy filling that makes a Turkey Pot Pie so amazing. It’s all about building flavor layer by layer. I learned from my grandma that taking just a few extra minutes here makes all the difference. If you’ve ever made my slow cooker chicken and dumplings, you know how much I love starting with a good flavor base!
Sautéing the Aromatics for Flavor
First things first, we want to get these veggies nice and soft. Melt that butter in your skillet over medium heat. Toss in your chopped onion, carrots, and celery. Let them dance in the butter for about 5 to 7 minutes, just until they start to get tender. This step really brings out their sweetness and prepares them for the starring role in our pot pie filling.
Making the Roux for a Smooth Gravy
Okay, now for the thickening part – and don’t let the word “roux” scare you! It’s just flour and fat cooked together, and it’s the secret to a gravy that’s perfectly smooth, not lumpy. Stir your flour, salt, pepper, and thyme right into the softened veggies and butter. Let it cook for just a minute, stirring all the time. This toasts the flour a little and gets it ready to do its thickening job beautifully.
Adding Liquids and Turkey to Your Turkey Pot Pie Filling
Now for the creamy goodness! Gradually whisk in your turkey or chicken broth, followed by the milk. Keep stirring constantly as it heats up – this is key to avoiding lumps! Let it simmer gently until it thickens up to a nice, gravy-like consistency. Once it’s just right, stir in your cooked turkey and those frozen peas. So simple, right? This is the heart of your delicious Turkey Pot Pie filling!
Assembling Your Leftover Turkey Pot Pie
Alright, we’ve got our gorgeous, creamy filling ready to go, and now it’s time to put this beautiful leftover turkey pot pie all together! It’s honestly the easiest part, and you’re so close to pure comfort. Grab your 9-inch pie plate. If you’re using a homemade crust, gently press that bottom layer into the plate. Don’t worry if it’s not perfect; a little rustic charm never hurt anyone! Spoon all that delicious turkey filling right into the crust. Then, carefully lay your top crust over everything. Really press those edges together to seal them tight – we don’t want any filling escaping during baking! If you’re feeling fancy or want a super flaky crust reminder, check out my tips for a flaky crust! And don’t forget to cut a few slits in the top. This lets all that yummy steam escape and helps the crust get perfectly golden.
Baking Your Flaky Crust Comfort Food
Now for the moment we’ve all been waiting for – baking this amazing flaky crust comfort food! Get your oven preheated to 400°F (200°C). Once it’s hot, carefully place your assembled pie in there. You’ll want to bake it for about 30 to 40 minutes. The best part? You’ll know it’s ready when the crust is a beautiful golden brown and you can see the filling gently bubbling through the slits. Oh, the smell that fills the kitchen right about now is just heavenly – pure comfort! It reminds me of my grandma’s house, always warm and inviting. For more tips on getting that crust just perfect, you can peek at my apple pie bar recipe; some of those crust tricks totally apply here!
Tips for the Best Turkey Pot Pie
Okay, so you’ve got the main recipe down, but a few little tricks can make this leftover turkey pot pie sing even louder! It’s all about those small touches that come from years in the kitchen, you know? My grandma always had a few little secrets up her sleeve, and I love sharing them with you. These little bits of advice, just like the tips I share for my oatmeal muffins, are what turn a good dish into a truly *great* one!
Quick Crust Options
Listen, I love a homemade pie crust, I really do. But sometimes, life is hectic, right? If you’re short on time, using a good quality store-bought pie crust is totally my go-to. It’s a lifesaver and still gives you that lovely flaky finish!
Vegetable and Protein Variations
Don’t have carrots or celery? No problem! Feel free to toss in other cooked veggies you might have hanging around – maybe some corn, green beans, or even some cubed potatoes. And if your turkey bird has flown the coop, a rotisserie chicken or some pre-cooked chicken works like a charm. It’s all about using what you’ve got!
Serving and Storing Your Turkey Pot Pie
This is perhaps the hardest part – waiting just a little bit! After your beautiful pot pie comes out of the oven, let it sit for about 10 minutes. This little pause lets the filling set up so everything stays right where it belongs when you cut into it. If you happen to have any leftovers (which is rare in my house!), just pop them in an airtight container in the fridge. They’ll keep for a good 3-4 days. Reheating is best done in a low oven or even in a toaster oven to keep that crust nice and crisp. For more make-ahead tips, check out how I handle make-ahead meals for my potato salad; the concept of keeping things fresh is similar!
Frequently Asked Questions about Turkey Pot Pie
Got a few lingering questions about making this amazing turkey pot pie? I totally get it! It’s always good to have all the details. You know, it reminds me of when I tackle my chicken pot pie recipe; there are always little things to clarify. Here are some common ones I get!
Can I freeze this Turkey Pot Pie?
Oh yes, you absolutely can! You can freeze the assembled, unbaked pie for up to 2 months. Just make sure to wrap it really well to prevent freezer burn. You can also freeze leftovers; just make sure they’re cooled completely first.
What if I don’t have leftover turkey?
No turkey? No problem! This recipe is super flexible. Cooked chicken, whether it’s from a roasted bird or a store-bought rotisserie chicken, works like a dream. You’ll get that same delicious, creamy filling!
How to ensure a flaky crust?
For the flakiest crust, make sure your pie crust ingredients (especially the shortening or butter) are super cold. If you’re using store-bought, that’s usually already set up for you! For extra crispiness, try brushing the top with a little egg wash before baking.
Nutritional Information
Just a heads-up, the nutritional info below is a rough estimate, calculated using standard ingredients and portion sizes for a Turkey Pot Pie. Your actual numbers might vary a little depending on the brands you use and how generous you are with that creamy filling! It’s a hearty meal, so remember to enjoy it!
PrintLeftover Turkey Pot Pie
Transform your leftover turkey into a comforting and delicious pot pie with a creamy filling and flaky crust.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 60 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 cups turkey or chicken broth
- 1 cup milk
- 3 cups cooked, chopped turkey
- 1 cup frozen peas
- 1 recipe for pie crust (double crust)
Instructions
- Preheat your oven to 400°F (200°C).
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in flour, salt, pepper, and thyme. Cook for 1 minute, stirring constantly.
- Gradually whisk in broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Stir in chopped turkey and frozen peas.
- Pour the filling into a 9-inch pie plate.
- Place the bottom pie crust into the pie plate. Pour the turkey filling into the crust.
- Cover with the top crust. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let stand for 10 minutes before serving.
Notes
- For an even quicker meal, use a store-bought pie crust.
- You can substitute other leftover cooked vegetables for the carrots and celery.
- If you don’t have leftover turkey, cooked chicken can be used instead.
- Consider this a great alternative to traditional meal planning services.
Nutrition
- Serving Size: 1/6 of pie
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg