Description
This comforting Leftover Turkey Pot Pie is a perfect way to transform your turkey leftovers into a delicious, hearty meal. Featuring a flaky pie crust filled with tender turkey, mixed vegetables, and a creamy herb-infused sauce, this pie provides a satisfying dish ideal for family dinners or holiday leftovers.
Ingredients
Scale
Pie Crust
- 2 pie dough disks (store-bought or homemade)
Filling
- 2 tablespoons butter
- ½ onion, diced
- 1 small potato, diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 cup broth (turkey or chicken)
- ½ cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper, to taste
- 2 cups leftover turkey, diced or shredded
- 2 cups mixed vegetables (peas, carrots, green beans)
- 1 egg (for egg wash, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to bake the pot pie into a golden crust.
- Prepare Pie Crust: Roll one pie dough disk into a 12-inch circle and fit it carefully into a 9-inch deep pie plate. Prick the bottom of the crust with a fork to prevent bubbling, then chill it in the refrigerator while you prepare the filling.
- Sauté Vegetables: In a Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Add diced onion, potato, and celery, cooking until softened and fragrant, about 5 to 6 minutes.
- Add Garlic and Flour: Stir in the minced garlic, then sprinkle the flour over the vegetables. Stir continuously until the mixture thickens and becomes clumpy, forming a roux base for the filling.
- Make Filling Sauce: Gradually add broth and milk, stirring constantly to avoid lumps. Add dried thyme, sage, salt, and pepper. Continue cooking until the mixture bubbles and thickens into a creamy sauce, about 3 minutes.
- Incorporate Turkey and Vegetables: Remove the pot from heat and stir in the diced or shredded leftover turkey and mixed vegetables. Mix thoroughly to combine all the ingredients evenly.
- Assemble the Pot Pie: Pour the turkey and vegetable filling into the prepared pie crust. Cover with the second pie dough disk, trimming and crimping the edges to seal the pie well. Brush the top with a beaten egg for a shiny, golden finish.
- Bake: Place the pot pie on a baking sheet and bake in the preheated oven for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling actively.
- Rest and Serve: Let the pot pie rest for about 10 minutes after baking to allow the filling to set, then slice and serve warm.
Notes
- Using a chilled pie crust helps maintain flakiness during baking.
- Leftover turkey can be substituted with cooked chicken if desired.
- Feel free to use frozen mixed vegetables; just thaw them before adding to the filling.
- The egg wash is optional but recommended for a golden, glossy crust.
- To reduce sodium, use low-sodium broth and adjust salt to taste.
