Leftover Turkey Pot Pie

Post-holiday dinners are revitalized by leftover turkey pot pie, which turns them into a cozy, filling dish. It’s the ideal method to use up Thanksgiving leftovers because of its rich filling, which blends turkey with vegetables and a creamy sauce and is encased in a flaky shell. This recipe provides a detailed how-to for making this delectable pie.

Tasting Notes

This Leftover Turkey Pot Pie boasts a golden, flaky crust enveloping a creamy and flavorful filling. The combination of tender turkey, mixed vegetables, and a rich gravy makes every bite a comforting experience. It’s a family-friendly dish that turns leftovers into a culinary delight.

Ingredients

• 2 cups cooked turkey, shredded or diced
• 2 cups mixed vegetables (carrots, peas, corn, green beans), cooked or thawed if frozen
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 2 cups turkey or chicken broth
• 1 cup whole milk
• 1 package refrigerated pie crusts (2 crusts)

Kitchen Equipment

• Large skillet
• Whisk
• Rolling pin
• 9-inch pie dish
• Oven

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, melt the butter over medium heat. Add the flour, salt, black pepper, thyme, and garlic powder, whisking constantly for 1-2 minutes until it forms a smooth paste.
3. Gradually whisk in the turkey or chicken broth and milk, continuing to whisk until the mixture thickens and becomes a smooth gravy.
4. Add the shredded or diced turkey and mixed vegetables to the gravy, stirring until well combined. Allow the mixture to simmer for 5-7 minutes, ensuring it thickens slightly.
5. Roll out one pie crust and place it into the bottom of the pie dish. Pour the turkey and vegetable filling over the crust.
6. Roll out the second pie crust and place it over the filling. Seal the edges by crimping with a fork or pinching the dough together.
7. Cut a few slits in the top crust to allow steam to escape during baking.
8. Place the pot pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
9. Allow the pot pie to cool for a few minutes before serving.

Pro Tips

• Add a handful of fresh herbs, such as parsley or thyme, to the filling for an extra burst of flavor.
• If the crust is browning too quickly, cover the edges with foil during the last 10-15 minutes of baking.

Variations

• Substitute the turkey with leftover chicken or even ham for a different twist.
• Experiment with different vegetables based on what you have on hand.

FAQs