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Easy Leftover Turkey Pot Pie with Flaky Crust

A cross-section of a golden-brown turkey pot pie showing creamy filling with shredded turkey and vegetables.
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Make this hearty, creamy turkey pot pie using leftover turkey. It features tender vegetables in a savory sauce, topped with a flaky, golden crust. This recipe is designed to be straightforward and ready quickly.

Ingredients

Scale
  • 2 cups cooked, shredded turkey
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups turkey or chicken broth
  • 1 cup heavy cream or milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 box (14.1 ounces) refrigerated pie crusts, or homemade crust for a double crust

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. If using a homemade crust, prepare the bottom crust and place it in a 9-inch pie dish.
  2. In a large saucepan, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the broth until the mixture is smooth. Bring to a simmer, stirring until the sauce thickens.
  5. Stir in the heavy cream, thyme, salt, and pepper. Cook until the sauce is hot and fully thickened.
  6. Remove the sauce from the heat. Stir in the cooked turkey, peas, and any other desired cooked vegetables.
  7. Pour the filling into the prepared pie dish (or directly into a baking dish if using a top crust only).
  8. Place the top crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  9. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let the pot pie cool for 10 minutes before slicing and serving.

Notes

  • For a quicker version, substitute one refrigerated puff pastry sheet for the top crust.
  • If you do not have leftover turkey, you can substitute 2 cups of cooked chicken.
  • Brush the top crust with an egg wash (1 egg beaten with 1 tablespoon of water) before baking for an extra golden finish.

Nutrition

Find it online: https://dishicious.com/turkey-pot-pie-easy-leftover-recipe/