Turkey Pot Pie with Leftover Turkey

Oh my goodness, friends, if there’s one dish that screams comfort, warmth, and pure deliciousness, it has to be a homemade turkey pot pie! Seriously, it’s like a hug in a pie plate, you know? Especially after a big holiday meal, when you’re staring at all that beautiful leftover turkey and wondering, “What on earth am I going to do with all this?” Well, this, my dears, is the answer!

I remember the first time I really *got* pot pie. I was a kid, and my grandma, bless her heart, would always whip one up after Thanksgiving. The smell alone would make my stomach rumble! That flaky crust, the creamy, savory filling bursting with tender turkey and sweet veggies – it was pure magic. It wasn’t just a meal; it was an experience. And I’ve spent years perfecting my own version, making sure it lives up to those cherished memories. Trust me, this turkey pot pie recipe is going to be your new go-to for using up those leftovers, or just for a cozy night in!

Why You’ll Love This Turkey Pot Pie Recipe

This isn’t just any old recipe; it’s a game-changer! You’re going to fall head over heels for this turkey pot pie because:

• It’s super easy to whip up, especially with leftover turkey.
• Every bite is packed with savory, creamy deliciousness and tender veggies.
• That golden, flaky crust? Pure perfection!
• It’s the ultimate cozy meal, perfect for chilly evenings or family gatherings.

The Ultimate Comfort Food: Turkey Pot Pie

Honestly, when you think of comfort food, this turkey pot pie should be right at the top of your list! It’s hearty, satisfying, and just makes you feel warm and fuzzy inside. It’s the kind of meal that brings everyone to the table, eager for seconds, making it absolutely ideal for those special family dinners.

Essential Equipment for Your Turkey Pot Pie

Okay, before we dive into the yummy part, let’s gather our tools! You’ll definitely want a good, sturdy large skillet (I love my cast iron for this, but any large one works!) and a 9-inch pie plate. An oven, of course, and some basic measuring cups and spoons are a must. A whisk will be your best friend for that creamy sauce, too!

Ingredients for a Delicious Turkey Pot Pie

Alright, let’s talk ingredients! This is where the magic really starts to happen for our amazing turkey pot pie. You don’t need anything fancy, just good, honest ingredients that come together to create something truly spectacular. Here’s what you’ll want to gather:

• First up, 1 tablespoon of good olive oil for getting those veggies started.
• Then, we need our aromatic base: 1 cup of chopped yellow onion, 1 cup of sliced carrots (not too thin, I like a little bite!), and 1 cup of chopped celery.
• For seasoning, grab 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. These humble spices really bring out the savory goodness!
• To thicken our luscious filling, we’ll use 1/2 cup of all-purpose flour.
• For the liquid, have ready 2 cups of chicken or turkey broth (homemade if you’ve got it, but store-bought is totally fine!) and 1 cup of milk.
• And the star of the show: 2 cups of cooked turkey, either shredded or diced. Perfect for those holiday leftovers!
• Finally, for a pop of color and sweetness, we’ll add 1 cup of frozen peas and 1 cup of frozen corn.
• Last but not least, 1 package (14.1 ounces) of refrigerated pie crusts – because sometimes, convenience is king, especially when you’re craving comfort food!

Step-by-Step: How to Make Turkey Pot Pie

Alright, my friends, this is where we turn those simple ingredients into something truly magical! Don’t be intimidated; making a turkey pot pie from scratch is actually super straightforward. Just follow these steps, and you’ll have a golden, bubbly masterpiece in no time. We’re going to break it down so it’s easy-peasy, I promise!

First things first, let’s get that oven ready. You’ll want to preheat your oven to a good, hot 400°F (200°C). This ensures a beautifully flaky crust right from the start. While that’s heating up, grab your large skillet and let’s get cooking!

Preparing the Savory Filling for Your Turkey Pot Pie

This is where all those lovely flavors come together! Heat that olive oil in your skillet over medium heat. Once it’s shimmering, toss in your chopped onion, carrots, and celery. Sauté them for about 5-7 minutes, stirring occasionally, until they’re tender-crisp – not mushy, but with a nice bite. Then, stir in your thyme, salt, and pepper, cooking for just another minute until you can really smell those amazing aromas. Next, sprinkle the flour over the veggies, stir it in well, and let it cook for a minute, constantly stirring, to get rid of that raw flour taste. Now, gradually whisk in the broth and milk. Keep whisking as it comes to a simmer; you’ll see it thicken up beautifully! Once it’s nice and creamy, take it off the heat and stir in your cooked turkey, peas, and corn. Yum!

Assembling Your Perfect Turkey Pot Pie

Okay, filling done, now for the fun part – putting it all together! Grab one of your refrigerated pie crusts and carefully unroll it. Gently press it into your 9-inch pie plate. Don’t worry if it’s not absolutely perfect; rustic is charming! Now, pour that incredible, savory turkey mixture right into the crust-lined pie plate. Make sure it’s evenly distributed. Next, unroll your second pie crust and carefully place it over the filling. This is where you get to be creative! Crimp the edges to seal them together – you can use a fork or your fingers to make a pretty pattern. And don’t forget this crucial step: cut several slits in the top crust. This lets the steam escape while it bakes, preventing a soggy top and ensuring a perfectly golden, flaky crust!

Baking Your Golden Brown Turkey Pot Pie

Into the oven it goes! Carefully transfer your assembled turkey pot pie to that preheated 400°F (200°C) oven. You’ll want to bake it for about 30-35 minutes. Keep an eye on it! You’re looking for that gorgeous, golden brown crust and a filling that’s visibly bubbling up through those steam vents you cut. That bubbling means it’s piping hot and delicious inside. Once it looks perfect, pull it out and, I know it’s hard, but let it stand for about 10 minutes before you slice into it. This lets the filling set up properly, so you get nice, neat slices instead of a runny mess. Trust me, it’s worth the wait!

Tips for the Best Turkey Pot Pie

Okay, you’ve got the basic steps down for this amazing turkey pot pie, but let me share a few of my personal tips and tricks that will really take your pot pie from great to absolutely legendary! First, always taste your filling before it goes into the pie crust. This is your last chance to adjust the seasonings! A little more salt or pepper, maybe a pinch of poultry seasoning if you’re feeling wild, can make all the difference. Also, don’t overcrowd your pan when sautéing the veggies; give them space to brown a bit. And remember, that resting time after baking is crucial. It gives everything a chance to settle, making for cleaner slices and a perfectly set filling. Trust me on this one!

Turkey Pot Pie Variations and Substitutions

One of the best things about this turkey pot pie recipe is how forgiving it is! Don’t have carrots or celery? No worries! You can totally swap in other veggies like diced potatoes (just cook them a little longer until tender), green beans, or even some sliced mushrooms. If you’re feeling extra fancy and want an even richer, creamier sauce, go ahead and use heavy cream instead of milk. Oh, and if you don’t have turkey, cooked chicken works beautifully too!

Serving and Storing Your Turkey Pot Pie

Alright, your golden, bubbly turkey pot pie is out of the oven and has rested patiently – now for the best part, serving it up! This pot pie is a complete meal on its own, honestly, but it pairs beautifully with a simple green salad dressed with a light vinaigrette. Or, if you’re feeling extra cozy, a side of cranberry sauce (especially if you just used up leftover turkey from a holiday!). For leftovers, let any remaining pie cool completely. Then, just cover it tightly with plastic wrap or foil, or pop it into an airtight container. It’ll keep beautifully in the fridge for 3-4 days. To reheat, I usually just warm individual slices in the microwave until heated through, or you can pop the whole thing back in the oven at 350°F (175°C) until it’s hot and bubbly again. Easy peasy!

Frequently Asked Questions About Turkey Pot Pie

I get a lot of questions about this amazing turkey pot pie, and I love helping you all make it perfectly! Here are some of the most common things people ask me:

Can I use chicken instead of turkey in this Turkey Pot Pie?

Absolutely, yes! If you don’t have leftover turkey, or just prefer chicken, feel free to use cooked, shredded, or diced chicken in this pot pie recipe. It works just as beautifully and tastes incredible!

Can I make Turkey Pot Pie ahead of time?

You sure can! You can assemble the entire turkey pot pie (without baking) and cover it tightly, then refrigerate it for up to 24 hours. Just add about 10-15 minutes to the baking time when you finally pop it in the oven.

How do I prevent a soggy crust for my Turkey Pot Pie?

Oh, the dreaded soggy bottom! To avoid it, make sure your filling isn’t too watery before adding it to the crust. Also, bake your turkey pot pie in a preheated oven at the correct temperature to ensure the crust bakes quickly and crisps up nicely.

Estimated Nutritional Information for Your Turkey Pot Pie

Okay, friends, I know some of you are curious about the nutritional breakdown for this delicious turkey pot pie! While I’ve given you the recipe straight from my heart, please remember that any nutritional values are just estimates. Things like the specific brands you use for ingredients, how much turkey you pile in, or even the exact size of your servings can make those numbers wiggle a bit. So, take these as a general guide, not a strict rule, alright?

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