Print

Turkey Pot Pie with Leftover Turkey

Turkey Pot Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe guides you through making a comforting turkey pot pie from scratch. It is perfect for using leftover turkey and features a flaky crust with a savory vegetable filling.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup chopped celery
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 cups chicken or turkey broth
  • 1 cup milk
  • 2 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package (14.1 ounces) refrigerated pie crusts

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables are tender-crisp.
  3. Stir in thyme, salt, and pepper. Cook for 1 minute more.
  4. Sprinkle flour over the vegetables and stir to combine. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in broth and milk. Bring to a simmer, stirring constantly, until the mixture thickens.
  6. Remove from heat and stir in cooked turkey, peas, and corn.
  7. Unroll one pie crust and place it in a 9-inch pie plate. Pour the turkey mixture into the crust.
  8. Top with the second pie crust. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
  9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let stand for 10 minutes before serving.

Notes

  • You can substitute other vegetables like diced potatoes or green beans.
  • For a richer flavor, use heavy cream instead of milk.
  • If using fresh vegetables, cook them until tender before adding to the sauce.

Nutrition

Find it online: https://kitchenvan.com/turkey-pot-pie/