Name: Leftover Turkey Pot Pie
Prep time: 20 min
Cook time: PT-493554H48M43S
Total time: 1 h
Cuisine: American
Ingredients: 3 tablespoons unsalted butter; 1 small yellow onion, finely diced; 2 celery stalks, diced; 2 cloves garlic, minced; 2 cups frozen mixed vegetables (peas, carrots, corn, beans); ¼ cup all-purpose flour; 2 cups low-sodium chicken or turkey broth; ½ cup heavy cream; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon salt; ½ teaspoon ground black pepper; 3 cups cooked turkey, shredded or diced; 2 refrigerated store-bought pie crusts; 1 egg, beaten, for egg wash

Description

Give your Thanksgiving turkey a second life with this Leftover Turkey Pot Pie recipe! It has a creamy filling with flavorful turkey and veggies, all tucked under a golden, buttery, flaky crust. Perfect for a cozy and delicious post-Thanksgiving meal.

Ingredients

3 tablespoons unsalted butter
1 small yellow onion, finely diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups frozen mixed vegetables (peas, carrots, corn, beans)
¼ cup all-purpose flour
2 cups low-sodium chicken or turkey broth
½ cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon ground black pepper
3 cups cooked turkey, shredded or diced
2 refrigerated store-bought pie crusts
1 egg, beaten, for egg wash

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Instructions

Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or deep baking dish and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery and cook for 4–5 minutes until softened and fragrant. Stir in the garlic and cook for 30 seconds more.
Stir in the frozen mixed vegetables and cook for 2–3 minutes until just tender.
Sprinkle the flour evenly over the vegetables. Stir constantly for about 1 minute to cook off the raw flour taste.
Slowly pour in the chicken or turkey broth while stirring to prevent lumps. Once combined, stir in the heavy cream. Cook for 4–5 minutes, stirring often, until the mixture thickens into a creamy sauce.
Stir in the thyme, rosemary, salt, and black pepper. Add the shredded or diced turkey and mix well. Taste and adjust seasoning if needed. Remove from heat and let the filling cool slightly while you prepare the crust.
Unroll one pie crust and press it into the bottom of the prepared pie dish. Spoon the creamy turkey filling evenly over the crust. Place the second pie crust over the top, trim any excess dough, and crimp the edges to seal. Cut a few small slits in the center to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish. Bake for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbling.
Let the pot pie rest for 10 minutes before slicing. Serve warm.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dinner
Method: Oven
Cuisine: American