Wondering what to do with leftover Thanksgiving turkey? Turkey Pot Pie is made with tender-cooked veggies, homemade sauce, and, of course, juicy turkey. Hearty, filling, and warm. Perfect for cold weather.
Stay at Home Chef’s House can’t get enough of Chicken Pot Pie! This is one of our top 10 favorite meals. The classic recipe is always popular, but I’ve found that using leftover Thanksgiving turkey makes it even better. , cooked in that wonderful homemade sauce and made even better with tender vegetables topped with a buttery crust. It is not!
Pie crust:
You’ll need puff pastry for both the bottom and top of the remaining turkey pot pie recipe. We have a great homemade foolproof pie crust recipe.
Troubleshooting: Soggy Bottom
This recipe does not leave the bottom soggy. However, if a soggy crust bothers you, you may want to pre-bake for a few minutes before adding the pot pie filling. Add the uncooked beans, weigh and place in a 375°F oven.Cook for 10 minutes and immediately brush all over with the egg wash.This will create an extra layer between the crust and the filling. and helps to block moisture.
Veggie Options for Turkey Pot Pie:
Leftover turkey pot pie recipes recommend using standard pot pie veggies. This includes onions, celery, carrots and peas. You are also free to be creative. This is the perfect dish to empty your fridge. Remember, it’s all about reducing food waste! Other vegetables you can use are:
- potato
- mushroom
- cauliflower
…or basically any other vegetable you want available!
Storage and reheating instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place 1 serving in microwave and heat in 30 second increments. You can also heat leftovers in the oven at 325 degrees Fahrenheit for about 10 to 15 minutes.
Freezing method:
This recipe freezes wonderfully. Assemble the pot pie according to the recipe instructions and freeze immediately. Thaw overnight in the refrigerator before baking. Preheat oven to 425 degrees Fahrenheit. Bake uncovered for 15 minutes. Cover the pot pie with aluminum foil to keep the crust from burning, and bake until hot in the center, about 30 to 35 minutes more.
If you like this recipe, you may also be interested in other delicious turkey recipes.
Watch the video below Caytlin walks you through every step of this recipe. Sometimes visuals help and we always have you covered with our cooking shows. Youtube, facebook watch, or our Facebook pageor here on our website with the corresponding recipe.
Wondering what to do with leftover Thanksgiving turkey? Turkey Pot Pie is made with tender-cooked veggies, homemade sauce, and, of course, juicy turkey. Hearty, filling, and warm. Perfect for cold weather.
material
- 2 prepared puff pastry top and bottom
- 3 carrot peel and slice
- 2 celery stalk sliced
- 2 cup chicken soup
- 1/2 tea spoon salt
- 1/2 tea spoon black pepper
- 1/2 tea spoon dried rosemary
- 1/2 tea spoon dried sage
- 2 cup turkey cooked and chopped or diced
- 1/2 cup frozen peas
- 2 tablespoon butter
- 1 small white onion diced
- 1/4 cup all purpose flour
instructions
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Add carrots and celery to medium pot; Pour in chicken broth and season with salt, pepper, rosemary and sage. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes.
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Meanwhile, melt the butter in another pan over medium heat. Saute the onions in the melted butter until soft, about 5 minutes. Add flour and stir until well combined and more golden.
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Take 1/2 to 1 cup of chicken broth and add it to the cooked onion and flour mixture. Whisk together and add the thickened onion-flour mixture to the vegetables. Cook over low heat for an additional 3-5 minutes.
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Add turkey and peas;
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Preheat oven to 425 degrees Fahrenheit. Line a deep pie plate with the prepared bottom crust, letting it hang 1/2 inch from the edge.
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Pour pot pie filling over bottom crust. Cover with top crust and seal edges. Using a sharp knife, slice a few small slits in the top crust to allow steam to escape while baking.
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Bake pie in 425 degree oven for 30-35 minutes until top crust is golden brown. Let cool 10 minutes before serving.
Note
Freezer description: Assemble the pot pie according to the recipe instructions and freeze immediately. Thaw overnight in the refrigerator before baking. Preheat oven to 425 degrees Fahrenheit. Bake uncovered for 15 minutes. Cover the pot pie with aluminum foil to keep the crust from burning, and bake until hot in the center, about 30 to 35 minutes more.
Serving: 1slice | | calorie: 367kcal | | carbohydrate: 35g | | protein: Teng | | thick: twenty oneg | | saturated fat: 7g | | Polyunsaturated fat: 3g | | Monounsaturated fat: 9g | | Trans fat: 1g | | cholesterol: twenty fivemg | | sodium: 745mg | | potassium: 326mg | | fiber: 2g | | sugar: 2g | | Vitamin A: 4040IU | | Vitamin C: 12mg | | calcium: 39mg | | iron: 2mg
