Deep Dish Leftover Turkey Pot Pie
Transform your holiday leftovers into a comforting masterpiece with this Deep Dish Leftover Turkey Pot Pie. Crafted with tender shredded turkey, creamy homemade gravy, and hearty favorites like pre-cooked potatoes and mixed vegetables, this recipe reinvents your Thanksgiving or Christmas extras into a show-stopping dinner. Encased in a flaky, golden pie crust and scented with thyme and rosemary, each slice is a warm, savory delight. Quick to prepare with just 25 minutes of prep time and baked to perfection, this deep-dish pot pie is perfect for feeding a crowd or freezing for later. Ideal for cozy weeknights or post-holiday feasts, this recipe is an irresistible way to minimize food waste and maximize flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken or turkey stock
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cups cooked turkey, shredded
- 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 2 cups potatoes, diced and pre-cooked
- 2 pieces pie crust dough (homemade or store-bought)
- 1 unit egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the chicken or turkey stock and milk, and cook until the mixture thickens (about 5 minutes). Stir constantly to avoid lumps.
Season the sauce with salt, black pepper, dried thyme, and dried rosemary. Taste and adjust seasoning as needed.
Stir in the shredded turkey, frozen mixed vegetables, and pre-cooked diced potatoes. Cook for an additional 2-3 minutes until everything is evenly coated and warmed through. Remove from heat and set aside.
Roll out one piece of pie crust dough and line the bottom and sides of a 9-inch deep-dish pie pan. Trim any overhanging edges.
Pour the turkey and vegetable filling into the pie crust-lined dish, spreading it out evenly.
Roll out the second piece of pie crust and place it over the filling. Trim any excess dough and press the edges of the top and bottom crusts together to seal. Crimp the edges with a fork or your fingers.
Cut a few slits in the top crust to allow steam to escape during baking.
Brush the top crust with beaten egg to give it a golden, glossy finish.
Place the pie on a baking sheet (to catch any overflow) and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 7158 mg | 311% | |
| Total Carbohydrate | 436.0 g | 159% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 48.8 g | ||
| Protein | 279.4 g | 559% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 686 mg | 53% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5336 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
