Next Day Turkey Pot Pie
Transform your Thanksgiving leftovers into comfort food perfection with this hearty Next Day Turkey Pot Pie. Packed with tender chunks of cooked turkey, a medley of aromatic vegetables, and a creamy, herb-infused gravy, this recipe is nestled between flaky, golden pie crusts for the ultimate post-holiday treat. With just 20 minutes of prep time and a simple one-pan filling, it’s the perfect way to breathe new life into leftovers while delighting your family with a homemade classic. Serve it warm from the oven for a cozy, satisfying meal that’s brimming with savory flavors and holiday nostalgia. This turkey pot pie is a must-try for making the most of your Thanksgiving leftovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 0.33 cup all-purpose flour
- 2 cups chicken or turkey broth
- 0.5 cup heavy cream
- 2 cups cooked turkey, shredded or diced
- 0.75 cup frozen peas
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 sheets pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 400°F (200°C).
In a large skillet or saucepan, melt the butter over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring often, until the vegetables become tender.
Sprinkle the flour over the vegetables and stir until the flour coats everything. Let it cook for 1 minute to remove the raw taste of the flour.
Slowly pour in the chicken or turkey broth, stirring constantly to avoid lumps. Bring to a simmer and let the mixture thicken, about 2-3 minutes.
Once thickened, stir in the heavy cream. Add the cooked turkey, frozen peas, thyme, salt, and pepper. Mix well and remove from heat.
Roll out one sheet of pie crust and press it into the bottom of a 9-inch pie dish.
Spoon the turkey filling evenly into the prepared crust.
Roll out the second sheet of pie crust and lay it over the top of the filled pie. Trim any excess crust and crimp the edges to seal.
Cut a few small slits into the top crust to allow steam to escape during baking.
Brush the top crust lightly with beaten egg for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and allow the pie to cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.5 g | 312% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 5891 mg | 256% | |
| Total Carbohydrate | 357.1 g | 130% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 26.8 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 357 mg | 27% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3318 mg | 71% | |
*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.
