Turkey Pot Pie with Leftovers
Transform your holiday leftovers into a comforting classic with this Turkey Pot Pie with Leftovers recipe! Packed with tender shredded turkey, a medley of sautéed vegetables, and a rich, creamy filling made with leftover turkey gravy and aromatic herbs like thyme and rosemary, this dish transforms post-feast scraps into a heartwarming meal. Encased in a flaky, golden pie crust, it's a perfect balance of savory flavors and textures. Preparing this pot pie is a breeze with just 20 minutes of prep time and 40 minutes of baking, making it an easy yet satisfying dinner idea for the whole family. Serve it as a cozy weeknight meal and enjoy your leftovers like never before! Keywords: turkey pot pie, leftover turkey recipe, easy pot pie, holiday leftovers, comforting dinner recipe.
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Recipe Information
Ingredients
- 2 cups Cooked turkey (shredded or chopped)
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 1 cup Carrots (diced)
- 1 cup Celery (diced)
- 1 cup Frozen peas
- 0.25 cup All-purpose flour
- 2 cups Turkey or chicken stock
- 1 cup Leftover turkey gravy
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Pie crusts (store-bought or homemade, top and bottom)
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrot, and celery, sautéing until the vegetables are softened (about 5-7 minutes).
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually whisk in the turkey or chicken stock and bring the mixture to a simmer, stirring until thickened.
Stir in the leftover turkey gravy, thyme, rosemary, salt, and black pepper. Mix well to combine.
Add the shredded turkey and frozen peas to the skillet, stirring to evenly coat the filling. Remove the skillet from the heat and let the mixture cool slightly.
Roll out one of the pie crusts and press it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
Spoon the turkey filling into the pie dish, spreading it out evenly.
Roll out the second pie crust and lay it over the filling. Pinch and crimp the edges of the crusts together to seal the pie.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg to give it a golden brown finish.
Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden and the filling is bubbling.
Remove the pie from the oven and let it cool for 5-10 minutes before serving. Enjoy your comforting Turkey Pot Pie!
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 6183 mg | 269% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 37.5 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 454 mg | 35% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3839 mg | 82% | |
*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.
