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Leftover Turkey Pot Pie: 1 Delicious Day-After Dinner

Leftover Turkey Pot Pie (Comforting Day-After Dinner)
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Transform your post-Thanksgiving turkey and vegetables into a comforting and delicious one-pan pot pie. This recipe is designed to use up your leftovers and create a satisfying meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup leftover cooked turkey, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 cup all-purpose flour
  • 2 cups chicken or turkey broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 1 sheet refrigerated pie crust
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Stir in the diced turkey, peas, and corn. Cook for another 2 minutes until heated through.
  4. Sprinkle the flour over the turkey and vegetable mixture. Stir well and cook for 1 minute.
  5. Gradually whisk in the chicken or turkey broth and milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
  6. Stir in the dried thyme. Season with salt and pepper to taste.
  7. Drape the pie crust over the filling in the skillet. Trim and crimp the edges as desired. Cut a few slits in the top of the crust to allow steam to escape.
  8. Brush the top of the pie crust with the beaten egg wash.
  9. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let the pot pie rest for 5-10 minutes before serving.

Notes

  • You can use any leftover cooked vegetables from your Thanksgiving meal.
  • If you don’t have a skillet that can go from stovetop to oven, you can transfer the filling to a pie dish before topping with the crust.
  • For a richer flavor, you can add a splash of heavy cream to the sauce.

Nutrition

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