Turkey Pot Pie

Table of Contents

• Turn those Thanksgiving leftovers into a delicious turkey pot pie. A flavorful turkey pot pie with carrots, celery and onions in a delicious gravy with flaky crust.
• Turkey Pot Pie Ingredients
• Par-bake the Pie Crust
• How to Make Turkey Pot Pie
• Turkey Pot Pie Recipe

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Turn those Thanksgiving leftovers into a delicious turkey pot pie. A flavorful turkey pot pie with carrots, celery and onions in a delicious gravy with flaky crust.

Have leftover turkey from Thanksgiving make a turkey pot pie with your leftovers. This is one of my favorite ways to use extra turkey. This pie is packed with flavorful gravy and vegetables. It’s so good you will want to make two. Which is a good thing because this recipe makes two turkey pot pies.

Why two pot pies? Because this recipe freezes so well. Often I will make one pie and bake it that day and put the unbaked pot pie in the freezer. It’s great to take out and have a home cooked meal in the Winter. The ultimate comfort food that’s also great to give the second turkey pot pie to a family or a friend.

Looking for different ways to cook a turkey? Check out how to cook a turkey in a roaster oven and an air fryer turkey.

Turkey Pot Pie Ingredients

• Pie Crust– Store-bought pie crust works great if you don’t want to make it from scratch. I like Pillsbury refrigerated pie crust. Homemade pie crust is delicious as well.
• Turkey– Cooked turkey.
• Olive Oil– Sauté your vegetables in olive oil or butter.
• Onions, Celery, Carrots– Chop you veggies into bite size pieces
• Rosemary, Thyme, Parsley– Poultry seasoning
• Garlic– Mince fresh garlic. In a pinch jarred garlic works too.
• Butter– Salted butter works great.
• Flour– All purpose flour
• Milk– Whole milk is great to use because of the fat content but 1% also works as well.
• Turkey Broth– I love to stock up on turkey broth at Thanksgiving time. After thanksgiving I will also make my own turkey broth. Chicken broth also works well.
• Salt and Pepper– I prefer freshly cracked black pepper and sea salt.

Didn’t cook a whole turkey dinner recently? You can make this recipe with turkey breast or tenderloin. You can also make this same recipe as a chicken pot pie. Just make it with cooked chicken or a rotisserie chicken.

Par-bake the Pie Crust

Preheat the oven to 425º F. Spray a 9 inch pie dish with non stick cooking spray. Add your pie crust to the pie dish and crimp the edges. Place an oversized piece of parchment paper over your crust and cover with pie weights.

Bake for 15-17 minutes at 425º F. Carefully remove pie weights (they will be hot) by lifting the parchment paper. Place pie crust back in the oven for 2-3 minutes.

Pie crusts can be par-baked up to 24 hours before. This is the best way to ensure the bottom crust isn’t soggy and you have a flaky pie crust.

How to Make Turkey Pot Pie

Preheat oven to 400º F. In a large frying pan heat olive oil on medium-high heat. Add onions, celery and carrots. Cook until soft this will take about 10-12 minutes. You want to make sure your carrots are soft.

Add in rosemary, thyme, parsley, garlic, salt and pepper. Add butter to the vegetable mixture and cook until melted. Then add flour and cook for 2 minutes. Slowly whisk in milk and turkey stock. Whisk until smooth. Continue to simmer, stirring ever few minutes, until it thickens.

In the bottom of each pie shell place your cooked and shredded turkey. Cover with your turkey and vegetable filling. leaving about a 1/4 inch left at the top of the pie crust. Repeat for both pies. Cover with the remain pie crust and seal edges. Make slits in the top crust to let steam escape. Bake at 400 degrees for 30-40 minutes. Let rest for 10 minutes before serving.

Note: If the crust edges start to get too brown cover with a pie shield or aluminum foil. Have leftover cooked veggies from Thanksgiving? This is a great way to use them. Add them in when your sautéed veggies are just getting soft. We will often add green beans, peas, sweet potatoes cooked carrots or broccoli.

Yield: 2- 9 inch pies

Turkey Pot Pie

Print

Take the leftover Thanksgiving turkey and make some delicious turkey pot pie. This pie is packed with flavor and vegetables. It's so good you will want to make two. Good thing this recipe makes two turkey pot pies.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 4 Pie Crusts
• 1 TBSP Olive Oil
• 1 Cup of Onions Chopped
• 1 Cup of Celery Chopped
• 1 Cup of Carrots Chopped
• 2-3 Cups of Shredded Turkey
• 1 Tablespoon Rosemary
• 1 Tablespoon Thyme
• 1 Tablespoon Parsley
• 2 Cloves of Garlic Minced
• 1/2 Stick of Butter
• 1/2 Cup of Flour
• 1 1/4 Cup of Milk
• 2 1/2 Cups of Turkey Broth
• Salt and Pepper

Instructions

1. Preheat oven to 400º F
2. In a large frying pan heat olive oil on medium to hight heat.
3. Add onions, celery and carrots. Cook until soft this will take about 10-12 minutes. You want to make sure your carrots are soft.
4. Add in rosemary, thyme, parsley, garlic, salt and pepper.
5. Add butter to the vegetable mixture. Cook until melted.
6. Add flour and cook for 2 minutes.
7. Slowly whisk in milk and turkey stock. Whisk until smooth. Continue to simmer, stirring ever few minutes, until it thickens.
8. In the bottom of each pie shell place your cooked and shredded turkey. Cover with your turkey and vegetable filling. Leaving about a 1/4 inch left at the top of the pie crust. Repeat for both pies. 
9. Cover with the remain pie crust and seal edges. Make slits in the top of the pie crust to let steam escape.
10. Bake for 30-40 minutes. Let rest for 10 minutes before serving.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 727Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 130mgSodium: 884mgCarbohydrates: 58gFiber: 4gSugar: 8gProtein: 37g

These are estimated values.

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