Easy Turkey Pot Pie Recipe for Leftover Thanksgiving Turkey

Introduction

Are you staring at containers of leftover turkey after your Thanksgiving feast, wondering what to create beyond the standard sandwich? Transform those turkey remnants into a comforting, home-cooked meal with this turkey pot pie recipe easy enough for weeknight cooking. This leftover turkey pot pie, creamy turkey pie combines tender chunks of turkey with vegetables in a rich, velvety sauce, all enclosed in a golden, flaky crust. It’s the ultimate comfort food that makes your leftovers feel like an entirely new gourmet meal!

Ingredients List

• 2 cups leftover turkey, chopped into bite-sized pieces
• 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
• 1/3 cup butter
• 1/3 cup all-purpose flour (substitute gluten-free flour blend if needed)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk (or heavy cream for extra richness)
• 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)
• 1/3 cup diced onion
• 1 clove garlic, minced (optional)
• 1 egg, beaten (for crust)

Timing

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

This quick version saves nearly 30 minutes compared to traditional pot pie recipes that require making crust from scratch, making it perfect for busy weeknights when you want comfort food without the wait.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 425°F (220°C). Allow the pie crusts to warm to room temperature while you prepare the filling. Pro tip: Chop your turkey while it’s still cold from the refrigerator for cleaner cuts.

Step 2: Create the Creamy Base

In a large saucepan, melt butter over medium heat. Add onions and cook until translucent (about 3 minutes). Stir in flour, salt, pepper, and thyme to create a roux, cooking for 1-2 minutes until it smells slightly nutty.

Step 3: Build the Filling

Gradually add chicken broth and milk, stirring constantly to prevent lumps. Bring to a boil, then reduce heat and simmer until thickened (about 5 minutes). Gently fold in turkey and frozen vegetables, and cook for 3-4 more minutes.

Step 4: Assemble and Bake

Place one pie crust in a 9-inch pie plate. Pour filling mixture over the crust. Top with the second crust, seal edges, and cut several slits in the top. Brush with beaten egg for that beautiful golden finish. Bake for 30-35 minutes until the crust is golden brown.

Nutritional Information

Per serving (1/6 of pie):

• Calories: 410
• Protein: 18g
• Carbohydrates: 32g
• Fat: 24g
• Fiber: 3g
• Vitamin A: 40% DV
• Vitamin C: 15% DV

Healthier Alternatives for the Recipe

• For a lighter version, use low-fat milk instead of whole milk or cream
• Replace the top crust with a sprinkle of whole wheat breadcrumbs mixed with a little olive oil
• For gluten-free diets, use gluten-free pie crusts and a 1:1 gluten-free flour blend
• Increase the veggie-to-turkey ratio for more fiber and nutrients

Serving Suggestions

Serve this delicious pot pie hot from the oven with a crisp side salad dressed with vinaigrette to balance the richness. For a complete comfort food experience, pair with cranberry sauce for a touch of sweetness that complements the savory filling beautifully.

Common Mistakes to Avoid

• Don’t overfill your pie crust – leave about 1/2 inch from the top to prevent bubbling over
• Allow the filling to cool slightly before adding to the crust to maintain crust integrity
• Don’t forget to cut slits in the top crust to allow steam to escape
• Avoid overworking the pie crust, which can make it tough rather than flaky

Storing Tips for the Recipe

This turkey pot pie will keep in the refrigerator for 3-4 days. For longer storage, freeze individual portions for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in a 350°F oven for 20-25 minutes until heated through.

Conclusion

This easy turkey pot pie transforms your Thanksgiving leftovers into a comforting meal the whole family will love. With its flaky crust and creamy filling, no one will feel like they’re eating leftovers! Give this recipe a try and watch your turkey transform from holiday staple to weeknight favorite.

FAQs

Can I use chicken instead of turkey in this pot pie recipe?
Absolutely! Rotisserie chicken works wonderfully as a substitute with the same measurements.

Can I make this pot pie ahead of time?
Yes, assemble the pie completely, but don’t bake it. Cover tightly and refrigerate for up to 24 hours, then bake as directed, adding 5-10 minutes to the baking time.

What if I don’t have frozen mixed vegetables?
You can use any combination of fresh or frozen vegetables totaling 2 cups. Just make sure to cook fresh vegetables until tender before adding to the filling.

Is there a dairy-free version of this recipe?
Replace butter with olive oil or vegan butter, and use unsweetened plant-based milk such as almond or oat milk for a dairy-free alternative.