The BEST way to use up leftover turkey is this homemade Turkey Pot Pie with creamy comfort food pot pie filling, turkey, vegetables, and golden flaky crust.
Turkey Pot Pie – Recipe For Leftover Turkey
One of our absolute family favorite dinners is pot pie. We just love it. It’s a cozy warm casserole with comfort food filling. Pretty much your all-in-one, ultimate comfort food dinner.
A Turkey Pot Pie is also an delicious recipe for leftover turkey from Thanksgiving and the holidays. Sure, turkey sandwiches are great, but you can only have so many, right? I’d say the opposite is true with Turkey Pot Pie! You can never have too much!
New to the pie-making scene? Here are some helpful Pie Making Resources to make sure all your pies come out perfect and delicious!
- Easy No Fail Pie Crust Recipe – this easy pie crust recipe comes out perfect Every. Time. It’s my grandma’s recipe, and it’s never failed me yet!
- Rolling Out Pie Crust Tutorial – If rolling out your own homemade pie crust makes you nervous, stop right now! This easy step-by-step tutorial will tell you exactly what to do for a perfect pie crust!
- Pretty Ways to Finish Pie Crust Edges – There are so many ways to finish pie crust once you’re done rolling it out to make a truly special pie. Try some of these easy and fun ones this year!
- Must Have Pie Making Supplies – If you love pies, you need these tools so you can make them all the time at home!
Turkey Pot Pie Recipe
- Pie crust Either 4 store bought- 2 tops and 2 bottoms, or check out my Easy No-Fail Pie Crust Recipe. You will need to double the recipe
- 3 pounds chopped turkey about 5 cups
- ½ an onion chopped
- ⅔ cup butter
- ⅔ cup flour
- 3½ cups chicken or turkey stock
- 1 cup milk
- 3 cups frozen mixed vegetables thawed
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried sage
- 1/4 teaspoons ground black pepper
- pinch of garlic powder
- 1 egg beaten
Prepare pie crust using THIS RECIPE (double it). Refrigerate while you prepare the filling. If you're using store bought pie crust, make sure it's thawed.
Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
Add flour and stir to combine. Continue cooking about 2 more minutes, so the flour mixture turns golden (but not browned).
Slowly add in broth, about ⅓ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't stick to the bottom.
When sauce is thickened to the consistency of a medium-thick gravy, add turkey and mixed vegetables, and stir to combine.
Add basil, sage, pepper, and garlic powder to the filling mixture and stir to combine. Take off heat and set aside.
Press the top and bottom pie crust together (I use a fork for this part), and trim off the excess dough with a knife. Cut slits in the top to let heat and steam escape.
With a pastry brush, brush beaten egg over top of pot pie.
Bake in a 375° oven for 30 minutes, until the top pie crust is firm and browned. Take out of oven and cover with foil (to prevent the top crust from burning).
Return to oven for another 30 minutes, until both crusts are firm and golden
Take turkey pot pie out of oven and let sit 15-30 minutes to firm.
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