Description
This delicious Leftover Turkey Pot Pie is a comforting and hearty way to use up leftover turkey. Featuring a flaky double crust filled with tender turkey, mixed vegetables, and a creamy herb-infused sauce, this classic pot pie is perfect for a satisfying family meal.
Ingredients
Scale
Pie Crust
- 2 pie dough disks (store-bought or homemade)
Filling
- 2 tablespoons butter
- ½ onion, diced
- 1 small potato, diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 cup broth (turkey or chicken)
- ½ cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper, to taste
- 2 cups leftover turkey, diced or shredded
- 2 cups mixed vegetables (peas, carrots, green beans)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare Pie Crust: Roll one pie dough disk into a 12-inch circle and fit it into a 9-inch deep pie plate. Prick the bottom with a fork to prevent bubbling and chill the crust while making the filling.
- Sauté Vegetables: In a Dutch oven or heavy skillet over medium heat, melt the butter. Add diced onion, potato, and celery, cooking until softened, approximately 5 to 6 minutes.
- Add Garlic and Flour: Stir in the minced garlic and sprinkle the flour on top. Cook while stirring until the mixture thickens and becomes clumpy, which helps form the base of the filling sauce.
- Make the Sauce: Gradually stir in the broth, milk, dried thyme, dried sage, salt, and pepper. Cook the mixture until it bubbles and thickens, about 3 minutes, creating a creamy herb sauce.
- Add Turkey and Vegetables: Remove the pot from heat and fold in the leftover diced or shredded turkey and mixed vegetables evenly into the sauce.
- Assemble the Pie: Pour the filling into the prepared pie crust. Cover with the second dough disk, crimping the edges to seal. Brush the top crust with beaten egg to create a golden, shiny finish when baked.
- Bake: Place the assembled pie on a baking sheet and bake in the preheated oven for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Let the pot pie rest for 10 minutes after baking to allow the filling to set before slicing and serving.
Notes
- Using cold pie dough helps create a flakier crust.
- You can substitute mixed vegetables with whatever you have on hand, such as corn or mushrooms.
- For a richer filling, consider adding a splash of cream instead of milk.
- Letting the pie rest before serving ensures the filling isn’t too runny.
- Leftover turkey can be replaced with leftover chicken if desired.
