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Leftover Turkey Pot Pie

A generous slice of golden, flaky Leftover Turkey Pot Pie filled with tender turkey and vegetables in a creamy sauce.
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Transform your leftover cooked turkey and vegetables into a comforting and creamy pot pie with a flaky crust.

Ingredients

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  • 2 cups cooked turkey, diced
  • 1 cup mixed vegetables (carrots, peas, green beans), cooked
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (14.1 ounce) package refrigerated pie crusts
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until the gravy thickens.
  5. Stir in the diced turkey, mixed vegetables, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
  6. Line a 9-inch pie plate with one pie crust. Pour the turkey mixture into the crust.
  7. Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top crust with the beaten egg wash.
  9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let stand for 10 minutes before serving.

Notes

  • You can use leftover gravy instead of making a new gravy base.
  • For an extra flaky crust, ensure your butter and water are very cold when making homemade pie dough.
  • Consider adding a pinch of dried thyme or sage to the filling for extra flavor.

Nutrition

Find it online: https://recipestokeep.com/leftover-turkey-pot-pie/