This easy turkey pot pie is a great way to use up turkey from the holidays. The turkey is tossed in a creamy sauce and enveloped with a flaky homemade pie crust. This recipe can easily be adapted to make chicken pot pie.
The Inspiration
There's something so comforting about turkey pot pie. The tender pieces of turkey combined with onions, carrots, garlic, and peas coated in a creamy sauce wrapped around a buttery pie crust is heavenly.
I was trying to think of ways to repurpose leftover Thanksgiving turkey and thought of chicken pot pie, but with turkey, so turkey pot pie was born.
I also love making escarole soup with meatballs with the leftover turkey.
Why You'll Love This Recipe
- The homemade pie crust is flaky and buttery.
- The creamy sauce coats the turkey and vegetables. This is not a dry pie!
Homemade Pie Crust Ingredients
Pie crust is easier to make than you think! Use a pastry cutter or food processor to make it even faster!
We're using basic pantry ingredients to make this pie crust!
If you're in a pinch, use a store bought crust or top the pot pie with biscuits or puff pastry.
Cooking times will vary if you use biscuits or puff pastry.
Turkey Pot Pie Ingredients
- Butter- butter makes everything better!
- Onion- yellow, white or sweet onions will work.
- Carrots- I used fresh carrots. If you use cooked frozen or canned carrots you won't need to cook it. Add it during the same step as the peas.
- Garlic- fresh or use 3/4 teaspoon of garlic powder.
- All purpose flour- to thicken the sauce.
- Chicken stock- I often use chicken bouillon base mixed with water.
- Heavy cream- for a creamy and thick sauce.
- Kosher salt and black pepper- a basic necessity. Season to taste and keep in mind the saltiness of your leftover turkey.
- Turkey- I used leftover turkey from the holidays. You can also use a rotisserie chicken or cooked chicken breasts.
- Peas- I used frozen peas. Canned will also work.
- Parsley- fresh is best! Or use 2 teaspoons dried parsley.
- Egg- for the egg wash to create a golden brown crust.
How to Make Leftover Turkey Pot Pie
- Make the pie crust.
- Make the turkey pot pie filling.
- Roll out one pie crust and line the bottom of the pie plate.
- Pour the filling over the crust.
- Place the second pie crust over the filling and seal the edges.
- Brush an egg wash over the crust and bake.
Tasty Tips
- Shred the turkey using a stand mixer with a paddle attachment. Makes it quick and easy!
- Prep the pie crust up to 3 days in advance to make prep a little quicker.
- Place a sheet pan under the pie pan in case it bakes over for easy cleanup!
- Cut slits on top of the pie crust to allow steam to escape.
- Use a pizza cutter to cut strips for a lattice pattern.
- Let the turkey pot pie rest for 15 minutes before serving. This allows the filling to cool a little bit and the slices to keep its shape.
FAQs
Store leftovers in the fridge for up to 5 days in an airtight container.
I reheat turkey pot pie slices in the microwave for 3 minutes or until heated through because it's the fastest method. The crust will be soft rather than flaky, but it will still taste amazing.
The best way to reheat turkey pot pie is in the oven at 350°F. Cover the pie with aluminum foil and reheat for 20 minutes or until it reaches 165°F. Remove the foil during the last 5 minutes to crisp the crust.
Yes, you can make turkey pot pie up to 3 days ahead of time. Make the filling and store it in an airtight container and wrap the pie crust in plastic wrap. When you're ready to bake, roll out the pie crust, place the filling on top, and form the top piece of crust.
Easy Leftover Turkey Pot Pie
Ingredients
Pie Crust
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter cold, diced
- 1/2 cup ice water
Turkey Pot Pie
- 1/4 cup unsalted butter
- 1 yellow onion minced
- 1 cup carrots thinly sliced
- 3 garlic cloves minced
- 1/3 cup all purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 teaspoons kosher salt
- 1/4 teaspoons black pepper
- 4 cups cooked turkey shredded
- 1 cup frozen peas
- 1/4 cup parsley finely chopped
- 1 egg
Instructions
Pie Crust
- Add flour, sugar, and salt into a food processor. Pulse to combine.
- Add the cold butter and pulse until coarse crumbs form.
- Add the ice water and pulse until small moist clumps form. Test the dough by pressing a piece between your fingers, if the dough sticks together, it has enough water. Add a teaspoon of water at a time if needed. Don't add too much water or the dough will be too sticky.
- Transfer the dough onto a work surface and gather the dough into a ball. (do not knead) Divide the dough in half and form into 2 balls. Flatten the dough into disks and wrap them separately in plastic wrap. Refrigerate for 1 hour before using.
Turkey Pot Pie
- Preheat the oven to 425˚F.
- In a large skillet on medium heat, add butter, onions, and carrots. Cook until the carrots are tender, about 8 minutes.
- Add in the garlic and sauté for 1 minute then mix in the flour. Cook the flour for a few minutes then add in the chicken stock, heavy cream, salt, and pepper. Simmer for a few minutes until a thick sauce forms.
- Turn off the heat and mix in turkey, peas, and parsley.
- Roll one pie crust into a 12" circle and transfer it to a 9" pie dish.
- Place the turkey pot pie filling over the crust.
- Roll the second pie dough into a 10" circle and place it over the filling. Fold the excess dough behind the bottom crust and seal the edges together. Cut slits on top of the pie crust to allow steam to escape.
- Beat an egg and brush it over the crust.
- Bake for 30-35 minutes until the crust is golden brown. Let the pot pie rest for 15 minutes before slicing.
Notes
- Shred the turkey using a stand mixer with a paddle attachment. Makes it quick and easy!
- Prep the pie crust up to 3 days in advance to make prep a little quicker.
- Place a sheet pan under the pie pan in case it bakes over for easy cleanup!
- Cut slits on top of the pie crust to allow steam to escape.
- Use a pizza cutter to cut strips for a lattice pattern.
- Let the turkey pot pie rest for 15 minutes before serving. This allows the filling to cool a little bit and the slices to keep its shape.
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