Easy Leftover Turkey Pot Pie
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.
Ingredients
Pie Crust
- 2 ½ cups all purpose flour
- 1 ½ teaspoons sugar
- ½ teaspoon kosher salt
- 1 cup unsalted butter cold, diced
- ½ cup ice water
Turkey Pot Pie
- ¼ cup unsalted butter
- 1 yellow onion minced
- 1 cup carrots thinly sliced
- 3 garlic cloves minced
- ⅓ cup all purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 2 teaspoons kosher salt
- ¼ teaspoons black pepper
- 4 cups cooked turkey shredded
- 1 cup frozen peas
- ¼ 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.
Nutrition Estimate
Calories: 606kcalCarbohydrates: 43gProtein: 25gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 162mgSodium: 926mgPotassium: 436mgFiber: 3gSugar: 5gVitamin A: 4128IUVitamin C: 12mgCalcium: 56mgIron: 3mg
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