Dad's Leftover Turkey Pot Pie

This turkey pot pie recipe made with leftover turkey from your holiday dinner makes two 9-inch pies. Chunks of white and dark turkey meat are mixed with peas, carrots, and beans in a creamy sauce that screams comfort food. Using ready-made pastry dough and frozen vegetables cuts down on prep time. These leftover turkey pot pies are so delicious, they don't last long!


Main Dishes · Savory Pie Recipes · Pot Pie Recipes · Turkey Pot Pie Recipes


Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hrs 20 mins
Additional Time: 10 mins
Servings: 12
Yield: 2 9-inch pot pies

Ingredients

Ingredients List

  • 2 cups frozen peas and carrots

  • 2 cups frozen green beans

  • 1 cup sliced celery

  • ⅔ cup butter

  • ⅔ cup diced onion

  • ⅔ cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • ½ teaspoon celery seed

  • ½ teaspoon onion powder

  • ½ teaspoon Italian seasoning

  • 1 ¾ cups chicken broth

  • 1 ⅓ cups milk

  • 4 cups cubed leftover cooked turkey

  • 2 (14.1 ounce) packages pastry for a 9-inch double-crust pie


Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Place frozen peas, carrots, and beans in a saucepan with celery; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 8 minutes. Drain.

  3. While the vegetables are simmering, melt butter in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute. Slowly whisk in chicken broth and then milk until incorporated; bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes.

  4. Remove thickened sauce from the heat; add cooked, drained vegetables and cubed turkey and stir until filling is well combined.

  5. Set out two 9-inch pie dishes. Fit one pie pastry into the bottom of each dish. Spoon 1/2 of the pot pie filling into each dish, then lay the remaining pie pastries over top. Pinch and roll the top and bottom pastries together at the edges to seal. Use a sharp knife to cut several small slits in each top pastry to allow steam to release while cooking. Place pies on baking sheets.

  6. Bake in the preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover with aluminum foil. Continue to bake until the crusts are golden brown and the filling is bubbly, 15 to 20 more minutes.

  7. Remove from the oven and cool for 10 minutes before serving.


Nutrition Facts (per serving)

Nutrition Facts
539 Calories
33g Fat
40g Carbs
20g Protein


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