Description
This Leftover Turkey Pot Pie is a comforting, savory dish perfect for transforming leftover turkey into a hearty meal. It features a creamy filling of turkey, vegetables, and peas in a rich gravy, all encased in a golden, flaky pie crust. Ready in just over an hour, it’s a warm, satisfying way to enjoy your holiday leftovers or any cooked turkey on hand.
Ingredients
Filling
- 3 tablespoons unsalted butter
- 1/2 medium yellow onion, diced (about 3/4 cup)
- 2 small or 1 1/2 medium carrots, peeled and thinly sliced crosswise (about 3/4 cup)
- 2 small or 1 1/2 medium stalks celery, thinly sliced crosswise (about 3/4 cup)
- 1 1/2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium turkey or chicken broth or stock
- 1 cup plus 2 tablespoons whole or 2% milk, plus more for brushing
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 12 ounces shredded or diced boneless, skinless cooked turkey (about 3 cups)
- 1/2 cup frozen peas
Pie Crust
- 1 store-bought or homemade pie crust, thawed if frozen
Instructions
- Preheat oven: Heat the oven to 400ºF to prepare for baking the pot pie.
- Sauté vegetables: Melt 3 tablespoons unsalted butter in a 10-inch cast iron or oven-safe straight-sided skillet over medium-high heat. Add the diced onion, sliced carrots, sliced celery, and thyme leaves. Cook, stirring occasionally, until the onion is tender, about 5 to 6 minutes.
- Make the roux and sauce: Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste. Gradually stir in the turkey or chicken broth, milk, kosher salt, and black pepper. Cook while stirring frequently until the mixture comes to a simmer and begins to thicken. Let it simmer for 2 more minutes.
- Add turkey and peas: Remove the skillet from heat. Stir in the shredded cooked turkey and frozen peas. Taste the filling and adjust salt and pepper as needed.
- Assemble the pot pie: If necessary, roll out the pie crust into a 10-inch diameter circle. Place the pie crust over the turkey filling in the skillet. Brush the top of the crust lightly with milk. Cut four 1-inch slits in the crust to allow steam to escape during baking.
- Bake: Place the skillet in the preheated oven and bake until the crust is golden brown and the filling is bubbling, about 20 to 25 minutes.
- Cool and serve: Remove the pot pie from the oven and let it cool for 5 minutes before serving to allow the filling to set slightly and to prevent burns.
Notes
- Using a cast iron or oven-safe skillet allows you to cook the filling on the stovetop and then transfer directly to the oven for baking, minimizing cleanup.
- You can substitute turkey broth with chicken broth if turkey broth is unavailable.
- For a crispier crust, brush the pie crust with an egg wash instead of milk before baking.
- This recipe is perfect for using leftover turkey from the holidays or any cooked turkey you have on hand.
- Ensure the pie crust slits are cut to allow steam to escape and avoid a soggy crust.