Leftover Turkey Pot Pie is the perfect way to use up leftover Turkey from your holiday meal!
How to Make Turkey Pot Pie
Turkey pot pie can be complex or it can be easy, the choice is up to you. I prefer to cheat and use frozen vegetable mix in mine – not only does it include corn which is my favourite thing in a pot pie, it also saves you a good 20 minutes of prep time. Let’s face it, when you are making a pie with leftovers from a holiday meal, you are still in the busy stage of the holidays and fast is king! The steps to making a turkey pot pie are:
- Get your pie crusts ready, you can use frozen ( defrost them first) or my Tenderflake Pie Crust Recipe
- Fry the onions, make a roux with flour and the butter, then add in the liquids
- Add in the vegetables and thicken up the mixture
- Place a pie crust in the bottom of a pie plate, then pour the mixture in.
- Top with the other crust and seal.
- Bake until bubbling and golden brown.
Tips and Tricks for Making Turkey Pot Pie
- If you want a pie that has more sauce than mine ( I like mine to stay together when sliced but still be creamy inside) you can add in another 1/3 cup of milk when making the sauce. It won’t thicken up as much and you will have slightly more sauce.
- You can absolutely substitute in any other vegetables you want, you just have to make sure that you cook them first Use 2 1/2 cups of your favourite fresh vegetables, even cooked cubed potatoes if you want.
- You can adjust the seasonings in the sauce to your liking as everything is cooked and it’s safe to taste.
- Poultry seasoning is my secret ingredient, it really brings this pot pie together! It has all the spices you need to compliment poultry put together in one container for you.
This recipe as written is so perfect for the day after a big meal. Using precooked veggies makes your life easier and saves you a lot of time. I love holidays, but I don’t want to spend three days in a row cooking, so the easier the meals are after a big holiday meal the better!
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Leftover Turkey Pot Pie
Leftover Turkey Pot Pie is the perfect way to use up leftover Turkey from your holiday meal! This recipe is easily doubled or tripled, simply freeze the remaining pies for later.
- Prep Time
- 20 minutes
- Cook Time
- 35 minutes
- Total Time
- 55 minutes
- Main Course
- Karlynn Johnston
- 2 1/2 cups frozen mixed vegetables
- 1/4 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon poultry seasoning
- 3/4 cup chicken broth
- 2/3 cup milk
- 2 cups chopped/cubed cooked turkey meat a mix of light and dark meat
- 2 9 inch unbaked pie crusts
Preheat your oven to 425 °F.
Melt the butter in a saucepan over medium heat, and cook the onion until soft and translucent, about 10 minutes.
Stir in the flour, salt, black pepper and poultry seasoning.
Slowly whisk in the chicken broth, making sure that you are whisking rapidly to ensure that there are no lumps!
Add in the milk once the chicken broth has been added.
Add in the frozen vegetables and bring the mixture to a low simmer and let it thicken. The vegetables will heat up during this time in the sauce.
Remove from heat and stir the turkey meat into the filling until well combined.
Fit 1 of the pie crusts into the bottom of a 9-inch pie dish.
Spoon the filling into the pie plate, smoothing out the filling into an even layer.
Place the remaining pie crust on top.
Pinch and roll the top and bottom crusts together at the edge of the pie to seal, I make sure that I seal them well.
Cut a few small slits into the top of the pie with a sharp knife to release steam.
Bake in the preheated oven until the pie crust golden brown and the filling is bubbly, around 35-40 minutes. You will see the mixture bubbling through the slits in the pie crust.
If the crusts are browning too quickly, ( which mine always do!!) make sure that you cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Some people prefer all white meat in their turkey pot pie, as long as you have two cups of meat you are good to go.
To freeze, bake the pies first, then cool. Wrap in several layers of good quality plastic wrap and then a layer of tinfoil and place in your freezer. They will last 2-3 months. Wrap them well to avoid freezer burn!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.