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Easy Leftover Turkey Pot Pie with creamy filling and golden brown crust

Leftover Turkey Pot Pie

A cozy and creamy pot pie that transforms leftover turkey into a comforting meal, perfect for a quick dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 Tbsp Butter For sautéing the vegetables
  • 1 medium Onion, chopped Adds flavor to the filling
  • 2 medium Carrots, chopped
  • 2 stalks Celery, chopped
  • 2 cloves Garlic, minced
  • 1/3 cup Flour To thicken the filling
  • 2 cups Broth (chicken or turkey)
  • 1 cup Milk Can substitute with half and half
  • 3 cups Chopped leftover turkey White or dark meat mixed
  • 1 cup Frozen peas Or any other leftover veggies
  • to taste Salt Adjust based on turkey seasoning
  • to taste Pepper
  • 1/2 tsp Dried thyme Or poultry seasoning
For the crust
  • 1 package Refrigerated pie crust or puff pastry Can use biscuits if preferred

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grab a 9-inch pie dish or similar baking dish.
  2. In a large skillet, melt butter over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 6 to 8 minutes.
  3. Stir in garlic and cook for 30 seconds.
  4. Sprinkle flour over the mixture and stir for about 1 minute until it becomes a little pasty.
  5. Slowly pour in broth while stirring so it doesn't get lumpy. Then add milk and keep stirring until it thickens, about 3 to 5 minutes.
  6. Season with salt, pepper, and thyme, then stir in the chopped turkey and peas.
  7. Pour the filling into your baking dish.
  8. Top with your crust. If using pie crust, lay it over the top, tuck the edges, and cut a few small slits for steam to escape.
  9. Bake for 30 to 40 minutes, or until the crust is golden and you see bubbly filling around the edges.
  10. Let it rest for 10 minutes before serving.

Notes

To keep the filling thick, let it simmer if too thin. Use frozen mixed veggies for a shortcut. Leftovers can be refrigerated for up to 4 days.