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Warm up your kitchen with this comforting turkey pot pie recipe, a hearty and flavorful way to turn leftover turkey into a delicious, family-friendly meal.
Why You Should Make This Recipe
Comforting and Hearty: Turkey pot pie is the epitome of comfort food, offering a warm, satisfying meal that’s perfect for chilly evenings or cozy family dinners.
Great for Leftovers: It’s an excellent way to repurpose leftover turkey from holiday meals, ensuring that nothing goes to waste while transforming it into a new and delicious dish.
Customizable: You can adapt the recipe by adding different vegetables.
Family-Friendly: Its rich, creamy filling and flaky crust make turkey pot pie a hit with kids and adults, making it an easy choice for family meals.
Freezable: You can make and freeze turkey pot pie in advance, giving you a homemade meal that’s ready for busy days or unexpected guests.
Ingredients
- One store-bought pie crust
- Leftover turkey
- Chicken broth
- Butter
- Flour
- Heavy Cream
- Carrots
- Celery
- Onion
- Peas
- Fresh parsley
- Fresh thyme
- Fresh Oregano
- Egg white
- Salt and pepper
Let’s Make Turkey Pot Pie
- Preheat oven to 425°.
- Melt butter in a large skillet or stockpot.
- Add sliced carrots, celery, and onion, and cook on medium heat for 3-4 minutes.
- Melt butter in a large skillet or stockpot.
- Add sliced carrots, celery, and onion, and cook on medium heat for 3-4 minutes.
- Whisk flour into the vegetable butter mix. It will turn a bit lumpy.
- Slowly add the heavy cream while stirring constantly. The cream will start to thicken.
- Add chicken broth, herbs, salt, and pepper and continue stirring.
- Add turkey and stir. The broth should be thickening.
- Add the peas and stir.
- Taste and add additional salt and pepper if needed.
- Spray a pie pan or baking dish with non-stick spray and transfer the mixture to the dish.
- Unwrap one roll of the pie crust and slice strips to create a lattice topping.
- Brush the lattice with egg whites.
- Bake for 25-30 minutes.
- Let sit for 5 minutes before serving.
Krazy Kitchen Mom Tips
- Be sure to let the pot pie rest for at least 5 minutes before servings.
- The turkey vegetable filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Remove it 1 hour before assembling the pot pie.
- To freeze the pot pie, follow the directions through step 15. Wrap it in plastic wrap, then in foil, and freeze for 2 months. To reheat, preheat the oven to 425°, remove the foil and plastic wrap, and bake for 30-35 minutes.
Turkey Pot Pie
Ingredients
- 1 store-bought pie crust
- 3 cup cut up turkey
- 1-3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup butter
- 1/3 cup flour
- 1 cup diced carrots
- 3/4 cup diced celery
- 1/2 cup diced onion
- 1 cup frozen peas
- 2 tbsp fresh thyme leaves
- 1 tbsp chopped fresh parsley
- 1 tbsp fresh oregano leaves
- 1 egg white
- salt and pepper
Instructions
- Preheat oven to 425°.
- Melt butter in a large skillet or stockpot.
- Add sliced carrots, celery, and onion, and cook on medium heat for 3-4 minutes.
- Whisk flour into the vegetable butter mix. It will turn a bit lumpy.
- Slowly add the heavy cream while stirring constantly.
- The cream will start to thicken.
- Add chicken broth, herbs, salt, and pepper and continue stirring.
- Add turkey and stir. The broth should be thickening.
- Add the peas and stir.-30 minutes.
- Taste and add additional salt and pepper if needed.
- Spray a pie pan or baking dish with non-stick spray and transfer the mixture to the dish.
- Unwrap one roll of the pie crust and slice strips to create a lattice topping.
- Brush the lattice with egg whites.
- Bake for 25 minutes.
- Let sit for 5 minutes before serving.
Notes
- Be sure to let the pot pie rest for at least 5 minutes before servings.
- The turkey vegetable filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Remove it 1 hour before assembling the pot pie.
- To freeze the pot pie, follow the directions through step 15. Wrap it in plastic wrap, then in foil, and freeze for 2 months. To reheat, preheat the oven to 425°, remove the foil and plastic wrap, and bake for 30-35 minutes.
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