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Turkey pot pie is the perfect dish to satisfy your family and friends and use leftover turkey from the holidays.
Filled with flavor and many healthy ingredients, you can’t go wrong with this turkey pot pie!
Why You Should Make This Recipe
This is the perfect down-home recipe for using leftover turkey from the holidays.
Its classic comfort food dish is packed with protein and vegetables and is surprisingly easy to make.
You can’t go wrong with robust ingredients like herbs and spices, a flaky, buttery crust, and a creamy, savory filling.
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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