Do you have the same after Thanksgiving problem that we do with so much leftover food? John and I had so much leftover turkey that I went on pinterest in search of the perfect leftover dish! I found Holly’s pot pie recipe from Spend with Pennies and modified it to make this delicious dinner.
If you’re thinking about using up some of your leftovers this pot pie is perfect! I’ve also made this same recipe with leftover chicken and it is just as delicious! If you love this recipe be sure to check out some of our other favorite dinner ideas!
Making the Pie
The recipe is super simple and can be done by even the newest cook! Just saute the onion in butter until tender.
Add the flour and spices until it starts to thicken and then slowly whisk in milk and chicken stock until it gets to a gravy consistency.
Afterwards, mix in the potatoes, turkey and vegetables. I used frozen vegetables here but you could also use leftover vegetables that you have on hand! Then place into pie shell.
Apply an egg wash to the bottom pie and then press on the edges of the top pie. Then, egg wash the top. At this point you can freeze the pie to eat later or bake the pie for right away! If you’re planning to freeze save the last egg wash for right before you bake!
Let it cool for 10 minutes before enjoying! Hope you enjoy as much as we did!
If you enjoy this recipe be sure to pin it for later!
The Ultimate Turkey Pot Pie
The perfect dinner for leftover Turkey! This pot pie has a great savory flavor, is packed with veggies and will be a favorite dinner for years to come!
Ingredients
- 1 Egg beaten
- 1/3 cup Butter
- 1/2 Onion diced
- 1/3 cup All purpose flour
- 1/2 tsp Poultry seasoning
- 1/4 tsp Thyme
- 1 1/2 cup Chicken Broth low sodium
- 2/3 cup Milk
- 1 Medium Potatoe cooked and diced
- 2 cup Frozen vegetables defrosted
- 2 cup Cooked turkey shredded
- 1 package Double Pie Crust
Instructions
- Preheat oven to 400°F (unless you plan to freeze). Whisk egg with 1 tbsp water and save for later.
- Saute onion in butter over medium heat until onions are tender. (About 5 min). Add flour and seasonings and cook 2 more minutes until it starts to thicken.
- Slowly whisk in chicken broth and milk. If it seems thick at first it should start to smooth out to a gravy consistency. Bring to a boil over medium heat, simmer 1 minute and remove from heat.
- Add turkey, potato, and vegetables.
- Fill a 9" pie crust mixture. Brush on egg wash and top with second crust.
- Pinch edges and then crimp with a fork. Add slits to allow pie to vent and brush top with egg wash.
- Bake for 35 minutes until lightly browned.
- Cover pie with aluminum foil and cook an additional 15 minutes until filling starts to bubble.
- Cool for 10 minutes before cutting.
Video
Notes
- Pie can be frozen before or after baking. Prepare as directed and cool completely. Wrap in plastic and then aluminum foil. Bake 90 minutes at 375°F until golden brown and filling bubbly.
- Potato can be peeled or whole. Cook in the microwave by piercing holes with a fork and microwaving on high for 4 minutes per side.
- Leftover veggies can be used instead of frozen.
