Description
Turkey Pot Pie Recipe – a creamy and delicious leftover turkey pot pie recipe! The perfect way to use your leftover Thanksgiving turkey!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1/2 cup yellow onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup frozen peas
- 1/2 cup russet potato, small cubes
- 3 tablespoons butter (vegan butter works)
- 1/3 cup flour (gluten-free works)
- 2 1/3 cup chicken broth (or turkey broth)
- 1 teaspoon kosher salt, more to taste
- 1/8 teaspoon ground black pepper
- 1 teaspoon dried thyme leaves
- 1/8 teaspoon dried oregano leaves
- 1/8 teaspoon very fine lemon zest (I used a microplane)*
- 2 cups turkey meat, cubed or just cut into bite-sized chunks
- 2 sheets pie crust (store-bought or homemade – see Notes**)
- 1 egg
Instructions
- Preheat oven to 375 degrees F.
- Bring large to cast iron skillet to medium-high heat. Add oil and swirl to coat. Add garlic and move around until fragrant – about 30 seconds.
- Add onion, carrots, celery, peas and potatoes. Sauté for 5-6 minutes or until veggies are starting to soften.
- Add butter and let melt; stir to coat veggies. Add flour and stir to coat veggies again.
- Grab a small whisk and slowly start adding in the broth, about 1/3 cup at a time, and then whisk to combine with the flour. Continue whisking and adding the broth until you have a nice thick mixture – ensure the heat remains high enough for the liquid to come to a light simmer as this will help it continue to thicken if it doesn’t do so initially.
- Add salt, pepper, thyme, oregano, lemon zest and turkey. Stir to combine. Taste and adjust any seasonings to your liking.
- Rub a little butter on the inside of a regular-sized pie plate and place your bottom pie crust inside ensure it is pressed down to fit inside.
- Pour out the turkey pot pie filling inside the pie pan.
- Cover with the top pie crust and pinch together the edges. Make 4-6 slits in the top of the pie crust to allow moisture to escape. Crack the egg in a small bowl and whisk. Brush egg over top the pie crust.
- Place in the oven, middle rack, for 45-60 minutes or until the insides are bubbly and the crust is brown.
- Remove and let cool 10-15 minutes before serving.
Notes
- *lemon zest: you don’t want a lot of lemon zest or too much of the flavor will come through – we just want a little bit thrown in to help brighten the flavors and bring them to life more.
- **pie crust: use what pie crust works best for you (I used store bought for the photos since that was so much easier). I do have a gluten-free pie crust on the site if you need something gluten-free!
- Foil on pie crust: feel free to cover the edges of the crust with small pieces of foil before baking OR closer to the end if you notice it is getting too brown – totally up to you – I didn’t cover mine with foil and it turned out great.
- Storage: leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Freezer Instructions: before baking the pot pie, simply cover it with aluminum foil or plastic freezer-safe wrap and store in the freezer for up to 2 months. Thaw in the refrigerator the night before baking.
- Small Turkey Pot Pies: you could also make several small pot pies using this same pot pie filling recipe. You could put the filling in ramekins and just do a puff pastry crust on top!
Nutrition
- Serving Size: 2 Pieces
- Calories: 190
- Sugar: 2.1 g
- Sodium: 448.2 mg
- Fat: 8.8 g
- Carbohydrates: 11.1 g
- Protein: 16.1 g
- Cholesterol: 74.7 mg