Easy Turkey Pot Pie Recipe
Turkey Pot Pie Recipe - a creamy and delicious leftover turkey pot pie recipe! The perfect way to use your leftover Thanksgiving turkey!
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup frozen peas
- ½ cup russet potato small cubes
- ½ cup yellow onion diced
- 3 tablespoons butter vegan butter works
- ⅓ cup flour gluten-free works
- 2 ⅓ cups chicken broth or turkey broth
- 2 cups turkey meat cubed or just cut into bite-sized chunks
- 1 teaspoon kosher salt more to taste
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon dried oregano leaves
- ⅛ teaspoon lemon zest I used a microplane*
- ⅛ teaspoon ground black pepper
- 1 refrigerated pie crust store-bought or homemade - see Notes**
- 1 egg
Instructions
- Prep: Preheat oven to 375℉.
- Sauté: Bring large to cast iron skillet to medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add 1 teaspoon garlic and move around until fragrant - about 30 seconds. Add carrots, celery, peas, potatoes, and onion. Sauté for 5-6 minutes or until veggies are starting to soften.
- Creamy Base: Add 3 tablespoons butter and let melt; stir to coat veggies. Add ⅓ cup flour and stir to coat veggies again. Grab a small whisk and slowly start adding in 2 ⅓ cups chicken 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.
- Combine: Add 2 cups turkey meat, 1 teaspoon kosher salt, 1 teaspoon dried thyme leaves, ⅛ teaspoon dried oregano leaves, ⅛ teaspoon lemon zest and ⅛ teaspoon ground black pepper. Stir to combine. Taste and adjust any seasonings to your liking.
- Make Pot Pie: 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 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 1 egg in a small bowl and whisk. Brush egg over top the pie crust.
- Bake: Place in the oven, middle rack, for 45-60 minutes or until the insides are bubbly and the crust is brown.
- Serve: 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
Calories: 205kcal | Carbohydrates: 18g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 590mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2438IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg
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