Turkey Pot Pie

Home » Turkey Pot Pie


Wondering what to do with all your leftover Thanksgiving turkey? A turkey patty is made with tender vegetables cooked in a homemade sauce, and of course, juicy turkey; it’s hearty, filling, and warm. Perfect for those colder months.

Stay At Home Chef’s chicken pot pies can’t get enough! This is one of our top 10 favorite meals of all time. While a classic recipe is always a hit, we’ve found that using leftover Thanksgiving turkey makes it even better. We know everyone loves a good turkey sandwich, but turkey is even better served with tender vegetables cooked in an amazing homemade sauce and topped with a buttery crust. It’s the perfect quick meal after all the holiday cooking. Perhaps best of all, your leftover turkey will never go to waste again!

Pie Crust:

Leftover turkey pie recipes call for a pie crust for both the bottom and the top. We have a great recipe for a homemade foolproof pie crust. You can also use store-bought pie crust — no judgment required!

Troubleshooting: Soggy Bottom

A soggy bottom shouldn’t be an issue with this recipe. However, if you’re concerned about a soggy crust, you might consider pre-baking it for a few minutes before adding the pie filling. Place the pie crust in a pie plate, then place a layer of parchment paper on top. Add some uncooked beans to weigh and place in a 375°F oven. Let it cook for 10 minutes, then immediately wash your body with egg wash. This creates an extra layer between the crust and filling that helps keep out moisture.

Vegetable Options for Turkey Pie:

We recommend using standard pie vegetables for the rest of your turkey pie recipes. This includes onions, celery, carrots and peas. Feel free to get creative too – this is a great empty fridge dish. Remember, it’s all about reducing food waste! Here are some other vegetables you can use:

  • Potato
  • mushroom
  • cauliflower

…or basically, any other vegetable you want to utilize!

Türkiye Pot Pie.

Storage and Reheating Instructions:

You can store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place single servings in the microwave and heat in 30-second increments until heated through. You can also reheat leftovers in a 325°F oven until heated through, about 10-15 minutes.

Freezing Instructions:

This recipe freezes well. Assemble your pie as directed in the recipe and freeze immediately. Thaw overnight in the refrigerator before baking. Preheat oven to 425°F. Bake uncovered for 15 minutes. Cover the pie with aluminum foil – to prevent the crust from burning – and continue to bake until the center is warm, about 30 -35 minutes more.

If you liked this recipe, you might be interested in these other delicious turkey recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Top view of a turkey pie.

Wondering what to do with all your leftover Thanksgiving turkey? A turkey patty is made with tender vegetables cooked in a homemade sauce, and of course, juicy turkey; it’s hearty, filling, and warm. Perfect for those colder months.

Preparation time 20 minute

cooking time 35 minute

total time 55 minute

raw material

  • 2 prepared pie crust top and bottom
  • 3 radish peeled and sliced
  • 2 celery sticks slice
  • 2 cup chicken soup
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 2 cup turkey cooked shredded or diced
  • 1/2 cup frozen peas
  • 2 tablespoon butter
  • 1 small white onions diced
  • 1/4 cup all purpose flour

instruct

  • Add carrots and celery to a medium saucepan. Pour in chicken broth and season with salt, pepper, rosemary, and sage. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes.

  • Meanwhile, melt butter in another saucepan over medium heat. Saute onion in melted butter until softened, about 5 minutes. Add flour and stir until well combined and more golden.

  • Scoop out 1/2 – 1 cup of chicken broth and add to cooked onion/flour mixture. Stir together, then add the thickened onion and flour mixture to the vegetables. Cook on low heat for another 3-5 minutes.

  • Add cooked turkey and peas.

  • Preheat oven to 425°F. Spread the prepared crust over a deep-dish pie plate, letting it overhang 1/2 inch over the rim.

  • Pour pie filling over bottom crust. Cover the crust and seal the edges. Using a sharp knife, cut a few small slits in the skin to allow steam to escape as it bakes.

  • Bake the pie in a 425 degree oven for 30-35 minutes, until the crust is golden brown. Let cool for 10 minutes before serving.

notes

Note in advance: Make the turkey pie ahead of time, cooking the filling and prepping the pie shell. Store individually in the refrigerator until ready to assemble and bake.
Freezing Instructions: Assemble the pie as directed in the recipe and freeze immediately. Thaw overnight in the refrigerator before baking. Preheat oven to 425°F. Bake uncovered for 15 minutes. Cover the pie with aluminum foil – to prevent the crust from burning – and continue to bake until the center is warm, about 30 -35 minutes more.

Serve: 1piece | Calories: 367kcal | carbohydrate: 35G | protein: 10G | fat: twenty oneG | Saturated fat: 7G | Polyunsaturated fats: 3G | Monounsaturated fats: 9G | Trans fat: 1G | cholesterol: 25mg | sodium: 745mg | Potassium: 326mg | fiber: 2G | sugar: 2G | Vitamin A: 4040unit | Vitamin C: 12mg | calcium: 39mg | iron: 2mg

Türkiye Pot Pie