Description
This comforting Leftover Turkey Pot Pie is a perfect way to transform your leftover turkey into a hearty, flavorful meal. Encased in a buttery flaky crust, the filling combines tender turkey chunks with mixed vegetables in a creamy, herb-seasoned sauce. Ideal for family dinners or using up holiday leftovers, this classic pot pie recipe serves 8 and offers a satisfying balance of savory flavors and textures.
Ingredients
Scale
Pie Dough
- 2 pie dough disks (store-bought or homemade)
Filling
- 2 tablespoons butter
- ½ onion, diced
- 1 small potato, diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 cup broth (turkey or chicken)
- ½ cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper, to taste
- 2 cups leftover turkey, diced or shredded
- 2 cups mixed vegetables (peas, carrots, green beans)
Finishing
- 1 egg, beaten (for egg wash to brush on crust)
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it’s hot enough to bake the pie crust to a golden perfection.
- Prepare Pie Crust Base: Roll out one pie dough disk into a 12-inch circle and fit it carefully into a 9-inch deep pie plate. Prick the bottom of the crust with a fork to prevent bubbling, then chill it in the refrigerator while you make the filling to keep it firm.
- Sauté Vegetables: In a Dutch oven over medium heat, melt the butter. Add the diced onion, potato, and celery, cooking for about 5 to 6 minutes until softened but not browned, developing a mellow base flavor.
- Add Garlic and Flour: Stir in the minced garlic and sprinkle the flour over the vegetables. Stir continuously until the mixture thickens and forms a clumpy texture, which will help thicken the filling once liquids are added.
- Create the Sauce: Gradually pour in the broth and milk, whisking constantly while adding thyme, sage, salt, and pepper. Cook the mixture until it thickens and bubbles gently, about 3 minutes, ensuring a creamy, herb-infused sauce.
- Incorporate Turkey and Veggies: Remove the Dutch oven from heat and fold in the diced or shredded leftover turkey and mixed vegetables, making sure the filling is evenly combined.
- Assemble the Pie: Pour the filling into the prepared pie crust base. Place the second pie dough disk over the top, trim any excess, and crimp the edges securely to seal. Brush the top crust with beaten egg for a glossy, golden finish.
- Bake: Bake the pot pie in the preheated oven for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling through the vents in the crust.
- Rest and Serve: Let the pie rest for 10 minutes out of the oven before slicing. This resting time allows the filling to set slightly, ensuring cleaner slices and enhanced flavor.
Notes
- Using leftover turkey is a great way to reduce food waste and save time.
- You can substitute other vegetables you have on hand, like corn or mushrooms.
- If you prefer a thicker filling, use less milk or add a bit more flour when making the sauce.
- Chilling the pie crust before filling helps prevent a soggy bottom.
- For a dairy-free version, substitute milk with a plant-based milk and use a dairy-free butter alternative.
- Allow the filling to cool slightly before pouring into the crust to avoid a soggy pastry.
