We’ve all been there. A ton of leftover turkey and no idea quite what to do with it. Thanksgiving leftovers no longer has to be boring with this easier-than-it-looks recipe. Learn how to make Turkey Pot Pie today!
Mike’s Recipe Rundown
- Taste: Deep and savory, the turkey really soaks up the seasoning of the garlic and rosemary which compliment the veggies well.
- Texture: A wonderful mix of creamy, chunky and crunchy. The egg-washed crust really delivers a crisp compliment to a wonderful turkey and veggie cream sauce with thick chunks of tasty goodness.
- Pros: Surprisingly easy and less complex than it looks. Can even be done on a weeknight. Plus, it’s a great recipe for leftover turkey, making it perfect for post-Thanksgiving.
- Cons: As with any pot pie, this is a heavy dinner. Plus, with Turkey involved, this isn’t exactly something to eat if you plan on being especially active afterward.
- Would I make it again? Absolutely. This is a perfect, go-to recipe for leftover turkey.
What is Turkey Pot Pie?
Just like Chicken Pot Pie, Turkey pot pie is turkey and veggie gravy baked under a crispy pie crust to delicious greatness. It’s a wonderful comfort food and a great use of leftover turkey.
Check out some of our other great recipes, like cajun shrimp and grits, smoked gouda mac and cheese, chicken tikka masala, or 29-hour, super tender sous vide chuck roast. Or, try one of my wife’s favorites, my Bacon Lamb Sliders which are 100% flavor-bombs. .
What do I need to make Turkey Pot Pie
This is called One Pan Turkey Pot Pie for a reason. You want a good, sturdy cast iron pan for this recipe. It’s perfect not only for developing your gravy sauce, but also for baking everything to perfection in the oven. A nice rubber spatula to stir everything together and some serving utensils are all you’ll need to bring this one to perfection.
Tips and Tricks
- If you have leftover turkey, simply shred it off the bone using a fork and it’s ready to use. If you don’t you can get turkey breast from the grocery store and prepare it ahead of time. There are two great ways to do this:
- Our top recommendation would be to make sous vide turkey breast. This is the best way to guarantee you cook it to the perfect, juicy temperature.
- Option two would be to roast the turkey breast. To do this, rub the breast with butter and season with salt an pepper. Roast for 15 minutes at 425°, then reduce heat to 350° and check temperature after an hour. Pull when the breast has reached 155° internal temp.
- I keep things simple with a quality store bought crust for my pie. Simply roll it out slightly, lay it over your pan and press it against the side to hold firm. This is way less complex than making your own pie from scratch. So much so that this suddenly become doable on a weeknight!
- If your dough rips at all while you’re placing it on the pan, don’t worry. The nice thing about pastry dough is that it basically melts and seals back together as it cooks. Simply patch it together as best you can and you won’t even know it’s there!
How to make Turkey Pot Pie
Begin by preheating your oven to 350°. Meanwhile, heat a cast iron pan over medium heat. Add in olive oil and allow to heat. Toss in yellow onions and cook until soft, which will take about three minutes. Season with salt and pepper and add chopped fresh garlic, then stir and cook two more minutes.
Add cubed, peeled potatoes and saute for about three minutes. Potato should just start to crip up and turn brown on the edges, which is great. Dump in frozen mixed vegetables and stir together. Cook for three more minutes.
Add butter to pan and allow to melt, then add flour. Pour in chicken stock gradually, about 1/2 cup at a time. Stir the chicken stock in after every pour, allowing it to thicken up slightly each time. Season again with salt and pepper and add fresh rosemary leaves. Stir and cook until stock reduces slightly, about 4 minutes.
Dump in chopped cooked turkey and stir into gravy sauce. Remove the cast iron pan from the burger and set aside.
Remove pie crust from fridge and roll it out slightly on a lightly floured board. Place the pie crust over the cast iron pan so that it fully covers the pan. Brush pie crust with egg wash and sprinkle with kosher salt.
Bake turkey pot pie in oven for 30 minutes, until crust is nice and golden brown. Remove and let cool for 10 minutes before serving. To serve, simply spoon into individually wide bowls and enjoy!
Can You Freeze Turkey Pot Pie?
Yes, you can. Leftovers can be stored in a freezer safe dish and stored for up to three months. To reheat, simply thaw in the fridge then reheat in the microwave until warm.
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Hearty turkey and veggies cooked into a gravy and baked under a warm, crisp crust. A perfect recipe for turkey leftovers.
- 1 Tbsp extra virgin olive oil
- 2 small yellow onions, diced
- Kosher salt
- Freshly ground black pepper
- 5 garlic cloves, chopped
- 1 potato, cut into 1/2 inch cubes
- 1 bag frozen mixed veggies
- 3 cloves garlic, chopped
- 4 Tbsp butter
- 4 Tbsp Flour
- 2 cups chicken broth
- 1 sprig fresh rosemary, leaves removed and chopped.
- 1.5 lb turkey, coarsely chopped
- 1 pie crust, store bought
- Preheat oven to 350°.
- Heat cast iron pan over medium heat. Add olive oil and allow 30 seconds to heat. Toss in diced yellow onions and cook until just starting to turn soft, about 3 minutes. Season with a pinch of salt and pepper and add chopped garlic. Stir together and cook 2 minutes more. Add cubed potato and stir together again. Saute for 3 minutes, until potatoes are just browned.
- Dump in frozen veggies with garlic and stir together. Cook for 3 more minutes to thaw veggies slightly. Season with another pinch of salt and pepper. Reduce heat to medium low and add butter. Allow butter to melt, then add flour and stir together well. Cook for one minute, then add chicken stock 1/2 cup at a time, stirring in fully with each pour. Season with another pinch of salt and fresh rosemary. Stir everything together and cook until stock reduces slightly, about 3-4 minutes. Pour in chopped turkey breast and stir together. Remove from heat and set aside.
- Remove pie crust from fridge. Lightly dust a rolling board with flour and roll pie crust out slightly. Place pie dough over chicken and vegetable mixture, pinching along the edge to secure the crust to the pan. Score four small holes in the center. Brush crust with egg white and sprinkle with kosher salt.
- Place pot pie in oven and cook for 30 minutes, until crust is nice and golden brown. Remove and let rest 10 minutes before serving. Spoon out individual portions into bowls and enjoy!
- Category: Dinner
- Method: Baked
- Cuisine: American
Keywords: Pot Pie, Leftover Turkey Recipe, Family Dinner Ideas