Description

This delicious Turkey Pot Pie is a perfect way to use up leftover Thanksgiving turkey. Featuring a flaky, buttery crust filled with a creamy, vegetable-packed turkey sauce, it bakes to a golden, comforting perfection that’s ideal for a hearty main dish.

Ingredients

Scale

Filling

½ cup unsalted butter
1 yellow onion, diced
2 carrots, diced
2 ribs celery, diced
1 (8 oz) container mushrooms, roughly chopped
1 cup diced potatoes (Simply Potatoes Seasoned Diced Potatoes preferred)
1 tablespoon minced garlic
2 teaspoons salt, plus more to taste
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried smoked paprika
½ teaspoon black pepper
⅓ cup all-purpose flour
2 cups chicken broth
½ cup heavy cream
1 cup canned green beans (can replace with frozen peas)
1 pound leftover turkey (about 4 cups), roughly chopped

Pie Crust and Finish

2 (12 oz) packages frozen deep dish pie crusts (each contains 2 crusts)
Egg wash (1 large egg whisked with 1 tablespoon water/milk/cream), optional
Maldon sea salt, optional

Instructions

Sauté Vegetables: Melt the butter in a large non-stick pan over medium heat. Add onion, carrots, celery, mushrooms, potatoes, garlic, salt, rosemary, thyme, paprika, and black pepper. Cook for about 15 minutes, stirring occasionally, until all the vegetables are tender.
Add Flour: Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes to cook out the raw flour taste and form a roux.
Create Sauce: Whisk in the chicken broth and heavy cream gradually, then bring the mixture to a simmer. Continue simmering for 1-2 minutes until the sauce thickens to a gravy consistency.
Combine Filling: Stir in the green beans (or peas) and the chopped turkey. Taste and adjust seasoning as needed. Set the filling mixture aside.
Prepare Oven and Pie Crusts: Preheat the oven to 400°F (200°C). Place two frozen pie crusts on a rimmed baking sheet and fill each with the prepared turkey filling.
Top Crust: Remove the crimped edges from the remaining two crusts with a sharp knife. Remove these crusts from their pans and place them upside down on top of the filled pies. Crimp the edges together to seal.
Vent and Glaze: Cut 3 slits into each top crust to allow steam to escape. Optionally, brush the tops with egg wash or heavy cream and sprinkle with Maldon sea salt.
Bake: Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbly. Cover the edges with foil if they brown too quickly.
Rest and Serve: Remove the pies from the oven and let them sit for 15 minutes before slicing and serving to allow the filling to set.

Notes

If using fresh potatoes instead of pre-cooked or canned, boil them first: cover diced potatoes with water in a saucepan, bring to a boil, then simmer covered for 8 minutes or until crisp-tender. Drain before adding to the recipe.
If using canned potatoes, drain and chop before stirring in with turkey and vegetables.
The frozen pie crusts do not require prebaking; fill them frozen and bake as directed. For refrigerated or homemade crusts, follow their specific prebaking instructions.
Egg wash is made by whisking 1 large egg with 1 tablespoon water, milk, or cream for a shiny, golden crust.
The original recipe makes 2 pies, yielding 16 slices total (8 slices per pie).

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: easy pot pie recipe, frozen pot pie, leftover turkey pot pie, leftover turkey recipe, savory pie recipe, thanksgiving leftover recipe, thanksgiving leftovers, thanksgiving pot pie, turkey and vegetable pot pie