|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 3g||12%|
|Total Sugars 6g|
|Vitamin C 5mg||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make the most of your leftover Thanksgiving turkey with an easy weeknight meal like this turkey pot pie. The pie takes just minutes to throw together with refrigerated pie pastry sheets, a simple roux, and some frozen veggies!
Feel free to use homemade pie pastry for the pie. If you happened to make and freeze a few extra disks of pie dough, you're all set! And if you have some leftover vegetables, you can include them instead of frozen vegetables. You can't go wrong with this fast and easy turkey pot pie! If you aren't a fan of the sage-forward flavor of poultry seasoning, you can omit it or use another blend of herbs or spices. Chicken is another excellent option for this pot pie—make it a chicken pot pie with chopped or shredded meat from a rotisserie chicken.
Serve turkey pot pie for lunch or dinner with cranberry sauce and leftover stuffing on the side, or enjoy it with a simple tossed salad.
“What a great way to use up leftover turkey or even chicken! This pot pie is easy, thanks to the pre-made crust, and delicious. The filling is perfectly seasoned, a great consistency and makes just the right amount for a 9” pie. I know what I’m making after Thanksgiving this year.” —Carrie Parente
6 tablespoons unsalted butter
1 cup chopped onion
1/2 cup chopped celery
1/3 cup all-purpose flour
3/4 teaspoon kosher salt, or to taste
1/2 teaspoon poultry seasoning
1/4 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
1/2 cup half-and-half, or cream
1 cup frozen peas and carrots, thawed
1 cup frozen green beans, thawed
2 1/2 cups diced leftover turkey
2 (7-ounce) refrigerated pie crusts for a 9-inch pie, or homemade
1 large egg, for egg wash, optional
Gather the ingredients. Position a rack in the bottom of the oven and preheat to 400 F.
Melt the butter in a medium saucepan over medium heat. Add the diced onion and celery and cook, stirring, for about 5 minutes, until the onions are translucent.
Add the flour, kosher salt, poultry seasoning, and pepper to the vegetable mixture; continue to cook, stirring, for 2 minutes.
Gradually stir the broth and half-and-half or cream into the roux mixture and continue cooking until thickened, about 3 to 4 minutes.
Add the peas and carrots, green beans, and chopped leftover turkey; stir to blend and then taste and adjust the seasonings. Set aside.
Line a 9-inch pie plate with a pie pastry sheet and add the turkey filling mixture.
Place the second pastry sheet over the filling; seal the edge and crimp as desired.
For the egg wash, whisk 1 egg with 1 tablespoon of water.
Brush the egg wash lightly over the top crust. Using a sharp knife, cut several small steam vents in the top of the crust.
Bake the turkey pot pie in the preheated oven for 25 minutes. Check for excessive browning and place a pie shield or foil ring over the edge of the crust if needed. Continue to bake for another 15 to 20 minutes, or until the crust is golden brown and the filling is bubbling. Remove the pie to a rack and let it cool for 5 minutes before slicing and serving.
- To quickly thaw frozen vegetables, place them in a colander and run hot water over them.
- Use mini cookie cutters to cut a few round or decorative vent holes in the crust before you place it on the pie filling.
- Instead of peas, carrots, and green beans, use 2 cups of frozen mixed vegetables or replace the green beans with frozen corn.
- Sprinkle the egg-washed crust with a teaspoon or two of sesame seeds before the pie goes into the oven.
- Instead of turkey, use 2 1/2 cups of chopped or shredded rotisserie chicken.
- Leftover roasted or steamed vegetables may be chopped and added to the sauce instead of frozen vegetables.
- Replace the poultry seasoning with 1/2 teaspoon of another blend of herbs, such as Italian seasoning or herbes de Provence.
How to Store Leftovers
- Refrigerate leftover turkey pot pie within 2 hours and eat within 4 days.
- You can freeze turkey pot pie leftovers in airtight containers for up to 3 months. Let defrost in the refrigerator overnight. You can reheat it in the microwave, but keep in mind that the crust will be soggy. Alternatively, reheat it in the oven until it reaches a safe temperature of at least 165 F.
- You can freeze assembled but unbaked pot pies and bake them at a later time. Freeze the assembled pie. Once frozen solid, wrap in foil and then plastic wrap. When ready to cook, unwrap and bake from frozen as instructed in the recipe, but add on an extra 15 to 20 minutes of cook time.
How do I thicken my turkey pot pie?
If your pot pie filling isn't as thick as you'd like, you can quickly fix that. Make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of broth or water. Stir the cornstarch mixture into your simmering sauce a little at a time until it thickens to your liking.
What is the best way to use Thanksgiving leftovers?
From open-face hot turkey sandwiches to leftover turkey and mashed potato empanadas, there are all kinds of ways to use thanksgiving leftovers. Here are a few ideas to get you started:
- Leftover turkey curry served over hot cooked rice.
- Thanksgiving pizza with leftover turkey, potatoes, bacon, and cheese.
- Thanksgiving dumplings are made with turkey and stuffing and served with cranberry sauce.
- A quick and easy turkey tetrazzini casserole.
- This Thanksgiving leftovers burrito is smothered in rich gravy and served with cranberry sauce.
- Make a tasty turkey soup or a rich turkey gumbo with the leftover turkey.
- Leftover turkey and stuffing casserole is always a hit.
How long do Thanksgiving leftovers last?
Refrigerate Thanksgiving leftovers in shallow containers within 2 hours and label them with the name and date. Reheat and eat leftovers within 3 to 4 days.