As much as I love turkey dinner, I think I might love the leftovers even more!
Turkey Pot Pie is the perfect way to enjoy leftover roast turkey! A creamy filling loaded with turkey and veggies is tucked inside a flaky pie crust and baked until golden and bubbly!
Ingredients in Turkey Pot Pie
Keep it easy on yourself and know that nearly anything that you have can be baked into this pot pie! I always include a combination of turkey, vegetables, savory spices, and a creamy sauce, all baked into a flaky pie crust.
Got peas? Got carrots, leftover roast vegetables, or potatoes? It all goes perfectly in a pot pie!
How to Make Turkey Pot Pie
- Cook onions until tender. Add flour and milk to make a roux (per the recipe below).
- Toss sauce with turkey and veggies. Fill a pie crust.
- Add top crust, pinch edges to seal the pot pie, use a fork to ‘crimp’ the edges all the way around, and add a few slits in the center to create vents for the steam to escape. This prevents the pot pie from bursting at the edges while it bakes.
Bake Now or Freeze for Later
Once your turkey pot pie is prepared you can either pop it in the freezer for later or in the oven to enjoy now! Bake until the top of the crust is golden brown, and let cool before cutting and serving.
How to Make Turkey Pot Pie Ahead
Can You Freeze It? Definitely! Turkey pot pie can be frozen either before or after baking. Prepare as directed and cool completely. Cover tightly in plastic wrap and then in foil.
To bake from frozen: Preheat oven to 375°F and unwrap pie. Bake for about 80-90 minutes or until golden and the filling is bubbly. If you notice the crust starting to brown too much, loosely cover it with foil or use a pie shield.
Turkey Pot Pie
Great for leftover turkey during the holidays.
Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
In a medium saucepan, cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2 minutes more.
Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer 1 minute. Remove from heat and stir in turkey and vegetables.
Line a 9″ pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
Bake 35-40 minutes or until lightly browned and filling is bubbly.
Cool for 10-15 minutes before cutting.
- Turkey can be replaced with chicken.
- Leftover vegetables can be used in place of frozen vegetables.
- Fresh vegetables can be used but should be cooked to tender-crisp before adding to the sauce.
- Potato can be cooked in the microwave.
If the crust begins to brown too much, loosely tent with foil.
To Make Ahead: Prepare the pie as directed and refrigerate for up to 48 hours or freeze before baking.
If baking from the fridge, you may need to add an extra 10 minutes to the baking time.
To Bake From Frozen: Preheat oven to 375°F and unwrap pie. Bake for about 80-90 minutes or until golden and the filling is bubbly. If you notice the crust starting to brown too much, loosely cover it with foil or use a pie shield.
Calories: 414.48 | Carbohydrates: 33.02g | Protein: 20.51g | Fat: 22.47g | Saturated Fat: 10.28g | Cholesterol: 106.57mg | Sodium: 445.15mg | Potassium: 497.08mg | Fiber: 3.92g | Sugar: 2.2g | Vitamin A: 2734.84IU | Vitamin C: 12.88mg | Calcium: 80.42mg | Iron: 3.45mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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