Thanksgiving Leftover Turkey Pot Pie
This Thanksgiving Leftover Turkey Pot Pie is a delicious way to repurpose your holiday leftovers.It combines tender chunks of leftover turkey with a medley of vegetables in a creamy sauce, all encased in a flaky pie crust.
Ingredients
- 3 cups leftover cooked turkey chopped (mix of white and dark meat)
- 1 cup carrots diced
- 1 cup frozen peas
- 1 cup onions diced
- ½ cup celery diced
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ⅔ cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 package 14.1 oz refrigerated pie crusts (2 crusts)
Instructions
Prepare the filling:
- Chop your veggies and sauté them in a large pan until they're just tender.
- Add in your chopped leftover turkey and any herbs you like (thyme and rosemary are my go-to's).
Make the creamy sauce:
- For a traditional roux, melt butter, add flour, and slowly whisk in chicken broth and milk.
- If you're going lighter, try a mixture of low-fat milk and cornstarch.
- Season well with salt, pepper, and a touch of poultry seasoning.
Assemble the pot pie:
- Pour your filling into a deep pie dish or casserole.
- Cover with your pie crust, making sure to cut a few slits for steam to escape.
- For an extra golden crust, brush with an egg wash.
Bake to perfection:
- Pop it in a preheated 375°F oven for about 45 minutes.
- You're looking for a golden-brown crust and a bubbly filling.