Turkey Pot Pie
There's nothing better then having leftover Thanksgiving turkey to make this super easy turkey pot pie. Savory, delicious and always a favorite.
Servings: 6 Servings
Ingredients
- 1 box Pillsbury Pie Crust, room temperature
- 2 cups leftover turkey, diced into small pieces
- 1 cup onions, chopped
- 2 tablespoon butter
- ½ cup celery, diced
- ¼ cup flour
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 egg + 1 tablespoon water
- 1½ cups vegetable broth
- ½ cup heavy cream
- 2 cups mixed vegetables
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 425° and roll out pie crust to fit a 9 inch deep dish pie plate. Place in pie plate and set aside (will need to roll out the top crust after filling is added).
- Using a large frying pan or skillet, melt butter. Add onions and celery. Saute until tender.
- Add turkey into pan. Add garlic salt and pepper. Stir to combine.
- Sprinkle flour over turkey mixture and cook for 2 minutes.
- Next, pour broth and heavy cream gradually into pan, stirring until combined. Continue to stir frequently until thickened.
- Add mixed vegetables and cheese into turkey mixture Stir and cook for 5 minutes.
- Spoon mixture into prepared pie crust.
- Seal and fluke edges of pie and cut several slits into the top crust.
- Make egg wash and brush top of pie crust.
- Place pot pie plate on a baking sheet and bake for 35-40 minutes or until crust is golden.
- *Place foil over edges of crust if the edges are getting too brown.
- Remove from oven. Serve hot and enjoy.
Notes
- Browning Too Quickly. If the edges of your pot pie are getting too brown, place foil loosely around the edge to protect it.
- More Turkey Leftovers: Consider using leftover turkey in just about any chicken recipe. Experiment with turkey a la king, turkey fettuccine alfredo, casseroles, or soups!
- Serve. You really don't need to serve anything. Pot pie is a complete meal. If anything, I would recommend some bread or a side salad.
- Store. Store leftovers in the fridge for up to three days. Be sure to account for the number of days the turkey was stored in the fridge. Reheat in the oven at 350° F for 15-20 minutes or until heated through. You can also reheat individual portions in the microwave though the crust won't be as crisp.