Not sure what to do with all that leftover Turkey from Thanksgiving? Just can’t eat another Turkey sandwich? This Leftover Turkey Pot Pie is the answer. A crumbly golden pie crust is stuffed with goodies like white and dark meat turkey, peas, carrots, onions all in a rich and creamy gravy. So easy using premade pie crusts and frozen vegetables, it will be ready to throw in the oven in just minutes!
The guests are gone. The cleanup is done. The football games are over. Another Thanksgiving is in the books. You’ve made a beautiful Herb Butter Roasted Turkey for everyone and, although it was a huge hit. You’ve still got tons leftover in your refrigerator.
So, what to do with all that turkey? Sure, Turkey sandwiches are fine up to a point. But I’ve got a better idea! Check out this recipe for Turkey Pot Pie!
Turkey Pot Pie
This recipe is so easy, because we are using store-bought pie crust and frozen peas and carrots. All that is left to do is combine them all on the stove and pour them into our pie crust. Here is what you’ll need to get started. Check out the recipe card below for detailed ingredient amounts and instructions.
- Turkey (Cooked and Diced)
- Frozen Peas and Carrots
- Chicken Broth
- Heavy Cream
- Garlic Salt
Can You Freeze Turkey Pot Pie?
Yep! This is a great recipe to freeze. And you can freeze it either before baking or after baking. This is an awesome idea if you are just REALLY tired of turkey, but don’t want to waste it. Make this Turkey Pot Pie, freeze it, and then prepare it whenever Turkey sounds good again (around May of next year…).
Don’t even worry about thawing it out. Stick it in the oven at 375 for about and hour and a half and you are good to go!
Notes, Tips and Variations
- If your crust looks like it’s getting burnt, simple cover it with some aluminum foil for the remainder of the baking time.
- You can add some diced potatoes to this recipe to make it a little heartier.
I hope you enjoy this recipe for Leftover Turkey Pot Pie. I’d love to know how it turned out in the comments section!
Leftover Turkey Pot Pie
- 1 large Onion
- 3 cups Turkey Cooked and Diced
- 1/2 cup Butter
- 12 oz Frozen Peas and Carrots
- 1 cup Chicken Stock
- 1 Egg
- 1/2 cup Heavy Cream
- 1/4 tsp Thyme
- 1/2 tsp Garlic Salt
- 1/2 cup Flour
- Salt and Pepper to taste
- 2 Pie Crusts
Preheat oven to 425 degrees.
In a large saucepan, melt butter over a medium heat and sauce onions until tender.
Slowly add in flour and seasonings. Mix.
Add Milk and Chicken Stock. Mix until thick and creamy and bubbly.
Add frozen vegetables and turkey.
Lay one of the pie crusts on a 9 inch pie plate.
Dump your Pot Pie mixture onto the crust.
Put the second pie crust on top. Fold together edges in whatever style you'd like. Cut some slits in the pie crust for releasing steam while baking.
Mix together egg and small amount of water. Brush egg to top of pie crust.
Bake for 30-35 minutes, or until Pot Pie Mixture is bubbling under top crust. If top crust starts to burn, cover with aluminum foil.