Turkey Pot Pie
Use up leftover turkey and gravy to make my easy and comforting recipe for Turkey Pot Pie.
I hope everyone had a wonderful Thanksgiving! If you have lots of leftover turkey you are in luck! I have tons of easy recipes on ways to use up that leftover turkey and transform it into a completely different meal! We love a good pot pie in my home. So it was a no brainer for me that I should share my turkey pot pie recipe with my readers. I make chicken pot pie at least once a month in my home. It’s one of those comfort foods that I crave. When I have a family member or friend who gives birth–it’s what I typically bring them after they are home from the hospital. Same goes with when a loved one comes home from surgery. It’s comfort food to the tenth degree! Last year, I made my family a turkey pot pie out of our leftovers. At first everyone hemmed and hawed. Some wanted pizza, others just wanted to go out for dinner. I insisted on cooking dinner. We had tons of leftovers and I didn’t want it all to go to waste! After a few bites I no longer heard the complaining and people were getting up for seconds and thirds! I paired it with a salad and it worked perfectly for a day-after Thanksgiving dinner for a party of 10.
I always love to place the slice of chicken pot pie on a bed of fresh spinach. The spinach wilts as you begin to cut up the pot pie. And it’s my way of getting more veggies into a meal. This turkey pot pie is chocked full of fresh veggies. The usual like carrots, celery, and onion and the not-so usual (to me) like parsnips and mushrooms. No pot pie is complete without green peas. We love green peas in our house so I always tend to put extra! Let’s go back to the parsnips. If your not familiar with them they look like carrots, but are white like potatoes. And have a more pungent taste than potato (very starchy). Love using this root vegetable in the fall months in soups and stews… and turkey pot pie.
You’ll notice that there are no canned soups in this recipe. It’s 100% from scratch minus the store-bought pie crust. You have to pick and choose your battles, and in my opinion I would much rather spend my time making a filling from scratch than a pie crust from scratch with filling from a can. If you have a good go-to pie crust recipe–feel free to use it. If I’m making multiple pot pies I’ll buy a package of frozen deep dish pie crust and a package of the refrigerated. I’ll pre-bake and fill the frozen crust and then roll on the pie crust tops. Makes life so much easier. But when I’m just making one I tend to go the refrigerated route so that I don’t have leftover pie crust laying around. I used my beautiful deep dish Le Creuset pie dish for this recipe. I also like to do an egg wash on top before popping the turkey pot pie into the oven. I love using this OXO silicone brush. Easy to use and ensures no stray bristles end up on the pot pie. I will even sprinkle a little salt and pepper on the crust too! And don’t forget to cut a few slits in the top of the pie so that it can breathe while baking.
If your entertaining for a large crowd this Thanksgiving or maybe just want to switch up the mundane leftover rotation I highly suggest you give my recipe for Turkey Pot Pie a try!
Turkey Pot Pie
If you don't have turkey gravy--don't fret. You can sub the turkey gravy for another 1 cup milk + 1 tbsp cornstarch.
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
- 2 tbsp unsalted butter
- 4 large carrots, peeled and diced
- 4 large parsnips, peeled and diced
- 4 celery stalks, chopped
- 1 onion, diced
- 1 cup turkey broth
- 1 cup of white mushrooms, diced
- 1 cup frozen green peas
- 1 tbsp fresh flat leaf parsley, chopped
- 1 tbsp poultry seasoning
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- 1-1/2 cups turkey gravy
- 1 cup 2% milk (whole milk would also work)
- 1 tbsp corn starch
- 3 cups chopped leftover cooked turkey
- 2 ready to bake rolled pie crust
- *Spinach for serving
- Preheat oven to 400 degrees Fahrenheit.
- In a large skillet melt two tablespoons of butter on high heat. Add in the carrots, parsnips, celery, and onion. Mix well and add in the turkey broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
- Once the veggies are cooked add in the diced mushrooms, green peas, parsley, poultry seasoning, black pepper and salt. Mix well and add in the leftover turkey gravy.
- In a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens. *If it's still not thick cook a few more minutes. Add in the turkey and mix well. Remove from heat and set to the side.
- Roll out one of the pie crust (make sure you let your pie crust sit at room temperature for at least 15 minutes). Place in a pie dish and crimp edges. Poke the bottom of the pie crust with the tines of a fork (a few times). Pre-bake crust for 10 minutes.
- Remove crust from oven, pour the chicken pot pie filling into the pre-baked crust. Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust. Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg. Bake for 30 minutes until pot pie is golden brown. Slice and serve immediately upon being cooked and place on a bed of spinach if you'd like!
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