Get ready for leftover turkey during the holidays.
Prep Time: 20 Minutes
Bake Time: 35-45 Minutes
Turkey pot pie is the perfect way to enjoy leftover roast turkey. A homemade filling loaded with turkey and vegetables all inside a flaky pie crust and baked until golden and bubbly. I also found a little turkey cookie cutter and made some super cute turkeys to add to the top with some extra dough I had.
For this recipe, the filling is similar to chicken pot pie, and using a pre-made pie crust takes almost all the prep work out of this recipe. You can also use frozen carrots, green beans, and peas to save even more time or if you’re running short on vegetable leftovers. Once your turkey pot pie is prepared you can either pop it in the freezer for later or in the oven to enjoy right away. Bake until the top of the crust is golden brown, and let cool before cutting and serving.
Mini pot pies also make great housewarming or birthday gifts too!
1 large onion, diced
2 pre-made pie crusts (Extra one if you plan on making cookie cut outs, or do the whole top with layered, festive shapes.)
2 cups leftover turkey, shredded
1 cup vegetable broth
1 cup milk
1 cup carrots, diced
1 cup green beans, trimmed and chopped
1 cup peas
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon garlic, minced
2 tablespoons olive oil
1/4 cup flour
salt and pepper
Preheat oven to 400 degrees. In a medium-sized pot, cook onion and add in garlic, thyme, oregano, and salt and pepper.
Add the carrots, green beans, and peas and cook for 5 minutes.
Add in the broth and milk and stir all together.
Bring to a simmer and add in the turkey. If the mix isn’t thick enough mix the flour with some water and mix the roux into the filling.
Grab your pie plate and coat with olive oil.
Line with one of the pie crusts and then fill with the turkey filling.
Top with the second pie crust and pinch edges to seal. Cut a few slits to vent the pie and top with festive shapes if desired.
Bake for 35-45 minutes or until lightly browned and the filling is bubbly.
Cool for 10-15 minutes before cutting.