Turkey Pot Pie

This Turkey Pot Pie is a delicious way to use up your turkey leftovers!  Don’t be intimidated by the top crust, it’s easy to make!  Or you can just use a standard pie crust too!  Either way, this dish is dee-lish!

So how do you feel about turkey leftovers?  I personally love them.  There’s nothing more delicious than a turkey and gravy sandwich loaded up with cranberry sauce…you can often find us back in the kitchen after a big holiday dinner, putting together some of these late night sandwiches.  Yum.

This is a great recipe for turkey leftovers!

After Thanksgiving this year I had a quite a bit of leftover turkey, so I took the opportunity to make a turkey pot pie…which might actually be even better than the turkey gravy sandwiches!  It’s true.  This pie was a great way to also use up the leftover gravy, and an extra pie crust I had left. What better way to use up all that deliciousness?

Pie Crust Making Options:

And since I was making a pie, I took the opportunity to make another fun crust using my pie crust stamps that I found at Michaels (I previously used them to make an Apple Pie).  I love them so much.  The crust looks SO fancy, but it’s very very easy to make.  In fact I think they’re even easier to use than rolling out a top crust…and it definitely looks pretty!

So delicious and flavourful!

I was so happy with how this turkey pot pie turned out.  It was SO flavourful.  The turkey and vegetables in gravy, topped off with a tender flaky pie crust.  Mouthwatering.  I also love that I used up so many of my leftovers…I hate letting food go to waste.

The turkey gravy filling just bubbled up onto the edge of the pie dish…that’s what the scalloped bits are along the side. Make sure to put a pan under the pie plate in the oven.

As this pie baked and bubbled in the oven, my home smelled so good.  We could hardly wait to eat dinner.  And with 5 big appetites this pie didn’t live to see another day.  I’d call that a dinner success…winner winner turkey dinner!

Turkey Pot Pie Recipe Tips:

• Pie Crust:
  • This recipe only requires one crust, but the recipe here makes enough for 2 crusts, so use one for this pot pie, and freeze the other for later!
  • I used pie crust cutouts to make the top crust but you don’t have to do this.  You can make a simple top pie crust for this turkey pot pie.
• Gravy:  If you have ~ 2 cups of leftover gravy use that.  I only had about 1 cup of gravy (so I just added 1 cup of chicken broth to the gravy and let it simmer until it thickened slightly. This mixture should have the consistency of thick gravy. If it doesn’t add enough flour or starch to thicken it up.)
• Vegetables: If you have carrots, peas or beans leftover from your turkey dinner, add those.
• Turkey:  I like to used cubed turkey in this recipe, but you can shred the turkey as well.
• Substitution:  You can also substitute the turkey with chicken.

Turkey Pot Pie

Print Recipe

Pin Recipe

This Turkey Pot Pie is a delicious way to use up your turkey leftovers!  Don’t be intimidated by the top crust, it’s easy to make!  Or you can just use a standard pie crust too!  Either way, this dish is dee-lish!

• Author: Jo-Anna Rooney
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Turkey

Ingredients

Scale 1x2x3x

Pastry Crust (makes 2 crusts – see notes):

• 2 cups flour
• 1/2 tsp salt
• 2/3 cup shortening (lard)
• 1/4 cup water

Option 1: Turkey Gravy if you have leftover gravy:

• ~ 2 cups of leftover gravy – I only had about 1 cup of gravy (so I just added 1 cup of chicken broth to the gravy and let it simmer until it thickened slightly. This mixture should have the consistency of thick gravy. If it doesn’t add enough flour or starch to thicken it up.)

Option 2: Turkey Gravy if you don’t have any leftover gravy:

• 1/4 cup flour
• 2 cups chicken broth
• 1/2 tsp thyme

Vegetables for the filling:

• 1 onion (chopped)
• 2 carrots (chopped)
• 1 celery stalk (chopped)
• 1 large potato (cut into small chunks)
• 2 tbsp butter
• salt & pepper to taste
• 2 cups chopped cooked turkey
• 1 cup frozen peas

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375 degrees.

Pastry Crust:

1. Sift the flour and salt into a bowl.
2. With a pie cutter, cut in the shortening until the particles are pea sized.
3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
4. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
5. Separate the ball into 2 balls: use one for the turkey pot pie, and freeze one for later.
6. Roll out one ball of the dough to fit a 9 inch pie plate (I used pie crust stamps instead of a full crust cover).

Option 1: Making the Turkey Filling if you have gravy:

1. In a skillet melt the 2 tbsp of butter over low-medium heat, then add the chopped carrots, celery, onion and potatoes.
2. Season with salt & pepper.
3. Cook until the vegetables are softened.
4. Once the veg is cooked, stir in the gravy and let simmer for about 2 minutes.
5. Add the cooked chopped turkey and let simmer for about 3 – 5 minutes.
6. Stir in the frozen peas.
7. Add the turkey mixture to a pie plate.
8. Cover with the pie crust, making sure to add vents to the crust.
9. Place the pie in the oven, and put a baking sheet on a separate rack under the pie, to catch any drippings.
10. Bake for about 1 hour, or until the crust is golden brown and the filling is bubbling.

Option 2: Making the Turkey Filling if you don’t have gravy made already:

1. If you don’t have gravy made already, cook carrots, celery, onions and potatoes in butter, until tender.
2. Add flour, stir to coat vegetables, and cook for about 1 minute.
3. Gradually whisk in chicken broth and spices.
4. Bring to a gentle boil.
5. Reduce heat to low, then add turkey and peas.
6. Simmer until thickened.
7. Add the turkey mixture to a pie plate.
8. Cover with the pie crust, making sure to add vents to the crust.
9. Place the pie in the oven, and put a baking sheet on a separate rack under the pie, to catch any drippings.
10. Bake for about 1 hour, or until the crust is golden brown and the filling is bubbling.

Notes

The recipe for the pie crusts makes 2 crusts, so use one for this pot pie, and freeze the other for later!

Keywords: turkey pot pie

PIN it!

Have a delicious day!