Turkey Pot Pie made with Turkey Dinner Leftovers
This Turkey Pot Pie is a great way to use up all of your turkey dinner leftovers, including turkey, gravy, mashed potatoes, vegetables and stuffing!
Servings 6 servings
Ingredients
Stuffing from Scratch: (or use 5 cups leftover stuffing):
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 1/2 cup butter
- 5 cups cubed bread I like to use a mix of white and fruit bread
- 1/2 tsp salt
- 3/4 tsp sage
- 1/2 tsp thyme
- 1/4 tsp salt
- 1/4 cup raisins and apples optional
Creamy Turkey Filling:
- 1 tbsp butter
- 1 cup chopped celery
- 3/4 cup chopped onion
- 2 carrots chopped
- 1/4 cup all purpose flour
- 1/2 tsp thyme
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 cups chicken broth
- 4 cups chopped cooked turkey
- 1 cup leftover vegetables beans, corn, peas or a mixture
- 1/2 cup leftover gravy or half + half cream instead
Other leftovers you can add:
- leftover mashed potatoes
Instructions
- Preheat the oven to 350 degrees F.
Making the Stuffing (if you're not using leftovers)
- Sauté the celery and onions in butter until tender.
- Add the bread cubes. Mix until bread is coated in butter.
- Add salt, spices, raisins and apples. Combine well.
- Set aside.
Creamy Turkey Filling:
- Sauté the chopped celery, onions and carrots in butter until tender.
- Add the flour and spices, stir to coat vegetables, and cook for about 1 minute.
- Gradually whisk in the chicken broth.
- Bring to a light boil.
- Reduce the heat to low then add the chopped turkey, vegetables and gravy or cream.
- Simmer until thickened.
- Remove from heat, and let it cool slightly.
Putting it all together:
- Transfer the creamy turkey mixture into an oven safe dish (I used a 9x9 inch pie plate).
- If you have leftover mashed potatoes you want to use, spread them over the turkey mixture.
- Add the stuffing over the top, sealing the top.
- Bake uncovered for about 45-50 minutes.
- The filling should be bubbling, and the topping golden brown and crispy.