Request a Quote 425-228-7406

Leftover Turkey Pot Pie

November 21, 2023

Photo 174495685 | Pot Pie © Ezumeimages | Dreamstime.com What to do with Turkey leftovers? Here’s a recipe for 2 (9-inch) pot pies.

Ingredients

  • 4 cups of leftover cooked turkey cut into 1-inch pieces
  • ¼ cup unsalted butter
  • ⅔ cup diced onion
  • ½ teaspoon kosher salt, or to taste
  • 1/3 cup all-purpose flour
  • 2½ cups chicken broth
  • 1/2 cup of milk
  • 1 cup sliced carrots
  • 2/3 cup sliced celery
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon onion powder
  • 1 pinch cayenne pepper
  • 2/3 cup of frozen peas, thawed
  • 1 teaspoon fresh thyme leaves
  • Pie crust: Use 2 store-bought  (14.1 oz) packages of pastry for a 9-inch double-crust pie. Or, even better make your own pie crusts.
  • 2 teaspoons water
  • 1 large egg beaten (optional)

Directions

  1. Photo 28493549 | Pot Pie © Azurita | Dreamstime.com

    Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

  2. Melt butter in a 12-inch cast iron skillet over medium-high heat. Add diced onion and salt. Cook, stirring, until onions start to soften, and the edges begin to brown, 3 to 4 minutes.

  3. Sprinkle flour over top, then cook and stir for about 2 minutes. Pour in the broth and bring to a simmer, scraping the bottom of the pan with a spatula. Add milk. Stir in carrots, celery, black pepper, and cayenne.

  4. Cook the mixture, stirring occasionally, until it’s as thick as you want, 5 to 10 minutes. For a thick, sticky filling once baked, reduce until the sauce coats the back of a spoon. For a saucier filling, don’t reduce the mixture much at all.

  5.  Add turkey.  Turn off the heat and stir in the peas and thyme. Taste for seasoning and reserve until needed.

  6. Set out two 9-inch pie dishes. Fit one pie pastry into the bottom of each dish. Spoon 1/2 of the pot pie filling into each dish, then lay the remaining pie pastries over top. Pinch and roll the top and bottom pastries together at the edges to seal. Use a sharp knife to cut several small slits in each top pastry to allow steam to release while cooking. Place pies on baking sheets.

  7. Fold over 1/2 inch of dough all the way around, and then crimp the edge to make a decorative scalloped design. Cut or punch out a 1-inch hole in the center of the dough.

  8. Place the pan on top of a sheet pan in case filling bubbles over in the oven. Carefully place the dough over the filling, and adjust until it’s centered. Press the crust lightly into the filling. Brush the top with an egg wash if desired.

  9. Bake in the preheated oven until the crust is browned and the filling is bubbling about 35- 40 minutes. Let rest for 5-10 minutes before serving.

  10. Serve and enjoy!