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Comforting Thanksgiving Leftover Turkey Pot Pie

Thanksgiving Leftover Turkey Pot Pie
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Transform your Thanksgiving leftovers into a comforting and delicious Turkey Pot Pie. This recipe is a creative way to use up your extra turkey and vegetables, making a satisfying meal for any day.

Ingredients

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  • 2 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup all-purpose flour
  • 2 cups chicken or turkey broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 2 cups cooked, shredded turkey
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 package refrigerated pie crusts (2 crusts)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Stir in flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in broth and milk until smooth. Bring to a simmer, stirring often, until thickened.
  5. Stir in salt, pepper, and thyme.
  6. Add the shredded turkey, peas, and corn. Stir to combine and heat through.
  7. Pour the turkey mixture into one pie crust.
  8. Top with the second pie crust. Crimp the edges to seal and cut a few slits in the top crust for steam to escape.
  9. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  10. Let stand for 10 minutes before serving.

Notes

  • You can use any leftover cooked vegetables from your Thanksgiving meal in this pot pie.
  • For an extra rich flavor, use heavy cream instead of milk.
  • If you don’t have refrigerated pie crusts, you can make your own.

Nutrition

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