This easy one-pot Turkey Pot Pie recipe includes roasted turkey, vegetables, a creamy sauce and flaky crust to make a comforting dinner in under an hour.
Turkey Pot Pie
This year for Thanksgiving, I purchased a whopping 21 pound turkey for us to enjoy for our family dinner. It was awesome in all it’s glory, until I realized just how much leftovers we’d have. Yikes!
We ended up having Thanksgiving dinner, dinner 2.0 and dinner 3.0 – and then I froze the rest in portions because 4.0 just was not happening. A turkey belly needs time to recuperate! After exact replicas of holiday meals, I love to try leftover recipes such as Mashed Potato Stuffing Cakes or Chicken Stuffing Bake.
So it wasn’t too long after that I grabbed one of the packages of leftover turkey and decided to use it for that nights quick meal. Despite the fact that leftover turkey can be frozen for up to three months, I needed a quick meal where a meat was already cooked. So out of the freezer this portion came.
The result? We gobbled up one delicious Turkey Pot Pie using leftover turkey from Thanksgiving. It was beyond delicious!
‘Why not just make Chicken Pot Pie‘, my daughter asked? My answer was, ‘it’s the little ways to change up a favourite meal, that keep dinners fresh and boredom away‘. Duh!
In reality, I was having a hard time searching for freezer foods because it was so packed, and just really wanted to use up what we have before I added to the inventory.
I love this Turkey Pot Pie recipe, it tastes so much better than store-bought varieties. The last few times I bought Pot Pie’s pre-made from the store, no one in our family cared for it that much. In most cases, homemade anything spoils you over ultimate convenience.
How to Make Turkey Pot Pie
That being said, this recipe is SIMPLE to make, and a wonderful one-pot meal. Plus, bake time is minimal since most of the cooking is done on stovetop.
While you can make your own crust, using store-bought makes it even easier to get this ready and on the table. I do have one amazing crust recipe that I really should publish at some point, yet in this instance, I had a package of frozen crusts in the freezer that needed using up.
At first glance of the recipe, you might assume this wouldn’t be creamy due to the absence of milk or a cream. Wrong! The liquid base comes from chicken broth, and it thickens beautifully making one creamy turkey pot pie.
You could do individual portions, placing the filling into ramekins then covering each with it’s own flaky crust. Yet I wanted to make it traditional this time with both a bottom and top crust making it a true pot and pie.
This pot pie recipe is a great way to use turkey leftovers that will come in handy each and every time a holiday passes and you’ve finished your feast. If you’d like a leftover turkey lunch idea, try these Roasted Red Pepper Turkey Wraps!
- 3 tbsp butter
- 1 cup leeks, pale parts chopped
- 1 tbsp thyme
- 1/4 cup flour
- 3 cups chicken broth, reduced sodium
- 1 1/2 cups turkey, diced
- 1 1/2 large potato, cut into quarters
- 1 carrot, small slices
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 pie crusts, frozen deep dish
- 2 1/2 cups frozen peas and corn
- Preheat the oven to 425, and if using store bought crusts, now is the time to remove from freezer and allow to warm to room temperature.
- Melt the butter in a large frying pan. Add leeks and thyme and cook until softened
- Stir in flour and continue to cook and stir for 1 minute. Gently stir in broth
- Add turkey, potato, carrots, salt and pepper. bring to a boil then reduce heat to simmer and cook (stirring occasionally) until fork pierces potatoes. Add vegetables and continue to simmer while you prepare crust
- Use pie plate that comes with crust or carefully transfer to baking dish. Pour filling contents into the bottom crust.
- Carefully remove second crust from plate and place onto a floured surface. Roll out crust gently as you want it a tad bigger and flat. Place pastry over filling, pinch edges and cut steam vents
- Bake until golden brown, which will be about 10-15 minutes.
Nutrition Information:Yield: 6 Serving Size: 6 people
Amount Per Serving: Calories: 433 Saturated Fat: 8g Cholesterol: 33mg Sodium: 980mg Carbohydrates: 45g Fiber: 5g Sugar: 1g Protein: 12g