Leftover Turkey Pot Pie
1 h 10 min
|
easy
Recipe by Eunice
Introduction
Leftover turkey pot pie that does not taste like leftovers: creamy, garlicky filling with thyme and sage under a flaky crust that brings your fridge back to life.
Perfect for post-Thanksgiving weeknights or a cozy Sunday, it is fast with a store-bought crust, veggie-packed, and properly seasoned so no one dares call it bland.
Ingredients (6 servings)
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Ingredients for the Filling:
- 2 Tbsp unsalted butter unsalted butter 1 oz
- ½ cup yellow onions, chopped yellow onions 0.15 lb
- 2 garlic cloves, minced garlic 0.18 head (for garlic cloves)
- 1 cup carrots, diced carrots 0.23 lb
- 1 cup frozen green peas frozen green peas 5.46 oz
- 1 cup canned corn canned sweet corn kernels 9.09 oz
- 2½ cups leftover cooked turkey, shredded leftover cooked turkey
- ⅓ cup all-purpose flour all-purpose flour 0.09 lb
- 2 cups chicken broth chicken broth 16 fl oz
- ¾ cup half-and-half cream half-and-half cream 6 fl oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp dried thyme dried thyme 0.01 oz
- ¼ tsp ground sage ground sage 0.01 oz
Ingredients for the Crust:
- 1 pre-made 9-inch refrigerated pie crust pre-made 9-inch refrigerated pie crust 1 ct
- 1 large egg large egg 1 ct
How to Make Leftover Turkey Pot Pie
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Preheat and set up
Preheat the oven to 400 F and place a rimmed baking sheet on the middle rack to preheat with it for a crisp bottom and easy cleanup.
Lightly grease a 9-inch deep pie dish or use a 10-inch oven-safe skillet if you want to go stove-to-oven.
-
Sauté aromatics and vegetables
Melt the butter in a large skillet over medium heat until foamy.
Add the onion, garlic, and carrots and cook, stirring, until the onion is translucent and the carrots begin to soften, about 5 to 7 minutes.
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Build the roux
Sprinkle the flour over the vegetables and stir for 1 to 2 minutes until it smells toasty and looks like damp sand.
Do not rush this or your filling will taste raw and thin.
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Whisk in liquids for gravy
Gradually whisk in the chicken broth, then the half-and-half, whisking constantly until smooth.
Bring to a gentle simmer and cook until thick and glossy, about 3 to 5 minutes.
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Season like you mean it
Stir in the salt, black pepper, dried thyme, and ground sage, then taste the gravy and adjust salt if needed.
If your broth is low-sodium, you may need a pinch more salt to wake it up.
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Fold in turkey and veggies
Add the shredded turkey, frozen peas, and canned corn and stir until everything is hot and evenly coated.
Take the pan off the heat and let the filling cool for 10 minutes so the crust does not slump.
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Fill the dish
Spoon the warm filling into the prepared pie dish and smooth the surface so the crust sits evenly.
Do not overfill to the rim so it has room to bubble.
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Top with crust and vent
Unroll the refrigerated pie crust and lay it over the filling, tucking the edges against the dish to seal.
Cut 4 to 6 small slits in the top for steam to escape so the crust stays flaky.
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Egg wash for shine
Beat the egg with 1 teaspoon water and brush it over the crust for color and gloss.
Optional but delicious, dust a pinch of paprika or flaky salt over the top.
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Bake to golden and bubbly
Set the pie on the preheated baking sheet and bake until the crust is deep golden and filling bubbles at the vents, about 25 to 35 minutes.
If the edges brown too fast, shield them with strips of foil.
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Rest and serve
Let the pot pie rest 10 to 15 minutes so the gravy sets and slices cleanly.
Serve hot with a green salad or a spoon of cranberry sauce if you are feeling festive.
Substitutions
- Leftover turkey -> rotisserie chicken
- Swap in shredded rotisserie chicken for the turkey for the same hearty bite with slightly more savory, roasted notes that play great with thyme and sage.
- All-purpose flour -> cornstarch slurry
- Stir 2 tablespoons cornstarch into 3 tablespoons cold water and add to the simmering gravy for a silky gluten-free thickener that sets glossy without any floury taste.
- Refrigerated pie crust -> puff pastry sheet
- Top with a thawed puff pastry sheet for an extra flaky, shattery lid that rises dramatically and brings buttery layers to every spoonful.
Tips
- Cool the filling before topping
- A brief 10-minute cool-down keeps steam from blowing out the crust and prevents sogginess so your lid bakes crisp and proud.
- Bake on a hot sheet pan
- Preheating the sheet pan jump-starts bottom heat and catches drips for a crust that stays crisp and a clean oven.
- Season with confidence
- Taste the gravy before adding the crust and adjust salt, pepper, and herbs so the flavors pop, since the crust will mellow intensity slightly.
- Roux timing is everything
- Cook the flour in butter until it smells nutty and bubbles steadily for at least 60 seconds to lock in a smooth, velvety gravy that will not break.
- Vent smart
- Cut small slits near the center and a couple toward the edges so steam releases evenly and the crust lifts instead of ballooning and tearing.
- Make it your way
- Stir in a spoon of sofrito or a pinch of smoked paprika with the herbs for a deeper savory backbone that flatters turkey without overpowering it.
- Reheat like a pro
- Rewarm slices in a 350 F oven for 12 to 15 minutes to re-crisp the crust instead of microwaving, which makes it limp.
Nutrition Facts *
| Energy | 314 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 15 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my filling watery after baking?
- Either the roux was undercooked or the pie was cut too soon, so the starch had not set; cook the roux for at least one minute and let the baked pie rest 10 to 15 minutes before slicing.
- How do I keep the crust from getting soggy?
- Cool the filling slightly, vent the top well, and bake on a preheated sheet pan so steam escapes and the bottom gets steady heat.
- Can I make this ahead?
- Make the filling up to two days ahead and keep it chilled, then assemble and bake the day you serve so the crust stays flaky; you can also freeze the baked pie and reheat from frozen at 375 F until hot and crisp.
- I do not have a pie dish; what else works?
- Use a 10-inch cast-iron or other oven-safe skillet and lay the crust right over the filling in the same pan for a one-dish pot pie.
- Can I lighten it up without losing flavor?
- Use evaporated milk in place of half-and-half and boost savoriness with a pinch of chicken bouillon or a splash of Worcestershire to keep it satisfying.
- My crust edges brown too fast; what should I do?
- Tent the edges with foil strips once they reach the color you like and keep baking until the center is deep golden and the filling bubbles.
Serving Suggestions
Leftover turkey never looked this good, but if you want a little swagger, brush the crust with egg wash and sprinkle everything bagel seasoning for a toasty, savory finish.
Pair with a lemony arugula salad or spoon on cranberry relish, and if you like heat keep a bottle of hot sauce on the table for a punch that wakes up the creamy gravy.
More pairings:
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