DELICIOUS Turkey Pot Pie, Look at that pie crust! I would also make this using chicken and ham together (great combo!) Oh my! Plus perfect for using up leftover turkey!
DELICIOUS Turkey Pot Pie, what a fabulous tasting dish this is!
Many of you will have landed here after wondering of a good tried and tested recipe for using up your leftover Turkey, perhaps after Thanksgiving or Christmas.
Well, look no further because this is one great tasting recipe, easy to make and it's also freezer friendly too, so if you wanted to make a few Turkey pot pies up and freeze them, you certainly can!
The ingredients in this delicious turkey pot pie are most likely already in your kitchen, and as for the pie crust, you could buy ready made pastry if that is more convenient for you, or you could make one of our own pastries, from a traditional Shortcrust pastry, or use our flaky pastry recipe. Both recipes will give you enough for 1 pie crust so you don't need to recalculate any ingredients. Our pastry recipes are very quick and easy too, even for a novice, with step by step instructions.
For the Shortcrust recipe
For how to make pie dough using our Flaky Pastry recipe
This delicious turkey pot pie recipe has been generously shared by one of our supporters, Janette. Jeanette is a busy mom, to say the least! So she is always looking for ways to make her meals easy, wholesome and of course tasty. Here with Jeanette's Turkey Pot Pie, Jeanette has used leftover turkey and made an absolutely delicious meal for her family. It's bursting with so much flavor, Jeanette wanted to share the recipe with you all to enjoy too!
See how Jeanette makes this tasty family meal!
Recipe made by Jeanette Neumann-Melone and adapted from Recipes from my kitchen
Prep Time: 20 - 25 minutes
Cook Time: 45 - 60 minutes (approx)
Yield: 6 - 8 Persons
Ingredients
The pastry:
Double pie crust for a 9 - 10″- inch pie dish
The Pie Filling:
1 Tablespoon vegetable oil
4 Tablespoon unsalted butter
4 carrots diced small
3 celery stalks diced
½ red onion chopped fine
½ green bell pepper chopped fine
½ cup flour, sifted
2 potatoes, peeled and diced small
3 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon ground sage
⅛ teaspoon ground black pepper
4 cups chicken or turkey broth ***** see below
¼ to ⅓ cup heavy cream
½ cup frozen peas
3 to 4 cups leftover turkey, cubed
For the Egg Wash:
1 egg
1 Tablespoon water
******For broth, if you are using left over turkey, simply bring the bones and carcass to a boil with a chopped carrot & celery stick or two, with enough water to cover the bones, then simmer for 20 minutes. Season if desired. Strain and there you have a very basic broth which you can develop with other flavours later!
Instructions
1. Preheat your oven to 375 F
2. Grease and line your pie dish with the bottom crust and pre bake for 10 minutes.
3. Using a saucepan, heat the oil and butter. Add the celery, onion and bell pepper. Over a gentle heat, cook until softened.
4. In a separate pan or microwave, pre heat the chicken broth until it is hot.
5. Using a whisk, stir the sifted flour into the sautéed vegetables and continue to cook until a roux is made and becomes light brown in color, adding a few tablespoons of broth to loosen if necessary. Cook this mixture for about 10 minutes.
6. Add the garlic, thyme, sage and black pepper. Whisk in the chicken broth until all combined. Slowly whisk in the heavy cream and stir until the mixture thickens. Season with salt and pepper.
7. Remove from heat and stir in the frozen peas, carrots, potatoes and turkey cubes. (the last three ingredients should be cut roughly the same size)
8. Pour the filling mixture into the pre baked pie crust then cover with the second pie crust. Crimp the edges down so there is a seal all around the pie and make a hole in the middle of the top pie crust to allow steam to escape during cooking. It's easiest to use a knife and make a criss cross and peel back the corners to allow a hole.
9. Make the egg wash by lightly beating the egg and water. Brush over the top crust. Bake 45 to 60 minutes until the crust is golden brown.
If you're looking ahead for Christmas, try our delicious Roast Beef Dinner. It's got all the cook times and step by step instructions if you want to make all the sides like roast potatoes, gravy, vegetables etc. Yummy!
Rare Roast Beef
Here are a few more delicious recipes where you can use left over turkey. Yummy!
Spanish Omelette Casserole (uses a lot of leftovers!) 
Delicious Savory Pie Recipes
Here's a selection of delicious savory pie recipes for you to enjoy!
Mom's Chicken Pot Pie An old family recipe and certainly comforting!
Spinach and Feta Pie, delicious creamy feta cheese filling with a crisp pie crust
Homemade Mini Meat Pies have a delicious flaky pie crust, are simple and quick to make and great for lunch boxes, parties, picnics and snacks. freezer friendly too!
DELICIOUS Turkey Pot Pie, Look at that pie crust!
I would also make this using chicken and ham together (great combo!) Oh my
Easy Mini Chicken Pot Pies. Delicious little pies with crisp pastry. Freezer friendly and great for parties too!
Mini Pot Pies with lots of filling suggestions, such as chicken, beefburger, bacon and crab. There's also a homemade Bisquick Mix recipe! ...come and choose which pies you would like to make!
Left Over Roast Chicken Pot Pie, a great way to use up left over roast chicken and vegetables! Great for leftover turkey and ham too!
Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good!
Steak Bakes (like Savory hand pies!). Delicious mini puff pastry pies using leftover fillings from your pot roasts, casseroles and roast dinners! Really easy to make and great for lunches or as part of a dinner
Delicious Turkey Pot Pie
DELICIOUS Turkey Pot Pie, Look at that pie crust! I would also make this using chicken and ham together, a great combo! Oh my! Plus perfect for using up leftover turkey!
Ingredients
The pastry:
- Double pie crust for a 9 - 10 inch pie dish
The Pie Filling:
- 1 Tablespoon vegetable oil
- 4 Tablespoon unsalted butter
- 4 carrots diced small
- 3 celery stalks diced
- ½ red onion chopped fine
- ½ green bell pepper chopped fine
- ½ cup flour, sifted
- 2 potatoes, peeled and diced small
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ teaspoon ground sage
- ⅛ teaspoon ground black pepper
- 4 cups chicken or turkey broth
- ¼ cup to ⅓ heavy cream
- ½ cup frozen peas
- 3 cups to 4 leftover turkey, cubed
- For the Egg Wash:
- 1 egg
- 1 Tablespoon water
Instructions
- Preheat your oven to 375 F
- Grease and line your pie dish with the bottom crust and pre bake for 10 minutes.
- Using a saucepan, heat the oil and butter. Add the celery, onion and bell pepper. Over a gentle heat, cook until softened.
- In a separate pan or microwave, pre heat the chicken broth until it is hot.
- Using a whisk, stir the sifted flour into the sautéed vegetables and continue to cook until a roux is made and becomes light brown in color, adding a few tablespoons of broth to loosen if necessary. Cook this mixture for about 10 minutes.
- Add the garlic, thyme, sage and black pepper. Whisk in the chicken broth until all combined. Slowly whisk in the heavy cream and stir until the mixture thickens. Season with salt and pepper.
- Remove from heat and stir in the frozen peas, carrots, potatoes and turkey cubes. (the last three ingredients should be cut roughly the same size)
- Pour the filling mixture into the pre baked pie crust then cover with the second pie crust. Crimp the edges down so there is a seal all around the pie and make a hole in the middle of the top pie crust to allow steam to escape during cooking. It's easiest to use a knife and make a criss cross and peel back the corners to allow a hole.
- Make the egg wash by lightly beating the egg and water. Brush over the top crust. Bake 45 to 60 minutes until the crust is golden brown.
Nutrition Information:
Yield:
8Serving Size:
8Amount Per Serving: Calories: 782Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 143mgSodium: 607mgCarbohydrates: 78gFiber: 5gSugar: 26gProtein: 29g
Jolene
I was wanting to know if I want to freeze this for later, would it be better to make the pie and freeze it, or freeze the ready to use turkey chunks and make later? Thanks
Lovefoodies
Hi Jolene, for best results you can make the pie and freeze it before cooking the pastry. When you want to eat it simply defrost and bake as the instructions.
cammie mcclure
I would really like to have your pie crust recipe that you used in this dish. It is the best looking pie crust I have seen in a long time. Would you be able to give me the recipe or tell me where I can find it please. I would appreciate it so much.
Lovefoodies
Hi Cammie, if you use this recipe here, it is our own Lovefoodies recipe for the pie crust, and be sure to give it a good egg wash before going in the oven to get a lovely shinne! https://lovefoodies.com/how-to-make-shortcrust-pastry.html
If you want o have a flakier pastry, I would recommend our flaky pastry recipe. It does take a little more time to prepare, (around 15 minutes), but oh boy! It's really worth it! You can see it here https://lovefoodies.com/quick-and-easy-flaky-pastry.html (if you scroll down to the bottom of the recipe you will see a photo of some chicken stroganoff pies I made using this recipe, so you have an idea what it will turn out like).
Hope this helps and please enjoy!
mellie
Wow! Great way to use left over Thanksgiving Turkey this year! This was delicious! Thank you for sharing your recipe! Happy Holidays!