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The Best Ever Leftover Turkey Pot Pie
This pot pie is delicious and is a perfect use for leftover turkey from Thanksgiving or any turkey dinner. My husband was pushing me to find some great ways to use our leftover turkey so it didn't go to waste.
We ended up loving this recipe so much that went out and bought another turkey so we could do it again!
You can't go wrong with a pot pie! Imagine it with more flavor and a deeper, juicy flavored meat! Yummy! Yummy!
This is such an incredible dish, this will end up being the star of the show. Instead of looking forward to Thanksgiving Day leftovers, you and your family will be looking forward to making this Leftover Turkey Pot Pie!
- 1 (8oz) can green peas
- 1 (8oz) can carrots
- 1 (8oz) can corn
- 1 (8oz) can green beans
- 1 cup celery, thinly sliced
- 2/3 cup butter
- 1 small yellow onion
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 3/4 cups chicken broth
- 1 1/3 cup milk
- 4 cups cooked turkey meat, any part, cubed or shredded
- 4 (9 inch) refrigerated pie crusts, uncooked
- Preheat oven to 425 degrees F.
- Place all vegetables (peas, carrots, corn, green beans, and celery) into a large saucepan. Cover them with water, bring them to a boil, and then turn the heat down and simmer for about 8 minutes or so, until celery is tender.
- When ready, drain water from vegetables and set aside.
- Melt your butter in the same saucepan over medium-heat. When butter is melted, add your chopped onion and cook it for about 5 minutes, until translucent and soft.
- Stir in your flour, salt, black pepper, celery seed, onion powder, and Italian seasoning.
- Slowly whisk in your chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat.
- Stir in your vegetables and cooked turkey meat until everything is well combined.
- Lay out 2 pie crusts into 2 (9 inch) pie pans. Spoon half of the filling into each pie crust, then top each pie with another pie crust.
- Pinch the top and bottom crusts together at the edge of each pie to seal them together.
- Cut shallow slits in the top of your pie halfway between the center and the edge (symbolizing pie slices) to release any steam during cooking.
- Bake until your crusts are golden brown and the filling is bubbling, about 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil.
- Cool before serving. Yummy! Yummy! You're going to have to use all methods of self-control to keep from diving in too early!
|Serving size: 1 serving out of 12|
|Calories from Fat||297|
|% Daily Value *|
|Fat 33 g||51%|
|Carbohydrates 40 g||13%|
|Fiber 4 g||16%|
|Protein 21 g||42%|
|Cholesterol 65 mg||22%|
|Sodium 500 mg||21%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
To lower the sodium, use fresh vegetables rather than canned. It's as simple as that. You'll seriously raise your vitamin intake as well. Just make sure your vegetables are soft before mixing them into your pot pie.
You can also make this recipe healthier by making your own homemade pie crusts.
We have made this tons of times by now and it remains one of our favorite meals around the holidays. We probably enjoy it at least three times between Thanksgiving and Christmas.
There are so many ways to make this your own. Try using different vegetables, adding different kinds of meats, and even using different broths for a different taste. You can even make a vegetarian version of this dish for those of you that love veggies! I know I do!
Enjoy! And let me know what you think. Even send in some of your own ideas to improve this dish!