A Classic Turkey Pot Pie that is hearty and sure to warm you up on a cool fall day. The perfect way to use leftover turkey using simple everyday ingredients!
Honestly, I love turkey. Not because it reminds me of holidays like Thanksgiving and Christmas but because it is the meal that keeps on giving. Let’s face it a turkey is one big bird which means lots of turkey leftovers that you can turn into a whole other meal like Turkey Pot Pie.
For some reason though many people feel that making a turkey is too hard or scary to attempt. I prefer to think of a turkey as one giant chicken because it kind of is. So if you can make a chicken in the oven (anyone can) then you can absolutely make a turkey. I have all the instructions for a Simple Oven Roasted Turkey and Gravy for you. Just click here!
Plus unlike a chicken, you likely will have enough turkey left to warm up for another dinner or lunch or to make soup or you guessed it Turkey Pot Pie! As a busy mom leftovers are my jam. I always make more than I need so we can have at least one leftover meal a week.
There are a number of ways you can make a turkey pot pie some with a full pie crust others more like a casserole with a puff pastry topping. You can also make turkey pot pie into one large pie or mini pies. I prefer mini pies because they are much more portable and the perfect size for an individual meal.
With a large pie if you don’t eat it all you have it leftover again the fridge but with small pie tins, each person gets their own personal pie. This makes it much easier to just warm up one for lunch or to even bring to work.
My grandma used to make me meat pies and turkey pot pies when I was in university so that I would have a nice easy dinner that I only had to reheat.
What Makes This Turkey Pot Pie Recipe Great
- A great way to use leftover turkey
- Uses simple ingredients that you likely already have at home
- You can make one large pie or 4 individual turkey pot pies
- Warm and hearty – perfect for fall and winter dinners
- Freezes well so you can make a large batch and pull out for dinner in a pinch or just because you want a good comfort food dish
This Turkey Pot Pie recipe is made as 4 full mini pies with a pie crust top and bottom. Click here for the recipe for Easy Flaky Pie Crust.
How To Make Turkey Pot Pie
Leftover turkey pot pie recipe
This recipe was adapted from Dad’s Leftover Turkey Pot Pie Recipe found on All Recipes.
Turkey Pot Pie
- large pot
- Large sautee pan
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- 1 pie plate or 4 min pie plates
- 2 cups frozen mixed vegetables
- 1 cup celery chopped
- 2/3 cups butter
- 1 medium onion finely chopped
- 2/3 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp celery seed of 1 tbs minced fresh celery tops/leaves
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1 3/4 cups chicken or turkey broth
- 1 1/3 cups milk
- 4 cups cubed turkey meat skin removed
- Preheat oven to 425F.
- In a large pot cook frozen vegetables and celery and drain. Set aside
- Over medium heat in a large pan add butter and onions and sautee until the onions become translucent
- Add flour, salt, pepper, celery seed or tops, onion powder, Italian seasoning and combine to form a thick paste-like mixture called a roux.
- Gradually whisk in chicken broth and milk until well combined and smooth. No lumps.
- Add in vegetables and turkey and combine.
- Prepare pie tin with pie crust dough on the bottom. Fill turkey and vegetable mixture until it is heaping just over the edge of the height of the pie plate. Top with the second layer of pie crust. Seal and vent.
- Bake for 40-45 minutes or until the pie crust is lightly browned and flaking. Remove from oven and cool for 10 minutes. Serve immediately.
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