Turkey Pot Pie

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A hearty turkey pot pie is the perfect way to use up leftover turkey from Thanksgiving! With a rich, creamy sauce, tender veggies, and roasted turkey, it’s the ultimate comfort food dinner.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dinner

Cuisine: American

Keyword: leftover turkey, turkey pot pie

Servings: servings

Calories: 431kcal

Author: Kasey Schwartz

Equipment

Dutch oven
Deep Pie Pan or Baking Dish

Ingredients

¼ cup unsalted butter
½ cup onion diced small
½ cup carrot diced small
½ cup celery diced small
½ cup frozen peas
3 cups leftover roasted turkey diced or shredded
¼ cup all-purpose flour
3 cups chicken or turkey stock
½ cup heavy cream
1 teaspoon dried oregano
2 Tablespoons fresh thyme chopped
Kosher salt & black pepper to taste
1 9” store bought pie crust thawed

Instructions

Preheat the oven to 400F.
In a Dutch oven, heat the butter over medium heat until melted. Add the onion, carrot, and celery and cook until soft, about 5 minutes. Add the peas, turkey, and flour and stir to combine. Cook for 2 minutes.
¼ cup unsalted butter, ½ cup onion, ½ cup carrot, ½ cup celery, ½ cup frozen peas, 3 cups leftover roasted turkey, ¼ cup all-purpose flour
Add the stock and stir constantly until thickened, about 5-6 minutes. Add the cream and continue to cook for 4-5 minutes until thick. Add the oregano, thyme and season to taste with salt and pepper.
3 cups chicken or turkey stock, ½ cup heavy cream, 1 teaspoon dried oregano, 2 Tablespoons fresh thyme, Kosher salt & black pepper to taste
Pour into a deep pie pan or baking dish.
Roll out the pie dough until it is 1” larger than the baking dish. Carefully lay the dough over top and trim the excess with scissors or a sharp knife. Crimp the edges with your fingers or a fork. Cut 3-4 slits into the top of the dough to vent.
1 9” store bought pie crust
Bake until golden brown and bubbly, about 40-45 minutes. Let rest for 10 minutes before serving.

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