Print

Cozy Leftover Turkey Pot Pie with Flaky Crust

leftover turkey pot pie - featured image
Print Recipe

This cozy leftover turkey pot pie features a flaky, buttery crust and a creamy, savory filling made with leftover turkey, vegetables, and a rich gravy. It’s the ultimate post-holiday comfort food that transforms leftover turkey into something absolutely luscious.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 1/3 cup all-purpose flour
  • 2 cups chicken or turkey broth (low-sodium preferred)
  • 1 cup whole milk
  • 1 cup frozen peas
  • 1/2 cup frozen corn (optional)
  • 3 cups cooked leftover turkey, shredded or diced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • Salt and black pepper to taste
  • 1 1/4 cups all-purpose flour (for crust)
  • 1/2 cup cold unsalted butter (1 stick), cut into small cubes
  • 4–6 tablespoons ice water
  • 1/2 teaspoon salt (for crust)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Make the crust: In a medium bowl, whisk together 1 1/4 cups flour and 1/2 teaspoon salt. Add cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  2. Sprinkle 4 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If it seems dry, add another tablespoon of water. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Start the filling: While the dough chills, melt 4 tablespoons butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.
  4. Sprinkle 1/3 cup flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Slowly pour in 2 cups broth while whisking continuously to prevent lumps. Then add 1 cup milk, still whisking. Bring to a gentle simmer and cook for 2-3 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon.
  6. Stir in 1 cup frozen peas, 1/2 cup frozen corn (if using), 3 cups shredded turkey, and 1 teaspoon fresh thyme. Season with salt and pepper to taste. Remove from heat and set aside.
  7. Preheat oven to 400°F (200°C).
  8. Pour the turkey filling into a 9-inch pie dish or 2-quart baking dish, spreading evenly.
  9. On a lightly floured surface, roll the chilled dough into a circle about 11 inches in diameter (about 1/4 inch thick). Carefully drape it over the filling. Crimp the edges and cut 3-4 small slits in the top to let steam escape.
  10. Brush the top with the beaten egg wash.
  11. Place the pie dish on a baking sheet and bake for 25-30 minutes, until the crust is deep golden brown and the filling is bubbling up through the slits. If the edges brown too quickly, cover them with foil strips.
  12. Let it rest for 10 minutes before serving.

Notes

Keep everything cold for the crust. Don’t skip the roux. Season in layers. Let the pot pie rest for 10 minutes before serving. Use a baking sheet to catch drips.

Nutrition

Keywords: leftover turkey pot pie, turkey pot pie, pot pie, leftover turkey recipe, comfort food, flaky crust, easy pot pie, holiday leftovers

Find it online: https://juliamadeit.com/cozy-leftover-turkey-pot-pie-with-flaky-crust/