Turkey Pot Pie Recipe: How to Use Leftovers for Turkey Pot Pie
Written by MasterClass
Last updated: Dec 20, 2021 • 3 min read
A few pantry staples, veggies, and leftover turkey are all you need to make this hearty turkey pot pie recipe. If you have a Dutch oven or a large cast-iron skillet, you can make this dish in one pot: simply sauté the veggies first, then remove them from the pot to make the roux, and then stir everything back in.
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What Is Turkey Pot Pie?
Turkey pot pie is a savory, cozy main dish made with leftover turkey meat, often served around the holidays. It consists of turkey meat and vegetables bound together by a roux and topped with puff pastry, pie crust, or a biscuit topping. Whichever method you choose, the flakiness of the top crust will pair well with the creamy filling. In some parts of the country, noodles or dumplings are added to the filling instead of a top crust. Thanksgiving leftovers are versatile and easy to work with, so don’t be afraid to try something new this holiday season.
3 Tips for Making Turkey Pot Pie
Here’s how to make an easy pot pie at home using leftover Thanksgiving turkey.
- 1. Season the filling well. The ingredients in this dish are simple and straightforward, so take care to season aggressively with salt and pepper to make each ingredient shine. If you want to punch up the savoriness, a teaspoon of poultry seasoning is a nice addition. Taste as you go—if you use unsalted butter, you may need more salt; if you’re working with brined turkey breast or a particularly salty turkey broth, you may need less.
- 2. Make the topping your own. Comfort food is often driven by personal preference: Some prefer a flaky biscuit topping for pot pie, while others might like the airiness of puff pastry. Use what you have on hand or experiment with different options!
- 3. Try chicken instead of turkey. This dish can also be made with chicken: Just substitute chicken broth and leftover chicken meat for an easy chicken pot pie.
Easy Turkey Pot Pie Recipe
makes
prep time
10 mintotal time
55 mincook time
45 minIngredients
For the roux:
For the filling:
For the topping:
- 1
Make the roux. In a large skillet or Dutch oven, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture begins to bubble and smell slightly toasted, 2–3 minutes.
- 2
Gradually add the turkey stock, whisking constantly to prevent any lumps from forming.
- 3
Bring the mixture up to a simmer and continue to simmer until the liquid begins to bubble and thicken, another 2–3 minutes. Turn off the heat, cover, and set aside.
- 4
Preheat the oven to 400 degrees Fahrenheit.
- 5
Make the filling. In a sauté pan over medium heat, melt 1 tablespoon butter.
- 6
Add leeks and sauté until they are translucent and softened, 3–4 minutes.
- 7
Add celery and carrots and cook until vegetables start to sweat and soften, another 4–5 minutes.
- 8
Transfer sautéed vegetables to the skillet with the roux mixture.
- 9
Stir in leftover turkey meat, peas, and parsley.
- 10
Bring the turkey mixture to a simmer over low heat and season to taste with salt and pepper.
- 11
Prepare your pie crust, biscuits, or puff pastry sheet. For pie crust or puff pastry, lay the sheet of dough onto the filling and crimp around the edges of the skillet. Using a sharp knife, pierce a hole in the center of the dough for steam to escape. For biscuits, cut-out biscuit dough in an even layer across the top of the filling, leaving small gaps in between each biscuit.
- 12
In a small bowl, whisk the egg together with the water to make an egg wash.
- 13
Brush a thin even layer of egg wash over your topping.
- 14
Bake the pot pie until the topping is golden brown and the filling is bubbling, about 15–18 minutes for a biscuit topping or 20–25 minutes for pie crust or puff pastry.
- 15
Remove from the oven and let cool slightly before serving.
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