Leftover Turkey Pot Pie

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With its flaky, golden crust and savory turkey filling, this Leftover Turkey Pot Pie is a warm and delicious way to craft a fantastic turkey dinner! It’s incredibly filling and the perfect way to gather the family together and use up that after-Thanksgiving turkey!

I love this savory turkey pot pie recipe for dinner. There’s something about tender chunks of turkey and a rich medley of vegetables like carrots, peas, and celery smothered in a savory gravy, that just brings up fond memories of Sunday night family dinners for me.

This pie is rich, hearty and so satisfying – especially because the crispy, flaky crust perfectly envelops the velvety filling, seasoned with a blend of herbs like thyme and rosemary, adding a good depth of flavor.

It’s the perfect meal to have after the holidays, to use up all of that leftover Thanksgiving turkey!

The Ingredients for Leftover Turkey Pot Pie

• 2 sheets of Premade Pie Crust
• Pot Pie Filling
  • 2 cups Leftover Turkey (cubed)
  • 3 tablespoons Olive Oil
  • 4 tablespoons Unsalted Butter
  • 3 tablespoons Salt
  • 3 tablespoons Black Pepper
  • 1/4 cup Woodinville Whiskey
  • 1 cup Onion (finely diced)
  • 1 cup Carrots (finely diced)
  • 6 Cloves of Garlic (minced)
  • 1 cup Frozen Peas
  • 3 tablespoons Thyme
  • 1/2 cup All-Purpose Flour
  • 1 cup Heavy Cream
  • 3 tablespoons Browning Sauce
  • 1/2 cup Chicken Stock
  • 1 Egg (for egg wash)

The Equipment Needed

• Oven Safe Casserole Dish
• Stock Pot

Create Your Pot Pie Filling

Start by adding your olive oil and butter into your large stock pot, over medium heat.

Next, add in your onion, carrot, garlic and frozen peas and sauté them in the butter for about 5-6 minutes. You’ll want the vegetables to start cooking through and begin to soften.

Following that, add in your 1/4 cup Woodinville Whiskey and 1/2 cup of all-purpose flour and give everything a good mix. Let this mixture sauté further for about 2-3 more minutes. At this stage the flour should start to toast and form a roux.

Afterwards, add in your chicken stock, heavy cream, browning sauce, thyme, salt & Pepper and mix thoroughly. Let this filling simmer for about 15-20 minutes and reduce to a thick, syrupy mixture.

Lastly, add in your leftover turkey, give everything a good mix and let it simmer for 5 additional minutes. Then remove from the heat and let it sit until you are ready to fill your casserole dish.

Filling Your Turkey Pot Pie

Take your oven safe casserole dish and apply a light coating of butter.

Then lay down your pre-made pie crust and press it down into your casserole dish. (Apply some egg wash to the edge of your crust.)

Afterwards, spoon in your filling and cover the entire volume of your dish. Make sure the top is level and flat.

Following that, cover the entire dish with your next sheet of pre-made pie crust. Be sure to press down on the edges of the crust to create a good seal.

Then, with a knife, cut 3-5 small slits in the top of the puff pastry crust – to let the pie vent as it cooks.

Bake Your Turkey Pot Pie

Bake your pie at 400°F. for 40 minutes – brushing the entire top crust of the pie with egg wash, once at the 20 minute mark.

Once the pie is done baking, remove from the oven, let it sit for about 10 minutes, then serve while it is still warm. The best part of this, is that this turkey pot pie recipe can be enjoyed any time of the year – especially during the holidays!

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