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Turkey Pot Pie Leftover Recipe
Ash Tyrrell

Turkey Pot Pie Leftover Recipe

I made this turkey pot pie the day after a big holiday dinner, and it saved my fridge. The leftover turkey turned into something rich, creamy, and brand new. I loved how the golden crust cracked open to reveal a thick, bubbling filling.
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Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter: builds the silky base for the sauce.
  • 1/2 medium yellow onion diced (about 3/4 cup): adds gentle sweetness, so dice it small and even.
  • 2 small carrots thinly sliced (about 3/4 cup): brings color and a soft bite, so slice them thin to cook fast.
  • 2 small celery stalks thinly sliced (about 3/4 cup): gives a savory, earthy backbone.
  • 1 1/2 teaspoons fresh thyme leaves or 3/4 teaspoon dried: the classic herb, and fresh tastes brighter.
  • 1/4 cup plus 2 tablespoons all-purpose flour: thickens the sauce so cook it a full minute to lose the raw taste.
  • 1 1/2 cups low-sodium turkey or chicken broth: makes the sauce savory and low-sodium keeps the salt in your control.
  • 1 cup plus 2 tablespoons whole or 2% milk plus a little for brushing: makes the filling creamy and gives the crust a golden shine.
  • 1 teaspoon kosher salt: wakes up every flavor so taste before adding more.
  • 1/4 teaspoon freshly ground black pepper: adds a gentle kick and fresh grinding makes a difference.
  • 12 ounces cooked boneless skinless turkey, shredded or diced (about 3 cups): the star of the pie, so shred it while it's still warm.
  • 1/2 cup frozen peas: adds a pop of sweetness and stirring them in at the end keeps them bright.
  • 1 pie crust store-bought or homemade: the flaky lid, so thaw it fully if frozen.

Method
 

  1. Heat your oven to 400°F so it's ready when the pie is. Dice the onion and slice the carrots and celery thinly. Shred the turkey and keep the pie crust close by so you can move quickly.
  2. Melt the butter in your skillet over medium-high heat. Add the onion, carrots, celery, and thyme. Cook and stir now and then for 5 to 6 minutes, until the onion turns tender.
  3. Sprinkle the flour over the vegetables and stir constantly for one minute. Pour in the broth and milk, then add the salt and pepper. Stir often until it simmers and thickens, then let it bubble gently for two more minutes.
  4. Take the skillet off the heat. Fold in the shredded turkey and the frozen peas until everything is coated in sauce. Taste it, then add a little more salt and pepper if it needs it.
  5. Roll the pie dough into a round about 10 inches wide. Lay it gently over the filling and tuck the edges in. Brush it with a thin layer of milk, then cut four 1-inch slits so steam can escape.
  6. Slide the skillet into the hot oven for 20 to 25 minutes. You'll know it's ready when the filling bubbles at the slits and the crust turns deep golden. Keep an eye on it near the end so the top doesn't darken too much.
  7. Let the pie cool for about five minutes on the counter. This short rest lets the filling thicken so it holds together on the plate. Then scoop it out and serve it hot.

Notes

  • I shred the turkey while it's still warm, because it pulls apart much more easily than cold meat.
  • I save about 1 1/2 cups of broth from the day before, so the sauce tastes like the holiday meal.
  • I slice the carrots and celery thin, because thick pieces stay too firm in the short cooking time.
  • I always whisk the flour in for a full minute, since that step removes any pasty taste.
  • I taste the sauce before adding the turkey, because leftover meat is often already seasoned.
  • I brush milk on the crust every time, as it gives me that deep, even golden color.
  • I let the pie rest five minutes, and the filling never runs all over the plate