Leftover Turkey Pot Pie

No ratings yet

Leftover Turkey Pot Pie is the perfect way to use up leftover turkey. Tender turkey in a creamy gravy with veggies, topped with mashed potatoes and stuffing, and all under a buttery and flakey pie crust. A delicious way to repurpose leftovers!

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 45

Servings:

Author: Heather

Ingredients

2 tablespoons butter
2 tablespoons olive oil
3 large carrots, diced
1 small onion, chopped
2 cloves garlic, minced
2 cups shredded leftover turkey
¼ cup unbleached all purpose flour
2 cups chicken broth
½ cup heavy cream, or milk
1 cup frozen peas
2 cups leftover mashed potatoes
2 cups leftover stuffing
1 pie crust, homemade or store bought
1 egg
1 tablespoon water

Instructions

In a large skillet over med-high heat, melt butter with olive oil.
Add carrots and onions. Sauté until onions are translucent.
Add minced garlic and shredded turkey, sauté another minute until garlic is fragrant.
Sprinkle the flour on top and stir together. Cook 2-3 minutes, stirring often.
Slowly add chicken broth while constantly stirring.
Bring to a boil and boil 1-2 minutes until thickened, then reduce heat to low.
Stir in heavy cream and simmer until thickened. Remove from heat.
Stir in frozen peas.
Pour filling into a deep 9x13 casserole dish.
Drop mashed potatoes by tablespoons and spread out with fingers to mostly cover the mix.
Evenly add crumbled stuffing over the mashed potatoes.
Roll pie crust out to about 10x14 inches.
Top the filling with the pie crust.
Beat the egg and water together to create an egg wash and brush an even layer over crust.
Using a pairing knife, make 6-7 slits to vent the steam.
Bake at 375°F for 45-50 minutes or until the crust is a deep golden brown and the filling is bubbly.

Nutrition

Tried this recipe?Please rate the recipe, leave a comment and tell me how much you loved it!

Share the Recipe!Please share it and tag @heathershomemadekitchen and use #heathershomemadekitchen!