Leftover Turkey Pot Pie (Ready-to-Print Version)
Hearty dish of tender turkey, vegetables, and creamy filling with flaky crust, perfect for post-holiday meals.
# What You’ll Need:
→ Filling
01 -
2 tablespoons unsalted butter
02 -
½ cup yellow onions, chopped
03 -
2 cloves garlic, minced
04 -
1 cup carrots, diced
05 -
1 cup frozen green peas
06 -
1 cup canned corn, drained
07 -
2½ cups cooked turkey, shredded
08 -
⅓ cup all-purpose flour
09 -
2 cups chicken broth
10 -
¾ cup half-and-half cream
11 -
1 teaspoon salt
12 -
½ teaspoon freshly ground black pepper
13 -
½ teaspoon dried thyme
14 -
¼ teaspoon ground sage
→ Crust
15 -
1 premade 9-inch refrigerated pie crust
16 -
1 large egg
# Step-by-Step Guide:
01 -
Melt the butter in a large skillet over medium heat. Add onions and cook until translucent, approximately 3 minutes. Stir in garlic and cook for 30 seconds until fragrant. Add carrots, peas, and corn, cooking 4 to 5 minutes until vegetables begin to soften.
02 -
Add shredded turkey to the skillet and sprinkle flour over the mixture. Stir continuously until flour is fully incorporated, cooking for 1 to 2 minutes to remove raw flour taste. Gradually add chicken broth followed by half-and-half, stirring to prevent lumps. Season with salt, pepper, thyme, and sage. Simmer for 4 to 6 minutes until thickened and creamy. Remove from heat and allow to cool slightly.
03 -
Preheat oven to 400°F (200°C). Fit premade pie crust into a 9-inch pie plate, pressing gently against sides. Pour the cooled filling evenly into the crust. Beat the egg in a small bowl and brush lightly over crust edges to enhance color and shine.
04 -
Place the pie dish on a baking sheet to catch spills and bake for 30 to 35 minutes, until crust turns deep golden and filling bubbles. If edges brown rapidly, shield with foil halfway through baking.
05 -
Allow the pot pie to rest for 10 to 15 minutes before slicing to let the filling set properly, ensuring clean portions and optimal texture.
# Handy Tips:
01 -
For a crispier bottom crust, optionally par-bake the pie crust for 8 to 10 minutes or sprinkle a thin layer of breadcrumbs before adding filling. Cool filling before assembly to prevent sogginess.
02 -
Egg wash imparts an appealing golden hue and glossy finish.
03 -
Fresh herbs such as parsley or chives added before assembly can elevate flavor and presentation.