After Thanksgiving, our refrigerator is filled with endless leftovers. To some this may be annoying, but to me it is heaven! Yes, I’m that person who loves to relive Thanksgiving over and over again. However, I understand that leftovers can only last for what seems like forever. My heart hurts when food is thrown away, so I wanted to share one of the ways that I get a second wind from the most famous Thanksgiving item, the turkey.
This turkey pot pie is simple to make, can be frozen, and is a great way to extend the fruit from all the hard work that went into making your Thanksgiving meal.
I have included my pie crust recipe at the end of this post. I’ll be honest, I’m skipping it this year. I will be using my pre-packaged pie crust by Pillsbury. I keep some in the fridge/freezer at all times because it’s just so convenient to open the package, lay in the pie dish, fill, and pop into the oven. Either option will produce a delicious result.Print
3c Shredded Turkey or Chicken
3c Frozen vegetable medley (carrot, peas, corn, green beans)
1/2c Diced onion
2 Garlic cloves
1/4c All-purpose flour
2 Sprigs of fresh Rosemary
1tbs Italian parsley
1 3/4c Chicken Broth
1/2c Heavy whipping cream
Pre-heat to 325
Heat butter over medium-high in a large skillet.
Add frozen vegetables, onion, garlic and cook until tender.
While stirring continuously, sprinkle flour into the mixture. Add salt, pepper, rosemary, parsley.
Once everything is evenly distributed over the vegetables, quickly add chicken broth.
Stir in heavy whipping cream.
Stir to make sure there are no flour lumps in the mixture.
Turn down heat to medium-low and simmer for 10 minutes.
You want the sauce to thicken but not too much because it will thicken more in the oven.
Stir in turkey and sit to the side while you get the pie shell ready.
Remove dough from fridge and place on a lightly floured surface. If it gets too sticky, just add more flour. Roll each disk into a 12in circle that is about 1/4in thick .
If using pre-packaged dough, just roll out so it can cover your pan.
Transfer dough to a 9in pie pan.
If it tears, just use some extra dough to patch it up.
Add turkey/chicken filling.
Now carefully cover the pie with the other rolled out dough.
Trim extra dough with knife and seal pie by pinching edges with your fingers or a fork.
Use a knife to add a few slits to the top of the pie.
Lightly brush eggwash over the pie with a pastry brush or backside of a spoon.
Bake for 40 minutes and cool for 10 minutes.
If you don’t have any leftover turkey, you can use chicken. I like to use rotisserie chicken when I make this throughout the year.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Keywords: pot pie, chicken pot pie, turkey pot pie, thanksgiving leftovers
2 1/2c all-purpose flour
1 tbs sugar
1 tsp salt
1/2c whole milk
1 stick of butter, cut into cubes (chilled)
1 egg for egg wash (This is the very last step)
Combine flour, sugar, and salt in a large bowl.
Add cubed butter and mix with a spoon. It will be sticky. Make sure that everything is combined really well. Add flour and mix well with hands.
Put dough on a floured surface and knead until batter is fully incorporated into the flour.
Place in a bowl and sit in freezer for 15 minutes.
If for some reason you forget it in there (no judgement here) just let it thaw enough to push your finger in it.
Remove from freezer and add milk.
Use spoon to work the milk into the dough. But, your life will be much easier if you just use your hands. If mixture gets too dry, just add a tbs of water.
Divide dough into two and flatten like a disk.
Cover with plastic wrap or parchment paper and sit in the fridge while you’re working on the filling.
While this crust is flaky and delicious, it does add a significant amount of time to preparing this dish. If you’re pressed for time, just use pre-packaged pie dough. I won’t tell your secret.