Want an easy recipe that you can throw together as you clean up from Thanksgiving dinner and uses your leftover turkey? Try my Turkey Pot Pie! Prepare it as you clean up, put it in the fridge so all you have to do tomorrow is pop it in the oven!
I consider the day after Thanksgiving to be a lazy, relaxed day. I love knowing that dinner just has to be put in the oven and that I’ve used some of my leftover turkey. This turkey pot pie is what we are having the day after Thanksgiving this year. I can prepare it as I clean up from Thanksgiving dinner and put it in the fridge for the next day. On top of all that awesomeness, my turkey pot pie is absolutely to die for delicious. You seriously need to try this easy recipe! I know you will love it!
First things first, prepare a double pie crust. If you need a good recipe check out mine here! I usually roll out an extra double crust, leave them between sheets of wax paper and put them in the fridge for this turkey pot pie when I am making the crusts for my other Thanksgiving pies. Then, boom, the crust is done and ready to use for this recipe. For this recipe I use a deep dish 9 inch pie plate.
Melt the butter in a small soup pot, lightly saute’ the carrots and onions. Stir in the flour to make a paste. Then add the chicken broth a little at a time whisking as you go until all the chicken broth is added. Add the cubed potatoes and simmer until the potatoes are cooked through. Add the queso blanco velveeta. Once it is melted and mixed in, add the turkey and peas.
As you can see this is a thick-ish mixture. Not soupy.
Pour the filling into the bottom of the double crust and top with the top crust. Seal the edges and cut a few slits in the top. Now you can either put this in the fridge for later or tomorrow or you can go ahead and bake this turkey pot pie. Bake it at 350 degrees for 1 hour and 15-30 minutes. The crust should golden brown. Also because I am paranoid and really hate spills in the oven, I place an empty baking sheet on the bottom rack in my oven just in case I’ve missed properly sealing part of the crust and there is some leakage.Print
Want an easy recipe that you can throw together as you clean up from Thanksgiving dinner and uses your leftover turkey? Try my Turkey Pot Pie!
- An unbaked, double Pie Crust
- 1/2 cup small diced Carrots
- 1/4 Cup diced Onion
- 2 Tbs. Butter
- 1 1/2 Tbs. Flour
- 2 Cups Chicken Broth
- 1 Cup small diced Potatoes
- 3 oz. Queso Blanco Velveeta Cheese
- 1/2 Cup Peas
- 1 1/2 Cup chopped up fully cooked Turkey
- Prepare your double pie crust first. Place the bottom crust in a deep dish 9 inch pie plate and set aside.
- In a small soup pot, melt the butter to sizzling and lightly saute’ the carrots and onions.
- Whisk in the flour make somewhat of a paste.
- Slowly add the chicken broth, whisking as you go, until all the chicken broth has been added.
- Add the potatoes and simmer until the potatoes are cooked through.
- Add the queso blanco Velveeta and stir until it is melted and mixed throughout.
- Add the peas and turkey.
- Mix well and pour into the bottom pie crust. Top with the top crust and seal the edges. Cut a few slits in the top for steam venting.
- Either place in the fridge with the intent to bake in the next 24 hours or bake now.
- Bake at 350 degrees for 1 hour and 15-30 minutes. The crust should be golden brown.
- Cool slightly before serving.
- I like to place an empty baking sheet on the bottom rack of my oven under the pot pie just in case I missed sealing a spot along the edge properly and it leaks a little.
Keywords: leftover turkey, thanksgiving, pot pie
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