Got mountains of leftover Thanksgiving turkey? No worries! Pot pies are an old fashioned favorite that make the ultimate comfort food! The best part of this recipe is the lightly cheesy, creamy sauce holding those thanksgiving leftovers together! Did I mention it freezes really well too?
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Why You'll Love This Recipe
- Got black Friday shopping the day after Thanksgiving? Make this leftover turkey pot pie while you clean up Thanksgiving dinner and boom! Dinner for tomorrow done!
- This easy recipe freezes extremely well!
- Perfect way to use up leftover turkey!
Ingredient Notes and Substitutions
- Double Pie Crust - My favorite recipe for a flaky pie crust is this 3 Ingredient Pie Crust!
- Queso Blanco Velveeta - I know some don't care to use Velveeta and yes, you could substitute shredded white cheeses; however, I can guarantee that it won't taste as good.
- Leftover Turkey - Can you use chicken instead? Yes! Sub chicken for the turkey and make a fantastic chicken pot pie!
- Flour - All purpose flour.
- Chicken Broth - aka...chicken stock. Chicken broth mixed up from a chicken base tastes best. Granules tend to have less flavor and are a bit stale. I like the brand Better Than Bouillon. Turkey stock or turkey broth made from a base also works well!
- Pie Dish - You will need a deep dish 9-inch pie plate for this recipe. A 10-inch one will work great too!
How to Make Step-by-Step Recipe Instructions:
- Prepare the pie dough and roll out the crusts.
- Place the bottom crust on a 9-inch pie plate and set the top crust aside.
- Chop, slice, and dice the other ingredients.
- Melt the butter in a deep pan or large skillet over medium-high heat.
- Add the chopped carrots and onions.
- Cook just until the onions start to look translucent.
- Add the flour and stir to make a paste (picture 3).
- Slowly add the chicken broth a little at a time, mixing until smooth after each addition.
- Add the diced potatoes and simmer over medium-low heat until the potatoes are cooked through.
- While the potatoes are simmering, preheat the oven to 350 degrees.
- Add the queso blanco velveeta and stir until blended in.
- Add the chopped turkey meat and peas.
- Mix all well to distribute everything evenly.
- Pour the turkey mixture into the bottom pie crust.
- Top the pot pie with the top crust that had been set aside.
- Crimp the top and bottom edges together well.
- Follow this link for 15 Creative Ways to Finish the Edges of Pie Crust.
- Use a sharp paring knife to cut small slits in the top of the crust to allow extra steam to vent out during cooking.
- Bake in a preheated oven at 350 degrees for 1 hour and 15-30 minutes.
- The pot pie crust should be golden brown.
- I recommend cooling for 15 minutes before slicing and serving.
Recipe FAQs
What goes well with turkey pot pie?
Since this is pretty much an entire meal all in one, the only thing I would eat on the side would be a green salad or maybe some additional veggies or some fruit.
How do I freeze a pot pie?
After preparing your pot pie, chill it in the fridge until it's completely cold. Wrap securely in plastic wrap and then two layers of foil. Place in your freezer. Thaw in the fridge to cook and eat within 6 months.
Related Recipes for Turkey Leftovers
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Turkey Pot Pie Recipe
Got mountains of leftover Thanksgiving turkey? No worries! Pot pies are an old-fashioned favorite that makes the ultimate comfort food! The best part of this recipe is the lightly cheesy, creamy sauce holding those Thanksgiving leftovers together! Did I mention it freezes really well, too?
Ingredients
- 1 Double Pie Crust Unbaked
- ½ cup Carrots small diced
- ¼ Cup Onion diced
- 2 Tbs. Butter
- 1 ½ Tbs. Flour
- 2 Cups Chicken Broth
- 1 Cup Potatoes small diced
- 3 oz. Queso Blanco Velveeta Cheese
- ½ Cup Peas
- 1 ½ Cup Turkey chopped, fully cooked
Instructions
- Prepare the pie dough and roll out the crusts.
- Place the bottom crust on a 9-inch pie plate and set the top crust aside.
- Chop, slice, and dice the other ingredients.
- Melt the butter in a deep pan or large skillet over medium-high heat.
- Add the chopped carrots and onions.
- Cook just until the onions start to look translucent.
- Add the flour and stir to make a paste.
- Slowly add the chicken broth a little at a time, mixing until smooth after each addition.
- Add the diced potatoes and simmer over medium-low heat until the potatoes are cooked through.
- While the potatoes are simmering, preheat the oven to 350 degrees.
- Add the queso blanco velveeta and stir until blended in.
- Add the chopped turkey meat and peas.
- Mix all well to distribute everything evenly.
- Pour the turkey mixture into the bottom pie crust.
- Top the pot pie with the top crust that had been set aside.
- Crimp the top and bottom edges together well.
- Use a sharp paring knife to cut small slits in the top of the crust to allow extra steam to vent out during cooking.
- Bake in a preheated oven at 350 degrees for 1 hour and 15-30 minutes.
- The pot pie crust should be golden brown.
- I recommend cooling for 15 minutes before slicing and serving.
Notes
- 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.
- You can substitute real cheese for the Velveeta, but the texture and flavor won't be the same.
Nutrition
Calories: 240kcalCarbohydrates: 23gProtein: 14gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 37mgSodium: 541mgPotassium: 357mgFiber: 2gSugar: 4gVitamin A: 1514IUVitamin C: 10mgCalcium: 94mgIron: 2mg
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Jyoti Behrani
This turkey pot pie looks fantastic! Such a great way to use leftover turkey. I can’t wait to try it!
Iryna Bychkiv
Such a great idea to use up turkey leftovers. I like that you added queso to the filling, makes the pot pie super delicious.
Roxana
Perfect timing for this great recipe. An amazing idea to continue the festive times. Looks so good!
Tavo
I love making the best out of leftovers! Comes super handy for the upcoming holidays!
Tara
Such a wonderful and comforting use for leftover turkey! These pot pies look so good. Definitely perfect for after the holidays.
Angela
Pot pie is a favorite of my family and one of our favorite comfort foods. Thanks for a great recipe to use my leftovers on. I like the idea of making an extra and freezing it for later.
Greg
The crust is amazing!!! Great for dinner and as a left over.