Turkey Pot Pie is the ultimate comfort food. Prepare it as you clean up Thanksgiving dinner to get a jump on dinner for tomorrow!

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!

What is Turkey Pot Pie?

It’s a mixture of leftover turkey, vegetables and a homemade gravy/sauce baked in a pie shell. Definitely a comfort food.

How to make Turkey Pot Pie:

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.

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.

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 addition veggies or some fruit.

Can you freeze Turkey Pot Pie?

Yes! After preparing your pot pie chill it in the fridge until it’s completely cold. Wrap securely in saran wrap and then two layers of foil. Place in your freezer. Thaw in the fridge to cook and eat within 6 months.

More recipes for your holiday leftovers!!!

After Thanksgiving Casserole

Leftover Ham and Cheese Pot Pie

Leftover Turkey Soup and Stuffing Dumplings

Turkey Stuffed Rolls

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Turkey Pot Pie Recipe

Author: Mindee
Prep Time: 30 minutes
Cook Time: 1 Hour 30 Minutes
Total Time: 2 hours
Yield: 6-8 Servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Description

Turkey Pot Pie is the ultimate comfort food. Prepare it as you clean up Thanksgiving dinner to get a jump on dinner for tomorrow!

Scale

Ingredients

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

Instructions

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.

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.

Keywords: leftover turkey, thanksgiving, pot pie

ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.

Last Updated on November 18, 2019