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?
- Prepare the pie dough and roll out the crusts.
- Place the bottom crust in 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 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.
- 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 sub real cheese for the velveeta but the texture and flavor won't be the same.
Keywords: leftover turkey, leftover turkey pot pie, easy turkey pot pie, turkey pot pie