Turkey Pot Pie Recipe

5 from 7 votes

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?

Prep Time30

Cook Time1 30

Total Time2

Course: Main Dish

Cuisine: American

Keyword: easy turkey pot pie, leftover turkey, leftover turkey pot pie, turkey pot pie

Servings: serving

Calories: 240kcal

Author: Mindee

Cost: 15

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.

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