Why Make This Recipe
Leftover Turkey Pot Pie is a fantastic way to transform your holiday turkey into a comforting and delicious meal. Instead of wasting any leftover turkey, this simple recipe allows you to combine rich flavors and fresh vegetables in a warm, savory dish. It’s perfect for a cozy family dinner or a quick weeknight meal. Plus, it brings the family together over a hearty main course that satisfies everyone.
How to Make Leftover Turkey Pot Pie
Ingredients:
- 1/4 cup Butter, salted or unsalted
- 1 small-medium Onion, diced
- 1 large Carrot, diced
- 1 stalk Celery, diced
- 1 medium Russet Potato, diced
- 1 teaspoon Minced Garlic
- 1/4 cup All-Purpose Flour
- 2 cups Chicken Stock or Broth
- 2 cups Whole Milk
- 1 tablespoon chopped Fresh Rosemary, or 1 teaspoon dried
- 1 tablespoon chopped Fresh Thyme, or 1 teaspoon dried
- 1 cup Frozen Peas
- 2 cups Cooked and Shredded Turkey
- Kosher Salt and Pepper
- 1 16oz can Grands Biscuits
- 2 tablespoons Salted Butter, melted
- 1 tablespoon chopped Fresh Rosemary, or 1 teaspoon dried
- 1 tablespoon chopped Fresh Thyme, or 1 teaspoon dried
Directions:
Heat a large (12 inch preferred) cast iron skillet over medium-high heat and melt the butter. Once melted, add the onion, carrots, celery, potato, and a good pinch of salt and pepper. Cook for about 5 minutes until softened and slightly browned. Add garlic and sauté for one minute. Sprinkle flour over the cooked veggies and stir to combine. Slowly add the chicken stock while stirring, making sure to scrape any bits off the bottom. Stir in milk and herbs. Bring to a simmer and lower heat if necessary. Simmer for 4-5 minutes until thickened. Add peas, turkey, and stir everything together. For the biscuits, combine the melted butter with the herbs. Top the pot pie filling with the biscuits and brush the tops with the melted herb butter. Bake in a preheated oven for 25-30 minutes until the biscuits are golden brown and the pot pie filling is bubbly. After 10-15 minutes, if the biscuit tops are getting too dark, you can loosely tent with foil. Allow to cool for 5 minutes before serving and enjoying.
How to Serve Leftover Turkey Pot Pie
Serve this warm dish straight from the oven with a side salad or some crusty bread for extra heartiness. It’s a complete meal on its own, but a light side can complement it perfectly.
How to Store Leftover Turkey Pot Pie
If you have leftovers, cool the pot pie completely and then cover it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3 days. To reheat, pop it in the oven at 350°F until warmed through.
Tips to Make Leftover Turkey Pot Pie
- Use a mix of different vegetables for added flavor and nutrition; peas, corn, or green beans work well.
- Make sure to season well; taste as you go and adjust the salt and pepper according to your preference.
- Feel free to use leftover turkey or rotisserie chicken; both will give a great flavor.
Variation
You can make a crustless version by simply omitting the biscuits or using a different topping such as mashed potatoes to create a turkey shepherd’s pie.
FAQs
1. Can I use other meats besides turkey?
Yes! This recipe works well with chicken or even beef.
2. How long does it take to make?
The entire recipe takes about 40-50 minutes from start to finish.
3. Can I freeze the pot pie?
Yes, you can freeze it before baking. Just thaw overnight in the fridge before baking, and it may take a bit longer to cook through.
Leftover Turkey Pot Pie
Ingredients
Vegetable Filling
- 1/4 cup Butter, salted or unsalted Use either salted or unsalted butter based on preference.
- 1 small-medium Onion, diced
- 1 large Carrot, diced
- 1 stalk Celery, diced
- 1 medium Russet Potato, diced
- 1 teaspoon Minced Garlic
- 1/4 cup All-Purpose Flour
- 2 cups Chicken Stock or Broth
- 2 cups Whole Milk
- 1 tablespoon Fresh Rosemary, chopped or 1 teaspoon dried Fresh rosemary preferred.
- 1 tablespoon Fresh Thyme, chopped or 1 teaspoon dried Fresh thyme preferred.
- 1 cup Frozen Peas
- 2 cups Cooked and Shredded Turkey Feel free to use leftover turkey or rotisserie chicken.
- Kosher Salt and Pepper To taste.
Biscuits
- 1 16oz can Grands Biscuits
- 2 tablespoons Salted Butter, melted
- 1 tablespoon Fresh Rosemary, chopped or 1 teaspoon dried For biscuit topping.
- 1 tablespoon Fresh Thyme, chopped or 1 teaspoon dried For biscuit topping.
Instructions
Cooking
- Heat a large (12 inch preferred) cast iron skillet over medium-high heat and melt the butter.
- Once melted, add the onion, carrots, celery, potato, and a good pinch of salt and pepper. Cook for about 5 minutes until softened and slightly browned.
- Add garlic and sauté for one minute.
- Sprinkle flour over the cooked veggies and stir to combine.
- Slowly add the chicken stock while stirring, making sure to scrape any bits off the bottom.
- Stir in milk and herbs. Bring to a simmer and lower heat if necessary, simmer for 4-5 minutes until thickened.
- Add peas and turkey, and stir everything together.
- Combine melted butter with the herbs for the biscuits.
- Top the pot pie filling with the biscuits and brush the tops with the melted herb butter.
- Bake in a preheated oven for 25-30 minutes until the biscuits are golden brown and the pot pie filling is bubbly.
- After 10-15 minutes, if the biscuit tops are getting too dark, you can loosely tent with foil.
- Allow to cool for 5 minutes before serving.
