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Comforting Leftover Turkey Pot Pie: Easy 30-Minute Meal

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Transform leftover turkey into a creamy, savory pot pie with a homemade flaky crust. This comforting weeknight dinner is easy to make, uses simple pantry staples, and delivers bistro-quality flavor in under an hour.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 2 cups cooked turkey, shredded or diced
  • ¼ cup unsalted butter (for filling)
  • ¼ cup all-purpose flour (for roux)
  • 2 cups chicken broth, low-sodium
  • ½ cup heavy cream
  • 1 medium onion, finely diced
  • 1 cup carrots, diced small
  • 1 cup frozen peas
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

  1. In a food processor, pulse flour and salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized butter pieces.
  2. Drizzle in ice water and vinegar, pulsing just until dough comes together. Do not overwork.
  3. Divide dough into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
  4. Preheat oven to 400°F (200°C).
  5. In a large skillet over medium heat, melt ¼ cup butter. Add diced onion and cook until soft and translucent (about 5 minutes).
  6. Add garlic and cook for 1 minute until fragrant.
  7. Sprinkle ¼ cup flour over vegetables and stir constantly for 2 minutes to create a roux.
  8. Slowly whisk in chicken broth, ensuring no lumps. Continue whisking until mixture thickens and bubbles.
  9. Stir in heavy cream, turkey, carrots, peas, thyme, salt, and pepper.
  10. Simmer for 5-7 minutes until vegetables are tender and sauce coats the back of a spoon. Let filling cool slightly.
  11. Roll out bottom crust and place in a 9-inch pie dish. Pour in cooled turkey filling.
  12. Roll out top crust and place over filling. Trim edges and crimp. Cut slits in top for steam.
  13. Brush top with egg wash.
  14. Bake for 35-45 minutes until crust is deep golden brown and filling is bubbling.
  15. Let cool for 10 minutes before slicing to allow filling to set.

Notes

To prevent a soggy bottom crust, blind bake the bottom crust for 10 minutes before adding filling. Ensure the filling is cooled before assembling to avoid cooking the dough prematurely. For a gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, swap butter for plant-based alternative and heavy cream for coconut cream.

Nutrition

Keywords: leftover turkey, pot pie, comfort food, weeknight dinner, easy recipe, homemade pie crust, creamy turkey filling, holiday leftovers

Find it online: https://gleefulfork.com/comforting-leftover-turkey-pot-pie-easy-30-minute-meal/