Dad's Leftover Turkey Pot Pie

PEGT2865 0

Left over turkey meat joins forces with peas, carrots, and green beans in a savory pot pie.

Modified from: Dad's Leftover Turkey Pot Pie

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Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Melt the butter in a saucepan over medium heat, and cook the onion and celery until translucent, about 5 minutes. Stir in rest of veg and sauté until warm. Add 1/4 cup of flour and cook for 1 minute. Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the seasonings and turkey meat into the filling until well combined.
  3. Fit 1 pie crusts into the bottom of 9-inch pie dishes. Spoon filling into pie crust, then top with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  4. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
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I used poultry seasoning instead of Italian seasoning. It was delicious and my husband actually took the left overs to work. That NEVER happens.