Dad’s Leftover Turkey Pot Pie

See how to make a simple savory pot pie with veggies and leftover turkey meat. See more

READY IN 1½ hrs

Dad's Leftover Turkey Pot Pie

Read Reviews (265)

"Turkey pot pie like you have never tasted before. It won't last long." — Rob N.

Directions

Preheat an oven to 425 degrees F (220 degrees C).
Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie 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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 50 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 29, 2010

I made this for dinner tonight, turned out great. As for the dreaded modifications; I did cut the butter to 1/2 cup cause we were short on it, and added a whole onion, probably 1 1/3 cups, cause I like onion. Also added a diced potato to sub for some of the celery and carrot which turned out to be a nice addition. I used a basic oil/water/flour pie crust. My only minor complaint was it was a little runny, next time I will cut bigger slits in the top crust and bake it a little longer. Overall the flavor was very good, and I especially liked that there was no canned cream of "whatever" involved. Will definitely make this again.

—emmalou

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Most Helpful Critical Review

Oct 03, 2011

I did not care for this recipe. Made it exactly like recipe except I made my own crust which was the only good thing about it.

—Lin

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321 Ratings

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Jan 13, 2011

Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green beans I used corn. I melted the butter and sauteed the celery, carrot, garlic and onion along with bay, thyme, sage, parsley, a tsp of tumeric for color, and the rest of the ingredients but I omitted the italian seasoning and onion powder. When I dumped in the flour I let it brown a bit before adding the milk and chicken stock. I added the thawed veggies, I just ran them under cold water and strained them. I used some pulled turkey I had frozen from thanks giving and it came out awesome!!! Thanks!

—La Cuchara!

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Dec 03, 2010

This was fantastic! So easy and quick to make. I used a bag of mixed veggies (corn, peas, carrots, greenbeans, lima beans) and everything else was per the recipe. Delicious. My whole family loved it and my Hubby ate seconds. Will definitely make this again!

—mom2jmnbd

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Nov 28, 2011

For extra flavour and to preserve nutrients, simmer the vegetables in the broth instead of water. Of course, you don't discard the broth, you just whisk broth and vegetables into your onion and flour mixture:)

—Giardino

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Mar 16, 2011

Great recipe! I made it pretty much exactly as written, except that I didn't have a frozen pea/carrot mix, so I used 1 cup of fresh diced carrots and 1 cup of frozen peas. I also used only a top crust on the pie; a double crust would have been way to rich for me and my family! The filling was awesome, very rich, buttery, creamy, and filling, with just the right amount of veggies and turkey. It was so nice and thick as well...a lot of pot pie recipes out there are to thin for my taste! My family really enjoyed this, and I'd make it again. Thanks for sharing the recipe!!!

—larkspur

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Nov 22, 2011

This is without a doubt the best pot pie recipe I have tried,,, I have made it several times with chicken and I also added sliced mushrooms with the butter and oinions,, and used homemade chicken broth,, it was just a really good meal, and will make it again and again, several of my friends had requested one of my pies and it keeps and reheats well,, thank you for sharing

—Sandy

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Jan 28, 2011

I followed this recipe almost exactly and was extremely happy with the result. My only modifications were that I made 4 individual pot pies (10oz. ramekins) as opposed to one big pot pie (9"). And my only comment to the negative is that the filling was a bit too thick. I like to be able to dip my crust in my filling and it was a bit difficult. Next time (and there will be a next time) I'll either use less flour, or more milk. I'll let you know which it is.

—Angela W

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Nutrition

Calories
541 kcal
27%

Carbohydrates
39.6 g
13%

Cholesterol
65 mg
22%

Fat
33.3 g
51%

Fiber
4.2 g
17%

Protein
20.6 g
41%

Sodium
791 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dad's Leftover Turkey Pot Pie

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 541
Calories from Fat: 300

% Daily Value *
Total Fat 33.3g 51 %
Saturated Fat 12.6g 63 %
Cholesterol 65mg 22 %
Sodium 791mg 32 %
** Potassium 323mg 9 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 4.2g 17 %
Protein 20.6g 41 %
** Sugars 2.7g
Vitamin A 57 %
Vitamin C 9 %
Calcium 9 %
Iron 35 %
** Thiamin 38 %
** Niacin 70 %
** Vitamin B6 18 %
** Magnesium 12 %
** Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.