Every year after Thanksgiving I think of different ways to use up all the leftover turkey. I always dream of saving some of the turkey and making something completely different and delightful with it. This Turkey Pot Pie is one of my favorite ways to use up leftover Thanksgiving turkey and it is what you need to make this year!!
This pie may seem complicated or fussy, but it’s truly not! This turkey pot pie is made entirely from scratch. I didn’t use any cream soup. It’s made with a simple sauce (sort of like a roux)and the whole thing could be cooked in the cast iron pan.
There is only a single crust on top, nothing on the bottom. Please make your own crust if you have a little bit of time. The flavor surpasses store bought. I have even seen recipes where you can make this with puff pastry.
HOW TO MAKE TURKEY POT PIE WITH LEFTOVER THANKGIVING TURKEY
1. I used fresh carrots, celery, and onions. If you want, you could totally use frozen vegetables to save time.
2. You start by sauteeing the vegetables in olive oil.
3. Add the diced turkey pieces and flour.
4. Season with salt, pepper and the fresh thyme.
5. Add the broth, wine, cream and more flour if needed to thicken the sauce more.
6. Roll out your pie dough and place it in your baking dish.
7. Brush on the egg wash and bake for about 30 minutes, or until golden brown.
It’s really that easy to make!! I wanted to share this recipe with you now so you’ll know what to do with all that leftover turkey. I’m telling you it is absolutely delicious, easy to make and everyone loves it!!
It is truly so easy to put together. You could spice it up as much as you want. I left mine more mild, as my kids aren’t that crazy about thyme. But a little bit goes a long way in this filling.
Here is the only photo of my neighbor’s turkey that I managed to get! It was 22 lbs (yes, 22 pounds!). It was plenty enough to feed the 21 people that all gathered together at their house. It has become a tradition. I’m in charge of the baking!!
I wanted to have turkey leftovers and ended up roasting a much smaller bird that weekend so we could make this fun turkey pot pie!
Updated from 12/2014.
Turkey Pot Pie
Crust (yields two 9-inch round pie crusts)
- 2 1/2 cups all purpose flour plus extra for rolling
- 1 teaspoon salt
- 3/4 cup a stick and a half unsalted butter, chilled, cut into 1/4 inch cubes
- 1/2 cup of all-vegetable shortening 8 Tbsp
- 6-8 Tablespoons ice water
- 4 Tablespoons butter
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 3 cups diced cooked turkey or chicken
- 1/4 cup Flour
- 2 cups chicken broth
- 1/4 cup white wine optional
- salt and pepper to taste
- chopped fresh thyme to taste
- 1/4 cup heavy cream
- 1 whole unbaked pie crust you could use your favorite refrigerator pie crust
- 1 whole egg
- 2 Tablespoons Water
- Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.
- Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
- Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks. Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling.
- When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. Use the other pie disk for another pot pie.
- While the dough is chilling, preheat oven to 375 F and prepare the filling.
- Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Cook until the onions turn translucent (about 3 minutes).
- Stir in the turkey and sprinkle the flour over the top. Stir until it is combined with the turkey and vegetables. Stir and cook for about 2 minutes.
- Pour in the chicken broth. Stir and let the sauce thicken. If you are using wine, add the white wine at this point.
- Season with salt, pepper and thyme.
- Add the cream and let it simmer for about 3 minutes. If sauce thickens too much, add a bit of the broth. Check the seasoning and add more salt and pepper to your taste.
- Pour the filling into your skillet (I used a cast-iron skillet). Take the pie dough out of the refrigerator about 5 minutes before you need to use it. Roll out pie crust on a floured surface and place it over the filling. Press dough around the edges and against the side of the pan. Cut small vent lines on top of the dough.
- Whisk together the egg with 2 tablespoons water and brush it all over the surface of the crust. There will be some wash remaining.
- Place the pie on a baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Check at 15 minutes. If the crust is starting to brown too quickly, lightly cover with foil paper for the remaining baking time.