This turkey pot pie recipe made with leftover turkey from your holiday dinner makes two 9-inch pies. Chunks of white and dark turkey meat are mixed with peas, carrots, and beans in a creamy sauce that screams comfort food. Using ready-made pastry dough and frozen vegetables cuts down on prep time. These leftover turkey pot pies are so delicious, they don't last long!
Ingredients
- frozen peas and carrots: 2 cups
- frozen green beans: 2 cups
- celery: 1 cup (sliced)
- butter: 0.66667 cup
- onion: 0.66667 cup (diced)
- all-purpose flour: 0.66667 cup
- salt: 1 tsp
- ground black pepper: 1 tsp
- celery seed: 0.5 tsp
- onion powder: 0.5 tsp
- italian seasoning: 0.5 tsp
- ¾ cups chicken broth: 1 piece
- ⅓ cups milk: 1 piece
- leftover cooked turkey: 4 cups (cubed)
- pastry for a 9-inch double-crust pie: 2 packages (14.1 ounce packages)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Place frozen peas, carrots, and beans in a saucepan with celery; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 8 minutes. Drain.
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While vegetables are simmering, melt butter in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute. Slowly whisk in chicken broth and then milk until incorporated; bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes.
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Remove thickened sauce from the heat; add cooked, drained vegetables and cubed turkey and stir until filling is well combined.
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Set out two 9-inch pie dishes. Fit one pie pastry into the bottom of each dish. Spoon 1/2 of the pot pie filling into each dish, then lay remaining pie pastries over top. Pinch and roll the top and bottom pastries together at the edges to seal. Use a sharp knife to cut several small slits in each top pastry to allow steam to release while cooking. Place pies on baking sheets.
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Bake in the preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover with aluminum foil. Continue to bake until the crusts are golden brown and the filling is bubbly, 15 to 20 more minutes.
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Remove from the oven and cool for 10 minutes before serving. Linz