Put your Thanksgiving leftovers to good use with this turkey pot pie recipe. The Allrecipes community can't get enough of the top-rated recipe. One reviewer says it has become a "post-holiday tradition!"
Turkey Pot Pie Ingredients
These are the ingredients you'll need to make this top-rated turkey pot pie recipe:
· Frozen veggies: You'll need frozen peas and carrots and frozen green beans.
· Fresh veggies: Celery and onion add fresh flavor and texture.
· Butter and flour: Sauté the onion in butter, then add all-purpose flour to make a roux.
· Seasonings: This turkey pot pie is seasoned with salt, pepper, onion powder, and Italian seasoning.
· Broth: Use store-bought or homemade chicken broth or turkey broth.
· Milk: Use your favorite milk to create a creamy filling.
· Turkey: Of course, you'll need leftover turkey!
· Pie crust: Use a store-bought double pie crust or try our Butter Flaky Pie Crust.
How to Make Turkey Pot Pie
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this leftover turkey pot pie:
1. Cook the frozen vegetables and celery.
2. Saute the onions in butter, then whisk in the flour and seasonings.
3. Whisk in the broth and milk to thicken the sauce.
4. Stir in the cooked vegetables and turkey.
5. Pour the filling into the prepared pie crust.
6. Cover with the remaining crust and bake.
How to Store Turkey Pot Pie
Allow the turkey pot pie to cool completely, then transfer it to an airtight container. Store in the refrigerator for three to four days.
Can You Freeze Turkey Pot Pie?
Yes, you can freeze turkey pot pie leftovers for up to four months. Thaw in the refrigerator and reheat in the microwave or in the oven.
You can also freeze the filling separately: Simply freeze flat in zip-top bags for up to four months, thaw in the refrigerator, then assemble and bake the pie according to the recipe directions.
Allrecipes Community Tips and Praise
"This is the best pot pie recipe I have found," says RCBZ. "I added a few things to get it to MY taste, but follow the recipe. It's a great base to adjust to your own taste."
"Never any leftovers from this recipe," according to Trishia Beaty. "Everyone loves it and it's a great recipe after Thanksgiving for a potluck."
"Big hit with the family," says Rose Murphy. "I did change the vegetables a bit: I used the peas and carrots, but subbed corn for the green beans, and added mushrooms. This will become a post-holiday tradition."
Editorial contributions by Corey Williams
Ingredients
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2 cups frozen peas and carrots
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2 cups frozen green beans
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1 cup sliced celery
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⅔ cup butter
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⅔ cup diced onion
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⅔ cup all-purpose flour
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1 teaspoon salt
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1 teaspoon ground black pepper
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½ teaspoon celery seed
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½ teaspoon onion powder
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½ teaspoon Italian seasoning
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1 ¾ cups chicken broth
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1 ⅓ cups milk
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4 cups cubed leftover cooked turkey
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2 (14.1 ounce) packages pastry for a 9-inch double-crust pie
Directions
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Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
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Remove thickened sauce from the heat; add cooked, drained vegetables and cubed turkey and stir until filling is well combined.
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
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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.
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Serve and enjoy!
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Nutrition Facts (per serving)
| 539 | Calories |
| 33g | Fat |
| 40g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 539 | |
| % Daily Value * | |
| Total Fat 33g | 43% |
| Saturated Fat 13g | 63% |
| Cholesterol 65mg | 22% |
| Sodium 651mg | 28% |
| Total Carbohydrate 40g | 14% |
| Dietary Fiber 4g | 15% |
| Total Sugars 3g | |
| Protein 20g | 41% |
| Vitamin C 6mg | 6% |
| Calcium 76mg | 6% |
| Iron 4mg | 19% |
| Potassium 323mg | 7% |
* 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.
