Thanksgiving Leftover Turkey Pot Pie
This leftover turkey pot pie is the perfect way to reinvent your Thanksgiving leftovers. Made with roasted turkey, mixed vegetables, and rich gravy baked inside a flaky, buttery crust, it’s a hearty comfort meal that freezes beautifully. Bake it straight from the freezer for an easy dinner long after the holiday is over.
Ingredients
- 1 batch Flaky Pie Dough Or 2 frozen puff pastry sheets
- 1 Egg For egg washing the crust
- 2½ cups Leftover Roasted Turkey, shredded
- 1 tbsp Oil olive oil or other cooking oil
- ¼ cup Celery, diced About 1 stalk
- ¼ cup Carrot, diced About 1 carrot
- 1 cup Leftover Green Bean Casserole
- ¼ cup Unsalted Butter
- ¼ cup All-Purpose Flour
- 2 cups Turkey Stock
- ½ cup Heavy Whipping Cream
- 1½ tsp Salt More to taste
- ¾ tsp Ground Black Pepper More to taste
Instructions
- Make 1 batch of flaky pie dough, form it into 2 discs, and chill until ready to use.
- In a medium saucepan over medium heat, sauté the diced celery and onion for 8–10 minutes, until translucent. Add salt to taste.
- Remove vegetables from the pan and set aside to cool.
- Add ¼ cup of butter to the same saucepan over low heat and allow it to melt.
- Once the butter is melted, whisk in ¼ cup of flour and continue whisking over low heat until the mixture turns golden brown, about 3–5 minutes. You’re making a quick roux.
- Once the roux is golden brown, slowly pour in the turkey stock while whisking continuously.
- Once the turkey stock is incorporated, gradually whisk in the heavy whipping cream and 1 teaspoon of salt.
- Remove gravy from heat and set aside to cool.
- In a large mixing bowl, combine the shredded turkey, remaining ½ teaspoon of salt, ground black pepper, green bean casserole, gravy, and the sautéed celery and onion. Mix with your hands or a silicone spatula until well combined.
- Roll out one disc of pie dough and fit it into your pie pan. For step-by-step directions for fitting your dough into your pie tin, click here.
- Add the prepared filling.
- Roll out the second disc of dough, place it over top, and seal the edges with your preferred method.
- Beat 1 egg and mix it with 1 tablespoon of water.
- Brush the top crust with the egg wash and cut vents for steam.
- Freeze the pie before baking.
- Preheat the oven to 375°F (190°C).
- Bake for 75 - 90 minutes until the crust is golden brown and filling is bubbling.
- Let cool slightly before slicing and serving.
Notes
In depth explanations for ingredients substitutions based one what leftovers you have can be found written above in the main body of the post.
Tried this recipe?Let us know how it was!