Turkey Pot Pie

Turkey Pot Pie – Homemade turkey pot pie made right in a skillet! This meal is the perfect comfort food and it’s a great way to use up extra turkey from the holidays!

Turkey Pot Pie

Every year after the holidays, I am desperately trying to reinvent the leftovers into fun and exciting meals because lets be honest, you only want to eat turkey and gravy over mashed potatoes so many times.  This year, I decided to use my favorite chicken pot pie recipe and turn it into a turkey pot pie using my leftovers from making a slow cooker turkey breast.  This had to be one of my favorite reinventions of turkey leftovers ever, it was so comforting, yet different enough that it was exciting.

Now you can definitely make your pot pie prettier than mine, my crust was a little too warm when I put it on top but you can also keep it simple and just add slits on top for ventilation.  Don’t forget to do that or else you might end up with some unexpected holes or oozing in it.

Common questions about making turkey pot pie

How do you make a turkey pot pie?

To make a homemade turkey pot pie, you line a pan with pie crust, make the gravy, mix that with the turkey and vegetables before putting it into the pie crust, and top with the other pie crust.  Then, you place the chicken pot pie in the oven and bake until the pie is golden brown.

Can you freeze homemade turkey pot pie?

Yes, one of the great things about turkey pot pie is how well it freezes and reheats.  You can either freeze it cooked or uncooked, if it has already been cooked, then make sure it has completely cooled before wrapping and freezing it.  This is especially great if you are a bit tired of turkey after the holidays as you can enjoy the pot pie with it in it at a later date.

How do you reheat turkey pot pie?

To reheat a turkey pot pie, simply follow the same instructions as you used to bake it.  For this recipe, cook it for about 30-35 minutes at 425 degrees.  Make sure to keep an eye on it and if the top starts to brown too much, place aluminum foil over it.

How do you make chicken pot pie?

To make a chicken pot pie instead of a chicken pot pie, simply substitute in shredded chicken instead of turkey.  The rest of the recipe will remain exactly the same as the turkey version.

How long can you keep turkey pot pie in the fridge?

You can keep a turkey pot pie in the fridge for about 2-4 days and in the freezer about 6 months.

What else can I do with leftover turkey?

Some of my favorite uses for leftover turkey include –

• Turkey Dumpling Soup
• Turkey Wild Rice Soup
• Turkey Noodle Soup
• Turkey Noodle Casserole
• Turkey Pesto Sandwich

Looking for side dishes to serve with turkey pot pie? Check out these recipes!

• Roasted Rutabaga
• 30 Minute Dinner Rolls
• Roasted Rainbow Carrots
• Roasted Fingerling Potatoes

Turkey Pot Pie

Yield: 6-8 Servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Turkey Pot Pie – Homemade turkey pot pie made right in a skillet! This meal is the perfect comfort food and it’s a great way to use up extra turkey from the holidays!

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Ingredients

• 2 pie crusts (9")
• 2 cups shredded turkey
• 1 cup carrots (sliced)
• 1 cup potatoes (diced)
• 1/2 cup celery (sliced)
• 1/2 cup peas
• 1/4 cup onion (chopped)
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/3 cup flour
• 4 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1 1/2 cups chicken broth
• 2/3 cup half and half
• Egg wash

Instructions

1. In a large skillet, combine olive oil, potatoes, carrots, onion, celery, and garlic over medium heat. Cook for 10 minutes, occasionally stirring.
2. In a large saucepan, melt butter over medium heat. Add in the flour, salt, black pepper, thyme, chicken broth, and half and half. Bring to a boil over medium heat and then reduce to a simmer. Once the sauce has thickened, remove from heat.
3. Preheat oven to 425 degrees and line a skilet (or 9" pie dish) with one of the pie crusts.
4. Combine sauce, turkey, peas, and cooked vegetables. Mix until combined and then transfer into the pie crust in the skillet. Top with the second pie crust and cut slits in the top as vents. Cover with egg wash and then place in the oven to bake for 35-40 minutes. The crust should be golden brown and flaky when it is done. Let cool before slicing.