Print

Cozy Turkey Pot Pie Recipe with Leftover Turkey and Veggies Made Easy

turkey pot pie recipe - featured image
Print Recipe

A comforting and easy turkey pot pie recipe using leftover turkey and mixed vegetables, featuring a creamy filling and flaky crust. Perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 3 cups (450g) leftover turkey, shredded or chopped
  • 2 cups (300g) mixed vegetables (diced carrots, peas, corn, green beans; fresh or frozen)
  • 4 tablespoons (60g) unsalted butter, softened
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) chicken or turkey broth, low-sodium preferred
  • 1 cup (240ml) milk (whole or 2%)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 sheet pie crust (store-bought or homemade)
  • 1 egg beaten with 1 tablespoon water (optional, for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the veggies: If using fresh vegetables, dice carrots and steam or boil them until just tender (about 5 minutes). Thaw and drain frozen veggies well.
  3. In a medium saucepan, melt the butter over medium heat. Add chopped onion and cook until translucent, about 4-5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste and thicken the sauce.
  5. Slowly whisk in the chicken or turkey broth, followed by the milk. Continue stirring until the mixture thickens and bubbles gently, about 5-7 minutes. It should coat the back of a spoon.
  6. Stir in thyme, salt, and pepper. Taste and adjust seasoning as needed.
  7. Add the shredded turkey and mixed veggies to the sauce. Stir well to combine and heat through for 2-3 minutes. The filling should be creamy but not runny.
  8. Pour the filling into a 9-inch pie dish. Carefully lay the pie crust over the top, tucking edges inside the dish. Cut a few slits in the crust for steam to escape.
  9. Brush the crust with the beaten egg and water mixture for a shiny, golden finish (optional).
  10. Bake on the middle oven rack for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
  11. Let the pot pie rest for about 10 minutes before serving to allow the filling to set.

Notes

To prevent soggy crust, cook filling until thick and avoid watery veggies. Brush crust with egg wash for a shiny finish. If crust browns too fast, cover loosely with foil halfway through baking. Leftovers keep well refrigerated for 3 days and freeze for up to 2 months.

Nutrition

Keywords: turkey pot pie, leftover turkey recipe, comfort food, easy dinner, pot pie, family recipe, creamy filling, flaky crust

Find it online: https://magnetmeal.com/cozy-turkey-pot-pie-recipe-with-leftover-turkey-and-veggies-made-easy/