cooco logo
Search icon
Notification icon
Leftover turkey pot pie

Leftover turkey pot pie

By Mia Chen
20’ Prep time
50’ Cook time
70’ Total time
538 Calories
6 Serving

Summary

Do you have thanksgiving turkey leftovers that you don’t know what to do with? this leftover turkey pot pie is the perfect way to enjoy the comfort food of thanksgiving dinner all in one savory pie. it’s easy, convenient, and a solution for using up that leftover turkey.
Mia Chen 0 Followers

Step by Step

Check circle icon

Step 1

Preheat the oven to 425ºF and make sure the pie crusts are thawed. Line a 9-inch pie pan with one of the crusts.
Check circle icon

Step 2

Heat the olive oil in a large pot over medium/high heat. Add the onions and season with ¼ teaspoon of salt. Saue the onion for 4-5 minutes.
Step 3
Check circle icon

Step 3

Add the mushrooms to the pot and season them with another ¼ teaspoon of salt. Saute them for an additional 4-5 minutes until the mushrooms are cooked down and any excess liquid is cooked off. Add the garlic and saute for an additional minute. Transfer the vegetable mixture to a bowl and set aside.
Check circle icon

Step 4

In the same pot, melt the butter over medium heat. When the butter is melted add the flour and dried thyme and whisk the ingredients together. Cook them for about 1 minute.
Check circle icon

Step 5

Slowly add broth and milk to the pot and whisk the mixture until it begins to thicken.
Step 6
Check circle icon

Step 6

Once thickened, remove the pot from the heat. Add the black pepper, turkey, cooked vegetables, the remaining salt, and the thawed frozen vegetables. Mix until all of the ingredients are coated in the roux.
Step 7
Check circle icon

Step 7

Transfer the mixture to the pie crust. Carefully top the vegetables with the second pie crust. Pinch the edges of the pie together to secure the filling. Cut off any additional pie dough from the edges. Discard or roll out the crust and use the additional pie crust to create a design for the top of the pie.*
Step 8
Check circle icon

Step 8

Place the pie in the oven and bake for 40-50 minutes. Place a baking sheet on the shelf below to catch any bubbly overflow. Check the pie halfway through the baking time. If the top of the pie is already browning halfway through, cover the pie with tin foil and continue to bake. The pie is done when there is a bit of bubbling over the edges.
Step 9
Check circle icon

Step 9

Remove from the oven and let it rest for 10-15 minutes.

Tips and Warnings

  • If you would like to create a design on the top of the pot pie, dust a countertop with flour and roll the extra pie crust out, about ¼-½ inch thick. Use a cookie cutter to cut out designs (leaves, flowers, etc.) and then place them on top of the pie. Brush the cut-outs with melted butter so they brown a bit more than the pie.
  • Shredded chicken can be used in place of turkey.
  • Leftover Thanksgiving day vegetables can be used in place of mushrooms and frozen vegetables.

Ingredient

  • Frozen vegetable mix
    Frozen vegetable mix
  • All-purpose flour
    All-purpose flour
    44.36 ml
  • Chicken broth
    Chicken broth
    236.59 ml
  • Olive oil
    Olive oil
    14.79 ml
  • Dried thyme
    Dried thyme
    4.93 ml
  • Salt
    Salt
    73.93 ml
  • Large yellow onion
    Large yellow onion
    0.5
  • 2 % milk
    2 % milk
    236.59 ml
  • Bella mushrooms
    Bella mushrooms
    226.8 g
  • Frozen vegetable mix
    Frozen vegetable mix
    283.5 g
  • Ground black pepper
    Ground black pepper
    2.46 ml
  • Salted butter
    Salted butter
    44.36 ml
  • Garlic
    Garlic
    4 pcs
  • Shredded turkey
    Shredded turkey
    0.88 kg
  • Store-bought pie crusts
    Store-bought pie crusts
    2

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant