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Leftover Turkey Pot Pie

Leftover Turkey Pot Pie Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked turkey
  • 3 tbsp butter
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 1 cup chicken or turkey broth
  • 1 cup whole milk
  • 1 ½ cups frozen mixed vegetables, thawed
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried thyme
  • 1 refrigerated pie crust (half of a 14.1-oz package)
  • 1 egg, beaten

Method
 

  1. Preheat oven to 425°F (220°C). Melt butter in a large skillet over medium heat. Cook onion for 4 minutes until soft, then add garlic and cook 30 seconds.
  2. Stir in flour and cook 1 minute. Whisk in broth and milk, then simmer 3-5 minutes until thickened.
  3. Off heat, stir in turkey, vegetables, salt, pepper, and thyme. Pour into a 9-inch deep-dish pie plate. Top with crust, crimp edges, brush with egg, and cut slits.
  4. Bake 25-30 minutes until golden and bubbly. Rest 10 minutes, then slice and serve.

Notes

Thaw the frozen vegetables quickly under cool running water or let them sit at room temperature while you prep the other ingredients. If the filling looks a bit thin after baking, the rest time helps it set.