Mastering the Leftover Turkey Pot Pie Recipe

I believe in making the most of every ingredient, and nothing pains me more than wasting food. After a big holiday meal, whether it’s turkey, chicken, or even ham, I’m always on the hunt for creative leftover recipes that prevent any delicious scraps from ending up in the bin. This pot pie is a prime example of smart cooking and a fantastic way to stretch your ingredients further.

But this isn’t just a holiday-specific dish! This recipe is excellent year-round. Consider baking an air fryer turkey breast or roasting a whole chicken to intentionally create leftovers. This strategy provides you with pre-cooked meat for various meals throughout the week, making dinner prep a breeze. It’s an affordable and nutritious approach to family dining.

While you can certainly adapt your favorite chicken pot pie recipe to feature turkey, we’re here to guide you through a foolproof method if you don’t have a go-to. Both turkey and chicken yield equally fabulous results. For ultimate convenience, a pre-cooked rotisserie chicken from the grocery store can be a game-changer, allowing you to whip up a double batch and perhaps even four pies to freeze for later!

Essential Ingredients for a Cream-Free Turkey Pot Pie

Crafting this savory turkey pot pie without canned cream of chicken soup relies on a few key ingredients to build its rich, flavorful base and hearty filling. Here’s what you’ll need to gather:

• Diced Turkey: Approximately 4 cups of precooked, diced turkey. This is the perfect opportunity to use your leftover holiday turkey. Cubed ham is also a wonderful alternative, or for a unique twist, consider browned ground beef.
• Milk: 1.5 cups of whole milk is highly recommended for the creamiest, most luxurious filling. While other milk types can be used, whole milk provides the best texture and flavor.
• Chicken Broth: 3 cups of good quality chicken broth forms the liquid base of our sauce. You can use store-bought boxed broth or homemade for an even richer flavor.
• Frozen Vegetables: 1 cup each of frozen peas and corn are classic additions, providing sweetness and vibrant color.
• Carrots: 2 cups of carrots, cut into thin dials. The thinner the slices, the softer they will become. If you’re a true carrot enthusiast, feel free to increase this amount by half a cup for an extra boost of flavor and nutrition.
• Potatoes: 2 cups of diced potatoes. Russet potatoes are excellent here, but red potatoes can also be used if you prefer a slightly firmer texture in your cooked dish.
• Refrigerated Pie Crusts: You’ll need two pie crusts per pot pie, meaning four total for this recipe which yields two pies. These are a fantastic shortcut for busy cooks. Alternatively, you can follow our instructions for a homemade pot pie crust.
• Butter: 1 cup of butter, sliced, is essential for creating the rich roux that thickens our sauce.
• Onion: 1 cup of diced onion adds a foundational aromatic flavor to the filling.
• All-Purpose Flour: 1 cup of all-purpose flour works with the butter to create the roux, thickening the sauce to perfection.
• Salt and Pepper: 1 ¾ tsp salt and ¾ tsp pepper are baseline seasonings, but you can adjust these to your taste.
• Seasonings of Your Choice: 1 tsp thyme is suggested in the printable recipe card below, but feel free to experiment with other herbs like rosemary or sage that complement turkey well.

Of course, you’ll also need at least one pie plate. If you plan on making and freezing multiple pot pies, disposable aluminum pie plates are incredibly convenient for easy storage and reheating.

A Note on Cream of Chicken Soup Alternatives

While this recipe deliberately avoids using canned cream of chicken soup to create a fresher, more customizable flavor profile, we understand that some classic versions incorporate it. If you prefer that route, you might enjoy our Chicken Pot Pie Recipe with Cream of Chicken Soup, though this turkey version offers the added benefit of detailed freezer meal instructions. The ability to batch cook and freeze meals is a lifesaver for efficient meal planning.

Simplify with a Bisquick Pie Crust

For an even quicker assembly, consider using the savory filling from this recipe with a Bisquick pot pie crust. This adaptation typically only requires one crust for the top, streamlining your baking process even further.

In our current batch, we opted for Russet potatoes, which bake up beautifully soft. However, if you prefer a slightly firmer texture in your vegetables, red potatoes are a great choice. The ultimate decision truly comes down to your personal preference.

Fresh vs. Frozen Vegetables in Pot Pie: What’s Best?

Let’s delve into the vegetable choices for this dish. For convenience and consistent results, frozen peas and corn are often preferred. They require no chopping and hold their shape well during cooking. For the carrots and potatoes, we use fresh. The key is in how you cut them. Since they will undergo two cooking stages (pre-boiling and then baking in the pie), slice your carrots into moderately thin dials and dice your potatoes evenly. Too thin, and they risk becoming mushy; too thick, and they might remain too firm. Aim for tender-crisp in the initial boil, allowing them to soften further in the oven without disintegrating.

As mentioned, the turkey used in this recipe was leftover pressure cooker turkey. Both white and dark meat work perfectly, so feel free to use whatever cuts you have readily available. The beauty of this recipe is its adaptability!

Step-by-Step Guide: How to Make Pot Pie with Leftover Turkey

Creating this delicious pot pie is a straightforward process. Follow these steps for a perfectly comforting meal:

• Begin by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). This ensures your pie crust bakes to a beautiful golden brown.
• Place your cut carrots and diced potatoes in a pot, cover them with water, and bring to a boil. You could also add halved fresh green beans at this stage if desired.
• Boil the vegetables until they are softened but still retain a slight bite (al dente). It’s crucial not to overcook them at this stage, or you’ll end up with mashed potatoes and mushy carrots in your final pie. Once tender, drain the water thoroughly and set the vegetables aside.
• In a large skillet or Dutch oven, melt the butter over medium heat. Once melted, add the diced onions and cook until they become translucent and soft, about 5-7 minutes.
• Stir in the all-purpose flour and your chosen seasonings (salt, pepper, thyme). Mix continuously for about 1-2 minutes to create a rich, thick paste known as a roux. This is the foundation of your creamy sauce.

Understanding the Magic of a Roux

A roux is a fundamental thickening agent in many savory dishes, especially sauces and soups. It’s essentially a mixture of a fat (in this case, butter) and flour, cooked together. When you incorporate the liquid (broth and milk) into the hot roux, the starch molecules in the flour expand and absorb the liquid, causing the sauce to thicken and become smooth and luscious. Cooking the roux initially also helps eliminate the raw flour taste.

• Slowly and gradually pour in your chicken broth and milk into the roux, stirring continuously to prevent lumps.
• Bring the mixture to a gentle boil, stirring frequently. Allow it to simmer for a few minutes until the sauce thickens to your desired consistency – it should be smooth and creamy.
• Remove the skillet from the heat. Stir in your diced turkey meat, the pre-cooked potato and carrot mixture, and the frozen peas and corn.
• Stir gently until all ingredients are well combined and the frozen vegetables are warmed through. The filling is now ready for your pie crusts!

Preventing a Soggy Bottom Crust: Expert Tips

A soggy bottom crust is a common pot pie pitfall, but it’s entirely preventable. One effective method is to pre-bake your bottom crust for about 5-7 minutes before adding the filling. This partially cooks the dough, creating a barrier against the moisture from the filling.

When working with refrigerated pie dough, handling it carefully is key. Place one sheet of pie crust between two pieces of parchment or wax paper before rolling it out slightly larger. This prevents sticking to your rolling pin and makes it easier to transfer. This extra step is crucial to ensure the edges of the dough extend generously beyond the rim of your pie tin. Why is this important? Because the top crust will need ample dough to connect with and securely pinch together, preventing the delicious filling from bubbling over and creating a mess. Once the bottom crust is in place, carefully pour in your rich pot pie mixture. Repeat the rolling process for the top crust, ensuring it also slightly overhangs the pie tin, as shown in the images below.

Crafting Your Own Pot Pie Crust from Scratch

While refrigerated pie crusts offer ultimate convenience, making your own from scratch is a rewarding experience that adds an unparalleled flakiness and flavor to your pot pie. This recipe is designed for a double-crust pot pie, meaning a bottom and a top layer encasing the luscious filling. If you choose the homemade route, you can follow our dedicated homemade pot pie crust recipe, which typically uses just three simple ingredients like butter, flour, and ice water to create a tender, buttery dough. My husband, for instance, makes the most incredible homemade apple pies, and while he sometimes uses ready-made crusts, the scratch-made version truly elevates the dish. Ultimately, the choice between homemade and store-bought crust is a matter of personal preference and how much time you have. If you’re looking to go “all out” and truly impress, the homemade crust is the way to go.

Baking and Freezing Your Pot Pie Masterpiece

Once your pot pie is assembled with its delicious filling and a top crust, it’s time for baking. Before placing it in the oven, remember to cut four medium-sized slits into the top crust. These vents are essential for allowing steam to escape during baking, preventing the crust from becoming soggy or bursting. Place the pie on a baking sheet to catch any potential drips and bake for 35-40 minutes at 425 degrees Fahrenheit (220 degrees Celsius), or until the top crust achieves a beautiful, golden-brown hue and the filling is bubbling hot.

Often, you might find yourself with more than one pot pie, or perhaps you’re intentionally making a double batch for future convenience. This recipe is perfect for freezing! You likely won’t need two whole turkey pot pies for one meal, so freezing one (or both!) is a smart move for easy meal solutions down the line.

More Creative Leftover Turkey Recipes to Explore

Once you’ve mastered this delightful leftover turkey pot pie, you might find yourself with even more turkey or simply a craving for another comforting meal. Here are some other fantastic ways to utilize your extra turkey, ensuring no delicious morsel goes to waste:

• For a lighter, yet equally satisfying option, our turkey pot pie soup is an amazing choice. It captures all the flavors of a pot pie in a soul-warming bowl.
  • Similarly, our chicken pot pie soup offers another quick and easy dinner idea, perfect for busy evenings.
• If you have even more meat to use up, don’t miss our delicious leftover turkey turnovers. They make for a great snack, appetizer, or light meal.
• Transform your turkey into a creamy pasta dish with our Instant Pot turkey tetrazzini, or for a classic approach, follow our oven-baked leftover turkey tetrazzini recipe.
• Beyond this delicious leftover turkey pot pie, you might also enjoy other easy recipes such as our Ninja Foodi chicken pot pie, offering a different cooking method for a similar comfort food experience.