Thanksgiving Leftover Pot Pie

5 from 7 votes

Thanksgiving Leftover Pot Pie

Do you have loads of leftover turkey and vegetables? Put them to use with this delicious Thanksgiving Leftover Pot Pie! It's hearty and satisfying, and will keep you fed all week!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: Leftover pot pie, Pot pie, Thanksgiving leftover pot pie

Servings: people

Calories: 319kcal

Author: Jordan

Ingredients

3 tbsps butter
1 medium onion finely diced
1/2 cup carrots, cut into 1/2 inch cubes
1/2 cup celery, cut into 1/2 inch cubes
2 garlic cloves, finely minced
3 cups leftover cooked turkey, cubed or shredded
2 tsps Italian seasoning
1/4 cup all purpose flour
3/4 cup chicken or turkey broth
1 cup milk
1/2 cup frozen peas
1/2 tsp kosher salt
1 tsp ground black pepper
2 7 ounce frozen pie crusts, thawed
1 egg, beaten
flaky sea salt

Instructions

Preheat the oven to 400F.
Melt the butter in a non-stick pan or dutch oven over medium heat. Add the onion, carrots and celery. Cook for 3-4 minutes or until translucent then add the garlic, cooked turkey, and Italian seasoning and toss to combine.
Sprinkle the flour over the mix and stir to combine. Continue cooking over medium heat, stirring continuously. Pour in the chicken or turkey broth, mixing well. Add the milk, frozen peas, salt, and pepper. Bring to a low boil and allow the mixture to cook for 2 minutes to thicken. Adjust the consistency to taste with more broth if needed. Remove the mixture from the heat and allow it to cool slightly before filling the pie.
Roll out two crusts so they’re about 1 inch larger than the dish you’re using. Spray a pie dish with cooking spray and line it with 1 sheet of the pie crust. Add the filling and lay the remaining pie pastry over the top and press the crust into the sides of the dish, crimping it with your fingers.
Brush the pie with the egg and sprinkle with flaky sea salt. Cut a cross in the top of the crust to release the steam.

Notes

You can use mini cookie cutters to make cutouts out of the ends (you can preroll the pastry ends if needed to make the cutouts) and lay on top of the pastry for decoration.

For a lighter pie:

Add the filling to a buttered pie dish. Place the crust to the top of the pot pie mix, and press the crust into the sides of the dish, crimping it with your fingers.
Bake for 30 - 40 minutes or until the crust is golden.
Allow it to cool for 2-5 minutes, then slice and serve. To reheat, preheat the oven to 300 F and heat individual pie slices for 20-30 minutes.

Nutrition