Dad's Leftover Turkey Pot Pie

This turkey pot pie recipe made with leftover turkey from your holiday dinner makes two 9-inch pies. Chunks of white and dark turkey meat are mixed with peas, carrots, and beans in a creamy sauce that screams comfort food. Using ready-made pastry dough and frozen vegetables cuts down on prep time. These leftover turkey pot pies are so delicious, they don't last long!

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 539 Calories

Ingredients

• ⅔ cup butter
• 1 teaspoon salt
• ⅔ cup all-purpose flour
• 1 ⅓ cups milk
• ½ teaspoon onion powder
• ½ teaspoon celery seed
• 1 teaspoon ground black pepper
• 1 ¾ cups chicken broth
• 1 cup sliced celery
• ½ teaspoon Italian seasoning
• ⅔ cup diced onion
• 2 cups frozen green beans
• 2 cups frozen peas and carrots
• 4 cups cubed leftover cooked turkey
• 2 (14.1 ounce) packages pastry for a 9-inch double-crust pie

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Place frozen peas, carrots, and beans in a saucepan with celery; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 8 minutes. Drain.

Step 3

While the vegetables are simmering, melt butter in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute. Slowly whisk in chicken broth and then milk until incorporated; bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes.

Step 4

Remove thickened sauce from the heat; add cooked, drained vegetables and cubed turkey and stir until filling is well combined.

Step 5

Set out two 9-inch pie dishes. Fit one pie pastry into the bottom of each dish. Spoon 1/2 of the pot pie filling into each dish, then lay the remaining pie pastries over top. Pinch and roll the top and bottom pastries together at the edges to seal. Use a sharp knife to cut several small slits in each top pastry to allow steam to release while cooking. Place pies on baking sheets.

Step 6

Bake in the preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover with aluminum foil. Continue to bake until the crusts are golden brown and the filling is bubbly, 15 to 20 more minutes.

Step 7

Remove from the oven and cool for 10 minutes before serving.