Thanksgiving (Leftover) Turkey Pot Pie Recipe
Thanksgiving can be a whirlwind of cooking, baking and eating. After the Big Family Dinner has come and gone, what are you going to do with all of those leftovers? Reuse them, of course! I am a huge fan of pot pies. All of those yummy flavors— the marriage of the light, flaky pastry to the creamy, oven baked veggies and meat; it’s like a little slice of heaven in your mouth with every bite. So when I found this recipe for Leftover Turkey Pot Pie, it was basically a no-brainer. And don’t worry, it’s way easier than you would think!
Leftover Turkey Pot Pie
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup frozen diced carrots
- 2/3 cup frozen corn kernels
- 1/3 cup flour
- 1 cup chicken broth
- 3/4 cup milk
- 1 tsp fresh thyme leaves
- 2 cups leftover turkey, chopped
- Salt & pepper, to taste
- 1 pastry puff
- 1 egg, beaten
- Preheat your oven to 375 degrees.
- Lightly coat a small baking dish with nonstick cooking spray. (You can also use individual baking ramekins if you’d like. This recipe makes enough for approximately four servings.)
- Next, melt the butter in a large skillet over medium heat.
- Add the garlic, onion, carrots and corn to the skillet, stirring occasionally until the onions become translucent, about two minutes.
- Next, mix in the flour until lightly browned, about a minute.
- Gradually whisk in the chicken broth, milk, and thyme. Whisk constantly until slightly thickened.
- Then, add the turkey to the pan and stir.
- Season with salt and pepper as desired.
- Pour the filling into the greased baking dish.
- Top with a pastry puff (can be store-bought), and cut vents into the top of the crust.
- Using a pastry brush, brush the crust with the beaten egg.
- Bake in the oven until crust is golden brown, approximately 20 to 30 minutes. Allow to cool briefly before serving.