How to make turkey pot pie with leftover turkey?

Simply cube your leftover turkey into bite-sized pieces and fold it into the prepared filling. You'll need about 2½-3 cups of cubed turkey. Mix dark and white meat for best flavor and texture. The turkey is already cooked, so just heat through in the filling.

Can you freeze turkey pot pie?

Yes! Freeze unbaked pot pie up to 3 months—wrap tightly in plastic wrap and foil. Bake from frozen at 375°F for 75-90 minutes. You can also freeze baked pot pie up to 2 months. Thaw overnight and reheat at 350°F for 30-40 minutes.

Why is my turkey pot pie runny?

A runny filling usually means the roux wasn't cooked long enough or too much liquid was added. Cook the flour with the butter (the roux) for 3 full minutes, and simmer the filling until it coats a spoon. It will thicken up more as it cools and bakes.

How do you reheat turkey pot pie?

For best results, reheat in a 350°F/176°C oven for 15-20 minutes (single slice) covered with foil to prevent over-browning. For the whole pie , keep the foil on the pie and add it to a preheated 350°F/176°C oven and bake for 25 to 30 minutes covered. Remove the foil and increase the heat to 375°F/190°C and continue baking until the middle is warmed through. The internal temperature should reach 165°F. Microwaving works but it'll make the crust soggy.

Does turkey pot pie have a bottom crust?

Traditional turkey pot pie has both bottom and top crusts, but you can make it with just a top crust or just a bottom crust in order to reduce calories. If you make just a bottom crust you can add crispy fried onions as the top layer if you want which adds texture and yummy flavor. For the best bottom crust, blind bake it for 5-10 minutes before adding filling to prevent sogginess.

Can I use cream of chicken soup instead of making a roux?

Although I've not made it this way personally, I know people who have. What generally works for them is replacing the roux and stock with 1 can (10.5 oz) cream of chicken soup or cream of mushroom soup mixed with ½ cup milk per pie. Since my recipe makes enough filling for two 9-inch pies, you'd probably have to double this amount and play with the proportions a bit. Also, it won't be as delicious as my easy made-from-scratch pot pie filling:)

What's the difference between chicken pot pie and turkey pot pie?

The main difference is the protein—turkey has a slightly richer, deeper flavor than chicken which is what my family have always preferred. Turkey pot pie is perfect for using Thanksgiving leftovers, while chicken pot pie works year-round with rotisserie chicken. This recipe features a Marie Callender's-style double crust with a filling that captures the best of both Marie Callender's and Banquet's yummy turkey pot pie filling—all with natural ingredients.

Can I make individual turkey pot pies?

Yes! Divide the dough and filling among 6-8 ramekins, top each with a circle of pie dough or puff pastry, and bake at 400°F for 20-25 minutes until golden. These freeze beautifully and make perfect portion-controlled meals.

How do you thicken a pot pie filling?

There are a couple of different ways to thicken a pot pie filling that work well. For this recipe, I've chosen the roux method using equal parts fat (in this case butter) and flour. The butter used to sauté the vegetables is then combined with the flour and cooked for 4 minutes to remove any raw flour taste. Then the chicken stock, milk, and heavy cream are added and the mixture is brought to a boil, the heat is reduced, and as the mixture cooks it thickens. Just remember that as the pot pie bakes, the mixture will continue to slightly thicken, so don't over-thicken it in this step or you may end up with a gummy pot pie filling. You may also use a combination of flour, cornstarch, and fat to create the second kind of thickener for pot pies. When using cornstarch as a thickener, first mix it with a cold liquid and then add the "slurry" to a hot mixture, or the filling will have lumps.

Should I cover my pot pie with aluminum?

Yes, covering chicken pot pie or turkey pot pie loosely with aluminum foil as it bakes helps to keep the top from browning too quickly. I typically start baking the pie without the foil and add it after about 20 minutes of baking. Depending on your oven, you may not need to cover it or you may only need to cover the edges of the pie. Just keep an eye on it.

How Do You Know When a Pot Pie is Done?

You know that turkey pot pie and chicken pot pie is finished cooking when you can insert a thermometer into the middle of the pie and it registers 165°F/74°C and the top crust is golden brown and flaky. If you don't have a thermometer at home, the best way to tell if your pot pie is finished cooking is when you see the filling bubbling out of the steam hole slits you created and the top is beautifully golden brown and flaky.

A Better Homemade Turkey Pot Pie (The Ultimate Pot Pie Recipe)

Name: A Better Homemade Turkey Pot Pie (With Leftover Roast Turkey)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 store-bought or homemade double pie crusts or equivalent frozen puff pastry sheets; 2 cups homemade chicken broth or turkey broth (473g) (sub low sodium store-bought); roasted turkey (11 ounces dark meat + 5 ounces white meat), cubed; 3 tablespoons dry white wine (45g); 1 small onion, diced (1 cup) (113g); 2 ounces (3-inch piece) leek, diced finely (white part only) (50g); 1 scallion, finely diced; 1 cup carrot, finely diced (128g); 1 cup frozen baby peas (135g); 1 rib of celery, finely diced (55g); 1/4 cup milk (60g); 3/4 cup heavy cream (175g); 5 tablespoons unsalted butter (70g); 5 tablespoons all-purpose or 00 flour (50g); 1/2 to 1 teaspoon poultry seasoning (or Italian Arrosti seasoning), or to taste; 1 dried porcini mushroom; 1/4 to 1/2 teaspoon yellow mustard (1.5 to 2g); 1/8 teaspoon sugar (0.5g); salt and black pepper to taste; 2 pinches white pepper (optional but recommended)

Description

This Classic Turkey Pot Pie is the ultimate comfort food for using up leftover Thanksgiving turkey—or any time you're craving a warm, creamy, satisfying meal. Featuring tender turkey and vegetables in a rich, all-natural savory cream sauce, tucked under a flaky golden crust.

Don't have Thanksgiving leftovers? No problem—this works just as well with rotisserie chicken or freshly cooked turkey pieces (see the notes for instructions).

This recipe makes about 7½ to 8 cups of filling, enough for two 9 x 1½-inch (23 x 4 cm) pot pies, or one 10-inch (25.4 cm) pot pie plus one petit oval gratin. Use half now and freeze the other for later when you're craving comfort food but aren't quite so turkeyed out from the holidays. Or simply scale the recipe down if you prefer.

Ingredients

Don't be put off by what seems like a long list of ingredients, most (or all) of these are pantry staples you probably have on hand, especially around the holidays.

2 store-bought or homemade double pie crusts or equivalent frozen puff pastry sheets
2 cups homemade chicken broth or turkey broth (473g) (sub low sodium store-bought)
roasted turkey (11 ounces dark meat + 5 ounces white meat), cubed
3 tablespoons dry white wine (45g)
1 small onion, diced (1 cup) (113g)
2 ounces (3-inch piece) leek, diced finely (white part only) (50g)
1 scallion, finely diced
1 cup carrot, finely diced (128g)
1 cup frozen baby peas (135g)
1 rib of celery, finely diced (55g)
1/4 cup milk (60g)
3/4 cup heavy cream (175g)
5 tablespoons unsalted butter (70g)
5 tablespoons all-purpose or 00 flour (50g)
1/2 to 1 teaspoon poultry seasoning (or Italian Arrosti seasoning), or to taste
1 dried porcini mushroom
1/4 to 1/2 teaspoon yellow mustard (1.5 to 2g)
1/8 teaspoon sugar (0.5g)
salt and black pepper to taste
2 pinches white pepper (optional but recommended)

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

If you're not using leftover Thanksgiving turkey or rotisserie chicken, see the recipe notes below for how to quickly cook turkey or chicken for the filling.

Preheat the oven & prepare the pie plate (or casserole dish). Line pie plates or casserole dish with the bottom crust and pop them into the freezer while you prepare the cream sauce. Preheat the oven to 400°F/204°C.
Sauté the vegetables & deglaze the pan. Melt the butter in a large skillet or 4-quart pot. Add the onions, leeks, scallion, carrots, and poultry seasoning (or Italian Arrosti seasoning). Season with salt and pepper to taste and sauté on medium-high heat for 5 minutes, or until the onions are translucent and tender. Add the wine and stir well, scraping the bottom of the pan to release any browned bits (the fond). Cook for 3 minutes to allow the alcohol to evaporate.
Make the roux. Add the flour and the porcini mushroom and stir well to combine. Sauté for 3 minutes to cook the flour.
Build the cream sauce. Add the chicken stock, heavy cream, and milk to the vegetables and stir to combine. Season with salt and pepper to taste and bring the mixture to a boil. Add the mustard and sugar and stir to combine. Add two pinches of white pepper and more poultry seasoning (or Italian Arrosti seasoning) if desired. Continue cooking for about 4 more minutes or until the mixture is creamy and has thickened up slightly, but isn't gloopy or gummy. Add the turkey meat and peas and stir to combine. Taste everything one last time and adjust seasonings if needed. The flavors will continue melding together while baking and any mustard flavor you may detect will disappear as it bakes.
Assemble & bake the pot pie. Divide the filling evenly between the prepared baking dishes and add the top crust. Seal and crimp the edges. Using a sharp knife, cut 3 to 4 slits in the top crust to allow steam to escape while baking. Place the pot pies onto a baking sheet and pop them into the oven to bake for 35 to 40 minutes, or until bubbling and golden brown. Cover loosely with a sheet of aluminum foil if you notice the top browning too quickly—I usually add a sheet after about 15 to 20 minutes of cooking time. Remove from the oven and let stand for 15 to 20 minutes before serving. Enjoy!

Notes

Looking for the best chicken pot pie recipe? Simply substitute chicken for turkey in this recipe (or even roast beef) for a super delicious chicken pot pie recipe.

Make and freeze the pot pie filling to use later on. Allow it completely cool to room temperature and store in an airtight container in the freezer for several months. Thaw overnight in the fridge and gently reheat before adding to a prepared baking dish. You may add a small amount of chicken stock or water to help loosen up the mixture if needed.

Substitute half and half for the milk and heavy cream combination, or substitute all whole milk instead (It won't have the same flavor, but if it's all you've got in a pinch, it'll still taste great).

Substitute fresh or dried herbs of your choice using a mix of sage, rosemary, and thyme. Also, if you're curious to know the difference between McCormick's Poultry Seasoning and the Italian Arrosti Spice blend, they're very similar with McCormick's containing more sage and the Arrosti blend containing more thyme.

Substitute ready-made traditional double pie crusts, or make your own instead of using puff pastry.

If you like more filling-to-crust ratio, make it a single-crust turkey or chicken pot pie.

If you're short on time, use a bag of frozen veggies.

Substitute store-bought chicken or turkey stock for homemade.

Add a single diced, cooked yukon gold potato if you enjoy potatoes in your pot pie.

Don't throw out your roasted turkey bones because they make the best-tasting homemade turkey stock. Instead, freeze them or use them right away to make homemade stock.

DON'T HAVE LEFTOVER THANKSGIVING TURKEY? COOK YOUR OWN

Roast the turkey legs & pan-sear the turkey breast cutlets.

1. Butterfly two medium turkey legs, leaving the bone attached. Score the meat vertically and horizontally without cutting into the skin. —The goal here is to cut through the fibrous material, which helps make it more tender and easier to dice into cubes later on.

Drizzle a small amount of extra virgin olive oil over the turkey and rub it into both sides. Season with salt and black pepper to taste, and sprinkle with your choice of fresh herbs (like rosemary, sage, and thyme) or poultry seasoning (or Italian Arrosti seasoning blend).

Roast the turkey legs in a preheated 375°F/190°C oven until cooked through, about 35-45 minutes. Remove from the oven and allow to cool. When cool enough to handle, remove the skin and debone the turkey, then chop the meat into small bite-sized cubes. Set aside, reserving the turkey bones for making homemade stock.

2. Next, season two turkey breast cutlets (or chicken cutlets) with salt, pepper, and poultry seasoning. Preheat a large skillet over medium-high heat and add a drizzle of olive oil. When the pan is sizzling, add the turkey breast cutlets and pan-sear on the first side until golden brown.

Flip them over and cook a few minutes more until the turkey is just cooked through and the juices run clear. Do not overcook the cutlets or they will be dry. Remove to a plate, allow to cool completely, and dice the meat into bite-sized cubes. Set aside.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Meat + Chicken
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 slice