This homemade Turkey Pot Pie can even be made with leftover turkey or chicken. A creamy delicious filling topped with puff pastry. Pot Pie never tasted so good!
Turkey Pot Pie
I had a really good visit to Toronto back in October. The Italian and I spent two wonderful weeks with our kids, our family and friends and we all celebrated Canadian Thanksgiving together.
Not only was it fun but delicious too. So after we all stuffed ourselves on turkey, stuffing, mashed potatoes, gravy, roasted veggies and of course a couple of amazing desserts.
It made me think about what to do with the left-overs. Yes my sister made soup, and of course we had a few sandwiches and a pasta dish, but what I really wanted, was one of my favourites. Turkey Pot Pie!
How to make Left Over Turkey Pot Pie
- In a medium pot add the chopped carrots, peas and celery and boil until tender (al dente).
- Remove the veggies with a slotted spoon to a clean bowl, but do not discard the water (this is your vegetable broth).
- In an oven safe pan add the butter, chopped garlic and shallot, cook until transparent.
- Then add the flour, salt, pepper, chopped parsley and combine.
- Add the vegetable broth and milk.
- Bring to a boil and cook for about two to three minutes or until thickened.
- Stir in the peas and carrot mixture and the chopped left over turkey.
- Then place the puff pastry on top. I used star cookie cutters to add some interest, but you could cut strips or just cover with the pastry dough.
- Be sure to cut slits in the dough to allow steam to escape, if you use one piece.
- Brush the dough with a little bit of milk and bake for about 30 to 35 minutes or until golden and bubbly.
- Let the Pie sit for about 10 minutes before serving.
So you are probably thinking that this is an American or could be a British dish that I am sharing today, but actually its origins are Greek.
The greeks placed cooked meat in an open pastry shell, which are called “Artocreas”. But yes it was the Romans that decided a top shell would be a good idea!
How to store a Pot Pie
Any left over pie should be stored in the fridge and eaten by 4-5 days. To re-heat the pie, cover it with foil and heat in a 300F (150C) oven for about 10-15 minutes or until heated through.
The pie can also be frozen, either baked or unbaked. If baked, be sure to let the pie cool completely. Then place in an air tight freezer safe bag or container. Thaw in the fridge before heating.
If freezing an unbaked Pot Pie, cover the pie tightly with plastic then place in an airtight freezer safe bag or container.
Brush the frozen pie dough with a little milk and bake in a 350F (180C) pre-heated oven for about 40-45 minutes or until golden and bubbly.
This Turkey Pot Pie can be substituted with chicken. If using raw chicken or turkey then add the cut up meat to the veggie mixture and boil together. Use the broth as per the recipe.
The longer you let the pie sit the thicker the sauce will become. We like it on the creamier thinner side which mean it’s quite hot and I usually only let it sit for about 5-10 minutes.
This pie version is probably on the lighter side as I only used one pie crust, there is no bottom crust in this Pot Pie. It’s perfect served with a simple salad or even on its own.
So if you are looking for something to make with some of that left over Turkey, I hope you give this Turkey Pot Pie a try and let me know how you liked it.
Happy Thanksgiving and Buon Appetito!
Left-over Turkey Pot Pie
Ingredients
- 1 pound cooked turkey or chicken*
- 1-2 medium carrots chopped
- 1 cup frozen peas
- 1 medium celery stalk chopped
- 1/3 cup butter
- 1 clove garlic minced
- 1 shallot minced
- 1/3 cup all purpose flour
- 2 dashes salt
- 1-2 dashes pepper
- 1-2 tablespoons finely chopped Italian parsley
- 2 cups vegetable broth (from cooking the vegetables)
- 1 cup milk (I used 2%)
- 1 puff pastry pie crust
*If you are using raw chicken or turkey then cut or slice into small pieces and boil with the vegetables.
Instructions
- Pre-heat oven to 375F (190C).
- In a medium pot add the chopped carrots, celery and peas, cover with water and boil until tender (al dente).Remove the vegetables with a slotted spoon to a clean bowl, but do not discard the water (this is your vegetable broth).
- In an oven safe pan add the butter, chopped garlic and shallot, cook until transparent.
- Then add the flour, salt, pepper, chopped parsley and combine. Add the vegetable broth and milk, stir to combine. Bring the mixture to a boil and cook for about two to three minutes or until thickened.
- Stir in the peas and carrot mixture and the chopped left over turkey. Then place the puff pastry on top. I used star cookie cutters to add some interest, but you could cut strips or just cover with the pastry dough.
- Brush the dough with a little bit of milk and bake for about 30 to 35 minutes or until golden and bubbly. Let the pie sit for about 10 minutes before serving. Enjoy!
Joanne Mulvey says
Hi Rosemary, this pot pie is the best. I’ve made pot pies different ways but this recipe so satisfying. I have a question: how does one measure the calories and fats, in this case 12 grams of saturated fat. Does it come from the top crust, or the 1/3rd cup of butter? High counts of Carbs, Fat, Saturated fat and Cholesterol are listed. Are those totals per serving, or for the whole pie? It is so discouraging when my husband is diabetic and has to watch all of these ingredients, so I don’t think he can even come near this delicious pot pie 🙁 🙁 Thank you for so so many wonderful, lucious recipes year round!
Rosemary says
Hi Joanne, thanks so much so glad you liked it. For the nutrition it is basically calculated from the recipe card, (I just add the ingredients in and it does the work), I really don’t know how precise they are, for this recipe the calculations and calories are for 1/6 (or 1 serving) of the pie.
Joanne Krysta says
You are the best….thks again ..🎅
Rosemary says
Hi Joanne, thanks so much. 🙂