Turkey Pot Pie is a comforting and satisfying dish, perfect for repurposing leftover Thanksgiving turkey. It transforms tender shreds of turkey into a creamy, herb-infused filling with a medley of vegetables, all encased in a flaky puff pastry or golden-brown pie crust. This recipe delivers the essence of the holiday season in every bite, making it a delicious and comforting way to enjoy Thanksgiving flavours year-round. It’s a crowd-pleaser that turns turkey leftovers into a high protein meal.
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MY INSPIRATION BEHIND THIS RECIPE
Thanksgiving has just passed here in Canada and we had A LOT of leftover turkey LOL. 🦃 I always like to use up the leftover turkey by making a pot pie! I have perfected this recipe over the years and think it has so much flavour and is the perfect consistency. I usually use puff pastry but for this recipe I used pie dough and loved how it turned out. This is such a great way to use up leftover turkey and my whole family loves when I make this recipe! So warm and comforting and a perfect autumn or winter meal! 🥧
WHY YOU'LL LOVE THIS TURKEY POT PIE
- Leftovers: Transform your Thanksgiving turkey into a new and satisfying meal, making the most of your holiday feast.
- Warm Comfort: Embrace the warmth of creamy, herb-infused filling nestled under a golden puff pastry or pie crust—a true comfort food experience.
- Effortless Dinner: Impress your guests with a delectable pot pie that’s simple to prepare yet has an elegant, homemade touch.
- Versatile and Family-Friendly: Whether you opt for biscuits or pastry, this recipe caters to all, offering a crowd-pleasing, heartwarming dish for gatherings.
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INGREDIENTS NEEDED
- Butter: Provides richness and flavour to the filling while assisting in sautéing onions, garlic, carrots, and celery.
- Onion and Garlic: Infuse the filling with aromatic layers, enhancing the overall taste.
- Carrots and Celery: Contribute sweetness and crunch, adding texture and flavor to the pot pie.
- All-Purpose Flour: Serves as a thickening agent, creating a roux and giving the filling its luscious, creamy consistency.
- Chicken Stock: Provides a savory, meaty depth to the sauce, further enhancing the turkey’s flavor.
- Heavy Cream or Milk: Adds creaminess and a velvety texture to the filling, ensuring a comforting pot pie.
- Cream of Chicken Soup: Offers extra richness and an additional layer of chicken flavor, elevating the overall taste.
- Salt, Black Pepper, Garlic Powder, Dried Thyme, Rosemary, and Sage: Seasonings that create a harmonious blend of savoury and herbal notes.
- Frozen Peas and Corn: Introduce sweetness and vibrant colour to the filling, enhancing its appeal.
- Puff Pastry or Pie Crust: Forms a delectable, flaky topping that encases the savoury filling, adding a contrasting texture.
- Egg: Used to create a golden, shiny crust on the puff pastry or pie crust, enhancing presentation.
HOW TO MAKE TURKEY POT PIE
Preheat your oven to 375°F (190°C).
In a large, oven-safe pan or skillet (around 12 inches in diameter), melt the butter over medium heat.
Add the chopped onions and garlic, and sauté for 2-3 minutes until they become translucent. Stir in the carrots and celery, and cook for another 5 minutes until they start to soften.
Sprinkle in the flour and cook for 2-3 minutes, stirring constantly to make a roux. Gradually whisk in the chicken stock and heavy cream (or milk) until the mixture thickens. This should take about 5 minutes.
Add the shredded turkey, can of cream of chicken soup, salt, black pepper, garlic powder, thyme, rosemary, and sage. Mix well and let it simmer for another 5 minutes.
Stir in the frozen peas and corn, and cook for an additional 2-3 minutes. Taste the filling and adjust the seasonings as needed.
If using puff pastry or pie crust, roll it out to fit the size of your pan and place it over the filling. If using pie dough, brush the beaten egg over the pie dough so it develops a beautiful golden brown colour. Cut a few slits in the pastry at the top of the pie to allow steam to escape.
Place the entire pan in the preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
Remove from the oven, allow it to cool slightly, and then serve your delicious Turkey Pot Pie. Enjoy! 🙂
VIC'S QUICK TIPS FOR TURKEY POT PIE
- Creating a Flavourful Roux: When making the roux with the flour, ensure you stir constantly for 2-3 minutes until it takes on a light golden colour. This helps eliminate the raw flour taste and adds a depth of flavour to your filling.
- Customizing Seasonings: Feel free to adjust the seasonings such as salt, black pepper, garlic powder, thyme, rosemary, and sage to suit your taste preferences. Taste the filling and make seasoning alterations as needed.
- Top It Off: Depending on your preference, you can choose to top the pot pie with biscuits, puff pastry, or pie crust. When using puff pastry or pie crust, make sure to cut a few slits in it to allow steam to escape and prevent the filling from getting overly soggy.
SERVING SUGGESTIONS & STORING
- Freshly Baked: Serve the Turkey Pot Pie fresh out of the oven to enjoy the crispy, golden topping. It’s at its best when it’s hot and bubbling.
- Accompaniments: Consider serving it with a side salad or steamed vegetables to balance the richness of the dish. A simple green salad or roasted veggies work well.
- Garnish: For added visual appeal and a burst of flavour, garnish individual servings with fresh herbs like parsley or a sprinkle of grated Parmesan cheese.
- Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator. Make sure to let the pot pie cool to room temperature before refrigerating to avoid condensation inside the container.
- Reheating: To reheat, it’s best to use the oven for maintaining the pastry’s texture. Preheat the oven to 350°F (175°C), place the pot pie on a baking sheet, and heat for about 20-25 minutes or until the filling is warmed through and the pastry is crisp. Cover with foil if the pastry starts to brown too much.
- Freezing: You can also freeze the Turkey Pot Pie for longer-term storage. Wrap it well in plastic wrap or aluminum foil, or place it in an airtight container suitable for the freezer. It can be frozen for up to 2-3 months.
- Thawing and Reheating from Frozen: When ready to use a frozen pot pie, let it thaw in the refrigerator overnight. Reheat it in the oven following the same instructions as for refrigerated leftovers, allowing a little extra time as needed.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Butter: Substitute vegan margarine or coconut oil for butter.
- Heavy Cream or Milk: Replace with non-dairy alternatives like almond milk, soy milk, or coconut milk.
- Cream of Chicken Soup: Use a dairy-free or vegan cream of mushroom soup or a plant-based white sauce, or completely omit the can of soup.
- Chicken Stock: Opt for vegetable broth or a vegan chicken-style broth.
- All-Purpose Flour: Use a gluten-free flour blend or rice flour to make the roux.
- Puff Pastry or Pie Crust: Look for gluten-free versions available in stores or make your own using a gluten-free pie crust recipe.
- Protein: Instead of turkey, you can use shredded cooked chicken, tofu for a vegan option, or even cooked lentils or chickpeas for a plant-based protein source.
- Vegetables: Feel free to vary the vegetables by using what’s in season or what you have on hand. Broccoli, mushrooms, or green beans can be excellent additions or substitutions.
- Spices: Adjust the seasonings to your taste. Try using different herbs or spices for a unique flavour, like thyme, tarragon, or paprika.
RECIPE FAQ
Yes, you can make a vegan version of this pot pie by substituting the turkey with chickpeas or another plant-based protein source. For the dairy-based ingredients, replace the butter with a vegan margarine or coconut oil, use a non-dairy milk like almond or soy milk instead of heavy cream, and choose a dairy-free or vegan cream of chicken soup. Additionally, opt for vegetable broth instead of chicken stock to ensure it’s entirely plant-based.
Absolutely! While this recipe suggests using a single sheet of puff pastry or a prepared pie crust as the topping, you can certainly make a traditional double-crust pie. After placing the bottom crust in the pan, add the filling, and then cover it with another pie crust. Make sure to cut a few slits in the top crust to allow steam to escape. Baking times and temperatures may need slight adjustments, but it will result in a classic pot pie with a top and bottom crust.
To store leftovers, place the cooled pot pie in an airtight container and refrigerate it. When reheating, it’s best to use the oven for maintaining the pastry’s texture. Preheat the oven to 350°F (175°C), place the pot pie on a baking sheet, and heat for about 20-25 minutes or until the filling is warmed through, and the pastry is crisp. Cover with foil if the pastry starts to brown too much.
Certainly! This recipe is versatile, and you can customize the vegetable selection to your preference. Try using different vegetables such as broccoli, mushrooms, or green beans, or use what’s in season or available in your kitchen. Feel free to get creative with your vegetable choices.
The roux is essential as it helps thicken the filling. It creates a smooth and creamy consistency in the sauce. Skipping the roux might result in a thinner filling. If you’re looking to reduce calories, you can use less butter and flour for the roux, but it’s recommended to keep it for the best texture and flavor.
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Equipment:
- 1 Cast Iron Skillet 12"
Ingredients:
- 4 Cups Turkey, cooked and shredded
- 4 Tablespoons Butter
- 1 Medium Onion, chopped
- 3 Cloves Garlic, minced
- 2 Medium Carrots, diced
- 2 Stalks Celery, diced
- 2 Cups Chicken Stock
- 1 Cup Heavy Cream
- ¼ Cup All Purpose Flour
- 1 Can (284mL) Cream of Chicken Soup
- ½ Teaspoon Garlic Powder, Onion Powder, Dried Thyme, Dried Rosemary, Ground Sage, (each)
- Salt & Pepper, to taste
- 1 Cup Peas
- 1 Cup Corn
- 1 12-14" Sheet Puff Pastry or Pie Dough, rolled and cut into a circle
- 1 Egg, beaten
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large, oven-safe pan or skillet (around 12 inches in diameter), melt the butter over medium heat.4 Tablespoons Butter
- Add the chopped onions and garlic, and sauté for 2-3 minutes until they become translucent. Stir in the carrots and celery, and cook for another 5 minutes until they start to soften.1 Medium Onion,, 3 Cloves Garlic,, 2 Medium Carrots,, 2 Stalks Celery,
- Sprinkle in the flour and cook for 2-3 minutes, stirring constantly to make a roux. Gradually whisk in the chicken stock and heavy cream (or milk) until the mixture thickens. This should take about 5 minutes.2 Cups Chicken Stock, ¼ Cup All Purpose Flour, 1 Cup Heavy Cream
- Add the shredded turkey, can of cream of chicken soup, salt, black pepper, garlic powder, thyme, rosemary, and sage. Mix well and let it simmer for another 5 minutes.4 Cups Turkey,, 1 Can (284mL) Cream of Chicken Soup, ½ Teaspoon Garlic Powder, Onion Powder, Dried Thyme, Dried Rosemary, Ground Sage,, Salt & Pepper,
- Stir in the frozen peas and corn, and cook for an additional 2-3 minutes. Taste the filling and adjust the seasonings as needed.1 Cup Peas, 1 Cup Corn
- If using puff pastry or pie crust, roll it out to fit the size of your pan and place it over the filling. If using pie dough, brush the beaten egg over the pie dough so it develops a beautiful golden brown colour. Cut a few slits in the pastry at the top of the pie to allow steam to escape.1 Egg,, 1 12-14" Sheet Puff Pastry or Pie Dough,
- Place the entire pan in the preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
- Remove from the oven, allow it to cool slightly, and then serve your delicious Turkey Pot Pie. Enjoy! 🙂
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