Go Back
pot pie, pie safe

Leftover Turkey Pot Pie

Use leftover roasted turkey to make a delicious pot pie. This is perfect to have on hand after Thanksgiving or save some of the turkey and make later on during the year.
Print Recipe Pin Recipe
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 Homemade Pie Crust (See notes below)
  • 2 1/2 cups Leftover Roasted Turkey
  • 1/4 cup Onion, diced
  • 2 Large Carrots (sliced)
  • 1/2 cup Frozen Peas or Green Beans
  • 1/4 cup Einkorn or All-purpose Flour
  • 2 tbsp (Real) Unsalted Butter
  • 2 cups Chicken Broth
  • 1 cup Half & Half/Heavy Cream
  • 1 tsp Pink Himalayan Salt
  • 1 tsp Black Pepper
  • Fresh Thyme or Turkey Seasoning

Method
 

  1. Make crust (see instructions below) or use a store bought one. I only put the crust on top but you can certainly have one on the bottom, add filling and then top it with another crust.
  2. To make the filling: Add flour and butter to a pan. Once butter is melted, use a whisk to mix the two together. Do this kind of quickly. You are creating a roux. This mixture will allow your sauce to be thick and creamy.
  3. Next, add chicken broth and half & half/cream to pan.
  4. Cut up all of your veggies (except the peas)and add those to the pan.
  5. Add cut up leftover turkey (or chicken/beef)
  6. Mix all of this together on the stove on medium heat. Allow carrots to cook until they are soften. Add seasonings (if needed) and the peas. Stir together.
  7. Pour the filling into a 9 inch pie pan or a 10 inch iron skillet.
  8. Place rolled out crust on top of the filling. You can make it pretty or rustic (like I do lol). Brush the top of the crust with heavy cream or milk. Place pie pan on a cookie sheet to avoid spills in your oven.
  9. Bake at 350℉ for 25 minutes or until crust is golden. Let cool for 5-10 minutes. Serve with a salad or a hot slice of homemade bread. Enjoy!

Notes

To make a HOMEMADE PIE CRUST (this makes 1 crust), you just need a few simple ingredients.
1 1/2 cups of Einkorn Flour (Einkorn flour is easier to digest and makes a really yummy crust.
1/2 tsp of salt
1/2 cup of cold water (start with 4-6 tbsp of cold water, adding more as needed)
1 stick of super cold butter
1 tbsp beef tallow
Stir flour, salt and water together. Add butter (chopped into tiny cubes) and beef tallow. While using a pastry blender, fold in the butter/tallow to the flour mixture. Form into a ball, saran wrap it and store in the fridge for at least 30 minutes to 2 days. (Crusts can stay in the freezer for up to two months.) When ready, sprinkle flour on a flat surface. Take a rolling pin and roll the crust into the shape of your pie pan. I also like to place my dough in between 2 pieces of parchment paper. It can be easier to roll the dough that way.