Leftover Turkey Pot Pie
A delicious and comforting way to transform leftover turkey into a mouthwatering pot pie filled with creamy goodness and fresh vegetables.
Ingredients
Filling
- 1 cup cooked turkey, shredded or diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- ½ cup onion, diced
- 1 cup turkey or chicken broth
- 1 cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste salt and pepper
- 1 tablespoon olive oil
Crust
- 1 ready-made pie crust for the top and bottom
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a pan over medium heat, add olive oil. Once hot, add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the mixed vegetables, shredded turkey, garlic powder, onion powder, and broth. Bring the mixture to a simmer.
- Gradually stir in the milk, cooking until the mixture thickens slightly—about 2-3 minutes.
- Add salt and pepper to taste.
Baking
- Place the bottom pie crust into a pie dish, pour in the turkey filling, and cover with the top pie crust. Seal the edges and make small slits in the top to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown. Allow it to cool slightly before serving.
Notes
For added flavor, you can sprinkle thyme or rosemary on the filling. To ensure a crispy bottom crust, consider pre-baking the bottom crust for about 10 minutes before adding the filling.