Easy Leftover Turkey Pot Pie

Thanksgiving leftovers. Do those two words invoke joy or dread? For me… Joy. For a day or two. But at a certain point in the days after Thanksgiving I’ve had about all I can of re-heated turkey, mashed potatoes, and gravy.  That’s when you have to get a little creative and start thinking outside the box. Last year, I shared this recipe for Leftover Thanksgiving Soup, as a way to recreate leftover turkey and stuffing into a delicious soup to warm you up, but this year, I’m turning to my Easy Leftover Turkey Pot Pie.

Which, almost any other week of the year, is my Easy Chicken Pot Pie.

This week…. is not like other weeks!

So turkey it is.

For this recipe, I usually throw in a couple packages of frozen mixed vegetables, since it is a leftover Thanksgiving recipe, feel free to use up extra vegetables from your days of cooking and celebrating.

Have extra celery, onion, or carrots, throw them into this pie and your fridge will thank you for freeing up some space.

This Easy Leftover Turkey Pot Pie, also uses… wait for it… leftover turkey!

I know you didn’t see that coming did ya?

The homemade white gravy combined with the flaky pie crust, makes this leftover re-do, a recipe your family will be thankful for.

(See what I did there?)

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Easy Leftover Turkey Pot Pie

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8

Author My Farmhouse Table

Ingredients

• 4 Tbsp Butter
• 1/4 cup Flour
• 1 cup Low-Sodium Chicken Broth
• 1 cup Milk
• 1 tsp Salt
• 1/4 tsp Pepper
• 2 (9-inch) Pie Crusts
• 3 cups Cooked Turkey or Chicken, diced
• 2 pkg (12oz) Frozen Mixed Vegetables

Instructions

1. Melt the butter in a small saucepan over medium heat. Once butter is melted, whisk in flour until smooth. Slowly pour in the chicken broth and whisk until the sauce has thickened. Add the milk, salt, and pepper and whisk until the sauce is bubbling and thick enough to coat the back of the spoon.

2. To assemble the pie: Press one of the pie crusts into the bottom and sides of a 9 inch pie plate. Spread the cooked turkey or chicken on the base and top with the mixed vegetables. Pour the gravy over the top of the chicken and vegetables. Place the top crust over the pie. Trim and crimp the edges of the crust together. Using a paring knife cut slits across the top of the pie. 

3. Bake the pot pie at 375 degrees F for 40 minutes or until the crust is golden brown and the filling is bubbling. Let pie cool for 10 minutes before serving.