Easy Leftover Turkey Pot Pie

5 from 1 vote

Easy Leftover Turkey Pot Pie

This easy leftover turkey pot pie is warm, creamy, and loaded with tender veggies and flaky crust. It’s the perfect way to use up leftover turkey or chicken after the holidays. Simple, comforting, and ready in under an hour!

Prep Time15

Cook Time45

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 596kcal

Author: Krysten Wilkes & Marrekus Wilkes

Ingredients

5 tablespoons unsalted butter divided (melt 2 tablespoons)
1 ½ mediun carrots peeled and chopped
1 ½ stalks celery chopped
1 pound white potatoes peeled and chopped
¼ yellow onion diced
¼ cup all-purpose flour
1 ½ cups turkey stock or chicken stock
1 cup half and half
1 teaspoon thyme fresh
2 teaspoons Soul Dust or soul food seasoning
1 pound turkey cooked, chopped
½ cup green peas frozen
2 pie crusts thawed (store-bought)

Instructions

Preheat oven to 400°F.
Melt 2 tablespoons butter in a medium pan over medium heat. Add carrots, celery, potatoes, and onion. Cook 7–8 minutes, or until softened and lightly browned.
Sprinkle flour over the vegetables and stir until fully coated.
Slowly pour in the stock, stirring to remove any lumps. Add the half and half and bring to a gentle boil. Reduce heat and simmer 2–3 minutes, until thickened. Stir in thyme and Soul Dust.
Remove the pan from heat. Fold in the chopped turkey and peas. Taste and adjust seasoning if needed.
Brush a medium cast iron skillet or baking dish with 1 tablespoon melted butter. Press one pie crust into the bottom.
Spoon filling into the skillet, filling ¾ of the way up. Place the second pie crust over the top and seal edges. Cut four 1-inch slits in the center. Brush with the remaining 1 tablespoon melted butter.
Bake 30–35 minutes, or until the crust is golden and the filling is bubbly.
Let rest 5–6 minutes before serving.

Nutrition