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Easy Leftover Turkey Pot Pie with a Flaky Crust

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A quick and easy leftover turkey pot pie with a flaky, buttery crust and creamy, peppery filling. Ready in about 40 minutes, this comforting dish uses simple ingredients and is perfect for post-holiday weeknights.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1 tablespoon dry white wine (optional)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas and carrots mix
  • 1/2 cup frozen corn kernels
  • 1 package (14.1 ounces) refrigerated pie crusts
  • 1 large egg, beaten
  • 1 tablespoon water
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to preheat too.
  2. Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and the onion is translucent.
  3. Add the minced garlic and cook for 1 minute more, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly.
  5. Slowly pour in the chicken broth while whisking constantly. Keep whisking until smooth and thickened, about 2-3 minutes.
  6. Add the milk or half-and-half, white wine (if using), thyme, nutmeg, salt, and pepper. Stir to combine. Let simmer gently for 3-4 minutes, stirring occasionally, until thickened to a gravy-like consistency.
  7. Remove from heat and stir in the shredded turkey, frozen peas and carrots, and frozen corn. Taste and adjust seasoning.
  8. Roll out one pie crust and fit it into a 9-inch pie dish. Press gently into the bottom and up the sides. Trim overhang to about 1/2 inch beyond the edge.
  9. Pour the turkey filling into the crust and spread evenly.
  10. Roll out the second pie crust and place over the filling. Press edges to seal, then crimp. Cut 4-5 slits in the top crust for steam to escape.
  11. In a small bowl, beat the egg with 1 tablespoon of water. Brush egg wash over the top crust. Sprinkle with flaky sea salt if using.
  12. Place the pie dish on the preheated baking sheet and bake for 30-35 minutes, until deep golden brown and filling is bubbling. If edges brown too quickly, tent loosely with foil for the last 10 minutes.
  13. Let the pot pie cool on a wire rack for at least 10 minutes before serving.

Notes

For the flakiest crust, keep everything cold. If your kitchen is warm, pop the assembled pie in the fridge for 15 minutes before baking. Don’t skip the egg wash—it gives a gorgeous golden crust. Let the pot pie rest for 10 minutes after baking to allow the filling to set. Leftovers keep in the refrigerator for up to 4 days. To freeze, assemble unbaked and freeze for up to 3 months.

Nutrition

Keywords: leftover turkey, pot pie, turkey pot pie, comfort food, easy dinner, holiday leftovers, flaky crust

Find it online: https://daintydine.com/easy-leftover-turkey-pot-pie-with-a-flaky-crust/