Leftover Turkey Pot Pie
Equipment
- 10-inch oven-safe skillet or 9-inch deep-dish pie plate
- Baking sheet
- Pastry brush
- Wooden spoon or silicone spatula
- Sharp knife
- Small mixing bowl
Ingredients
Filling
- 2.5 cups leftover cooked turkey shredded or roughly chopped, white and/or dark meat
- 1.5 cups leftover turkey gravy or homemade pan sauce — see notes
- 1.5 cups frozen mixed vegetables peas, carrots, corn, and green beans — straight from frozen, no thawing
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons unsalted butter
- 0.5 cup heavy cream or half-and-half
- 0.5 cup low-sodium chicken broth to loosen filling if needed
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary crushed
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- salt and black pepper to taste
Crust
- 1 package refrigerated pie crust store-bought, 2-crust package — use one sheet for the top
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
Instructions
Prepare the Filling
- Preheat your oven to 400°F (200°C).
- In a large 10-inch oven-safe skillet (cast iron works great), melt butter over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the leftover turkey gravy, heavy cream, and chicken broth. Stir to combine.
- Add the dried thyme, rosemary, garlic powder, onion powder, and Worcestershire sauce. Stir well.
- Fold in the frozen mixed vegetables and shredded turkey. Stir everything together and simmer over medium-low heat for 3–4 minutes until the filling is heated through, slightly thickened, and well seasoned. Taste and adjust salt and pepper as needed.
- Remove the skillet from heat and let the filling cool for 5 minutes — this prevents the crust from getting steamed from the inside.
Top and Bake
- Unroll one sheet of refrigerated pie crust and drape it over the top of the skillet (or transfer filling to a 9-inch deep-dish pie plate and lay crust over it). Trim any overhang to about 1 inch, then tuck and crimp the edges against the rim of the skillet or dish to seal.
- In a small bowl, whisk together the egg and water. Brush the egg wash evenly over the entire surface of the crust.
- Using a sharp knife, cut 4–5 slits in the center of the crust to allow steam to escape during baking.
- Place the skillet on a baking sheet (to catch any drips) and bake at 400°F for 35–40 minutes, until the crust is deep golden brown and the filling is bubbling up through the vents.
- Remove from oven and let the pot pie rest for 10 minutes before serving — this helps the filling set up so it's scoopable rather than soupy.
Notes
No leftover gravy? Make a quick pan sauce: after sautéing the onions and garlic, melt 3 tablespoons butter in the skillet, whisk in 3 tablespoons flour, cook 1 minute, then slowly add 1½ cups chicken broth and ½ cup heavy cream. Season with salt, pepper, thyme, and Worcestershire. Simmer 3–4 minutes until thick.
Make-ahead: Assemble the unbaked pot pie up to 24 hours ahead, cover tightly with plastic wrap, and refrigerate. Add 5 extra minutes to bake time.
Freezer instructions: Freeze assembled, unbaked pot pie for up to 3 months. Bake from frozen at 375°F for 60–70 minutes, covering crust edges with foil after 30 minutes if they brown too quickly.
Storage: Refrigerate leftovers covered for up to 4 days. Reheat at 350°F on a baking sheet, covered with foil, for 15–20 minutes. Uncover the last 5 minutes to re-crisp the crust.
Nutrition
Calories: 495kcalCarbohydrates: 38gProtein: 30gFat: 24gSodium: 720mgFiber: 3gSugar: 5g