Modern Thanksgiving Leftover Turkey Pot Pie Recipes

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LEFTOVER THANKSGIVING TURKEY POT PIE



Leftover Thanksgiving Turkey Pot Pie image

An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, diced
2/3 cup frozen corn kernels
1/2 cup frozen diced carrots
1/2 cup frozen peas
1/3 cup all-purpose flour
1 cup chicken broth
3/4 cup milk
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
2 cups chopped leftover Thanksgiving turkey
1 puff pastry sheet, cut into four
4 1/4-inch squares
1 large egg, beaten

Steps:

  • Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste. Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg. Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.

DAD'S LEFTOVER TURKEY POT PIE



Dad's Leftover Turkey Pot Pie image

Turkey pot pie like you have never tasted before. It won't last long.

Provided by Rob Neil

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
⅔ cup butter
⅔ cup chopped onion
⅔ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 ¾ cups chicken broth
1 ⅓ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
  • Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  • Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  • Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g

LEFTOVER TURKEY POT PIE



Leftover Turkey Pot Pie image

Thanksgiving leftovers make the perfect pot pie: turkey or chicken, onion, celery, stuffing, and pie crust. You really can't go wrong!

Categories     Thanksgiving     baking     dinner     poultry     snack

Time 1h20m

Yield 4-6 servings

Number Of Ingredients 13

1 pie crust (1/2 of Perfect Pie Crust recipe)
1/2 stick butter
1/2 c. finely diced onion
1/2 c. finely diced carrot
1/2 c. finely diced celery
2 c. leftover turkey, light and dark, diced or shredded (or both!)
1/4 c. flour
2 to 3 cups low-sodium chicken or turkey broth (more if needed!)
Splash of white wine (optional)
3/4 c. heavy cream
Frozen peas (optional)
Fresh thyme, chopped
Salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees.
  • Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
  • Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
  • Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you'd like.) Pour in cream. (May add frozen peas at this point if you'd like.)
  • Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
  • Pour mixture into a casserole dish or deep pie pan.
  • Roll out crust so that it's about 1 inch larger than the pan you're using.
  • Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
  • Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
  • Allow to cool for a little bit before serving.
  • Serve with a large spoon.

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