Turkey Pot Pie for Turkey Leftovers

If you don’t have a plan for your leftovers yet, and need to pick up any of these ingredients, I can assure you that going to the grocery store on Black Friday is wonderful. NO one is there :) It’s the place to be.


A few years back, a co-worker and I were trying out various chicken pot pie recipes. I kid you not; one of the recipes that she tried was so complicated that it was approximately 3 pages long. We were not satisfied with any of the ones that we’d tried until…. I  found a fantastic recipe on the Taste of Home recipe site for a turkey pot pie. What I am going to do is list the recipe ingredients and  below those ingredients I will show the short cuts that I came up with to make this recipe even simpler than it already was.

But all credit for the recipe goes to Taste of Home. I pulled their  picture of the mouth-watering pie HERE


  • 2 medium potatoes, peeled and cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch slices
  • 1 medium onion, chopped
  • 1 celery rib, diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 4 cups cubed cooked turkey
  • 2/3 cup frozen peas
  • 1/2 cup plus 1 tablespoon heavy whipping cream, divided
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 egg

IF YOU WANT SHORTCUTS: Use two cans peeled, sliced potatoes. One can per pie. Drain the cans of all liquid and you are good to go. I generally DO cook from scratch and this is the only time that I’ve ever used canned potatoes but they are so cheap if you pick them up on sale that it is worth it. No worrying about how many to use : Trust me, 1 can per pie.

IF you don’t want to make your own pie crust : I recommend Pillsbury pie pastry…it’s as close to homemade as you’ll ever get. Of course you can use your own homemade pie dough for this recipe but this post is about the fast version :) Be flexible: Adjust to your own taste. For instance, if you look at the above list of ingredients, I personally did not use the peas or the garlic salt, and I used light whipping cream, not heavy. I do not believe that I bothered to whip an egg and cream together to brush onto the pie crust. While you can, it tastes fine without. Again, we are talking the fast version. I can promise you that whatever you do, this recipe has been a HUGE success with the men-folk in my family and their men-folk friends ! :)


  • In a Dutch oven, saute the potatoes, carrots, onion and      celery in butter and oil until tender. Stir in flour until blended;      gradually add broth. Bring to a boil; cook and stir for 2 minutes or until      thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt      and pepper.
  • Spoon into two ungreased 9-in. pie plates. Roll out      pastry to fit top of each pie; place over filling. Trim, seal and flute      edges. Cut out a decorative center or cut slits in pastry. In a small      bowl, whisk egg and remaining cream; brush over pastry.
  • Cover and freeze one potpie for up to 3 months. Bake      the remaining potpie at 375° for 40-45 minutes or until golden brown. Let      stand for 10 minutes before cutting.
  • To use frozen potpie:      Remove from the freezer 30 minutes before baking. Cover edges of crust      loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes.      Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until      golden brown. Yield: 2 pies (6 servings each).


You might also enjoy : 3 quick random cooking tips  or Pierogy Lasagna

Sharing at : French Country Cottage / Sew Many Ways / Cozy Little House / A Stroll Thru Life / Savvy Southern Style /

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11 Responses to Turkey Pot Pie for Turkey Leftovers

  1. Sally says:

    Thank you! I’ve always wanted to try making one, but I’m not a real cook who does the homemade and such. I’m going to try this!

    Happy Thanksgiving!


  2. Karen says:

    perfect! I love home made pot pies – on the other hand we have made way more dessert pies than this family needs and some of this well need to go in the freezer I think!! We will all be blimps by tomorrow evening!

  3. Laura says:

    Thanks for the recipe. I plan to spend Black Friday at an antique auction. xo Laura

  4. Mimi says:

    This sounds delicious! I am definitely going to give this a try. Thanks so much for sharing!

  5. Looks delicious. The only bad thing about being a ‘guest’ on Thanksgiving is you don’t get to enjoy the leftovers. LOL

  6. Nita says:

    OMG, I love pot pies. I haven’t made one in years! Why not? No idea. I think I’ll make a couple for the freezer

  7. Joyce says:

    This looks great! And the “easy version” is even better. I like the taste of turkey in a pot pie much better than chicken. I’m sure I’ll come back to this!

  8. Nancy Blue Moon says:

    This looks so good Deb..of course here in Central PA “pot pie” is an entirely different thing..it is an Amish recipe with meat and broth and potatoes and square (preferably homemade) noodles..your pot pie here is called a “meat pie”..this sure would be good with leftover turkey!! Pinning!

  9. Stacey says:

    That sounds so good! I tell ya, I’d eat anything in a pie crust.

    Thank you so much for your sweet comment about my mantel planking job. :)

  10. Grandma Kc says:

    Sounds and looks yummy! I love pot pies.

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