Wondering what to do with all your leftover turkey?
Say goodbye to the days of bland leftover turkey sandwiches and hello to a comforting, crowd-pleasing dish that will have everyone asking for seconds—this One-Pan Leftover Turkey Pot Pie is the ultimate way to breathe new life into your holiday leftovers! The beauty of this recipe lies in its simplicity and versatility: you take your trusty leftover turkey, throw in some fragrant leeks, crunchy carrots, and fresh thyme, and then cook everything down into a creamy, rich filling that’s just begging to be tucked inside a flaky pie crust. Watch me make it here!
10% OFF Coupon Code: STATIONCHEF
Get yourself a great pan that will last!
Make sure you have a good fry pan for this recipe – I recommend Caraway Home if you’re looking for a non-stick, non-toxic pan that distributes heat evenly and makes cleanup a breeze. They have a variety of great colors, so pick the one you love! Visit their website here and use coupon code STATIONCHEF to save 10%.
Stir the fragrant vegetables and turkey together, and watch as the delicious aroma fills the kitchen, signaling that this is no ordinary leftover meal—this is comfort food at its finest. Add a splash of chicken or turkey broth to create a savory embrace, then top it off with an egg-washed pie crust that crisps up perfectly in the oven, golden and irresistible. The result? A bubbling pot pie that’s as hearty as it is satisfying, with flavors so rich your family will wonder why they haven’t been making pot pies all year. And with 45 grams of protein in each serving, you’re not only nourishing the soul, but fueling your body to keep you going strong. So, embrace those leftovers and dive into a tasty twist on a classic that’s sure to be a hit!
One-Pan Leftover Turkey Pot Pie
Helpful Kitchen Tools
Ingredients
- 24 oz leftover turkey
- 1 leek OR yellow onion
- 3 carrots
- 3 cloves garlic
- 3 stalks celery
- 1/4 cup fresh thyme
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 2 cup chicken/turkey broth
- 1 pie crust/pastry sheet
- 1 egg
Instructions
Mise En Place
- Roughly chop your leftover turkey
- Mince 3 cloves garlic
- Dice 3 carrots and 3 stalks celery
- Thoroughly wash and thinly slice 1 leek
- Chop 1/4 cup fresh thyme
- Save the celery leaves for garnish later
Pot Pie Mixture
- Preheat the oven to the temperature on your piecrust package
- In a pan over medium heat, melt 3 tbsp butter
- Add the chopped leeks, celery, carrots, and garlic. Cook until soft and translucent, about 8 minutes
- Use a sifter or metal strainer to add 3 tbsp flour. Cook for 2-3 minutes
- Slowly whisk in 1 cup milk and 2 cup chicken/turkey broth
- Bring to a simmer and let reduce
- Season with salt and pepper. Add in 1/4 cup fresh thyme and chopped 24 oz leftover turkey and mix well
Cover & Bake
- Cover the pot pie with 1 pie crust/pastry sheet
- In a small bowl, whisk 1 egg
- Brush the dough with the egg wash
- With a pairing knife, poke some holes in the crust
- Bake the pot pie based on the instructions on the package
Plate & Garnish
- Once the pot pie is cooked, remove from the ovenand let sit for 3-5 minutes
- Plate a slice, garnish with fresh thyme and celery leaves
