fb
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
slice of turkey pot pie on a white plate

Easy Turkey Pot Pie (With Leftover Turkey)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recipe by Rose Atwater

  • Prep Time20
  • Cook Time40
  • Total Time1 hour
  • Yield6 slices 1x

Description

This easy turkey pot pie recipe turns Thanksgiving leftovers into a cozy dinner, with a creamy filling baked in a flaky pie crust. Just 20 minutes of prep!

Ingredients

Units Scale
  • 6 tablespoons butter
  • 3/4 cup onion, diced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 2/3 cup heavy cream (or milk)
  • 1 cup frozen shredded hash browns
  • 1 bag (12 ounces) frozen mixed vegetables
  • 2 1/2 cups chopped leftover turkey
  • 1 double pie crust
  • Salt and pepper to taste
  • 1 egg

Instructions

  1. Preheat the oven to 400°F.
  2. In a saucepan, melt the butter and add the diced onion over medium heat. Cook for 4-5 minutes until the onions are softened.
  3. Sprinkle the flour over the onions. Stir until the flour is completely incorporated and a paste forms. Cook for 1 minute.
  4. Slowly pour in the chicken broth while whisking continuously to keep the sauce smooth.
  5. Add the paprika, garlic powder, and Italian seasoning and stir to combine.
  6. Pour in the heavy cream and stir until incorporated.
  7. Add the frozen shredded hash browns and stir to coat them in the sauce.
  8. Add the frozen mixed vegetables and stir until evenly coated.
  9. Fold in the chopped turkey. Taste and season with salt and pepper as needed. Remove from the heat and set aside.
  10. Fit one pie crust into a 9-inch pie dish. Gently press it against the bottom and sides of the dish. Prick the bottom a few times with a fork.
  11. Spoon the turkey filling into the crust and spread it into an even layer.
  12. Beat the egg in a small bowl to make an egg wash. Lightly brush the edge of the bottom crust with the egg wash.
  13. Carefully place the second pie crust over the filling. Press the edges of the top and bottom crusts together to seal, then crimp as desired.
  14. Cut several small slits in the top crust to allow steam to escape.
  15. Brush the top crust with the remaining egg wash.
  16. Bake in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling is hot and bubbling. Internal temperature will be around 165 degrees F.
  17. Let the pot pie rest for 5-8 minutes before slicing and serving.

Notes

  • Add the frozen hash browns and vegetables straight from the freezer; no need to thaw.
  • Make sure the filling is thick before adding it to the crust to keep the bottom crust from getting soggy.
  • Taste before salting, since leftover turkey and broth can both be salty.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, the air fryer at 330°F F for 3-4 minutes, or the oven at 350°F.

Nutrition

  • Serving Size: 1 slice of pot pie (⅙ of pie), appx 1 cup
  • Calories: 647
  • Sugar: 1.6 g
  • Sodium: 964.7 mg
  • Fat: 39.9 g
  • Carbohydrates: 46.9 g
  • Fiber: 5.2 g
  • Protein: 25.1 g
  • Cholesterol: 134.7 mg

Did you make this recipe?

Tag @rosebakes on Instagram and hashtag it #rosebakes

Find it online: https://rosebakes.com/easy-turkey-pot-pie-with-leftover-turkey/

Recipe Card powered byTasty Recipes