A creamy gravy base filled with peas and carrots, leftover turkey, and seasonings meets a flaky, buttery, golden crust in this comforting and simple turkey pot pie. This turkey pot pie is a great way to relive the holidays. Use that succulent leftover turkey alongside frozen vegetables, store bought pie crusts, and basic pantry staples to build an easy and filling main dish. This is easily customizable to the vegetables and seasoning preferred and on hand. It’s quick to whip up with ingredients you probably already have and leave to bake while you spend time with your family!
First, preheat the oven to 425 degrees fahrenheit. Then, boil peas, carrots, green beans, and celery in a small saucepan or pot. If you have other vegetables in your freezer like corn or broccoli instead, use whatever you have on hand.
Make a bechamel sauce while the vegetables are boiling. Melt butter in a medium saucepan over medium heat and add the onions, cooking until translucent.
Stir the flour and seasonings into the onion and butter mixture. Cook the flour and allow the rue to thicken. Slowly whisk the chicken broth into the rue. If you have turkey or vegetable broth on hand, you can use that too.
Warm up the milk a bit before adding it to the rue to save time and allow it to thicken. Slowly whisk in the milk and allow the mixture to come to a simmer and thicken.
Remove the saucepan from heat and stir in the vegetables and leftover turkey.
Press two pie crusts into two 9-inch pie pans.
Pour the filling into each pie pan then top each filled pie with a second layer of pie crust, sealing the edges.
Cut several small slits into the top to release steam. Bake turkey pot pies in the preheated oven until crusts are golden brown and the filling is bubbly. Be sure to cool for at least 10 minutes before cutting and serving. It will be too hot to enjoy and will fall apart easier.
This leftover turkey pot pie is easy to store for later and enjoyed the next day or much later. Put the pie in an airtight container in the refrigerator for 3 days. It can also be freezed and stored in the freezer for up to a month: Simply put the airtight container in the freezer.
Preheat the oven to 425 degrees fahrenheit.
Add celery, peas, carrots, and green beans to a small saucepan and cover with water.
Bring to a boil, then simmer, until vegetables are fork-tender, about 7 minutes. Drain and set aside.
While the vegetables are boiling, melt butter in a medium saucepan over medium heat. Add the onions and cook until translucent and tender, about 5 minutes.
Stir the flour, black pepper, salt, celery seed, onion powder, and italian seasoning into the onion and butter mixture. Cook the flour and allow the rue to thicken for 2-3 minutes.
Slowly whisk in the chicken broth. Slowly whisk in the milk and allow the mixture to come to a simmer and thicken.
Remove the saucepan from heat and stir in the drained vegetables and turkey meat until well combined.
Press two pie crusts into two 9-inch pie pans. Scoop half of the filling into each pie pan. Top each filled pie with a second layer of pie crust, pinching and rolling the two layers at the edges to seal. Cut several small slits into the top of the pies to release steam.
Bake pies in the preheated oven until crusts are golden brown and filling is bubbling, about 30 to 40 minutes. Cool for at least 10 minutes before cutting and serving.
If the crusts are browning too quickly, cover with aluminum foil.
This pot pie can easily be reheated in the oven at 225 degrees fahrenheit for 15-25 minutes or until warmed through. It can also be reheated in the microwave for a couple minutes, but the crust may lose some flakiness.