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Easy Leftover Turkey Pot Pie with Flaky Crust (Best Recipe)

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This easy leftover turkey pot pie turns Thanksgiving leftovers into a warm, comforting meal with a flaky, buttery crust and creamy filling. It comes together in under an hour and is perfect for weeknights.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315g)
  • 1 teaspoon salt (6g)
  • 1 cup unsalted butter (226g), very cold and cut into small cubes
  • 6–8 tablespoons ice water (90-120ml)
  • 3 tablespoons unsalted butter (42g)
  • 1 medium yellow onion, diced (about 1 cup / 150g)
  • 2 carrots, peeled and diced (about 1 cup / 130g)
  • 2 celery stalks, diced (about ¾ cup / 100g)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • ⅓ cup all-purpose flour (42g)
  • 2 cups low-sodium chicken or turkey broth (480ml)
  • 1 cup whole milk or heavy cream (240ml)
  • 3 cups cooked turkey, shredded or diced (about 400g)
  • 1 cup frozen peas and carrots mix (150g)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • ½ teaspoon dried sage (or 1 teaspoon fresh, chopped)
  • Salt and black pepper to taste
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Make the pie crust first. In a large bowl, whisk together the flour and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse meal with pea-sized butter pieces. Drizzle 6 tablespoons of ice water over the mixture and stir with a fork until the dough just comes together. If it’s too dry, add the remaining water, one tablespoon at a time. The dough should be shaggy but hold together when pinched.
  2. Chill the dough. Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips.
  4. Start the filling. In a large skillet or saucepan over medium heat, melt the 3 tablespoons of butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 6-8 minutes until the vegetables are softened.
  5. Add the garlic and flour. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the ⅓ cup of flour over the vegetables and stir constantly for 1-2 minutes.
  6. Whisk in the broth and milk. Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Then add the milk or cream. Continue whisking until the mixture thickens, about 3-4 minutes.
  7. Finish the filling. Stir in the shredded turkey, frozen peas and carrots, thyme, and sage. Season with salt and pepper to taste. Remove from heat.
  8. Roll out the bottom crust. On a lightly floured surface, roll one disk of dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer it to your 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim the excess dough, leaving about a ½-inch overhang.
  9. Fill the pie. Pour the turkey filling into the crust, spreading it evenly.
  10. Roll out the top crust. Roll the second disk of dough into an 11-inch circle. Place it over the filling. Crimp the edges together with the bottom crust. Cut 4-5 slits in the top crust to allow steam to escape. Brush the top with the egg wash.
  11. Bake. Place the pie dish on the preheated baking sheet. Bake for 30-35 minutes, until the crust is deep golden brown and the filling is bubbly. If the edges start browning too quickly, tent them with foil after 20 minutes.
  12. Rest before serving. Let the pot pie cool on a wire rack for at least 10-15 minutes.

Notes

Keep everything cold for the crust. Don’t overwork the dough. Thicken the filling properly by cooking the roux for at least a minute. Use a baking sheet to catch drips. Let the pot pie rest before serving to allow the filling to set.

Nutrition

Keywords: leftover turkey pot pie, turkey pot pie, easy pot pie, flaky crust, Thanksgiving leftovers, comfort food

Find it online: https://willarecipes.com/easy-leftover-turkey-pot-pie-with-flaky-crust-best-recipe/