Leftover Turkey Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 2 tablespoons olive oil
  • 3 cloves of garlic, minced
  • ⅓ cup chopped onions
  • 1 stalk celery, sliced
  • 1 cup sliced carrot
  • ⅓ cup all purpose flour
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried parsley
  • 1 teaspoon salt, more to taste
  • 2 cups turkey or chicken broth
  • ½ cup milk
  • ¾ cup fresh or frozen peas
  • ¾ cup fresh, frozen, or canned corn
  • ½ pound shredded turkey
  • 2 9-inch pie crusts
  • 1 large egg, beaten
  • 1 tablespoon milk
  1. Preheat the oven to 350F.
  2. In a medium sized pot, add olive oil over medium heat. Allow the olive oil to heat for about a minute or two.
  3. Once the olive oil is hot, add minced garlic. Cook the garlic until aromatic and lightly golden brown. Then add the onions, celery, potatoes and carrots. Cook these for several minutes until they have softened.
  4. Use a whisk to stir in flour, which will serve as a thickener for the sauce. Add in dried thyme, parsley flakes, and salt. Pour in the chicken or turkey broth. Stir to evenly incorporate the ingredients.
  5. Once the turkey pot pie filling has thickened and the ingredients are softened to your liking, stir in the corn, peas, leftover turkey, and milk.
  6. Place the pie crust in a 9 inch pie dish and crimp the edges.
  7. Pour the leftover turkey pie filling into the pie crust.
  8. Cut a second pie crust into one inch strips and weave the strips over and under to create a lattice appearance.
  9. In a small bowl, whisk a large beaten egg with a tablespoon of milk. Brush the eggwash over all the surfaces of the pie crust.
  10. Bake the leftover turkey pot pie in the oven for about 30-4545 minutes until the crust has evenly browned.
  11. Allow the leftover turkey pot pie to cool for 15-20 minutes to let the filling set before cutting into the pot pie.
  12. Serve the leftover turkey pot pie warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/11/23/leftover-turkey-pot-pie/