So what do you do with your Thanksgiving turkey leftovers? A turkey pot pie is a great way to capture the flavours of a turkey dinner, all in a convenient ready-to-bake pie!
A pot pie is a super-simple yet tasty way of using your Thanksgiving leftovers to create another complete meal. A basic pie filled with holiday flavours such as sage and turkey can be whipped together in no time, so say goodbye to another night of turkey sandwiches and hello to a warm, savoury meal instead!
Leftover turkey pot pie
Serveing size 4–6
- 2 tablespoons butter
- 2 celery stalks, sliced
- 1/2 an onion, finely diced
- 2 cups cubed potatoes
- 2 medium carrots, sliced
- 1-1/2 to 2 cups prepared turkey gravy
- 1–2 teaspoons sifted flour to add thickness to the gravy if necessary (a pot pie shouldn’t be runny but instead hold together nicely)
- 2 cups cubed cooked turkey
- 1-1/2 tablespoons fresh Italian parsley, finely chopped
- 1-1/2 teaspoons dried sage leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Pastry for a 9-inch two-crust pie
- 1 egg, beaten for the egg wash
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the onions and the celery, and cook for approximately 5 minutes until softened.
- Half fill a large saucepan with water. Bring to a boil over high heat.
- Add the carrots and the potatoes, and cook until they are tender but still firm.Turn off the heat, drain, then return them to the pan.
- Add the onion-and-celery mixture to the potatoes and carrots.
- In the medium skillet over medium-low heat, add the gravy and sifted flour, then whisk together.
- When the mixture is blended, add it to the pot of veggies, then add the turkey and all the seasonings.
- Mix over medium heat, stirring gently until combined. Taste and add more salt or pepper as desired.
- Press half (or one sheet if using a pre-made dough) the pastry onto the bottom and the sides of a 9-inch pie plate.
- Fill the uncooked pie shell with the turkey and vegetable mixture.
- Top with the other half or sheet of the pastry dough, and pinch the edges together.
- Poke the top pastry layer with a fork a few times, or slice in a few steam holes with a knife.
- Bake at 350 degrees F for approximately 35 minutes, then brush evenly with the egg wash and return the pie to the oven for an additional 10 minutes or until the crust is a golden brown.
- Allow the pie to sit for 10 minutes before serving.
- The pot pie may be frozen (uncooked) for up to 6 months before using.