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© Sunshine Urbaniak

Leftover Turkey Pot Pie

Dec 12, 2019 | Dinner

Most people have leftover turkey after Thanksgiving, Christmas, or whenever they cook a turkey. It usually doesn’t get consumed in one sit down. One way to use up those leftovers is by making them into pot pies. It’s really the perfect option because turkey meat tends to be dry. The prepared filling is so creamy and rich that it envelopes the turkey, producing succulent texture and flavor.

I use turkey stock to further enhance the turkey flavor, but chicken stock would work fine too. If you prefer a lighter version, you can replace the half-and-half with lowfat milk. As far as the mixed vegetables, feel free to use a frozen medley of your choice. 

Reheating is a breeze. Simply pop them into the oven at 300 degrees for 10 min. Enjoy!

Leftover Turkey Pot Pie

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time1 hr 15 mins

INGREDIENTS

2 tbsp Butter
½ cup Yellow Onion, chopped
1 Garlic Clove, minced
3 cups Leftover Turkey Meat, chopped
2 cups Frozen Vegetable Medley (corn, peas, carrots, beans)
1 tbsp Fresh Thyme, or 1 tsp dried
1 tsp Garlic Powder
1 tsp Salt
¼ tsp Pepper
3 tbsp Flour
½ cup Half-and-Half
2 cups Turkey Broth
1 tbsp Parmesan Cheese
1 tbsp Fresh Parsley
2 Packs Pie Dough, 2 count (4 total)
4 Mini Pie Tins

DIRECTIONS

1

Bring pie crusts to room temperature. Line pie tins with dough with slight overhang, trim excess. Roll excess for the pie top. Place the pie tins on a cookie sheet. Set aside. Preheat oven to 375 degrees.

2

Prepare filling: In a large saucepan, melt butter over medium heat. Add onions and garlic and cook for 5 min. Then add the turkey, vegetables, thyme, garlic powder, salt, and pepper. Cook until vegetables are soft, about 10 min.

3

Add flour and cook for 2 min. Add turkey broth slowly while stirring until smooth. Then add half-and-half. Bring to a low boil and simmer for 10 min. Turn off heat and stir in parmesan cheese and parsley. Taste and adjust salt if needed.

4

Ladle filling into pie tins evenly. Cover with dough, crimp sides with a fork, and make four slits for ventilation. Place on middle rack in the oven for 30 min.

Ingredients

 2 tbsp Butter
 ½ cup Yellow Onion, chopped
 1 Garlic Clove, minced
 3 cups Leftover Turkey Meat, chopped
 2 cups Frozen Vegetable Medley (corn, peas, carrots, beans)
 1 tbsp Fresh Thyme, or 1 tsp dried
 1 tsp Garlic Powder
 1 tsp Salt
 ¼ tsp Pepper
 3 tbsp Flour
 ½ cup Half-and-Half
 2 cups Turkey Broth
 1 tbsp Parmesan Cheese
 1 tbsp Fresh Parsley
 2 Packs Pie Dough, 2 count (4 total)
 4 Mini Pie Tins

Directions

1

Bring pie crusts to room temperature. Line pie tins with dough with slight overhang, trim excess. Roll excess for the pie top. Place the pie tins on a cookie sheet. Set aside. Preheat oven to 375 degrees.

2

Prepare filling: In a large saucepan, melt butter over medium heat. Add onions and garlic and cook for 5 min. Then add the turkey, vegetables, thyme, garlic powder, salt, and pepper. Cook until vegetables are soft, about 10 min.

3

Add flour and cook for 2 min. Add turkey broth slowly while stirring until smooth. Then add half-and-half. Bring to a low boil and simmer for 10 min. Turn off heat and stir in parmesan cheese and parsley. Taste and adjust salt if needed.

4

Ladle filling into pie tins evenly. Cover with dough, crimp sides with a fork, and make four slits for ventilation. Place on middle rack in the oven for 30 min.

Leftover Turkey Pot Pie

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