Recipe: Post-Thanksgiving Turkey Pot Pie

Cary, NC — Try this vegetable-packed turkey pot pie recipe to get rid of Thanksgiving leftovers. 

Turkey Pot Pie

My family’s attempt to make a quick, easy dinner out of leftover Thanksgiving turkey turned into one of the best pot pie recipes I’ve ever tasted. This is the perfect dish for a cold night, and you can always substitute chicken to make it if all your turkey is already gone.

Recipe

This recipe makes one pie and serves six.

Ingredients

• 2 medium red potatoes
• 2 stalks celery, diced
• 2 carrots, chopped
• 4 tablespoons butter
• ½ medium onion, diced
• 2 cloves garlic, minced
• ¼ cup flour
• 2 cans chicken broth
• 1 tablespoon thyme
• Salt and pepper to taste
• ½ c. heavy cream
• ¾ cup frozen peas
• 2 cups chopped turkey
• 1 package refrigerated pie shells

Instructions

• Place potatoes, celery and carrots in a small pot and cover with water.
• Boil just until slightly tender.
• Melt butter and sauté onions. Add garlic.
• Mix in flour and cook for 1-2 minutes, stirring constantly.
• Slowly add chicken broth, mixing well. Add thyme, salt and pepper.
• Bring to boil, reduce heat and allow to simmer until thickened. Add cream.
• Drain vegetables and mix into sauce. Add turkey and peas.
• Line a pie plate with one crust. Pour in mixture. Top with remaining crust.
• Prick with fork in three or four places.
• Bake at 375 degrees for about 40 minutes until golden and simmering.

Related Content

• Recipe: Post-Thanksgiving Turkey Noodle Soup
• Recipe: Shepherd’s Pie

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Recipe and photo by Jessica Patrick.

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CaryCitizen is sponsored in-part by Thai Spices & Sushi in Preston Corners.