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pie garnished with basil leaves
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4.61 from 23 votes

Leftover Turkey Pot Pie

Leftover turkey pot pie made with flaky pie crust, crumbled bacon, diced turkey and vegetables all mixed up in a creamy gravy is to die for!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Holiday
Servings: 8 servings
Calories: 587kcal
Author: Danielle Wolter

Ingredients

  • 2 pie crusts
  • 2 cups cooked diced turkey
  • 6 ounces bacon cooked and crumbled
  • 1 large potato diced
  • 2 carrots, sliced
  • ½ onion, chopped
  • ½ cup peas
  • ½ cup butter (1 stick)
  • 6 tablespoons flour
  • ¼ cup white wine
  • 1 ½ cups chicken stock
  • ½ cup cream
  • ½ teaspoon salt, to taste
  • 1 teaspoon pepper
  • ¼ teaspoon cayenne pepper

Instructions

  • Cook the bacon and drain, reserving the bacon fat. Set aside.
  • Boil the potatoes and carrots for about 5-7 minutes, until just barely tender. Don't overcook them or they will turn to mush in the pot pie.
  • While the potatoes, peas and carrots cook, grease a 1 ½ quart casserole dish and place one of the pie crust inside, making sure the edges come up over the top of the dish.
  • Preheat the oven to 400°F. Add the butter and flour to the skillet with the bacon grease. Cook on medium heat, stirring constantly, for about 5 minutes.
  • Add the onion and cook 2-3 minutes, until softened. Add the potatoes and carrots and mix. Slowly add the white wine, stirring constantly.
  • Add the chicken stock, a little at a time until a gravy starts to form. Add the salt, pepper and cayenne pepper.
  • Add the bacon and turkey and stir. The mixture should be pretty thick, but have a gravy-like consistency. If it is too thick, add a little more broth.
  • Add the cream and stir. Remove from heat. Add additional salt to taste if necessary.
  • Pour the mixture into the pie crust lined casserole dish. Cover with the other pie crust, sealing the edges. remove any remaining pie crust edges. Cut a couple slits in the top to allow the pot pie to breathe while cooking.
  • Bake for 30 minutes. Remove and let cool 5-10 minutes before serving.

Notes

  1. Instead of one large pot pie, you can also make mini pot pies by using a well greased muffin tin. Reduce the bake time to about 15-18 minutes (tops should be golden brown).
  2. This recipe also works for chicken.
  3. When cooking the vegetables, be careful not to overcook. Otherwise they will become mushy and fall apart in the pot pie. They should be able to be pierced with a fork, but not easily mashed.
  4. You DO NOT need to bake the pie crust before making this pot pie.
  5. When making the roux (flour and butter), make sure to stir continuously to prevent it from burning.
  6. It is important to add the liquid to the roux very slowly. If you add it too quick, it may become lumpy. Add it slowly while stirring constantly.
  7. When placing the first pie crust in the baking sheet, make sure it comes up over the edges. It is easier to seal to the top this way.
  8. Cut slits in the top of your pie crust after the bottom is filled to allow the pie to breathe (preventing explosions).

Nutrition

Serving: 1cup | Calories: 587kcal | Carbohydrates: 42g | Protein: 18g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 663mg | Potassium: 550mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3275IU | Vitamin C: 11.2mg | Calcium: 56mg | Iron: 4.1mg