After Thanksgiving, there’s often plenty of turkey left over, and what better way to repurpose it than with a comforting turkey potpie?
This recipe combines tender turkey with vegetables and a creamy sauce, all encased in a flaky crust.
It’s warm, cozy, and perfect for chilly days, bringing a new twist to holiday leftovers that the whole family will love.
Ingredients
- 2 cups leftover turkey, shredded or diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 cup potatoes, diced small
- 1/4 cup flour
- 2 cups chicken or turkey broth
- 1 cup milk or cream
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 refrigerated pie crust (top and bottom crusts or just one top crust, if preferred)
Instructions
- Preheat Oven
Preheat your oven to 400°F (200°C). - Cook the Vegetables
In a large skillet, heat butter and olive oil over medium heat. Add the onion, garlic, carrots, celery, and potatoes, cooking until softened, about 5–7 minutes. Stir in the frozen peas. - Make the Sauce
Sprinkle flour over the vegetables and stir to coat. Gradually pour in the broth, stirring to avoid lumps, and let the mixture simmer until it thickens. Add milk or cream, stirring until the sauce is creamy. Season with salt, pepper, thyme, and rosemary. - Add the Turkey
Stir in the leftover turkey and cook for another 2–3 minutes, allowing it to warm and meld with the sauce. - Assemble the Potpie
Place one pie crust in a 9-inch pie dish, pressing it along the sides. Pour the turkey and vegetable filling into the crust, then top with the second crust. Pinch the edges to seal and cut small slits in the top crust to allow steam to escape. - Bake
Place the potpie in the oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, cover the edges with foil. - Serve
Let the potpie cool for a few minutes before slicing and serving warm.
Tips for the Perfect Turkey Potpie
- Make It Creamier: Add an extra splash of cream for a richer filling.
- Add Herbs: Fresh thyme or rosemary sprigs can add extra flavor.
- Use a Puff Pastry Top: For a lighter crust, use puff pastry on top instead of pie crust.
This turkey potpie is a delightful way to enjoy Thanksgiving leftovers with minimal effort. It’s creamy, savory, and wrapped in a flaky crust—a truly comforting dish perfect for the holiday season. Enjoy!
Turkey Potpie Recipe
This recipe combines tender turkey with vegetables and a creamy sauce, all encased in a flaky crust. It’s warm, cozy, and perfect for chilly days, bringing a new twist to holiday leftovers that the whole family will love.
Ingredients
- 2 cups leftover turkey shredded or diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup frozen peas
- 1 cup potatoes diced small
- 1/4 cup flour
- 2 cups chicken or turkey broth
- 1 cup milk or cream
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 refrigerated pie crust top and bottom crusts or just one top crust, if preferred
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the Vegetables
- In a large skillet, heat butter and olive oil over medium heat. Add the onion, garlic, carrots, celery, and potatoes, cooking until softened, about 5–7 minutes. Stir in the frozen peas.
- Make the Sauce
- Sprinkle flour over the vegetables and stir to coat. Gradually pour in the broth, stirring to avoid lumps, and let the mixture simmer until it thickens. Add milk or cream, stirring until the sauce is creamy. Season with salt, pepper, thyme, and rosemary.
- Add the Turkey
- Stir in the leftover turkey and cook for another 2–3 minutes, allowing it to warm and meld with the sauce.
- Assemble the Potpie
- Place one pie crust in a 9-inch pie dish, pressing it along the sides. Pour the turkey and vegetable filling into the crust, then top with the second crust. Pinch the edges to seal and cut small slits in the top crust to allow steam to escape.
- Bake
- Place the potpie in the oven and bake for 35–40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts browning too quickly, cover the edges with foil.
- Serve
- Let the potpie cool for a few minutes before slicing and serving warm.