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.