The Best Ever Leftover Turkey Pot Pie
After the holidays, most everyone has leftovers. Thanksgiving or Christmas leftovers are amazing a few times, but then you want to get creative so you can enjoy them in a new way. Of course you could make turkey and dressing sandwiches with cranberry sauce, or you could enjoy the sides with other dishes, but why not truly enjoy something new with all of that yummy food.
This pot pie is delicious and is a perfect use for leftover turkey from Thanksgiving or any turkey dinner. My husband was pushing me to find some great ways to use our leftover turkey so it didn't go to waste. We ended up loving this recipe so much that went out and bought another turkey so we could do it again!
You can't go wrong with a pot pie! Just imagine it with more flavor and a deeper, juicy flavored meat than the traditional chicken pot pie! Yummy! Yummy! This is such an incredible dish, it will likely end up being the star of the show. Instead of looking forward to Thanksgiving Day leftovers, you and your family will be looking forward to making this Leftover Turkey Pot Pie!
But don't stop here, check out my other delicious leftover holiday turkey recipes, like my Crispy Leftover Turkey Alfredo Pizza, my Delicious Leftover Turkey Enchiladas, or even my Juicy Leftover Stuffed Turkey Meatloaf. Your turkey also doesn't have to be the only thing reused and remade after the holidays. You can make all sorts of great recipes with your leftover cranberry sauce, stuffing, mashed potatoes, sweet potatoes, and even holiday pies!
Yum! I can't wait to jump in! But for now, let me show you how to make this great turkey pot pie.
Cook Time
Ingredients
Fillings:
- 2.5 cups veggies, (I like peas, corn, green beans and carrots)
- 1/3 cup real butter
- 1/2 yellow onion, chopped
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon celery seed
- 1/2 teaspoon onion powder, homemade preferred
- 1/2 teaspoon Italian seasoning, homemade preferred
- 3/4 cup chicken broth, homemade preferred
- 2/3 cup organic whole milk
- 2 cups leftover turkey meat, shredded
Crusts:
- 3 cups whole wheat flour
- 1/2 cup coconut oil
- 3/4 cup real butter
- 1/2 teaspoon pink Himalayan salt
- 2 tablespoons coconut sugar
- about 1/2 cup ice water
Instructions
- We'll start by making your pie crusts. Spread your coconut oil out on a plate into a thin layer and pop it into the freezer to chill while you're making everything else.
- Next, pour your flour, salt and sugar into a large mixing bowl and stir to combine
- Then break your frozen coconut oil into small pieces and repeat the process with a smaller amount of flour and your coconut oil in the food processor. Obviously this all could have been done in the mixing bowl with a fork, but I really hate to mix cold butter and oil with my hands. The processor makes it so much easier.
- Then break your frozen coconut oil into small pieces and repeat the process with a smaller amount of flour and your coconut oil in the food processor. Obviously this all could have been done in the mixing bowl with a fork, but I really hate to mix cold butter and oil with my hands. The processor makes it so much easier.
- Mix everything together well in your mixing bowl and then start adding ice water. I don't measure it out. I just dump at little in at a time and mix until the dough will stick together when squeezed.
- Then I cover it with saran wrap and pop it into the refrigerator for about 30 minutes to chill.
- .While your pie crusts are chilling, let's make your filling.
- Place carrots and onion into a large saucepan, and saute in your butter until soft.
- Stir in your flour, salt, celery seed, onion powder, and Italian seasoning.
- Slowly whisk in your chicken broth and milk until the mixture comes to a simmer.
- Add in all other veggies and your turkey, and keep stirring until your mixture thickens. Remove from heat.
- Preheat your oven to 425 degrees F and grease a large pie dish with some coconut oil.
- Now that your pie dough is cold, dump it out onto a clean surface, and squeeze and knead with your hands until your dough comes together. You may need a bit more cold water.
- Split it in half and wrap one half back into your saran wrap and put it back in the refrigerator.
- Roll the other half out to just bigger than your pie dish and transfer it over. I fold mine in half so it's easier to transfer.
- Press it down into your dish and cut off the excess around the outside.
- Now pull out your second pie crust and roll it out as well.
- Spoon your pie filling into the crust, then top your pie with the second pie crust.
- Pinch the top and bottom crusts together at the edge of each pie to seal them together.
- Cut shallow slits in the top of your pie halfway between the center and the edge (symbolizing pie slices) to release any steam during cooking.
- Bake until your crusts are golden brown and the filling is bubbling, about 30 to 35 minutes.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 serving out of 12 | |
| Calories | 45 |
| Calories from Fat | 297 |
| % Daily Value * | |
| Fat 33 g | 51% |
| Carbohydrates 40 g | 13% |
| Fiber 4 g | 16% |
| Protein 21 g | 42% |
| Cholesterol 65 mg | 22% |
| Sodium 500 mg | 21% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
To lower the sodium, use fresh vegetables rather than canned or frozen. It's as simple as that. You'll seriously raise your vitamin intake as well. Just make sure your vegetables are soft before mixing them into your pot pie. Making your own homemade pie crusts makes this recipe healthier for you because you're not using store-bought pie crusts with tons of extra ingredients.
We have made this tons of times by now and it remains one of our favorite meals around the holidays. We probably make it a couple times between Thanksgiving and Christmas. There are so many ways to make this your own. Try using different vegetables, adding different kinds of meats, and even using different broths for a different taste. You can even make a vegetarian version of this dish for those of you that love veggies! I know I do!
Enjoy! And let me know what you think. Even send in some of your own ideas to improve this dish!
© 2013 Victoria Van Ness
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