Love That Leftover Turkey Pot Pie Recipes

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DAD'S LEFTOVER TURKEY POT PIE



Dad's Leftover Turkey Pot Pie image

Turkey pot pie like you have never tasted before. It won't last long.

Provided by Rob Neil

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
⅔ cup butter
⅔ cup chopped onion
⅔ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 ¾ cups chicken broth
1 ⅓ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch) unbaked pie crusts

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
  • Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  • Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  • Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 39.5 g, Cholesterol 64.7 mg, Fat 33.2 g, Fiber 4.2 g, Protein 20.4 g, SaturatedFat 12.6 g, Sodium 650.7 mg, Sugar 2.5 g

LEFT-OVER TURKEY POT PIE



Left-Over Turkey Pot Pie image

This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.

Provided by michelle_cows

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h26m

Yield 8

Number Of Ingredients 14

¼ cup butter
½ cup chopped onion
½ cup chopped mushrooms
1 tablespoon minced garlic
⅓ cup all purpose flour
½ teaspoon dried sage
¼ teaspoon dried thyme
1 ½ cups prepared turkey gravy
½ cup water
½ cup milk
1 (14 ounce) package frozen mixed vegetables, thawed and drained
3 cups cooked turkey, cubed
1 pinch salt and ground black pepper to taste
1 pastry for a 10-inch double crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
  • Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 35.7 g, Cholesterol 56.4 mg, Fat 24.7 g, Fiber 4.1 g, Protein 22 g, SaturatedFat 8.9 g, Sodium 545.1 mg, Sugar 2.1 g

TURKEY POT PIE WITH LEFTOVERS



Turkey Pot Pie With Leftovers image

All that leftover Thanksgiving dinner but tired of just leftovers...than try this leftover turkey dinner pot pie. I use a variation of veggies depending on what we have for the big dinner (This year we used carrots, corn and and asparagus). This recipe can be made in small individual size pie pans or in a large pie pan as well. I have taken several recipes and tweaked it to my own liking. This can also be prepared in advance and frozen once assembled and baked at a later day.

Provided by taytay411

Categories     Whole Turkey

Time 1h5m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

pastry dough, for a 9 inch double crust pie
2 cups cubed cooked turkey
2 cups mixed vegetables, thawed if using frozen veggies
2 tablespoons chopped onions
1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup milk
season with salt & pepper
4 tablespoons gravy (OPTIONAL-I used leftover gravy for sauce, helpful)
to thicken potpie gravy

Steps:

  • Preheat oven to 400 degrees F.
  • Line bottom of pie pan with crust. (Spray with NonStick to prevent sticking).
  • In a skillet saute the chopped onion until slightly soft and set aside.
  • Mix together the turkey or chicken, mixed vegetables, onion, soup and
  • milk in saute pan. Cook ingriendients til pot pie sauce begins to boil.
  • Pour into pie crust, cover with top crust and crimp edges. Poke holes in
  • top crust and bake for 40 to 50 minutes.
  • When done, let set for 5 to 10 minutes before serving.
  • Served with leftover mash potatoes/sweet potatoes, cranberry sauce and salad! Great meal to help deplete all those leftovers with a twist.

Nutrition Facts : Calories 180.7, Fat 6.5, SaturatedFat 2.2, Cholesterol 42.5, Sodium 674, Carbohydrate 12.3, Fiber 1.8, Sugar 1.7, Protein 17.4

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