Leftovers Turkey Pot Pie Recipe

The best part of Thanksgiving is the food, and the second best part is all the leftovers. However, the worst part is eating the same bone-dry turkey 4 meals in a row. However, it's easier than ever to turn that leftover turkey and fixings into completely different dish, such as a magically creamy pot pie. Developer Michelle McGlinn explains how to reduce, reuse, and recycle your Thanksgiving dinner into a brand-new dish that can be enjoyed throughout the week or frozen for a later time.

While this recipe walks through some resourceful tricks for re-using your Thanksgiving leftovers, you can make this any time of year with fresh ingredients and cooked chicken instead. There are plenty of ways you can resourcefully use those half-chopped onions or forgotten cans of vegetables for this dish. Keep reading to find out how to make the most out of your leftovers with this turkey pot pie recipe. 

There are a lot of ways to make this pot pie, but if you're starting from scratch, begin with a 2-pack of pie shells and 5 tablespoons of butter. This is a good time to check the fridge for leftover veggies because you'll need onion, carrot, celery, and garlic

Naturally, you'll need the cooked turkey, but also flour and vegetable, chicken, or turkey stock to begin the pot pie base. You can even freeze your veggie scraps from dinner in a sealable bag, and use it to make your own stock.

To make the filling impossibly creamy, grab a can of condensed cream of mushroom soup and a can of trimmed green beans, or you can also use a few cups of leftover green bean casserole instead. You can even substitute milk or heavy cream instead of cream of mushroom soup. Also, don't forget the seasoning: dried rosemary, dried thyme, salt, and pepper. 

First, preheat the oven to 425 F, and press one pie crust gently into a 9-inch pie plate. Trim the crust edges to fit the plate, if necessary. Melt the butter over medium heat, then soften the chopped onion, diced celery, sliced carrots for about 10 minutes. Then, turn the heat to medium-low, add the minced garlic for 1 minute, then the flour, stirring continuously until the mixture becomes thick like a paste.

Once the flour is completely incorporated, mix in the stock. Most stocks or broths will work here; just make sure to season accordingly if using broth instead of stock.

Add the cream of mushroom soup, or simply use your leftover green bean casserole instead. In applicable, be sure to remove any fried onions from the casserole first, and stir 3 cups of the cooked casserole into the pot. If it's too thick after simmering, splash in some extra broth. 

Add the dried rosemary, dried thyme, salt, and pepper into the mixture, then stir in 2 cups of chopped turkey or chicken and the can of green beans, if applicable. When the meat is warmed through, transfer the mixture into your prepared pie plate. Top with the second pie crust, and seal the sides so the filling doesn't seep out while cooking. You can crimp the sides together using a fork, or make it fancy by fluting the edges closed. After that, just slice a few small slits on top to let the steam escape.

Pie crust can be tricky to work with, but we have a few tips for baking a perfectly golden brown crust. First, you can cover the edges in foil, since the thin edges tend to brown first. The foil is easiest to add before the pie goes in the oven, but you can add the foil anytime you see the crust browning too quickly. You can also whisk together 1 egg yolk and a splash of water, and brush the egg wash onto the pie crust before baking. 

Bake the pot pie for 20 to 25 minutes, or until the crust is golden, then remove and cool for 5 minutes. Serve alongside any remaining leftover Thanksgiving sides you still have, like cranberry sauce, salad, or stuffing.