Thanksgiving Leftover Turkey Pot Pie Recipe
If you are looking for a mouthwatering recipe that uses up leftover turkey, you will go nuts over this EASY Turkey Pot Pie Recipe. I have been known to cook a whole turkey just to get leftover meat to make this flavorful recipe for dinner.
Servings 16 slices
Ingredients
Pie Crust (homemade or 2 unbaked pie crusts)
- 4 cups all purpose flour
- 1 1/2 teaspoon salt
- 1 1/3 cup shortening
- 1 cup cold water
Pot Pie Filling
- 6 cups Frozen Mixed Vegetables, thawed
- 2-3 cups cooked, shredded turkey
- 2/3 cup butter
- 2/3 cup flour
- 2 cups broth (turkey or chicken)
- 1 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon crushed red pepper
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to 425 F
- Mix flour and salt in a medium bowl. Cut in shortening until there are no pieces larger than a pea. Add cold water and stir until you can form a ball with your hands. (Do not over stir as the crust will be less flakey!). Divide dough into 2 equal pieces.Now divide one of the pieces into half, roll out the slightly larger pieces into a large circle on a lightly floured surface until it is larger than the pie pan. Use a spatula to loosen from the counter so you don't tear the crust and fold in half and half again (don' press down) and put on pie plate; unfold to cover the entire pan with overlap hanging over the sides. Repeat with other half piece of crust dough.
- Pour 6 cups of mixed vegetables into a strainer and rinse with water until not frozen - no need to cook. Strain well. Scoop half of the vegetables and 1 to 1 1/2 cups of shredded turkey into each prepared pie pan.
- Make the gravy by melting butter in large skillet over medium high heat. Add seasoning while melting slowly (do not brown or burn butter). Add flour and whisk paste is formed. Cook over medium high heat for a minute to brown slightly. Add in broth, continually mixing so there are no clumps. Finally add in the milk, continuing to stir to make a smooth thick gravy. Pour half over each pie and toss gently to combine, but not too much so as to tear the pie crust. (Don't' worry it will mix while cooking)
- Roll out the last two pieces into circles on lightly floured surface and carefully place on top of the turkey filling. Wrap the lower crust that is over the edge of the pie plate over the top piece and press to seal the pie; continue around the entire pie. Insert a fork in the middle a couple times to allow steam to escape.
- Cook for 30 minutes. Serve immediately. Refrigerate any leftovers.