Dad's Leftover Turkey Pot Pie Recipe

Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green beans I used corn. I melted the butter and sauteed the celery, carrot, garlic and onion along with bay, thyme, sage, parsley, a tsp of tumeric for color, and the rest of the ingredients but I omitted the italian seasoning and onion powder. When I dumped in the flour I let it brown a bit before adding the milk and chicken stock. I added the thawed veggies, I just ran them under cold water and strained them. I used some pulled turkey I had frozen from thanks giving and it came out awesome!!! Thanks!

Family adores Marie Calendar’s Turkey Pot Pies - this was so much better! I used the same quantities of ingredients but replaced the green beans with diced potatoes that I boiled with the celery, carrots and peas. I have this yummy spice blend from Trader Joe’s called Everything But the Leftovers so I replaced the celery seed, onion powder and Italian seasoning with like amounts of that. Butter was salted so I omitted that. I doubled the black pepper cause we like it that way. For turkey I cut up one of those whole turkey breasts from Costco. Into bite sized cubes. My daughter made her first butter crust using a food processor recipe. We replaced a tablespoon of the water with vodka. As you can see, tender flaky crust and a solid filling! I might double the sauce next time to have extra to pour over. This amount completely filled my deep dish Pyrex and required two crusts. I also added 15 minutes covered at 375 to the cooking time cause it wasn’t bubbling - well, it’s fairly solid so that’s probably why. It didn’t seem to suffer for the extra time.

Family loved this. For my lack of patience waiting for the gravy to thicken after 5 minutes, I added 2 tsp of cornstarch, a little water, stirred then added to gravy mixture. After a 4 minutes, the gravy thickened beautifully. I used my 9.5 deep dish casserole, which was filled to the brim using all these ingredients. By using only a bottom crust, the pie displayed all the colors of the veggies. Wish I had taken a pix.

I’ve been making this recipe for 3 years now. I tweak it a little by adding in some extra spices like a little cumin, extra Italian seasoning, and onion powder. It’s always a hit with our family. Step it up a notch by adding your turkey carcass into a crock pot on low overnight covered with water to make the broth used for this recipe and then some!

This is a really good base recipe. There is a tad too much pepper in my opinion since that was the most forward flavor while eating it, but otherwise, all of the quantities were right on. I didn't need quick so I used fresh carrots, broccoli, potatoes, celery, (all diced pretty small) and onion, and frozen peas. I sauteed the onion and boiled the rest for about 8 minutes as directed, but added the peas to the mixture at the very end. It worked out great. I did add all of the spices to the butter and onion (along with five cloves of minced garlic) as they cooked to pull their flavors out. I cooked the butter and flour mixture for about five minutes to develop some flavor and then I added cream instead of milk along with about a tablespoon of lemon juice to brighten up the heaviness a bit. I made them in individual pot pie dishes 1.25 cups of mixture per pie with a homemade buttery crust and it was incredible and super filling. The filling gave enough for four more individual pies so that's in the freezer for next time. I am so happy with the quantities in this recipe. The balance of sauce to meat and veg was really perfect.

I thought it was delicious. I did add one small diced potatoes; threw it in the microwave with some water for 2 min just to soften it a bit. Then added the frozen peas and carrots and microwave for one min. I sauted the celery with the onions and I also added mushrooms because I love them in a pot pie and a couple broccoli pieces since I had no fresh green beans and canned beans are just gross. Everything else was the same. I went with individual pot pies.

Great and easy recipe. I have made this 3 times now and receive rave reviews. I use all fresh vegs adding corn and mushrooms steamed for 3 minutes. But you could use whatever veggies you have on hand. I use a Costco rotisserie chicken. Yum. I divide the filling and make 2 pies with pastry dough on top only. I bake one and freeze the second one. This recipe freezes extremely well. I have used turkey and chicken. Love either one. Thanks Dad.

Love this recipe. Got it from a friend with helpful notes in the margins. Have made it several times using leftover stuffing in place of both crusts. Pressed the stuffing into the pie plate. Then pressed the top on a piece of parchment and flipped it onto the top. Need to fill a lit less when using the stuffing for the crusts.

This was probably one of the best pot pies I've made!! I made a few minimal tweaks..sauted the celery and onion. Bought steamable veggies, after the roux/sauce was thickened added about 2 tsp better than bouillon roasted chicken. The flavor was amazing! Filling was do thick, and I brushed top with melted butter.

Used the recipe as a framework. Veggies were leeks, onion, shallot, mushrooms, carrots and frozen peas. Seasoning was salt and pepper and tarragon. No changes to the white sauce. Greased a casserole, poured the filling in, used one pie crust to top it and brushed with butter. SO good. Will definitely be making this again! Next time with two homemade crusts!!

I made this like the recipe called for but I put in my left over gravy from the turkey and put in diced potatoes and added poultry seasoning instead of Italian it came out excellent

I make this several times a year. Its amazing. Even my partner's ex wife who hates my guts admits that it's the best pot pie she's ever eaten.

This is a favorite at our house. I generally make however many batches needed to use up my leftover turkey. I add the turkey to the cooked sauce and freeze in single pie portions. When we want a pot pie, I heat the turkey and sauce in a pot, adding frozen vegetables in. (I normally use the regular bean, corn, carrot, pea mix.) By the time I have the crust in my pie pan, the filling is heated and ready to go. This method saves freezer space and is still a quick and easy way to quickly fix pot pies.

Excellent! Used puff pastry instead of pie crust. Laid it out in 9x12. I’ll be making this again.

So easy and came out beautifully.

Absolutely delicious 💕💕

I’m honestly amazed how easy this was.

I don't usually leave recipe reviews and I am always skeptical when trying a new recipe, but this turkey pot pie is delicious and I love a good pot pie. I used Trader Joe's frozen pie crusts. Definitely a keeper.

Family loves this recipe! Turns out perfect every time

Fabulous recipe!! I make small modifications only for what i have on hand that day. I freeze my leftover turkey in the gravy from Thanksgiving, and it is perfect for a winter meal! I just need to make a bigger turkey now!