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Leftover Turkey Pot Pie

When I was a kid one of my favorite dinner “treats” was that little blue box that says Swanson on it!  Yep, I LOVED those Pot Pies (even though they took 40 minutes to cook!)  Now, I’ve out grown the boxed variety of Pot Pies but give me a homemade one… I’ll break down and make it once a year!!

Thanksgiving always leaves me with extra dark meat that most of my family doesn’t eat just straight out…. therefore this has become a leftover Thanksgiving Turkey meal that we all enjoy!  I can’t remember who gave this recipe to me… I know I got it from someone from when I lived in Texas about 14 years ago.  It’s SO good though, the crust is simple and doesn’t make a mess at all!  AND a bonus… it only takes 25 minutes to bake 🙂

Leftover Turkey Pot Pie

 

Ingredients
Chop veggies, cover with water, simmer until soft
Combine diced turkey, cheese,
Cream of chicken, and sour cream
Add peas, salt, and pepper
Drain veggies, add turkey mixture, stir
Spoon into a 10×13 casserole dish

AND now for the easy crust!

Combine flour and salt thoroughly
Drizzle and mix thoroughly
Add water a tablespoon at a time
Gather into a ball on a sheet of wax paper
Lay another sheet of wax paper on top
Roll out into to a rectangle-ish shape
Remove top wax paper
Turn over crust onto pot pie and trim off excess
Cut slits into top
Bake 425 degrees for 20-25 minutes

I always look forward to Thanksgiving dinner but I look forward to the leftovers just as much!  Since my husband  baked two 20 pound turkeys this year (one in the dutch oven and one in the Big Green Egg!!)  I have lots of leftovers to use up… which is just fine!  You’ll just be getting a couple more recipes to try 🙂

Yield: 10

Leftover Turkey Pot Pie...

Img 9624

Ingredients

  • 1 small onion
  • 2 carrots, chopped
  • 3 potatoes, chopped
  • 1 C frozen peas
  • 1 1/2 C light sour cream
  • 1 can, 10 1/2oz 98% fat free cream of chicken soup
  • 1 C shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 C chopped, dark turkey meat
  • Crust:
  • 1 3/4 C flour
  • 1 tsp salt
  • 1/2 C canola oil
  • 3 Tbsp cold water

Instructions

  1. In a stock pot over medium high heat combine the first 3 ingredients.
  2. Cover with water.
  3. Cook until tender.
  4. Drain.
  5. In a mixing bowl combine remaining ingredients.
  6. When veggies are soft, combine with meat mixture, pour into a 10x13 casserole dish.
  7. Crust:
  8. Mix salt and flour thoroughly.
  9. Slowly drizzle oil, mixing with a pastry cutter until thoroughly blended.
  10. Add a Tbsp of cold water at a time, mix.
  11. Gather into a ball. Roll the dough between 2 pieces of waxed paper. Attempt a rectangle shape. Do not double the recipe.
  12. Remove top wax paper and transfer onto the filing by flipping over, remove second wax paper. Trim off the extra crust with a knife. Cut slits.
  13. Bake 425 degrees for 20-25 minutes until crust is golden brown.
  14. Serve warm.

 

Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!
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