I know everyone is burned out on cooking in the days following Thanksgiving. But as soon as you’re ready to brave the kitchen again, this meal should be at the top of your list! Turkey pot pie is a super yummy way to use up any and all of that leftover turkey! Extra points if you can use homemade turkey stock. And if you thought ahead and made an extra pie crust when you were baking up pies for Thanksgiving, then you’ve officially won the kitchen MVP award!
This recipe is the exact same as our classic chicken pot pie recipe, with one difference. You guessed it, the chicken is swapped for turkey!
Ingredients:
3 celery stalks
3 medium carrots, peeled
1 large onion
½ cup frozen peas(optional)
4 tablespoons butter
2 cups cooked, shredded turkey
¼ cup flour
2 ½ cups chicken or turkey broth
1 cup heavy cream
1 teaspoon ground thyme
1 teaspoon salt
black pepper to taste
1 unbaked pie crust
Directions:
- Preheat the oven to 400.
- Chop the celery, carrots, and onion.
- Melt the butter in a large pot or cast iron skillet over medium heat and add the veggies, sautéing for about 5 minutes. Include the peas here too, if using.
- Add the shredded turkey to the pot and stir to combine. Evenly sprinkle the flour over the top and stir.
- Pour in the broth, stirring constantly. Bring to a simmer over medium low heat until thickened, just a few minutes.
- Pour in the heavy cream and add the salt, pepper, and thyme. Again bring to a gentle simmer until thickened.
- Pour the turkey filling into a deep dish pie plate or a small casserole dish. Or if using a cast iron skillet, leave it in the skillet.
- Roll out the pie crust and lay it on top of the turkey mixture, cutting a few slits on top to allow steam to escape.
- Bake for 30 minutes until the crust is browned.
Enjoy,
Katie + Beth | Twins at the Table
