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Leftover Turkey Pot Pie

kodiakcakes.com/blogs/recipes/leftover-turkey-pot-pie

Prep Time 40 Minutes
Cook Time 45 Minutes
Serves 8
Difficulty Advanced

Turn your post-holiday extras into a delicious comfort food with this Leftover Turkey Pot Pie recipe. All wrapped up in a golden, flaky Kodiak Protein Pie Crust, this turkey pot pie is loaded with tender turkey, veggies, and a creamy herb sauce that tastes like something your sweet grandma would make (if she had Kodiak in her pantry). Every bite is warm, flavorful, and guaranteed to earn a “can we have leftovers tonight?” from the fam. Whether it’s day two (or three) of holiday feasting, this pie proves there’s no such thing as too much turkey. 

Recipe provided by Kitchen McCabe

  • Calories487
  • Protein16g
  • Total Fat32g
  • Carbs36g

*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.

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Ingredients Directions

Ingredients

  • 4 tablespoons butter
  • 2 carrots, peeled and chopped
  • 1 potato, peeled and cubed
  • 1 small onion, diced
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh sage leaves, chopped
  • 1/3 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups leftover turkey meat, chopped 
  • 1/2 cup frozen peas
  • Salt and pepper, to taste
  • One recipe Kodiak Protein Pie Crust
  • 1 egg, beaten 

Directions

  1. Melt the butter over medium high heat in a large pot or Dutch oven.
  2. Add the carrot and sauté for 3 to 4 minutes. Add potato and sauté with the carrots for another 3 to 4 minutes. Add the onion and sauté for another three minutes, or until translucent. At the herbs and sauté for 30 seconds.
  3. Add the flour to the vegetables and stir to coat. Cook for 30 seconds. Add the chicken broth and milk and stir until combined. Bring to a boil, stirring constantly, until sauce thickens.
  4. Turn off the heat and stir in the turkey meat and frozen peas. Add salt and pepper, to taste. Set aside to cool slightly while you prepare the piecrust.
  5. Preheat the oven to 375° F. Roll half of your pie crust dough out between two sheets of parchment paper in a round to a thickness of ⅛”.
  6. Place the dough in a standard pie dish and smooth to form to the dish.
  7. Spoon the turkey filling into the pie dish.
  8. Roll the other half of the piecrust into a round that is ⅛” thick.
  9. Place the crust round on top of the pie filling and press the edges around the perimeter together. Pinch the edges to seal. Place a few 1” slices at the center of the pie to vent.
  10. Brush the top of the pie crust with the beaten egg.
  11. Bake in preheated oven in the middle rack for 40 to 50 minutes, or until the crust is golden brown and the filling inside is bubbling.
  12. Let cool slightly before serving.

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