Thanksgiving Turkey Pot Pie
By Chef Jill @faretheewellbychefjill
Published on October 10, 2024
This Thanksgiving Turkey Pot Pie is the ultimate leftover makeover! A buttery pie crust filled with tender turkey, vegetables, and herbs, topped with stuffing and cranberry sauce for a comforting, flavour-packed meal. It's the perfect way to enjoy your holiday leftovers in a delicious new way. Time and servings
40 minsTotal time
6Servings
15 minsPrep time
25 minsCooking time
Ingredients
- ⅓ cup butter
- 1 medium onion, diced
- 2 celery ribs, diced
- 150g button mushrooms, sliced
- 1 medium carrot, diced (or frozen)
- 1 cup fresh green beans, cut into 2-inch pieces (or frozen)
- 2 garlic cloves, minced
- ¼ cup fresh parsley, chopped (or 2 tsp dried)
- 1 ½ tbsp fresh rosemary, chopped (or 1 tsp dried)
- ⅓ cup all-purpose flour
- 1 ½ cups chicken or turkey stock
- 2 cups cooked turkey breast, diced or shredded
- Salt, to taste
- Pepper, to taste
- 1 Compliments Deep Dish Frozen Pie Shell
- 2 cups leftover stuffing
- Cranberry sauce, for topping
Directions
Step 1
Preheat the oven to 425°F (220°C).Step 2
Melt the butter in a large saucepan over medium heat. Add the onion, celery, mushrooms, carrots, and fresh green beans (if using frozen green beans, add them later). Cook for 5 minutes, stirring occasionally.Step 3
Add garlic, parsley, and rosemary (if using frozen carrots and/or beans, add them now). Cook for 1-2 minutes until the herbs and garlic become fragrant.Step 4
Stir in the flour, cooking and stirring constantly for 1 minute.Step 5
Slowly pour in the chicken stock, stirring constantly to form a smooth roux. Stir until no lumps remain.Step 6
Add the cooked turkey, increase heat to medium-high, and bring to a boil. Reduce heat and simmer for 3-5 minutes until thickened. Season with salt and pepper.Step 7
Place the frozen pie shell on a baking sheet and spoon the turkey mixture into the shell.Step 8
Top with leftover stuffing, spreading it to the edges of the pie shell.Step 9
Bake for 25 minutes until golden and heated through.Step 10
Remove from the oven, top with cranberry sauce, and let the pie stand for 20 minutes before slicing. Enjoy!