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Thanksgiving Turkey :Pot Pie

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.
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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

  1. Step 1

    Preheat the oven to 425°F (220°C).

  2. 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.

  3. 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.

  4. Step 4

    Stir in the flour, cooking and stirring constantly for 1 minute.

  5. Step 5

    Slowly pour in the chicken stock, stirring constantly to form a smooth roux. Stir until no lumps remain.

  6. 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.

  7. Step 7

    Place the frozen pie shell on a baking sheet and spoon the turkey mixture into the shell.

  8. Step 8

    Top with leftover stuffing, spreading it to the edges of the pie shell.

  9. Step 9

    Bake for 25 minutes until golden and heated through.

  10. Step 10

    Remove from the oven, top with cranberry sauce, and let the pie stand for 20 minutes before slicing. Enjoy!