If you have turkey leftovers, this turkey pot pie recipe is the dish you’ve been looking for. In my opinion, turkey pot pie is better than the original Thanksgiving turkey. But we aren’t supposed to say that, right?
I’ve never been a huge fan of Thanksgiving turkey. It’s the leftovers that are my favorite.
Turkey Pot Pie Ingredients
(modified from Aunt Lavern’s Chicken Pot Pie)
Mix all ingredients and set aside.
Bake on a cookie sheet at 350 degrees for approximately 1 hour and 15 min until brown and bubbly. (If you do not use a cookie sheet, you will be cleaning your oven before Christmas…)
When you make this with leftover Thanksgiving turkey, your meat will already be well seasoned and flavorful, so add spices sparingly.
I make this with leftover roasted carrots and parsnips, another traditional Thanksgiving side dish in our home. If you have no leftover veggies, use a can of Veg-All. In this case, spices will be more important as Veg-All is rather bland…
I love Imagine brand creamy potato/leek soup, which I often substitute for one of the “cream of” soups to add more flavor. Also, any “cream of” soups will work—celery, mushroom, etc. Use whatever you have on hand.
This dish freezes well. I usually make 2 and freeze one. Also, you can leave out the meat and add additional veggies for a vegetarian pot pie. Or if it isn’t Thanksgiving, use a rotisserie chicken for a quick chicken pot pie.
With this recipe in your arsenal, turkey leftovers will be a thing of your past.
Grace Grits and Gardening
Farm. Food. Garden. Life.