This Creamy Turkey Leftover Pie is the ultimate way to transform holiday leftovers into a rich, cozy, family-favorite meal. Tender turkey, vegetables, and herbs are wrapped in a velvety cream sauce and baked under a golden crust. Think elevated turkey pot pie—simple, satisfying, and deeply comforting.
⭐ Why This Recipe Works
-
Perfect for leftovers (turkey, veggies, even gravy)
-
Ultra-creamy filling without being heavy
-
Freezer-friendly & make-ahead
-
Flexible—use what you already have
🧾 Ingredients (9-inch pie)
Crust
-
1 double pie crust (top & bottom)
or 1 bottom crust + puff pastry top
Filling
-
2½ cups cooked turkey, diced
-
1 cup mixed vegetables (peas, carrots, corn, green beans)
-
1 small onion, finely diced
-
2 cloves garlic, minced
-
3 tbsp butter
-
3 tbsp all-purpose flour
-
1½ cups chicken or turkey broth
-
½ cup heavy cream (or half-and-half)
-
¼ cup leftover gravy (optional but amazing)
-
1 tsp salt (adjust to taste)
-
½ tsp black pepper
-
½ tsp dried thyme
-
¼ tsp sage or poultry seasoning
-
1 tbsp fresh parsley, chopped (optional)
Egg Wash
-
1 egg + 1 tbsp milk
🔥 Instructions
1️⃣ Prepare the Crust
-
Preheat oven to 200°C / 400°F.
-
Line a 9-inch pie dish with the bottom crust.
-
Chill while preparing the filling.
2️⃣ Make the Creamy Filling
-
Melt butter in a large skillet over medium heat.
-
Sauté onion for 3–4 minutes until soft.
-
Add garlic; cook 30 seconds until fragrant.
-
Sprinkle in flour; cook 1 minute, stirring constantly.
-
Slowly whisk in broth until smooth and thickened.
-
Stir in cream and gravy (if using).
-
Add turkey, vegetables, thyme, sage, salt, and pepper.
-
Simmer 3–5 minutes until rich and creamy.
-
Remove from heat and cool slightly.
3️⃣ Assemble the Pie
-
Spoon filling into chilled crust.
-
Top with second crust or puff pastry.
-
Seal edges, crimp, and cut 3–4 vents.
-
Brush with egg wash for a golden finish.
4️⃣ Bake
-
Bake 35–40 minutes until crust is deep golden and filling is bubbling.
-
If crust browns too quickly, tent loosely with foil.
-
Rest 10–15 minutes before slicing.
🧀 Optional Enhancements
-
Extra Creamy: Add 2 tbsp cream cheese or mascarpone
-
Cheesy Twist: Stir in ½ cup grated white cheddar or Gruyère
-
Herb Boost: Fresh rosemary or tarragon
-
Crunchy Top: Sprinkle flaky sea salt over crust
🧊 Storage & Freezing
-
Refrigerate: Up to 4 days
-
Freeze (unbaked): Up to 3 months
-
Bake from frozen: 190°C / 375°F for 50–55 minutes
🍽️ Serving Suggestions
-
Roasted Brussels sprouts or carrots
🏆 Pro Tip
If your leftovers include mashed potatoes, spread a thin layer over the filling before topping with crust—this creates a luxurious, casserole-style interior.
* 1/4 cup chopped sweet onion
* 1/4 cup thinly sliced celery
* 4 tablespoons butter
* 1/3 cup flour
* 1 teaspoon salt
* 1/2 teaspoon coarsely ground pepper
* 2 cups chicken broth
* 2/3 cup half-and-half
* 3 to 4 cups diced turkey
* 1 tablespoon chopped pimiento
* 1 teaspoon Worcestershire sauce
* Topping
* 2 cups biscuit baking mix
* 2 tablespoons shortening
* 1/3 cup milk
Turkey Leftover Recipe INSTRUCTIONS
Heat oven to 450°.
Prepare filling:
In a skillet, melt butter over medium-low heat. Add onion and celery; saute, stirring, until tender. Blend in the flour, salt, and pepper, stirring and cooking until smooth and bubbly. Gradually add chicken broth, stirring constantly. Add milk, stirring. Continue cooking, stirring, until mixture is thickened. Add remaining filling ingredients and bring to a boil, stirring constantly. Continue stirring and cooking gently for about 30 seconds. Pour filling into an 11 1/2 x 7 1/2-inch baking dish. Keep warm in the oven while making the biscuit topping.
Prepare topping:
In a bowl, combine the baking mix, shortening, and milk. Stir with a fork to make a soft dough. Shape into a smooth ball on a floured surface and knead about 5 times.
fruit-turkey-leftover-salad.
No comments:
Post a Comment