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Thanksgiving Leftover Turkey Pot Pie

Thanksgiving leftover turkey pot pie turns cooked turkey, peas, and vegetables into a creamy filling beneath flaky refrigerated pie crust. Blind-bake the bottom crust first, then bake until the top is golden and the center reaches 165°F.
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Prep Time 25 minutes
Cook Time 1 hour 11 minutes
Cooling and resting 25 minutes
Total Time 2 hours 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 package (14.1 oz) refrigerated pie crusts 2 crusts
For the filling
  • 3 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup carrot diced
  • 0.5 cup celery diced
  • 0.25 cup all-purpose flour
  • 1.5 cup chicken broth low-sodium
  • 0.5 cup whole milk
  • 0.5 tsp thyme dried
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cup turkey diced, cooked
  • 0.5 cup peas frozen
For the egg wash
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 large skillet

Method
 

Prepare the crust
  1. Preheat the oven to 400°F with a rack in the lower third.
  2. Press one pie crust into a 9-inch deep-dish pie plate, leaving about 1/2 inch of overhang.
  3. Line the crust with parchment and fill it with pie weights or dry beans.
  4. Bake for 12-15 minutes.
  5. Carefully remove the parchment and weights.
  6. Bake the crust for 4-6 minutes more, until the base looks dry and set.
  7. Transfer the plate to a rack.
Make the filling
  1. Melt the butter in a large skillet over medium heat.
  2. Add the onion, carrot, and celery and cook for 6-8 minutes, stirring occasionally, until softened.
  3. Sprinkle the flour over the vegetables and cook for 1 minute, stirring.
  4. Gradually whisk in the broth and milk.
  5. Stir in the thyme, salt, and pepper.
  6. Bring the mixture to a simmer and cook for 3-5 minutes, stirring, until the sauce thickens.
  7. Stir in the turkey and peas and cook for 2-3 minutes, just until heated through.
  8. Remove the skillet from the heat and let the filling cool for 10 minutes.
Assemble and bake
  1. Spoon the filling into the crust.
  2. Place the second crust over the top.
  3. Trim both crusts to about 1/2 inch, fold the overhang under, and crimp to seal.
  4. Cut 4 vents in the top.
  5. Beat the egg with the water and brush it over the top crust.
  6. Bake for 35-40 minutes, until the top is golden and the filling reaches 165°F in the center; shield the edges loosely with foil if they brown too quickly.
  7. Let the pot pie rest for 15 minutes before serving.

Notes

For a crisp bottom crust, bake it until the base looks dry and set before adding the filling. Refrigerate leftovers for 3-4 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter and unsweetened non-dairy milk.