Leftover Turkey Pot Pie Recipe

Turkey: Shredded leftover turkey, perfect for repurposing holiday leftovers.

Frozen mixed vegetables: A convenient blend of vegetables like peas, carrots, and corn.

Chicken broth: Adds depth and flavor to the creamy filling.

Milk: Helps create a rich and creamy sauce.

All-purpose flour: Used to thicken the sauce.

Butter: Adds richness and helps create the roux.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and seasoning.

Pie crust: Can be store-bought or homemade, forms the base and top of the pie.

When making the roux in step 2, ensure you cook the flour and butter mixture for at least 1-2 minutes before adding the broth and milk. This helps eliminate the raw flour taste and creates a smoother, more flavorful gravy.

• shredded leftover turkey - Substitute with shredded chicken: Shredded chicken provides a similar texture and flavor profile, making it a great alternative.

• frozen mixed vegetables - Substitute with fresh mixed vegetables: Fresh vegetables can be used if you prefer a more vibrant and crisp texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option and provides a similar savory base.

• milk - Substitute with heavy cream: Heavy cream will make the filling richer and creamier.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and will give a similar consistency.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and saltiness.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• store-bought or homemade pie crust - Substitute with puff pastry: Puff pastry can be used for a flakier and lighter crust.

• To store your leftover turkey pot pie, allow it to cool completely at room temperature. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• Once cooled, cover the pie tightly with plastic wrap or aluminum foil. Alternatively, you can transfer individual slices to airtight containers for easier reheating.

• Place the covered pie or slices in the refrigerator. It will keep well for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.

• For freezing, first ensure the pie is completely cooled. Wrap the entire pie or individual slices in a layer of plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn and maintains the pie's flavor and texture.

• Place the wrapped pie or slices in a freezer-safe bag or container. Label it with the date and contents. The leftover turkey pot pie can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the pie in the refrigerator overnight. This slow thawing process helps maintain the pie's quality.

• To reheat, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pie with aluminum foil to prevent the crust from over-browning. Bake for 20-30 minutes, or until heated through. If reheating individual slices, reduce the baking time accordingly.

• For a quicker option, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking for doneness. Be cautious, as microwaving can sometimes make the crust less crispy.

• If you prefer a crispier crust after microwaving, you can finish reheating the slice in a preheated oven at 350°F (175°C) for a few minutes. This combination method ensures the filling is hot while the crust remains crisp.

• Enjoy your leftover turkey pot pie with a fresh salad or steamed vegetables for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover turkey pot pie on a baking sheet to catch any drips.
  3. Cover the pie with aluminum foil to prevent the crust from over-browning.
  4. Bake for 20-25 minutes, then remove the foil and bake for an additional 10-15 minutes until the crust is crispy and the filling is heated through.
  5. Let it cool for a few minutes before serving.

• Microwave Method:

  1. Cut a slice of the leftover turkey pot pie and place it on a microwave-safe plate.
  2. Cover the slice with a microwave-safe cover or another plate to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If the crust is not crispy enough, you can transfer the slice to a toaster oven for a few minutes.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place a slice or the whole leftover turkey pot pie on a toaster oven tray.
  3. Heat for 15-20 minutes until the crust is golden and the filling is hot.
  4. Let it cool for a few minutes before serving.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place a slice of the leftover turkey pot pie in the skillet.
  3. Cover the skillet with a lid to trap the heat and moisture.
  4. Heat for 5-7 minutes, flipping halfway through to ensure even heating.
  5. Check to make sure the filling is hot and the crust is crispy before serving.

• Oven: Used to bake the pot pie until the crust is golden brown and the filling is heated through.

• Saucepan: Used to melt the butter and cook the flour mixture with broth and milk until thickened.

• Pie dish: Holds the pie crust and filling, providing shape and structure to the pot pie.

• Mixing spoon: Used to stir the butter, flour, salt, and pepper mixture, as well as the turkey and vegetable filling.

• Measuring cups: Essential for accurately measuring the shredded turkey, mixed vegetables, chicken broth, and milk.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Knife: Needed to cut away excess dough from the pie crust and make slits in the top crust for steam to escape.

• Cutting board: Provides a safe surface to use the knife when cutting the dough.

• Whisk: Helps to blend the flour, salt, and pepper into the melted butter smoothly.

• Cooling rack: Allows the pot pie to cool evenly after baking, preventing the bottom crust from becoming soggy.

Use pre-cooked turkey: Save time by using leftover turkey instead of cooking a new batch.

Frozen vegetables: Opt for frozen mixed vegetables to skip washing and chopping.

Store-bought crust: A store-bought pie crust can cut down on preparation time.

Microwave broth: Heat the chicken broth in the microwave to speed up the thickening process.

One-pot method: Cook the filling mixture in one pot to reduce cleanup time.

Preheat oven early: Preheat your oven while preparing the filling to save overall cooking time.