We recently celebrated Thanksgiving, and as usual we had leftover turkey from our feast. This year we decided to try something new – making turkey pot pie from our Thanksgiving leftovers. It was such a success that I just had to share it here for you all to try too!
If you’re tired of turkey sandwiches, this turkey pot pie is a great addition to your cooking arsenal. It is packed full of yummy goodness and is super filling. This recipe makes one large deep turkey pot pie but can easily be doubled to make extra to freeze for later!
Make sure to read all the way to the end for tips on freezing your turkey pot pies.
Turkey Pot Pie Ingredients
- 1/4 chopped onion
- 1/2 stick celery finely chopped
- 3 cups chopped turkey
- 3 cups frozen peas and carrots
- 2 pie crusts
- 1/2 tsp salt
- 3/4 tsp poultry seasoning
- 1/4 cup flour
- 2 cups of water
- 1/2 tsp seasoning salt
- 1/4 tsp freshly ground pepper
Make the Turkey Pot Pie Filling
Remove one pie crust from the freezer and allow it to thaw.
Chop onion and celery finely and simmer in a large pot until translucent.
Add 3 cups of chopped turkey into the celery onion mix in the large pot. Stir frequently.
Add 2 cups of water to the pot.
Add poultry seasoning, salt, pepper and seasoning salt.
Allow to heat mixture thoroughly.
Once thoroughly heated add in 3 cups of frozen peas and carrots. Bring to a boil and reduce heat to low-medium.
Slowly sprinkle flour over mixture in the pot while stirring the entire time. Make sure to stir flour in slowly and not to dump it in all at once.
Allow mixture to simmer.
Prepare pie crusts
Preheat oven to 400°F.
Using a fork, poke holes into remaining frozen pie shells bottom of crust and place in the oven for 8 minutes.
Remove baked shell from the oven and let cool for a few minutes. If it has bubbled use a fork to break bubbles. Because it is not fully cooked, it will resume its normal shape.
Using a knife, cut some venting lines into defrosted pie shell using a knife. Place defrosted shell aside.
I simply cut in some angled lines to add a bit of creativity but keeping it simple at the same time.
I like pretty food, but I’m not looking to win any awards over here!
Assemble the Turkey Pot Pie
Pour turkey mixture into baked pie shell.
Carefully remove pie defrosted slotted pie shell from try and place on top of filled pie baked pie crust.
Press unbaked pie crust onto the baked pie shell edge. I did not need to use water to do so, but you can if you need to.
Bake in the oven at 400°F for 25 minutes or until the top crust is golden brown. Because everything is already cooked inside and the pie and bottom shell are partially cooked, it helps to reduce cooking time.
Remove from the oven and let cool for ten minutes to help it set.
Then just slice and serve. I will warn you – the first slice is a bit difficult to get out all in one piece!
Pin For Later
Meal prepping Turkey Pot Pie for freezing
This recipe can easily be doubled. Simply double ingredients and freeze each half in a separate freezer container. When you decide to make a pot pie, follow pie shell instructions above. Reheat turkey pot pie filling in a large pot. Pour into shell and bake as directed.
Note: You may need to add 1/4 to a 1/2 cup of water to frozen turkey pot pie mixture when reheating in the pot.