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A golden double-crust turkey pot pie in a deep-dish pie plate with one slice cut out, showing a creamy filling of turkey, peas and carrots

Leftover Turkey Pot Pie

Roast turkey, peas, carrots and celery in a creamy herb sauce baked under a flaky double crust.
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Prep Time 25 minutes
Cook Time 55 minutes
Resting 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 610
Ingredients Method Notes

Ingredients
  

Filling
  • 5 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 1/3 cup all-purpose flour (40 g)
  • 1 1/2 cups turkey or chicken broth (360 ml)
  • 3/4 cup whole milk (180 ml)
  • 3 cups cooked turkey diced or shredded (420 g)
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 3/4 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
Crust
  • 2 9-inch pie crusts refrigerated or homemade
  • 1 large egg beaten with 1 tablespoon water

Method
 

  1. Place a rimmed baking sheet on the lower-middle rack and preheat the oven to 400°F (200°C).
  2. Melt the butter in a large skillet over medium heat. Cook the onion, carrots and celery for 7 to 8 minutes until softened, then add the garlic for 30 seconds.
  3. Sprinkle in the flour and cook, stirring, for 2 minutes.
  4. Slowly whisk in the broth and milk and simmer for 3 to 4 minutes until thickened.
  5. Stir in the turkey, peas, thyme, sage, salt and pepper. Remove from the heat and cool for 10 minutes.
  6. Line a 9-inch deep-dish pie plate with one crust, add the filling and top with the second crust. Trim, crimp and cut 4 vents.
  7. Brush with egg wash and bake on the hot baking sheet for 35 to 40 minutes until golden and bubbling, shielding the edges with foil if needed.
  8. Rest for 15 minutes before slicing.

Notes

Make ahead: Assemble up to 24 hours ahead with cooled filling and refrigerate; add 5 to 10 minutes to the bake time.
Freezing: Freeze unbaked for up to 3 months and bake from frozen for 60 to 75 minutes.
Nutrition is an estimate per serving using refrigerated pie crusts.