Granny’s Easy Turkey Pot Pie Recipe: A Delicious Leftover Treasure
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Fall brings with it cozy evenings, warm sweaters, and most importantly, the joy of Thanksgiving dinner. But what happens when the feast is over and you’re left with a refrigerator full of leftovers? Enter Granny’s Easy Turkey Pot Pie—a simple, hearty, and oh-so-comforting way to repurpose your Thanksgiving turkey into a delightful dish that your whole family will love.
This easy turkey pot pie recipe is a great way to make the most of your leftover turkey, transforming it into a savory pie that warms the soul. With a few fresh ingredients, a creamy filling, and a flaky top crust, this dish can be thrown together in no time, making it a perfect meal for those cool fall evenings. Plus, the combination of golden brown biscuits and tender, flavorful turkey and vegetables is sure to make it a big hit around the dinner table.
Whether you’re using rotisserie chicken for a quicker option or crafting this pot pie from your Thanksgiving leftovers, this recipe is a great way to recreate holiday magic. And if you’re anything like me, you’ll appreciate how it helps use up those fridge-fillers in a delicious, comforting way.
If you have a lot of Thanksgiving Leftovers staring at you each time you open your refrigerator, this Turkey Pot Pie recipe may be just what you need! Not only does this make great use of that leftover bird, it is hearty enough to take the chill out of these cool fall days.
Granny’s Easy Turkey Pot Pie Recipe: A Delicious Leftover Treasure
A quick note: A 10″ Cast Iron pan is needed to make this dish and an 8inch round baking dish
Ingredients You’ll Need
- 1 ½ cups sweet potatoes, peeled and diced
- 1 cup russet potatoes, peeled and diced
- ½ cup chopped carrots
- 6 tablespoons unsalted butter
- ½ cup diced onion
- 6 tablespoons flour
- 2 cups chicken broth (or turkey broth if you have it)
- ½ cup heavy cream
- 3 cups shredded leftover turkey meat (or turkey breast)
- 1 cup frozen sweet corn
- 1 cup frozen green beans
- 2 teaspoons fresh, chopped rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 can refrigerated biscuits (or substitute with puff pastry)
- Optional: cream of chicken soup for added creaminess
Directions: Step-by-Step Recipe
1. Prep the Vegetables
- Preheat your oven to 400°F.
- Place the sweet potatoes, russet potatoes, and carrots into a medium saucepan, cover with water, and add a pinch of salt. Bring to a boil, then reduce to low heat, cover, and cook until vegetables are tender (about 8-10 minutes).
- Drain and set aside.
2. Make the Creamy Sauce
- Melt butter in a large skillet over medium heat. Add the diced onion and cook until translucent (about 4 minutes).
- Sprinkle in the flour and stir to create a roux. Continue stirring for 1-2 minutes to cook the flour.
- Gradually add the chicken broth (or turkey broth), stirring constantly to avoid lumps. Stir in the heavy cream and bring the mixture to a boil until it thickens into a creamy sauce.
3. Add Turkey and Vegetables
- Stir in the shredded turkey, corn, green beans, rosemary, smoked paprika, salt, and black pepper. Allow the mixture to simmer on low heat until everything is heated through, and the flavors meld together.
4. Assemble the Pot Pie
- Scoop the mixture into a greased 8-inch baking dish or pie dish. Arrange 5-6 biscuits or strips of puff pastry on top of the pie mixture. Brush the top with melted butter for a golden finish.
- Bake in the preheated oven for 8-10 minutes or until the biscuits are fully cooked and golden brown.
5. Serve and Enjoy
- Once the top crust is golden and flaky, remove the dish from the oven. Let it rest for a few minutes before serving.
Cooking Tips and Substitutions
- Pre-made Pie Crust or Puff Pastry: If you’re pressed for time, swap out the biscuits for a pre-made pie crust or puff pastry. Just roll it out over the pie filling and bake until the top of the pie is golden brown.
- Cream of Chicken or Mushroom Soup: For a richer filling, add a can of cream of chicken soup or cream of mushroom soup to the sauce mixture. This will make your pot pie extra creamy.
- Rotisserie Chicken: No turkey? No problem! This recipe works great with shredded rotisserie chicken or any leftover chicken breast you have.
- Mixed Vegetables: Don’t have sweet corn or green beans? Use whatever frozen vegetables you have on hand—lima beans, carrots, or peas would all work great!
- Herbs and Spices: Feel free to adjust the seasoning to your taste. A little bit of poultry seasoning, onion powder, or even garlic cloves will elevate the flavor.
Final Thoughts
There’s something about the combination of leftover Thanksgiving turkey and warm, flaky biscuits that just screams comfort. This easy turkey pot pie recipe is the ultimate way to enjoy your leftovers without getting bored of turkey sandwiches! With a few simple ingredients, you can create a delicious turkey pot pie that’s hearty, flavorful, and perfect for the colder months.
Whether you’re a seasoned chef or trying this for the first time, this great recipe is foolproof. The next time you’re faced with the dilemma of Thanksgiving leftovers, turn them into something magical and watch as this savory pie becomes a family favorite. So grab your rolling pin, dust off the pie plate, and whip up this savory pie today!
FAQ Section
Q: Can I make this ahead of time?
- Absolutely! You can prepare the filling ahead of time and store it in an airtight container in the fridge for up to 2 days. When ready to serve, just top with biscuits or puff pastry and bake.
Q: Can I freeze the leftovers?
- Yes, this turkey pot pie freezes well. Once it has cooled, cover it tightly with plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Reheat in a preheated oven at 350°F until warmed through.
Q: Can I use turkey stock instead of chicken broth?
- Definitely! Turkey broth adds an extra layer of flavor to this dish, especially if you’ve made it from the Thanksgiving turkey bones.
Q: What’s the best way to thicken the sauce?
- The sauce thickens naturally with the roux (the butter and flour mixture). If you want it even thicker, you can whisk in a bit of corn starch dissolved in water.
Q: Can I use store-bought pie crusts for both the top and bottom?
- Sure! If you’re aiming for a double crust, you can line the bottom crust of the pie dish with a store-bought crust, pour in the filling, and cover with another crust. Make sure to brush with an egg wash for that perfect golden brown finish.
Q: Can I use turkey breast instead of leftover turkey?
- Yes, you can use roasted or cooked turkey breast if you don’t have Thanksgiving leftovers. Just shred it and use it in place of the leftover turkey.