One of the reasons we host Thanksgiving is because my husband likes leftovers. Some years we have so much turkey that we end up wasting some because we just can’t eat another turkey sandwich. I came up with a few recipes this year to help use up the leftover turkey. Stay tuned for two other recipes to come this week.
My son, a teenager, gave this pot pie recipe a thumbs up. My picky daughter on the other hand who hates veggies just picked around the pot pie, but gave up and let her brother eat hers because she said I put too many veggies in it!. Hopefully, someday she’ll come around. I love pot pies, but there never seems to be enough veggies for me, so I made sure to add extra to this recipe.
Frozen veggies are a really good item to stock in your freezer. Fresh veggies are so delicate that they often go to waste if you don’t use them up. I like to keep corn, peas, carrot, and string beans in the freezer at all times. If I forget to cook a fresh veggie (or don’t have one) I can always grab something from the freezer. This turkey pot pie recipe also has butternut squash in it. You can use fresh, but I love frozen cubed butternut squash because you don’t have to worry about trying to cut the squash and the squash will cook faster.
For the crust, I defrosted a puffed pastry sheet. You will likely not need the whole sheet. I cut the sheet into circles the same with of my bowls.
Leftover Turkey Pot Pies
Yield 4 Pies
After Thanksgiving dinner is over, use up any leftover turkey by making a simple turkey pot pie filled with veggies and topped with puffed pastry.
2 tablespoons butter
1/4 cup onion, diced
1 clove garlic, minced
3 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
2 cups cooked turkey, cubed
1/2 cup frozen corn
1/2 cup frozen diced carrots
1/2 cup frozen peas
1 cup butternut squash, cubed (I used frozen)
1/8 teaspoon black pepper
Pinch of salt
1 teaspoon fresh thyme
1/2 teaspoon dried sage
1 puffed pastry sheet, thawed and cut into four circles to match your ramekins.
1 egg, beaten
1 tablespoon water
Preheat oven to 400 degrees F.
In a saute pan melt butter over medium heat.
Add onion and garlic to butter, cook until onion is soft, about 2-3 minutes.
Gradually whisk in flour to make a roux.
Slowly whisk in milk and broth, stirring continuously until sauce begins to thicken, about 2-3 minutes.
Add to sauce, turkey, corn, carrots, peas, and butternut squash, stir to combine.
Stir in pepper, salt, sage, and thyme.
Cook for 5 minutes or until all ingredients are heated through.
Spoon pot pie mixture into ramekins or oven-safe bowls or small casserole dishes.
Top each pot pie with puffed pastry dough cut to the size of your bowl or dish.
Brush the tops of each puffed pastry sheet with your egg wash.
Bake for 20 minutes or until puffed pastry is golden.
Courses Main Dish
Serving Size 1 pot pie
Amount Per Serving
% Daily Value
Total Fat 11.6 g
Saturated Fat 5.2 g
Unsaturated Fat 5.5 g
Trans Fat 0.3 g
Cholesterol 96.1 mg
Sodium 263.8 mg
Total Carbohydrates 23.4 g
Dietary Fiber 2.5 g
Sugars 6.4 g
Protein 32.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
If you are looking for more ideas check out these older posts.
How do you use up leftover turkey? Let me know in the comments!