Easy Turkey Pot Pie Recipe Using Ready Made Frozen Pie Crust

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Easy Turkey Pot Pie — Wondering what to practise with that leftover turkey from the holidays? Brand this like shooting fish in a barrel turkey pot pie  recipe! It's hearty, creamy, comforting, perfect for chilly weather, and Easy to make!

Use leftover shredded TURKEY OR Chicken in this bootleg pot pie recipe loaded with potatoes, carrots, celery, peas, and juicy chunks of meat. Use shop bought refrigerated pie crust and a shredded rotisserie chicken to save even more time!

Leftover Turkey Pot Pie Recipe

There'southward nothing like a bootleg pot pie baking in the oven to make your firm aroma delightful.

Between the buttery flaky pie crust, the aroma of the turkey, and the fragrant thyme, garlic, and onions, this is comfort nutrient at its finest.

My from-scratch turkey pot pie recipe volition assist you make employ of any Thanksgiving or Christmas leftover turkey yous may have on hand.

There is thick, creamy, and savory gravy, along with tender carrots, celery, peas, and corn, and of class the juicy turkey all combined under one flaky roof of a pie crust.

'Tis the flavour to indulge and enjoy in this classic and traditional turkey pot pie. Even better, information technology'll take some leftovers off your hands!

Ingredients in Turkey Pot Pie

For my homemade turkey pot pie, you'll need the following easy to detect fridge and pantry ingredients.

Chances are, y'all may accept leftover turkey on hand if y'all're making this later Thanksgiving or Christmas, then yous're i pace closer!

Take out the following ingredients:

• Potatoes
• Water
• Butter – salted or unsalted
• Carrots
• Onion – white or yellow
• Celery
• Garlic
• All-purpose flour
• Turkey or chicken broth (I use low or reduced-sodium varieties)
• Thyme – fresh or stale
• Salt
• Black pepper
• Milk
• Peas
• Corn
• Leftover turkey OR leftover craven or rotisserie chicken
• Store bought refrigerated pie crust OR homemade pie crust

How to Make Turkey Pot Pie

To brand a homemade turkey pot pie, you'll follow these basic steps.

Make certain to scroll down to the bodily recipe card for full and detailed instructions:

1. Add diced potatoes to a microwave-safe basin with h2o, and melt for 5 minutes to requite them a headstart.
2. Meanwhile simmer together the carrots, onions, celery with butter and garlic.
3. Sprinkle with flour which adds a thickening agent and flavour booster.
4. Add the broth, potatoes, thyme, salt, pepper, and simmer until tender.
5. Add together the milk, peas, corn, and simmer
6. Roll out the bottom pie crust and add together information technology to the pie plate
7. Stir in your shredded turkey to the simmering mixture and spoon this into the pie plate.
8. Cutting slits in the second (top) pie crust for steam to escape and and so place it on the pie plate and crimp the edges
9. Bake for 35 to 40 minutes but first checking at 25 minutes and tent with foil if the crust appears to be browning too rapidly.
10. Serve immediately.

Do I Have to Make Homemade Pie Chaff?

No, y'all definitely do not need to make homemade pie chaff and can utilise shop bought refrigerated pie crust.

But if yous're someone who likes to do everything from scratch, my Flaky All-Butter Pie Chaff is so like shooting fish in a barrel that you'll accept it whipped up in less than ten minutes.

Tin I Substitute Craven for Turkey in This Pot Pie?

Admittedly! You can definitely substitute chicken instead of turkey. If y'all have leftover chicken on manus, this is a perfect recipe to use information technology upwards.

If you'd similar to make this comforting pot pie recipe but don't take plans to roast and a turkey, nor desire to make chicken for information technology, a deli rotisserie craven is your new best friend. Shred information technology and yous're all set.

Alternatively, if you lot have leftover craven and information technology'll be easier for y'all to just dice, cube, or haphazardly chop the chicken instead of shredding it, get right ahead.

Should I Use Milk or Foam in Scratch Turkey Pot Pie?

I recommend 2% or whole milk for the recipe.

I don't recommend skim (as well thin) nor cream (too thick), although half-and-half is probably fine.

I've never used a plant-based milk but if trying one, I would look for something thicker like a cashew or oat milk rather than a thin rice milk.

What Kind of Potatoes are Best for Pot Pie?

For this comfort food leftover turkey pot pie recipe, almost any potatoes are fine to use.

Varieties I suggest are Russet, Yukon Golden, baby Yukon gold, red potatoes, or baby cerise potatoes.

Just remember to cube them in approximately 1/ii-inch pieces so that they cook through in the time allotted. Potatoes take awhile to cook, then steer clear from a big and mesomorphic dice.

Should I Use Frozen, Canned, or Fresh Peas and Corn?

I e'er prefer frozen to canned vegetables. If y'all're using frozen peas and corn, they don't have to exist totally thawed earlier calculation them to the mixture.

For those who plan to use canned peas and corn, using canned, be sure drain them well and even rinse them momentarily if desired. Something well-nigh canned pea juice that I would adopt to rinse off!

Chances are if you're making a pot pie, information technology's the autumn or winter, and fresh corn and peas are non in season. However, fresh is groovy, although likely hard and impractical to source.

How to Store Turkey Pot Pie

Leftover turkey pot pie with its wonderful flaky crust will keep airtight in the fridge for up to v days. However, take notation that the crust won't stay light and flaky sealed in a container for days in your refrigerator, but that's just the nature of leftovers.

Can You Freeze Pot Pie?

Yes! It will also continue airtight in the freezer for up to 3 months.

You could also make the pie from starting time to finish, and then freeze it. I would allow information technology to cool properly, and then portion it out into individual sized servings in freezer-prophylactic containers, and freeze it.

Some comfort food batch cooking at play for certain if this is your plan.

Tips for the Best Turkey or Craven Pot Pie

In order to set you lot upward for success with the best turkey pot pie, or craven pot pie, here are my final pieces of advice:

• When yous're simmering together the various ingredients, accept note that the simmering temperatures decrease throughout the recipe as yous move through information technology. I have noted in the recipe card in bold to make information technology easier for y'all to come across. Particularly after you've added the milk, brand sure it's not simmering too rapidly. Dairy doesn't love being boiled harshly.
• Make sure to cut slits in the top pie crust for steam to escape before draping it over the elevation.

• I become the extra mile and prick a half dozen holes in the top crust, also, later information technology's been draped over and crimped together with the bottom crust.
• Use a cookie canvass underneath your pie plate to catch any overflow or bubble-over. Null worse than cleaning the bottom of your oven with super baked-on residuum.
• Starting time checking your turkey pot pie early because if the chaff is browning too quickly, you tin can tent the whole affair with foil or advisedly identify strips of foil around the edges to prevent over-browning.

Ingredients

• ¾ loving cup potatoes, peeled and diced in ane/2-inch cubes* (Meet Notes)
• 1 tablespoon water
• ⅓ cup butter (salted or unsalted)
• ½ cup carrots, peeled and diced small
• ⅓ cup white or yellow onion, diced
• ⅓ loving cup celery, diced small
• two to 4 cloves garlic, finely minced
• ⅓ cup all-purpose flour
• i cup turkey or chicken broth (I employ depression-salt or no-salt added versions, may need to increase the salt quantity)
• ½ teaspoon thyme** (Run into Notes)
• ½ teaspoon salt, or to gustation
• ½ teaspoon freshly ground black pepper, or to taste
• i cup milk (2% or whole recommended)*** (Meet Notes)
• ½ cup peas, frozen or canned**** (Encounter Notes)
• ½ loving cup corn, frozen or canned**** (Run across Notes)
• i refrigerated double chaff pie crust OR bootleg double pie crust
• 2 cups cooked turkey, shredded (craven may be substituted; shredded rotisserie or diced/shredded leftover chicken)

Instructions

1. Preheat oven to 425F and spray a 9-inch pie plate with cooking spray; fix aside.
2. Peel and cube the potatoes, place them in a microwave-safe bowl, cover with 1 tablespoon water, cover the bowl with plastic wrap, and microwave on high for 5 minutes. Tip - This allows the potatoes to head outset on cooking earlier placing them in the pie with the other ingredients which are faster cooking.
3. While the potatoes are microwaving, to a large skillet, add the butter, carrots, onion, celery, and sauté over medium-loftier heat for about 4 to 5 minutes, or until vegetables begin to soften; stir oft.
4. Add the garlic, stir to combine, and sauté for one minute or until fragrant; stir constantly.
5. Evenly sprinkle the flour and cook for almost 3 minutes, or until the flour is well toasted since it volition combine with the butter to requite a foundational level of flavor to the pot pie, significant you want it browned a bit.
6. Add the broth, microwaved potatoes (drain whatever backlog water before adding them), thyme, salt, pepper, stir to combine, and let the mixture to simmer over medium heat for about x minutes, or until the potatoes and carrots are tender.
7. Add the milk, peas, corn, and simmer over medium-low estrus until the gravy thickens while y'all set the crust.
8. Whorl out the store bought or homemade pie crust to fit your 9-inch pie pan.
9. To place the chaff in the pie pan use a lightly floured rolling pin and ringlet the pie chaff onto the rolling pivot, place over the 9 inch pie pan and unroll the rolling pin so that the crust is centered over the pie pan; set aside.
10. Remove the skillet that's been simmering from the heat and add together the shredded leftover turkey, chicken, rotisserie chicken, etc. Stir to combine.
11. Sense of taste the mixture and if you think information technology needs more table salt, pepper, thyme, etc. add it now, to gustatory modality.
12. Gently spoon the mixture into the pie plate on top of the pie crust.
13. Now you will prepare to identify the elevation pie crust over the height but first cutting out 4 to v pocket-sized slits into the meridian of the pie dough with a sharp knife so the steam tin can be released as the pie cooks. A star-shape is what I did for this pot pie.
14. Place the top pie crust over the superlative and crimp the edges of the pie dough by pinching the pinnacle and lesser of the dough together between your fingers, and repeat all along the edges of the pie to seal. Tip - For good measure every bit a steam valve, prick the very centre v or 8 times with the very tip of a sharp paring or small knife.
15. Place the pie dish on a baking canvass, and put the whole thing in the oven. Tip - The baking sheet will take hold of any chimera-overs that occur as the pie bakes and so it doesn't burn on the bottom of your oven (less potential cleanup for you lot).
16. Bake for 35 to forty minutes, or until the chaff is golden brown, and the filling is bubbling (you lot will be able to see it because of the slits y'all made in the superlative crust). Bank check pie at 25 minutes and if it seems that the chaff is browning too quickly, either drape a canvas of foil loosely over the meridian (tenting the pan) or carefully use strips of foil effectually the edges of the chaff just to shield it from browning.
17. Serve immediately. Pie volition continue airtight in the refrigerator for up to 5 days and in the freezer for upwardly to 3 months, noting that the crust of the leftovers will not be as flaky and low-cal.

Notes

*Almost any kind of white potato is fine including Russet, Yukon Gold, baby Yukon gold, red, baby ruby-red, etc.

**I used one/2 teaspoon fresh. Dried may be substituted and commonly yous use half the corporeality of stale as you lot exercise fresh, so i/iv teaspoon although a chip more if yous'd like is fine, to taste.

***I recommend ii% or whole milk for the recipe. I don't recommend skim (likewise thin) nor cream (too thick) although half-and-half is probably fine. I've never used a plant-based milk simply if trying one, I would expect for something thicker like a cashew or oat milk rather than a rice milk.

****I prefer frozen to canned vegetables. If using frozen, they don't have to be totally thawed before adding them to the mixture. If using canned, exist sure to drain well, and rinse if desired. Chances are if you're making a pot pie, it'southward the fall or winter, and fresh corn and peas are not in flavour. However, fresh is keen, although likely hard and impractical to source.

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