We hereby declare that the best part of Thanksgiving cooking is not the big meal, but the leftovers. This turkey pot pie recipe gives them a second life in the form of a deeply comforting, super adaptable, and easy savory pie.
For the pie filling, grab your leftover turkey (thighs, turkey breast—whatever you have on hand) and mixed vegetables (blanched green beans, roasted sweet potatoes, mashed potatoes, brussels sprouts—all substitutions are welcome). Leftover gravy makes up the rich, creamy sauce, meaning you won’t need to add turkey broth, chicken broth, or heavy cream here. A bit of sautéed fresh onions, carrots, and mushrooms, plus some chopped parsley and frozen peas, add a bite of freshness.
When it comes to the pie crust, keep it simple. Skip the bottom crust and pour the veg and turkey mixture straight into a 9-inch pie pan. Seal the deal with store-bought pie dough for the top crust (though if you have leftover homemade pie dough, that works too!). A simple fork crimp and quick egg wash will dress it up and help with that golden brown glow. If your pie plate is filled to the brim, put it on top of a baking sheet to catch any drips. Use the cook time to pour yourself a glass of that wine your uncle brought for the holiday. It is cozy comfort food with minimal effort, maximum payoff.
Recipe information
Total Time
1 hour 50 minutes (includes chilling)
Yield
6 Servings
Ingredients
Preparation
Step 1
Melt 1 Tbsp. unsalted butter with 1 Tbsp. extra-virgin olive oil in heavy large skillet over medium-high heat. Add 1 cup chopped onion and cook, stirring, until golden, 7 to 8 minutes. Add 6 oz. button mushrooms, stems trimmed, caps cut in half, thickly sliced crosswise; sprinkle with kosher salt and freshly ground pepper. Cook, stirring, until browned and tender, about 4 minutes. Add 1 cup thinly sliced peeled carrots (about 2 carrots); cover and cook until carrots soften slightly, about 2 minutes. Add ½ cup finely chopped leftover cooked vegetables, if desired. Add 1½ cups finely chopped cooked turkey (7–8 oz.), 1– 1¼ cups turkey gravy, and 1 tsp. chopped fresh thyme. Bring to a boil; reduce heat to low and simmer to thicken if necessary. Season with salt and pepper. Mix in ¼ cup frozen green peas, thawed, and 1 Tbsp. chopped fresh Italian parsley. Pour filling into 9" glass pie dish and chill until cool, about 30 minutes.
Step 2
Roll 1 disk Actually Perfect Pie Crust (if using) on a surface lightly dusted with all-purpose flour into a round about ⅛" thick. Chill until needed.
Step 3
Lightly brush rim (both top and underside) of filled pie dish with 1 large egg white, beaten to blend with 1 tsp. water. Place rolled Actually Perfect Pie Crust or one 9" store-bought pie crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
Step 4
Preheat oven to 400°F. Lightly brush top of pie with remaining egg white mixture. Make three to four ¼" slits in center of pie to allow steam to escape. Press some parsley leaves onto crust. Bake pie until crust is golden brown and filling is bubbling, 30–35 minutes. Let cool 10 minutes. Serve with cranberry sauce alongside (if using).
Editor’s note: This turkey pot pie recipe was first printed in our November 2009 issue.
Nutrition Per Serving
Recipe notes
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