Best Dads Leftover Turkey Pot Pie Recipes

DAD'S LEFTOVER TURKEY POT PIE CASSEROLE

Steps:

• Preheat oven to 400°F.
• In a large pot over medium heat, heat the oil until shimmering. Saute the onion, carrots, and celery until softened.
• Stir in the flour until no lumps remain. Add in about ¼ cup of broth and stir until thick sauce forms. Add the remaining broth and bring to a boil. Reduce the heat to a simmer and allow to simmer until thickened, about 10 minutes.
• Remove from the heat and stir in the turkey and peas. Season with salt and pepper to taste. Pour into an 8x11-inch baking pan and set aside.
• Make the topping by whisking together the flour, baking powder, and salt.
• In a separate small bowl, beat together the egg and milk. Pour into the flour and stir to combine. It should be a sticky dough.
• Drop dough of about 2 to 3 tablespoons each on top of the turkey mixture. Bake for 17-19 minutes, until the topping is golden brown.

LEFTOVER TURKEY POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.
• Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes.
• Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.
• Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.
• Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.

DAD'S LEFTOVER TURKEY POT PIE

Steps:

• Preheat oven to 425.
• Place the peas and carrots, green beans, and celery into a saucepan. Cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes.
• Drain the vegetables in a colander set in the sink and set aside.
• Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.
• Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning. Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat and stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of two 9 inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes.
• Cool for 10 minutes before serving.