Whip up Mama Jules’ Leftover Turkey Pot Pie—a scrumptious solution for your holiday turkey leftovers! It’s a comforting classic that doesn’t fuss over fancy ingredients or health hacks – it’s just downright delicious. I wish I could say that I grew everything in it but I just didn’t (yet) BUT this recipe yields two hearty pies, doubling your reward for a single cooking session!
PrintMama Jules’ Leftover Turkey Pot Pie
A comforting way to use up holiday turkey. The recipe makes two hearty pies from one cooking session.
- Prep Time: 30
- Cook Time: 35
- Total Time: 1 hour 5 minutes
- Yield: 2 pies
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups each frozen peas, carrots, and green beans
- 1 cup sliced celery
- ⅔ cup butter
- ⅔ cup diced onion
- ⅔ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1¾ cups chicken or turkey broth
- 1⅓ cups milk
- 4 cups cubed cooked turkey
- 2 packages pastry for a 9-inch double-crust pie
Instructions
- Preheat the oven to 425°F.
- Boil the peas, carrots, beans, and celery until the celery is tender, then drain well.
- In a separate pan, melt the butter and cook the onion until soft. Stir in the flour and seasonings and cook into a paste. Gradually whisk in the broth and milk, and simmer until thick.
- Combine the sauce with the drained vegetables and turkey.
- Fit the pastry into two 9-inch pie dishes, divide the filling between them, and cover with the top crusts. Seal the edges and cut slits in the top.
- Bake 15 minutes, then cover with foil if the crust is browning too quickly, and bake another 15 to 20 minutes, until golden and bubbly.
Notes
These freeze well.
Enjoy a slice of farmstead love with every bite, and relish in the simple joy of a meal well made and memories well shared!
Note—these freeze great too!
Serve it with Grandmother Atkins mac and cheese, or use up the rest of the bird in white chicken chili.
#farmstead #farmlife #homestead #turkeypotpie #leftoverturkey #recipe #sweetbombdiggityfarms #familyrecipesarethebest
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
