Türkiye pot pie
With a flaky, buttery crust, creamy sauce, tender turkey, and vegetables Türkiye pot pie Everything you could want in a comfort food dinner and one of my favorite ways to use up leftover turkey!
The best way to use up leftover turkey.
Yes, we all love a good leftover Thanksgiving Türkiye Sandwich, but this year I’ve got my eye on the old-fashioned turkey pie (along with a few of these other favorites). Leftover Türkiye recipes).
To keep my turkey pie healthy, I use just one crust on top versus one crust on top and bottom. It keeps the pot pie low in calories and then you only have to roll out one crust, not two, so it’s easier. Plus, I think it tastes better; The filling can shine and the bottom crust tends to become soggy anyway.
Main components
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Leftover Türkiye. Whether you’ve made a classic turkey or tried your hand at Spatchcock Türkiye or Smoked turkey This year, pot pie is an exciting way to repurpose all those wonderful turkey leftovers in your fridge!
- Fresh herbs. Parsley, thyme and sage are a comforting herbal dream team. It complements the turkey perfectly and can stand up to the richness of the stuffing.
- Leeks + celery. Along with the herbs, these two ingredients help build the flavors of this easy turkey pie. If you can’t find leeks, a small yellow onion can be used instead. Leeks are also a good choice because they have a mild onion flavor similar to shallots.
- Frozen mixed vegetables. My favorite freezer shortcut. Using a mixture of frozen peas, carrots, and green beans saves a lot of time when preparing ingredients.
- Pie crust. The very important thing is the flaky topping of this delicious turkey pot pie. I use my own Darn good whole wheat pie crust.
5 star review
“This is a great way to use up leftover turkey, and the recipe is very forgiving and so easy to make our own.”
— Cecilia —
How to Make Türkiye Pot Pie
Cooking aromatics. Saute the leeks and celery. All you have to do is cook them until they are soft and not brown.
Mature. Stir in frozen vegetables, broth, and seasonings. Bring the mixture to a boil and then leave it to simmer.
Finish the filling. Slide the remaining turkey cubes into the pan. Mix the remaining broth and cornstarch together, then pour the mixture into the cast iron skillet.
The cornstarch will help thicken the filling while the turkey pie is baking.
pool. Transfer filling to pie plate. Place the peel on top and cut a ventilation hole in it. A vent gives you control over where steam escapes. If you don’t decide where to put the vent, your turkey pot pie will decide, and that could mean a puffy crust or filling exploding all over your oven! Rub your knife with a little oil to prevent it from pulling the dough while cutting.
bread. Cover the crust with the egg wash and place the pie dish on a rimmed baking sheet to shake off any excess. Bake the pot pie at 400 degrees F for 25 to 35 minutes. Enjoy!
Recipe variations
This easy turkey pie filling can be decorated in several delicious ways:
- Biscuits. Take note of this comforter Chicken and biscuits Top the pot pie with cookies. Try my easy method Drop the biscuit Bake it until the biscuits are golden in color and cooked. You can also opt for a turkey pot pie using Bisquick (see mix for details) or canned biscuit dough.
- puff pastry. Very flaky and delicious cucumber. For a turkey pie with puff pastry, replace the pie crust with a sheet of thawed puff pastry; Bake as directed.
- Crescent rolls. Another great shortcut for decorating pot pie with crescent paste.
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Türkiye pot pie
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ingredients
- ½ tablespoon olive oil
- 1 big shallot Chopped
- 3 tablespoons Fresh parsley Chopped
- 1 tablespoon Fresh thyme Chopped
- 1 tablespoon Fresh sage Chopped
- 2 small Celery stalks Chopped
- 5 ounce Frozen mixed vegetables
- 2 ¼ Cups Turkey or chicken broth
- ½ teaspoon Chicken or turkey broth
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly ground black pepper
- 3 Cups Leftover cooked turkey breast Cut into small cubes and remove the skin*
- 2 ½ tablespoons Cornstarch
- 1 Prepared pie crust – dairy-free if necessary (I used my favorite Whole wheat pie crust)
- 1 big egg To be beaten
directions
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Preheat the oven to 400 degrees Fahrenheit. Coat 4 mini pie plates (for mini pies) or a 1-inch regular pie dish with nonstick spray.
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In a large, deep non-stick frying pan, heat the oil over medium heat. When the pan is hot, add the shallots, parsley, thyme and sage and cook until tender and fragrant, 2 to 3 minutes.
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Add celery and cook until vegetables are tender, 3 to 5 minutes.
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Add the frozen mixed vegetables, 2 cups broth, stock, salt, and black pepper and allow to boil. Simmer for about 5 minutes, stirring frequently until flavors blend.
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Add remaining Türkiye.
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Meanwhile, combine the remaining 1/4 cup broth with the cornstarch in a bowl and mix well until dissolved. Add to skillet and cook over medium-low heat, stirring, until thickened, 4 to 6 minutes.
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Remove from heat and transfer to the prepared pie dish(s). Place the dish(s) on a paper tray to catch any drips.
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Roll out pie crust to be slightly larger than your plate (if you are making mini pies, cut out 4 circles slightly larger than your pie plates). Place the crust over the turkey stuffing. Crimp the edges or fold them over the edge of the pie plate. Cut slits in the top of the crust with a thin, sharp knife. These little pieces will act as vents to allow steam to escape while the pie is baking.
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Brush the crust with egg and immediately transfer it to the preheated oven to bake on the baking sheet for 25 to 35 minutes, or until the crust is golden and the filling is hot and bubbly.
video
Notes
- To move forward: Freeze pot pies without egg washing: Allow the filling to cool completely in the pie dish before adding the crust. Cover each with the crust, freeze for 1 to 2 hours, then cover each tightly with plastic wrap or carefully transfer them to zip-top plastic bags. To cook, take it out of the freezer, brush the pie crusts with egg yolk, then place it on a baking tray. Bake in the oven at 400°F for 50 to 55 minutes (for smaller pies, otherwise a single pie will need a little longer), or until golden and heated through the center.
- For storage: Place the pie in the refrigerator in an airtight storage container for up to 4 days.
- To reheat: Reheat leftovers in a pie dish in the oven at 350°F.
- To freeze: Store pot pie in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- *You can also prepare this recipe with chicken; See How to cook shredded chicken For an easy way.
- Recipe from Skinny Taste Meal Prep Written by Jenna Homolka; Used by permission of the publisher.
