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Leftover Turkey Pot Pie

Turkey/Chicken Pot Pie

Use up all those leftovers!
Course Main Course
Servings 12


  • 4 c cooked turkey meat cubed
  • 2 c frozen mixed peas and carrots
  • 2 c frozen green beans chopped
  • 1 c celery chopped
  • 2/3 c butter
  • 2/3 c onion
  • 2/3 c flour
  • 1 tsp pepper
  • 1/2 tsp celery seed
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1 3/4 c chicken broth
  • 1 1/3 c milk
  • 4 9" unbaked pie crusts


  • Preheat oven to 425F
  • Simmer peas and carrots and green beans until tender, about 8 minutes. Drain vegetables and set aside.
  • Melt butter over medium heat, cook onion and celery until translucent, about 5 minutes. Stir in flour, pepper, celery seed, onion powder and Italian seasoning. Slowly whisk in milk and chicke broth until the mixture comes to a simmer and thickens. Remove from heat; add the cooked veggies and turkey meat and combine.
  • Divide mixture and spoon into 2 pie crusts; top each with remaining pie crusts. Pinch and roll the top and bottom crusts to seal and cut several small slits into the top of the pies with a sharp knife to release steam.
  • Bake in preheated oven until crusts are golden brown and filling is bubbly, 30-35 minutes. If the crusts brown too quickly, cover with aluminum foil.
  • Cool 10 minutes before serving.