Left-Over Turkey Pot Pie

Name: Left-Over Turkey Pot Pie
Prep time: 20 min
Cook time: 56 min
Total time: 1 h 16 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.33 cup All-Purpose Flour; 0.25 cup Butter; 3 cups Cooked Turkey; 0.5 cup Diced Onion; 0.5 tsp Dried Sage; 0.25 tsp Dried Thyme; 1 tbsp Minced Garlic; 1 whole Mixed Vegetables; 0.5 cup Mushrooms; 1 whole Pie Crust; 1 pinch Salt & Pepper; 1.5 cups Turkey Gravy; 0.5 cup Water; 0.5 cup Whole Milk

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Halal 🕌Comfort-Food

Left-Over Turkey Pot Pie wraps tender roast turkey and mixed vegetables in a flaky double crust, all bound by herbed gravy with hints of sage and thyme. The filling is rich, savory, and comforting, perfect for making the most of post-holiday leftovers on a chilly evening. Serve warm when you want a nostalgic, hearty bake that feels like a second helping of the feast.

Prep20 mins
Cook56 mins
Serves8
DifficultyMedium

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender but not browned, about 5 minutes. Stir in the flour, sage, and thyme until combined. Pour in the gravy, water, and milk, stirring to combine. Bring to a boil over medium-high heat; cook for 1 to 2 minutes. Stir in the turkey and vegetables, and cook until the vegetables are tender, about 5 minutes.
3

Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce the top crust in a few places with a fork. Cover the pie edges with strips of aluminum foil.
4

Bake in the preheated oven for 25 minutes. Remove the foil strips, and bake until the crust is golden, about 20 minutes more. Remove from the oven, and let rest for 10 minutes before serving.