This easy leftover turkey pot pie combines leftover Thanksgiving turkey and frozen vegetables with a creamy sauce that's pure comfort food. It's covered with a single crust of crescent rolls or pie crust for an easy, delicious, and healthier dinner option. Believe me, leftovers never tasted so good!
2cupsfrozen peas and carrots, peas and corn or succatash
⅓cupflour
½teaspoonsalt
¼teaspoonblack pepper
½teaspoonthyme
½teaspoonItalian seasoning
1cupchicken broth
⅔cupmilk or fat-free half & half
2cupsturkey, chopped (or 1 small rotisserie chicken)
½cupParmesan or pecorino Romano cheese, grated
1package of refrigerated crescent rolls or crescent sheet or refrigerated pie crust dough
Instructions
Preheat oven to 375 degrees. Spray an 8x11-inch casserole dish with nonstick spray.
In a large skillet, heat bacon fat or olive oil.
Add garlic, celery, onion and bell pepper and cook over medium heat until onion is translucent, about 5 minutes.
Stir in frozen peas and carrots.
Whisk in flour and seasoning. Slowly whisk in chicken broth and milk. Continue stirring until mixture comes to a simmer and thickens.
Remove from heat and stir in turkey (or chicken) and cheese.
Pour into prepared baking dish.
Roll out crescent roll sheet or, if using crescent rolls, pinch or roll seams together. You can also use one pie crust and roll into shape of your baking dish. Place on top of the turkey mixture. Crimp edges and cut slits in top of crust to allow steam to escape.
Bake for 30 minutes or until crust is brown and filling is bubbly. If crust begins to brown too early, cover loosely with foil.
Cool about 10 minutes to make serving easier.
Notes
VARIATIONSSubstitute turkey broth (use some of your turkey soup liquid) in place of the chicken stockLeftover gravy is a great addition for flavor. Just add in place of some of the chicken stock and cut down on the amount of flourAny leftover cooked vegetables you have on hand can be used from peas and carrots to roasted vegetables and even potatoes, white or sweet. If using fresh vegetables they will need to be precooked prior to adding to the pot pie.Use other frozen vegetables like lima beans or green beans in place of peasRotisserie chicken or leftover baked chicken can be used in place of the turkeyVary the herbs by replacing the Italian seasoning with thyme and sage or even poultry seasoningChange out the crust for mashed potatoes and create a turkey shepherd's pie.Gluten-free Turkey Pot Pie - use a gluten-free 1:1 flour in place of the all-purpose flour and either eliminate the crust or use this gluten-free pie crust from xxxLow Carb Turkey Pot Pie - can be made without the crust or use an almond flour pastry crust or almond flour biscuits in place of the all-purpose flour version