Leftover Turkey Pot Pie Recipe

Name: Leftover Turkey Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onions diced; 1 cup leeks well washed and sliced; 1 cup carrots diced; 1 cup celery diced; 8 ounces mushrooms quartered; 1 clove garlic minced; 1/2 teaspoon salt; 1/2 teaspoon thyme; 1/4 teaspoon black pepper; ⅓ cup flour, all-purpose; 1/4 teaspoon savory dried; 6 cups turkey stock or chicken stock, preferably home-made; 4 cups turkey cooked; 1 cup green peas frozen; 1 x Flaky Pastry, prepared (click to view recipe)

Servings: persons

1 tablespoon olive oil
1 medium onions diced
1 cup leeks well washed and sliced
1 cup carrots diced
1 cup celery diced
8 ounces mushrooms quartered
1 clove garlic minced
1/2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon black pepper
⅓ cup flour, all-purpose
1/4 teaspoon savory dried
6 cups turkey stock or chicken stock, preferably home-made
4 cups turkey cooked
1 cup green peas frozen
1 x Flaky Pastry, prepared (click to view recipe)

1
Heat the oil in a Dutch over over medium heat.
2
Add the onion, leeks, celery and carrot.
3
Cook stirring occasionally until softened for about 5 minutes or so.
4
Add the mushrooms and garlic; cook stirring once in a while until mushrooms start releasing their juices, about 7 minutes.
5
Add flour, salt, thyme, pepper and savory and cook stirring for one minute.
6
Increase heat to high and slowly pour in the stock while stirring and scrape up and browned bits of flavor from the bottom of the pot.
7
Bring to the boil and reduce heat.
8
Simmer for about 10 minutes.
9
Stir in the roughly chopped turkey meat and peas.
10
Remove from heat.
11
Carefully pour into an 1 1/2 to 2 quart (liter) casserole.
12
On a lightly floured surface roll out the flaky pastry dough to fit the top of the casserole dish.
13
Place on top of the casserole and press down on the edges then trim to leave 3/4 inch of overhang.
14
Flute the edges of the pastry as desired.
15
Brush the top with water and cut 3 steam vents into the top of the pastry.
16
Bake in a preheated 400 degree F oven for 15 minutes.
17
Reduce heat to 350F (180C) F and bake until the pastry is golden and the filling is bubbly, about 20 minutes.

1222

kcal

Calories

Fat

Carbs

188

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onions diced, 1 cup leeks well washed and sliced, 1 cup carrots diced, and more.

Yes, Leftover Turkey Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Leftover Turkey Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions