Use up leftover turkey in this quick and easy 30-minute leftover turkey pot pie recipe. It’s loaded with veggies that you can grab right from your freezer.
One of the reasons we host Thanksgiving is because my husband likes leftovers. Some years we have so much turkey that we end up wasting some because we just can’t eat another turkey sandwich. I came up with a few recipes this year to help use up the leftover turkey. Stay tuned for two other recipes to come this week.
My son, a teenager, gave this pot pie recipe a thumbs up. My picky daughter on the other hand who hates veggies just picked around the pot pie, but gave up and let her brother eat hers because she said I put too many veggies in it!. Hopefully, someday she’ll come around. I love pot pies, but there never seems to be enough veggies for me, so I made sure to add extra to this recipe.
Frozen veggies are a really good item to stock in your freezer. Fresh veggies are so delicate that they often go to waste if you don’t use them up. I like to keep corn, peas, carrot, and string beans in the freezer at all times. If I forget to cook a fresh veggie (or don’t have one) I can always grab something from the freezer. This turkey pot pie recipe also has butternut squash in it. You can use fresh, but I love frozen cubed butternut squash because you don’t have to worry about trying to cut the squash and the squash will cook faster.
For the crust, I defrosted a puffed pastry sheet. You will likely not need the whole sheet. I cut the sheet into circles the same with of my bowls.
After Thanksgiving dinner is over, use up any leftover turkey by making a simple turkey pot pie filled with veggies and topped with puffed pastry.
1 puffed pastry sheet thawed and cut into four circles to match your ramekins.
In a saute pan melt butter over medium heat.
Add onion and garlic to butter, cook until onion is soft, about 2-3 minutes.
Gradually whisk in flour to make a roux.
Slowly whisk in milk and broth, stirring continuously until sauce begins to thicken, about 2-3 minutes.
Add to sauce, turkey, corn, carrots, peas, and butternut squash, stir to combine.
Stir in pepper, salt, sage, and thyme.
Cook for 5 minutes or until all ingredients are heated through.
Spoon pot pie mixture into ramekins or oven-safe bowls or small casserole dishes.
Top each pot pie with puffed pastry dough cut to the size of your bowl or dish.
Brush the tops of each puffed pastry sheet with your egg wash.
Bake for 20 minutes or until puffed pastry is golden.
If you are looking for more ideas check out these older posts.
How do you use up leftover turkey? Let me know in the comments!
A great way to use love leftovers!
I am craving pot pie this time of year! This is the perfect post-Thanksgiving recipe!
Will be making them next weekend.
Great idea for leftovers! Sounds delish!
Sounds wonderful! Pot pies are soooooo yummy! Love that little touch of puff pastry, too! Happy Thanksgiving!
What an easy and delicious dinner! Such a great way to use leftover turkey from Thanksgiving!
Made this tonight but had a bit more than 2 cups of turkey, so I added another half cup of milk with a heaping tablespoon of flour whisked in to make more sauce. I poured the turkey/veggie mixture in a rectangle Pyrex dish and, since I had a tube of refrigerated crescent rolls, I sealed the perforations and placed the rectangle of crescent dough on top of the mixture in the Pyrex. This was a delicious recipe, and I do plan to make it again!
So glad you liked it Sharon. Love the idea of making a large pot pie!