Description
This leftover turkey pot pie is cozy skillet style comfort made with creamy mushroom gravy, tender turkey, and a buttery golden crust baked right on top. It is the perfect way to turn holiday leftovers into a warm, hearty dinner everyone will love.
Ingredients
Scale
- 3 tablespoons butter
- 1/2 onion, chopped
- 2 cups chopped mushrooms (button or cremini)
- 2 garlic cloves, minced
- 3 tablespoons all purpose flour
- 2 cups turkey or chicken broth
- 1 cup milk (whole or 2%)
- 1 heaping teaspoon fresh chopped thyme or rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 cups chopped leftover turkey or chicken
- 1 pie crust
- 1 egg plus 1 tablespoon water (optional)
Instructions
- Preheat oven to 400°F.
- In a skillet, melt butter over medium heat. Add onions and mushrooms and cook 5 minutes until soft.
- Add garlic and cook 1 minute. Sprinkle flour over the vegetables and stir to coat.
- Slowly whisk in the broth, then whisk in the milk until smooth.
- Add thyme, salt, and pepper. Bring to a gentle boil and cook a few minutes until thickened.
- Stir in the leftover turkey.
- Transfer mixture to a 9 inch pie dish or leave it in your oven safe skillet.
- Lay the pie crust over the top. Tuck or crimp edges, cut a few slits, and brush with egg wash if desired.
- Bake 30 to 35 minutes until the crust is golden and the filling bubbles at the edges.
- Serve warm.
Notes
Add up to 1 1/2 cups of extra veggies if you want more variety. Puff pastry can be used instead of pie dough. To make ahead, assemble and refrigerate for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg