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Dad’s Leftover Turkey Pot Pie: A Thanksgiving Tradition

The aroma of Dad’s turkey pot pie always instantly transports me back to Thanksgiving at my childhood home. I remember the warmth of the kitchen, the chaotic symphony of family chatter, and the comforting scent of herbs and baking crust that permeated every corner. This wasn’t just about using up leftovers; it was about extending the holiday cheer, transforming humble ingredients into something truly special, and savoring those precious family moments just a little longer. This recipe is pure nostalgia, a warm hug in a dish.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 8
Yield: 2 pies
Dietary Type: Comfort Food

Ingredients

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cubed cooked turkey, light and dark meat mixed
Four unbaked 9-inch pie shells

Equipment Needed

Large saucepan
Colander
Medium saucepan
Whisk
Two 9-inch pie dishes
Sharp knife
Aluminum foil (optional)

Instructions

Preheat your oven to 425°F (220°C). This high temperature will ensure a beautifully golden and flaky crust.
Prepare the vegetables. In a large saucepan, combine the frozen peas and carrots, frozen green beans, and sliced celery. Cover the vegetables with water, bring the mixture to a boil over high heat, and then reduce the heat to medium-low. Simmer the vegetables until the celery is tender, which should take approximately 8 minutes.
Drain the vegetables. Carefully pour the cooked vegetables into a colander set in your sink to remove all excess water. Set the drained vegetables aside.
Sauté the aromatics. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
Create the sauce. Stir in the all-purpose flour, salt, black pepper, celery seed, onion powder, and Italian seasoning into the saucepan with the onions. Cook for about 1 minute, stirring constantly, to create a roux. Slowly whisk in the chicken broth and milk, ensuring there are no lumps. Continue whisking until the mixture comes to a simmer and thickens into a creamy sauce. This should take around 5-7 minutes.
Combine the filling. Remove the saucepan from the heat. Add the cooked and drained vegetables and the cubed cooked turkey to the sauce. Stir gently to ensure all the ingredients are well combined and evenly coated in the sauce.
Assemble the pot pies. Fit two pie crusts into the bottom of two 9-inch pie dishes. Evenly spoon half of the turkey and vegetable filling into each pie crust. Top each pie with another pie crust.
Seal and vent the pies. Pinch and roll the top and bottom crusts together at the edge of each pie to create a sealed edge. Use a sharp knife to cut several small slits into the top of each pie to allow steam to escape during baking. This will prevent the crust from becoming soggy.
Bake the pot pies. Place the assembled pot pies in the preheated oven. Bake for 30 to 35 minutes, or until the crusts are golden brown and the filling is bubbly.
Prevent Over-Browning (optional). If you notice the crusts are browning too quickly, cover the pies loosely with aluminum foil after about 15 minutes of baking. This will prevent them from burning while the filling continues to heat through.
Cool and serve. Remove the baked pot pies from the oven and let them cool for at least 10 minutes before serving. This allows the filling to set slightly, making it easier to slice and serve.

Expert Tips & Tricks

Spice it up: For a bit of a kick, add a pinch of red pepper flakes to the sauce.
Make it richer: Stir in a dollop of sour cream or crème fraîche just before adding the turkey and vegetables for an extra creamy filling.
Herbs matter: Fresh herbs like thyme or parsley can elevate the flavor profile. Add a tablespoon of chopped fresh herbs to the filling during the last few minutes of cooking.
Crust perfection: Brush the top crust with an egg wash (egg beaten with a tablespoon of water) before baking for a shinier, more golden finish.
Blind Bake: For the bottom crust, consider blind-baking it for 10 minutes before adding the filling to ensure it is perfectly crisp.

Serving & Storage Suggestions

Serve Dad’s Leftover Turkey Pot Pie warm, straight from the oven. A dollop of cranberry sauce or a simple green salad makes a perfect accompaniment.

Storage:

Room Temperature: Do not leave the pot pie at room temperature for more than 2 hours.
Refrigerator: Store leftover pot pie in the refrigerator for up to 3-4 days in an airtight container.
Freezer: For longer storage, freeze the pot pie for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil.

Reheating:

Oven: The best way to reheat the pot pie is in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes. Cover with foil to prevent the crust from burning.
Microwave: For a quick reheat, microwave individual slices, but be aware that the crust may become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	364 kcal	N/A
Fat	21g	32%
Saturated Fat	11.8g	59%
Cholesterol	99.6mg	33%
Sodium	697.3mg	29%
Carbohydrate	18.1g	6%
Fiber	3g	12%
Sugars	1.4g	N/A
Protein	26.2g	52%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free pie crust and a gluten-free flour blend for the sauce.
Vegetarian: Substitute the turkey with cooked lentils or mushrooms for a hearty vegetarian option.
Different Vegetables: Feel free to swap out the frozen vegetables for fresh seasonal vegetables like parsnips, Brussels sprouts, or butternut squash. Roast the vegetables before adding them to the filling for extra flavor.
Crust Alternative: If you’re short on time, use store-bought puff pastry instead of pie crust for a quick and easy topping.
Dairy-Free: Use a plant-based milk alternative, such as almond milk or soy milk, and a dairy-free butter substitute.

FAQs (Frequently Asked Questions)

Q: Can I make the filling ahead of time?
A: Absolutely! You can prepare the filling up to 2 days in advance and store it in the refrigerator. Just assemble and bake the pot pies when you’re ready to serve.

Q: Can I use a different type of broth?
A: Yes, you can substitute turkey broth or vegetable broth for the chicken broth, depending on your preference.

Q: How do I prevent the bottom crust from becoming soggy?
A: Blind-baking the bottom crust for about 10 minutes before adding the filling can help prevent it from becoming soggy.

Q: Can I freeze the unbaked pot pies?
A: Yes, you can freeze the unbaked pot pies for up to 2-3 months. Wrap them tightly in plastic wrap and then in foil. Bake from frozen, adding about 15-20 minutes to the baking time.

Q: My crust is browning too quickly. What should I do?
A: Cover the pot pies loosely with aluminum foil during the last 15 minutes of baking to prevent the crust from burning.

Final Thoughts

Dad’s Leftover Turkey Pot Pie is more than just a recipe; it’s a comforting tradition, a warm hug on a plate. It’s a chance to savor the flavors of Thanksgiving just a little longer and create new memories with loved ones. So, gather your leftover turkey, roll up your sleeves, and give this recipe a try. I guarantee you won’t be disappointed. And don’t forget to share your creations and any personal touches you add along the way. Happy cooking!

Dad’s Leftover Turkey Pot Pie Recipe