Leftover Turkey Pot Pie without Cream of Chicken

5 from 3 votes

Leftover Turkey Pot Pie without Cream of Chicken

Leftover turkey pot pie without cream of chicken soup is easy and cheap to make homemade. You can use leftovers to make freezer meals and dinner will be set for weeks.

Prep Time20

Cook Time35

Course: Entree, Main Course

Cuisine: American

Keyword: chicken, homemade, leftover, pot pie, turkey

Servings:

Author: Justine

Equipment

1 pie pan
1 pot

Ingredients

4 c turkey precooked, diced, leftover meat is great
2 c potatoes peeled, diced
3 c chicken broth
2 c carrots cut into dials
1 c butter sliced
1 c onion diced
1 c all purpose flour
1 3/4 tsp salt
1 tsp thyme
3/4 tsp pepper
1.5 c milk whole is best
1 c peas frozen
1 c corn frozen
4 sheets pie crust refrigerated was used

Instructions

Preheat oven to 425 degrees.
Put carrots and potatoes in a pot on the stovetop with water covering them and boil until they are tender yet still a bit al dente. Drain water, set aside.
In a skillet heat butter until melted, add onions, cook until tender, then add flour and seasonings. Stir until a roux is created.
Gradually stir in milk and broth. Bring this mixture to a boil and allow it to thicken.
Stir in frozen veggies, diced leftover turkey or chicken, and potatoes/carrot mixture. Cook until frozen veggies are warmed. Turn pot off.
Unroll room temperature pie crust, put in between 2 pieces of parchment paper and use a rolling pin to make a bit larger. Then roll into your pie plate so edges are hanging over. Pour pot pie mixture inside.
Do the same for your second pie crust so it overlaps. Pinch edges together, use crimping technique to secure edges.
Put 4 slits on the top and bake at 425 for 35-40 minutes or until the top is golden brown.
If you want to make freezer meals, do not bake! Instead wrap your pot pie with plastic wrap. Put on a cookie sheet and into the freezer for a few hours so they're frozen. Remove from freezer and wrap in 2 layers of aluminum foil.
When you're ready to eat, remove from freezer 30 minutes beforehand, cover crust with foil, put on cookie sheet and bake for 30 minutes at 425 degrees. Then reduce heat to 350 and bake for 70 minutes or until top is golden brown.

Video

Nutrition