This recipe for Turkey Pot Pie is a creamy mixture of turkey, veggies, and seasonings that are filled inside a flaky pie crust and baked to golden brown perfection. Turkey Pot Pie is comfort food at its finest and this version is so easy and absolutely delicious.
Turkey pot pie is a favorite meal that never gets old. My picky kids even love it, which is awesome. And, today, I’m sharing my favorite version of the traditional pot pie. I used a bit of light cream cheese to make the filling super creamy and a store-bought pie crust for an easy weeknight dinner.
Typical pot pies, whether you’re using turkey or chicken, include a buttery, flaky pie crust filled with diced or shredded meat and a mix of veggies in a flavorful, creamy sauce.
This recipe works great with chicken or turkey! It’s perfect for using up all of that leftover Thanksgiving turkey in your fridge. I’m sure you’re getting bored with leftover turkey sandwiches. Go ahead and put that turkey to good use by making a delicious pot pie for dinner. If you don’t happen to have leftover turkey, rotisserie chicken works very well. Aside from the turkey (or chicken) here’s the lineup:
This recipe could not be easier! I love to use leftover turkey or chicken and a pre-made pie crust. It takes almost all of the prep work out of this recipe!Start by cooking the diced onion over medium heat until soft. Then, add in the shredded turkey or chicken and cook a couple of minutes. Add cream cheese and stir until melted. The cream cheese takes a couple minutes to melt and I find that it melts quicker to break it up as it cooks with a spatula or wooden spoon. Sprinkle flour over the mixture and stir well.
Whisk in the chicken broth and milk. Then, stir in the veggies and seasonings. Bring to a boil and then lower heat and simmer about 5 minutes. While the sauce is cooking, line the pie plate with one of the crusts. Pour in the turkey filling and top with the second crust. Pinch the edges to seal and cut a few slits on the top to vent the pie.
Bake for about 35-40 minutes or until the top is lightly browned and the filling is bubbly. If you notice the top is browning too quickly, loosely tent with foil. Once the pie is baked, let it cool for 10-15 minutes before cutting. This will give it time to firm up a bit and not be too soupy.
Freezing: Turkey pot pie can be frozen either before or after baking. Prepare as directed and cool completely. Cover tightly in plastic wrap and then in foil. When you’re ready to use it, remove from freezer and unwrap pie. It doesn’t need to be thawed. Preheat oven to 375°F and bake for about 80-90 minutes or until golden and the filling is bubbly. If you notice the crust starting to brown too much, loosely cover with foil or use a pie shield.
Reheating leftovers: Cover the edges of the crust with foil and bake in a 300 degree F oven for about 20-30 minutes (rotate halfway through the process) or until sufficiently warmed through. You can also microwave individual slices for about 45 seconds.
To make in advance, make the filling right up until adding it to the pie dish and instead let it cool. Place the cooled filling in a covered container in the fridge. When ready to assemble, thaw the dough and fit it in the pie dish, warm the filling in a pot over medium heat, pour the warmed filling into the crust, add the top crust, and then bake according to instructions.
This easy, delicious turkey pot pie is the perfect meal for when you are craving comfort food. My whole family loves it and we always look forward to enjoying it the day after Thanksgiving! So perfect for using up your leftover turkey! Turkey pot pie is such a great post-holiday meal.
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