Due to a couple last-minute cancellations, we ended up with a LOT of leftover turkey. I mean, I know everyone ends up with some, but I wasn’t expecting 3/4 of the bird. But I’m not one to mope around over our poor luck, and we’ve tried to make the best of a bad situation…
After having a turkey sandwich for lunch for the third consecutive day, I was struck by a brilliant idea – I used to love those little personal-size pot pies when I was younger and it’s been ages since we made one. Even better, we had a couple pie crusts left from the weekend. Bam. Leftover turkey pot pie.
Leftover Turkey Pot Pie
Ingredients
- 2 Tbsp olive oil, bacon fat, lard, or coconut oil
- 1 small onion, diced
- 1 medium potato, diced
- 1-2 stalks celery, chopped (or use a cube of cutting celery)
- 3-4 carrots, sliced into rounds
- 2-3 cups leftover turkey chunks
- A few tablespoons of flour
- 1-2 cups chicken or turkey broth
- Pinch of dried thyme and parsley
- Salt and pepper
- 2 pie crusts (homemade is best, but use what you’ve got)
Instructions
- Heat your fat in a medium saucepan and add the onion, potatoes, carrots, and celery. Cook for about 5-7 minutes, or until mostly tender.
- Add the turkey and flour, mix well to combine.
- Add the broth slowly; you don’t want it to get too soupy. I actually had about a cup of leftover gravy that I used instead of broth, so be creative!
- Add the seasonings, and preheat the oven to 400 F.
- In a pie dish, lay one crust and trim the edges. Add the filling, and cover with the other crust. Again, trim around the edges, or just fold it over. I go for the “rustic” look and just toss the leftover bits on top.
- Bake for about 40 minutes, or until it’s golden-brown and bubbly.
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