16+ Thanksgiving Turkey Leftover Recipe Unleash Your Inner Chef!

Ingredients

Turkey Pot Pie Filling:

• 3 cups of leftover turkey, shredded
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 stalks of celery, diced
• 1 cup frozen peas
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken or turkey broth
• 1/2 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1 tsp dried thyme
• Salt and pepper to taste

Buttery Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup cold butter, cut into small pieces
• 1/4-1/2 cup ice water

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.

3. Add the shredded turkey and frozen peas to the skillet and cook for an additional 2-3 minutes.

4. Sprinkle the flour over the mixture and stir to combine. Cook for 1-2 minutes, then slowly pour in the chicken or turkey broth while stirring constantly.

5. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.

6. Stir in the heavy cream, parsley, thyme, and salt and pepper to taste. Remove from heat and set aside.

7. To make the pie crust, combine the flour and salt in a large bowl. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

8. Slowly add in the ice water, a tablespoon at a time, until the dough comes together and can be formed into a ball.

9. On a floured surface, roll out the dough to fit a 9-inch pie dish. Place the rolled out dough into the dish and trim any excess edges.

10. Pour the turkey filling into the pie crust and spread it evenly. Cut slits in the top of the pie crust to allow steam to escape.

11. Bake the pot pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

12. Let the pie cool for 10-15 minutes before serving. Enjoy your delicious and hearty turkey pot pie!