Turkey Pot Pie

This time last year when the entire blogisphere was covered in Thanksgiving dinners, and uses for leftovers.  Of course, I did not have a single recipes that I could post!  I actually started blogging the day AFTER Thanksgiving, and those photos will never see the light of day!!  While Thanksgiving is was my favorite holiday, turkey happens to be one of my least favorite foods, lol…..

Turkey Pot Pie - Perfect way to use up those Thanksgiving leftovers | cookingwithcurls.com

So preparing a whole Thanksgiving meal in July to get ahead of the game last year, was not an appealing concept.  So I waited until last November to prepare a big meal, and then Cassi announced that she was moving to Florida and wanted Beef Wellington instead.  Aye aye aye!!

ThanksChristmas part one was the Beef Wellington meal, and Alex and I celebrated ThanksChristmas part two with a Thanksgiving meal…so I could take pictures…and finally have leftovers!! The first thing on my list for leftover turkey, is Turkey Pot Pie!!  Take my least favorite protein and mix it with a cream sauce and wrap it in pie crust…I am in!!

Turkey Pot Pie | cookingwithcurls.com|  #thanksgiving #leftovers

I also bought a new fancy, schmancy camera that arrived just in time to take photos.  Unfortunately, I had no clue how to use it….and none of those turkey photos turned out, lol  The Turkey Pot Pie photos did…thankfully. 🙂

Let’s start baking….Preheat oven to 425 degrees.  Melt butter in a large saucepan over low heat…..

Turkey Pot Pie butter cookingwithcurls.com

Stir in flour, sage, thyme, salt and pepper.  Cook, stirring constantly until smooth and bubbly…..

Turkey Pot Pie herbs cookingwithcurls.com

Stir in the chicken stock and cream…..

Turkey Pot Pie cream cookingwithcurls.com

Heat to a boil, stirring constantly.  Boil and stir for one minute.  Add chicken, peas, and carrots, and stir to thoroughly combine…..

Turkey Pot Pie mix cookingwithcurls.com

Remove from heat, stir in the green onions and set aside…..

Turkey Pot Pie onions cookingwithcurls.com

Roll half of chilled pie crust dough out on a well floured surface large enough to cover pie pan.  Place in pie pan…..

Turkey Pot Pie bottom cookingwithcurls.com

Pour in the chicken mixture and smooth top with a spoon…..

Turkey Pot Pie fill cookingwithcurls.com

Roll out second half of dough into a circle and place on top of pie…..

Turkey Pot Pie top cookingwithcurls.com

Run a sharp knife around the edge of pie pan to trim excess dough…..

Turkey Pot Pie trim cookingwithcurls.com

Save the trimmings for later!!  Crimp the edges of the pie as desired…..

Turkey Pot Pie crimp cookingwithcurls.com

Use a knife to create vent holes in the top crust…..

Turkey Pot Pie vent cookingwithcurls.com

Place on a baking sheet and brush with egg wash…..

Turkey Pot Pie bake cookingwithcurls.com

Bake for 40 to 60 minutes, until golden brown and inside is bubbly…..

Turkey Pot Pie | cookingwithcurls.com

Allow Turkey Pot Pie to cool for 30 to 60 minutes before serving, or the filling will be thin and not stay in place…..

Turkey Pot Pie | cookingwithcurls.com | #lactosefree

While the pot pie is resting, roll up the pie crust scraps and cut out using a turkey or leaf shaped cutter……

Turkey Pot Pie cookie cookingwithcurls.com

If you would like a darker colored turkey, mix some brown food coloring into the remaining egg wash and brush it on before baking.  Bake until golden brown…..

Turkey Pot Pie turkey cookingwithcurls.com

Place on top of pot pie and take photos…hahaha.  If you prepare the lactose-free version of this pot pie {as I did}, it will be thinner than if you use heavy cream, but still incredibly delicious…..

Turkey Pot Pie | cookingwithcurls.com | #leftovers #thanksgiving

I do not notice the coconut flavor, the sage, thyme, and green onions do a really good job of masking it.  One of these days I will get around to trying cashew cream instead, but for now, this works really well.

What’s your favorite turkey day leftover recipe?


Turkey Pot Pie

Serves 6
Prep time 30 minutes
Cook time 50 minutes
Total time 1 hours, 20 minutes
Meal type Main Course
Use up that leftover Thanksgiving turkey in this delicious Turkey Pot Pie!


  • 4 Tablespoons unsalted butter
  • 4 Tablespoons unbleached all-purpose flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • sea salt & pepper (to taste)
  • 1 cup chicken stock
  • 1 cup heavy cream (substitute coconut milk (can) for lactose-free)
  • 4 Cups cubed, cooked turkey
  • 1 Package frozen peas and carrots
  • 1/2 cup chopped green onions
  • 1 Recipe Pie Crust (chilled)
  • Egg Wash
  • 1 Large egg whte
  • 1 Tablespoon olive oil
  • 1/8 teaspoon white pepper


Preheat oven to 425 degrees.
Heat butter in a large saucepan over low heat until melted.
Whisk in flour, sage, thyme, salt and pepper. Cook, stirring constantly until mixture is smooth and bubbly.
Add the chicken stock and cream, bring to a boil stirring constantly. Boil while stirring for one minute.
Stir in chicken and vegetables. Stir in the green onions. Remove from heat and set aside.
Roll out half of pie dough on a well floured surface, large enough to cover pie pan.
Pour chicken mixture into pie shell, and smooth top.
Roll out second half of dough and place on top of pie.
Run sharp knife along edge to pan to trim excess dough.
Crimp edges of dough together as desired. Cut vent holes in top of pie with a sharp knife.
Place pie on a baking sheet, and brush with egg wash.
Bake for 40 to 60 minutes until golden brown and mixture is bubbly.
Remove from oven and allow to cool for 30 to 60 minutes before serving.
While the pot pie is resting, roll out leftover pie dough and cut into turkey, or leaf shapes with a cookie cutter.
Brush with egg wash and bake on a parchment paper lined baking sheet until golden brown.
Place shapes on top of pot pie.


Baking time will vary based on size and type of pie pan.

For a darker "turkey cookie", mix brown food coloring into remaining egg wash.

My favorite Pie Crust Recipe.

This recipe will be partying at these link parties!



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