Turkey Pot Pie

Don’t know what to do with leftover turkey? We got you covered! Try this delicious turkey pot pie recipe!

There’s something truly special about a home-cooked meal, especially during the holidays. A warm, home-cooked meal has the power to nourish not just the body but also the soul. There’s something deeply healing about sharing a dish made with love, where every ingredient tells a story and every bite carries comfort. It’s a chance to express gratitude for the people in our lives, the simple joys we often overlook, and the traditions that ground us.

The holidays are more than just a season—they’re a time to slow down and reconnect. It’s in these moments, around the table, that we find healing, joy, and a reminder of all we have to be thankful for.

Leftover Turkey Pot Pie Recipe

Ingredients

• 1 cup frozen peas
• 1 cup frozen or fresh carrots
• 1/2 cup frozen or fresh green beans
• 1/2 cup celery, diced
• 1/4 cup butter
• 1/4 cup onion, finely chopped
• 1/4 cup all-purpose flour (or substitute, if needed)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon celery seed
• 1/8 teaspoon onion powder
• 1/4 teaspoon Italian seasoning
• 3/4 cup chicken or turkey broth
• 1/4 cup milk
• 1 1/2 cups cooked turkey, cubed
• 1 set of pie crusts (1 for the bottom and 1 for the top)

Steps

1. Preheat the oven to 425°F (220°C).
2. Prepare the Vegetables:
   • Place peas, carrots, green beans, and diced celery in a saucepan.
   • Add enough water to cover the vegetables and bring to a boil. Reduce heat to medium-low and simmer for about 8 minutes, or until the celery is tender. Drain and set aside.
3. Make the Sauce:
   • In a medium saucepan, melt the butter over medium heat.
   • Add chopped onion and cook until translucent, about 5 minutes.
   • Stir in flour, salt, pepper, celery seed, onion powder, and Italian seasoning to form a paste. Cook for 1 minute.
   • Slowly whisk in chicken broth and milk. Bring to a simmer, whisking constantly, until the sauce thickens (about 3–5 minutes).
4. Combine Filling:
   • Remove the sauce from heat and stir in the drained vegetables and cubed turkey. Mix well.
5. Assemble the Pie:
   • Line a 9-inch pie dish with one crust.
   • Spoon the filling into the crust.
   • Lay the second crust over the top and seal the edges by pinching and rolling them together. Cut small slits in the top crust to allow steam to escape.
6. Bake the Pie:
   • Place the pie on a baking sheet to catch any drips.
   • Bake for 15 minutes, then check the crust. If browning too quickly, cover with aluminum foil.
   • Continue baking for another 15–20 minutes, or until the crust is golden brown and the filling is bubbly.
   • Let the pie cool for about 10 minutes before slicing and serving.

Enjoy your delicious turkey pot pie!

How to make this recipe gluten free?

1. Follow the same steps as the original recipe, but use gluten-free pie crust and gluten-free flour in the filling.
2. If substituting with cornstarch or arrowroot:
   • Skip the roux-making step. Instead, whisk 1–2 tablespoons of cornstarch into the milk before adding it to the chicken broth. Heat until thickened.
3. Assemble and bake as directed.

Ashley Chang is a second-year Naturopathic Medicine (ND) student at Bastyr University.