Name: Turkey Pot Pie Recipes
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 65 min
Yield: 8 individual pot pies

Catha's Individual Turkey Pot Pies

How To Make Leftover Thanksgiving Turkey Pot Pie Kitchn

Recipe Summary Catha's Individual Turkey Pot Pies

A solid turkey pot pie recipe. It's a great way to use up leftover veggies or meat in your fridge at the end of the week or from big holiday meals. Don't have one of the vegetables listed? Just swap the equivalent of another veggie you do have in there! Have leftover cooked rice? Throw it in with the peas! Have chicken, ham, ground beef, pork roast, beef steak, etc. rather than turkey? Great, use what you have! One of our favorites is rotisserie chicken shredded up and stock that I make from those bones. Do what works for you. They freeze well and are a legit way to send a frozen care package meal to someone.

Ingredients | Turkey Pot Pie Recipes

1 pound cubed cooked turkey

½ cup salted butter

1 cup chopped onion

1 ½ cups diced potatoes

1 ½ cups diced carrots

¾ cup diced celery

¾ cup diced fresh mushrooms

2 teaspoons minced garlic

½ cup all-purpose flour

1 tablespoon chopped fresh thyme

½ teaspoon ground sage

½ teaspoon salt

¼ teaspoon ground black pepper

5 cups turkey broth

1 cup frozen peas

2 (9 inch) unbaked pie crusts

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.

Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.

Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.

Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.

You can use shredded cooked turkey instead of cubed.

To freeze them just skip baking, cover with foil, and put in the freezer. Be sure to write the contents and baking directions on the foil: 425 degrees F (220 degrees C) for 45 minutes if thawed and 75 minutes if frozen.