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Left-Over Turkey Pot Pie
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Prep Time:
20 minutes
Cook Time:
56 minutes
Total Time:
86 minutes
Elevate your leftover turkey with a rich and comforting pot pie featuring onions, mushrooms, garlic, and mixed vegetables for a delicious twist on holiday flavors.
Ingredients:
  • 0.5 cup chopped onion
  • 0.5 cup chopped mushrooms
  • 1 tablespoon minced garlic
  • 0.33333334326744 cup all purpose flour
  • 0.5 teaspoon dried sage
  • 0.25 teaspoon dried thyme
  • 1.5 cups prepared turkey gravy
  • 1 (14 ounce) package frozen mixed vegetables, thawed and drained
  • 3 cups cooked turkey, cubed
  • 1 pinch salt and ground black pepper to taste
  • 1 pastry for a 10-inch double crust pie
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • In a large saucepan over medium heat, melt the butter. Add onions, mushrooms, and garlic. Cook for about 5 minutes until tender but not browned. Stir in flour, sage, and thyme until blended. Pour in gravy, water, and milk, stirring well. Bring to a boil over medium-high heat and cook for 1 to 2 minutes. Add turkey and vegetables, cook until vegetables are tender, approximately 5 minutes.
  • Prepare the pie plate with the bottom crust, fill it with the turkey mixture, and top with the crust sealing and crimping the edges. Vent the top crust with a few fork piercings and protect the edges of the pie with strips of aluminum foil.
  • Place in a preheated oven for 25 minutes. Uncover and continue baking until the crust turns golden, typically about 20 minutes longer. Once done, let it rest for 10 minutes before serving.

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