Homemade Old Fashioned Turkey Pot Pie – A Great Way To Use Leftover Turkey and Gravy

I love roasted holiday turkey, I really do. But I love roasted turkey leftovers even more!

There is something so satisfying about enjoying all the hard work of the holiday cooking marathon while settling into a big plate of reheated leftovers. With that said, I know of one way that I always appreciate the leftovers even more, and sometimes even months after the big day itself. POT PIE! That’s right, mother lovin’ turkey pot pie! A crispy, flaky crust filled with gravy-smothered turkey and fresh veggies. Ah-hum. Are you hungry yet?

Pot pie is a great way to use up some of your leftover meat and gravy. The addition of fresh steamed veggies makes this pot pie a complete and satisfying meal. I like to freeze the individual pot pies and then pop them into the oven on a cold and blustery night in January when we really need warming up. I’m already looking forward to it.

Preparing Your Turkey Pot Pies

Remove the pie dough from the food processor bowl onto a large flat surface, pat the dough together, and shape it into a long rectangle. Cut the dough into eight even sections for four large individual pies or 12 sections for six small individual pies. Refrigerate the dough for at least 1 hour.

While the dough is chilling, medium dice all the veggies and place them into a steamer pot.

Add enough water to steam the veggies and turn up the heat. When the water is starting to steam, cover the pot and set a timer for 5 minutes. When the 5 minutes are up, remove the veggies to a baking sheet and let them cool in an even layer.

In a separate bowl, add the diced turkey, gravy, and cooled veggies. Stir gently to combine. If the gravy is thick and congealed add up to 1/2 cup turkey or chicken stock. Taste the filling and season it with dried thyme and salt and pepper if needed.

Remove the pie dough sections from the refrigerator and begin to roll them out two at a time. When you have two sheets rolled start assembly of the pot pies by adding the bottom crust, filling the pie with the turkey mixture, and then adding the top crust.

Both crusts should be hanging slightly over the edge of the dish. Fold the top crust around and under the bottom crust and tuck it gently into the side of the dish. Crimp the edges using your fingers. Use a fork to add several vent holes in the top crust.

Either bake the fresh pies (350°F) right away or wrap them well and freeze them for a later time. Fresh pies take about 40 minutes and frozen pies take at least 60 minutes. The crust should be golden and the filling should be bubbling and hot all the way through.

Old Fashioned Turkey Pot Pie – A Great Way To Use Thanksgiving Leftovers!

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

These tasty little pot pies are the perfect winter dinner or easy freezer meal. The rich and delicious leftover turkey, veggies, and gravy are encased in a flaky traditional lard pastry! This recipe will yield 4 to 6 individual pot pies (depending on size) or one large 9-inch pie.

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Ingredients

• 1 Ultimate Lard Pie Crust
• 1 pound turkey meat (about 3 cups diced)
• 6 ribs celery
• 4 large carrots
• 1 large parsnip
• 2 cups turkey gravy
• 1/2 cup turkey stock, if needed
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Remove the pie dough from the food processor bowl onto a large flat surface, pat the dough together, and shape it into a long rectangle. Cut the dough into eight even sections for four large individual pies or 12 sections for six small individual pies. Refrigerate the dough for at least 1 hour.
2. While the dough is chilling, medium dice all the veggies and place them into a steamer pot.
3. Add enough water to steam the veggies and turn up the heat. When the water is starting to steam, cover the pot and set a timer for 5 minutes. When the 5 minutes are up, remove the veggies to a baking sheet and let them cool in an even layer.
4. In a separate bowl, add the diced turkey, gravy, and cooled veggies. Stir gently to combine. If the gravy is thick and congealed add up to 1/2 cup turkey or chicken stock. Taste the filling and season it with dried thyme and salt and pepper if needed.
5. Remove the pie dough sections from the refrigerator and begin to roll them out two at a time. When you have two sheets rolled start assembly of the pot pies by adding the bottom crust, filling the pie with the turkey mixture, and then adding the top crust.
6. Both crusts should be hanging slightly over the edge of the dish. Fold the top crust around and under the bottom crust and tuck it gently into the side of the dish. Crimp the edges using your fingers. Use a fork to add several vent holes in the top crust.
7. Either bake the fresh pies (350°F) right away or wrap them well and freeze them for a later time. Fresh pies take about 40 minutes and frozen pies take at least 60 minutes. The crust should be golden and the filling should be bubbling and hot all the way through.