Leftover Pot Pie

Looking for something different to do with all that leftover turkey?  Try a Turkey Pot Pie!

1/3 cup margarine or butter
1/3 cup flour
1/3 cup chopped onion
1/2 teaspoon lite salt
tons of fresh ground pepper
1 3/4 cups chicken stock
2/3 cups milk
about 2 cups of cooked turkey
about 2 cups of veggies* (see notes)
2 unroll & bake pie crusts


  • Preheat oven to 425 degrees.
  • Line pie plate with one of the crusts.
  • Heat butter over low heat until melted.
  • Blend in flour, onion, salt and pepper.
  • Cook over low heat, stirring frequently, until mixture is smooth and bubbling.
  • Stir in broth and milk.
  • Stirring constantly, heat to boiling and boil for one minute.
  • Lower heat and stir in turkey and vegetables.
  • Pour filling into lined pie plate.
  • Top plate with second crust. Cut slits in top crust to allow venting. Press together the edges of top and bottom pie crust to seal.
  • Put tin foil around just the edges of the pie so edges don’t burn during cooking.
  • Bake in oven for about 35 minutes until crust is brown. Remove tin foil 5 or 10 minutes before pie is done.

How can we healthify this pie?  Well, to be clear, this decadent pie is a starchy comfort food.  I don’t think there is a way to eat it without guilt… other than to call it a holiday treat and don’t make another until next year!  There are some things you can do to make it a little less damaging… I always use Morton Lite Salt in place of regular table salt.  I did cook my vegetables in margarine, and I used low fat milk.  You can also opt for vegetables that are much lower in carbs and starch than the ones I picked.  I used Swanson chicken stock which actually had less sodium than their reduced sodium broth.  I reckon you could forget the bottom crust, put the filling right into the pie pan, then top it… making it a one-crust pie.  You can probably google low fat pot pie, or something similar, to find an all-around better recipe.  I desired to give my husband a full-on decadent real pot pie, for a change.  I’ve been picking from the middle, myself.  Still a lot starchier than what I normally eat, but avoiding the crust is an option to which I’m adhering.

Moving on… :)

The crust.  Lining a pie plate doesn’t come easy to some people, but don’t worry.  Just rip dough from here and patch it up there, as needed, until you have an evenly covered plate.  No one is going to see or care about the bottom.  Full coverage is all that matters!

Nobody knew the bottom looked silly!

Nobody knew the bottom looked silly!

The meat.  Of course, you can use chicken or just about any other meat with this recipe… but for our purposes, we’re using leftover Thanksgiving turkey.  Make sure whatever you use is fully cooked or just shy of done.  The overall 35 minute cooking time of the pie will not sufficiently cook raw meat.

The vegetables.  You have several options for vegetables here. I had some fresh shredded carrots and 3 or 4 baby red potatoes in the veggie drawer. Before I started cooking the pie filling base, I sauteed them in a little margarine… with lots of fresh ground pepper… then set them aside.  (We love fresh ground pepper!)

Red potatoes, carrots, and lots of fresh ground pepper!

Red potatoes, carrots, and lots of fresh ground pepper!

If you don’t have fresh ones, you can use cooked leftovers or even a bag of frozen veggies.  Simply toss them in when the recipe calls for the meat and veggies.  Anything will work… peas, corn, peppers…  Whatever sounds good to you, toss them in!

Bubbly base!

Bubbly base!

In goes the filling.  Time to add the top crust!

In goes the filling. Time to add the top crust!

I tried to cut out a heart-shaped vent, but it wound up looking like someone dug a hole out of my pie with their fist. Bummer. So, I repaired it with a little leftover dough. Not the prettiest thing, but it is the best tasting pot pie we’ve ever had in this house. This just goes to show that even if you don’t have the skills of Martha Stewart when it comes to presentation, WHO GIVES A #$%* ??? Get in there, and cook anyway!

Six little vents and a last minute repair!

Six little vents and a last minute repair!

I got the base recipe from this Chicken Pot Pie recipe at RecipeZaar.

If you need more ideas for what to do with all those leftovers, check out Turkey Day, Take Two on RecipeZaar.


  1. I usually just go with crust at the top, and I never use cream or milk in the pot pie. Just make sure there’s plenty of gravy to keep it moist inside.

  2. Yes, certainly if you have gravy you can skip making the base. Basically, it’s just a gravy recipe. Very good point!

  3. That looks great Vicky. I sorta did turkey pot pie, only I used all the leftovers. I pressed stuffing into the pie pan, sirred the augratin veggies, green bean casserole, and chopped up turkey together and put it over the stuffing. Sprinkled a little more stuffing over that and bake at 350 for about 30-40 minutes. I serve it with the leftover gravy and cranberry sauce. Not the healthiest stuff, but does clean out the frig. :)

  4. It sure does. I love to let myself go a little overboard at Thanksgiving, but I’m all for getting that fridge cleaned out by Monday. What better way to do that than make a one-dish meal that everyone can serve themselves for the rest of the weekend. The old me would have made this special occasion last through Christmas or even New Years! :)

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