19 Bold Leftover Turkey Pot Pie Ideas

Got leftover turkey? Let’s make the most of it! With 19 bold leftover turkey pot pie ideas, you’ll experience flavors that elevate your leftovers to new heights. Picture a creamy mushroom turkey delight or a spicy turkey curry pot pie that packs a punch. You could even whip up a buffalo turkey pie topped with blue cheese or try something fun like an Asian-inspired ginger turkey pie. The combinations are endless! So why settle for boring leftovers? Let your creativity shine and give your turkey a delicious makeover. Stick around to uncover more unexpected twists to try!

Classic Turkey and Herb Pie

Title: Classic Turkey and Herb Pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Number of Servings: 6
Required Equipment List: Pie dish, mixing bowl, rolling pin, saucepan, oven
Cuisine Type: American

The Classic Turkey and Herb Pie is a comforting dish that’s perfect for using up leftover turkey from holiday feasts. This savory pie features a rich and creamy filling made with tender turkey, fresh vegetables, and aromatic herbs, all encased in a flaky, golden crust.

It isn’t only a delicious way to repurpose leftovers but also a hearty meal that warms the soul, making it a favorite for family dinners or casual get-togethers. This recipe is versatile and allows you to incorporate various ingredients based on what you have on hand, such as different vegetables or herbs.

The combination of thyme, rosemary, and parsley infuses the filling with a delightful aroma and flavor. With a straightforward preparation process, this turkey pie can be assembled quickly and baked to perfection, providing a satisfying feast that everyone will love.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup frozen peas and carrots mixture
• 1 cup diced potatoes
• 1 cup turkey or chicken broth
• 1 cup milk
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1 pre-made pie crust (or homemade if preferred)
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 425°F (220°C). Prepare a pie dish by greasing it lightly. If using a pre-made pie crust, keep it at room temperature while preparing the filling.
2. In a medium saucepan, melt the butter over medium heat. Add the diced potatoes and cook for about 5 minutes, stirring occasionally until they start to soften.
3. Stir in the flour, cooking for 1-2 minutes until it forms a roux. Gradually add the turkey broth and milk to the saucepan, whisking continuously to prevent lumps. Allow the mixture to simmer until it thickens, approximately 5-7 minutes.
4. Add the shredded turkey, frozen peas and carrots, thyme, rosemary, parsley, salt, and pepper to the thickened sauce. Mix well to combine all ingredients, and remove from heat.
5. Roll out the pie crust and fit it into the prepared pie dish. Pour the turkey filling into the crust, ensuring it’s evenly distributed. Cover with another layer of pie crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
6. Beat the egg and brush it over the top crust for a golden finish. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

Extra Tips: To elevate the flavor of the filling, consider adding a splash of white wine or a squeeze of lemon juice. If you have fresh herbs on hand, they can be substituted for dried ones for a fresher taste.

This pie can be made ahead of time and frozen before baking; simply adjust the baking time when you decide to cook it from frozen. Enjoy your hearty turkey pot pie!

Creamy Mushroom and Turkey Delight

Title: Creamy Mushroom and Turkey Delight
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Oven-safe skillet or casserole dish, mixing bowl, spoon, knife, cutting board
Cuisine Type: American

Creamy Mushroom and Turkey Delight is a comforting and hearty dish that transforms your leftover turkey into a rich and creamy pot pie filling. This recipe features tender turkey pieces combined with sautéed mushrooms, onions, and a luscious creamy sauce that envelops everything in a warm embrace. Topped with a golden, flaky crust, this dish is perfect for a cozy dinner and is sure to become a family favorite.

Using leftover turkey not only saves time but also minimizes waste, making this dish an economical choice. The combination of flavors from the mushrooms, herbs, and creamy base creates a delightful taste experience, while the simple preparation method allows you to whip this up quickly. Serve it with a side salad or some steamed vegetables for a complete meal that satisfies.

Ingredients:

• 2 cups cooked turkey, shredded or diced
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 pie crust (store-bought or homemade)
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C). If using a store-bought pie crust, allow it to come to room temperature while you prepare the filling. This will make it easier to work with and guarantee even baking.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the sliced mushrooms and cook until they’re browned and have released their moisture, about another 5 minutes.
3. Stir in the minced garlic, dried thyme, and dried rosemary, cooking for an additional minute until fragrant. Then, add the shredded turkey, frozen peas and carrots, chicken broth, and heavy cream to the skillet. Mix well and let it simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
4. Pour the turkey and mushroom mixture into an oven-safe skillet or a casserole dish. Roll out your pie crust and place it over the top of the filling, trimming any excess dough. Use a knife to make a few slits in the crust for steam to escape. Brush the crust with beaten egg for a shiny finish.
5. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it to prevent over-browning; if necessary, cover the edges with foil.
6. Once baked, remove from the oven and let it cool for a few minutes before serving. This will allow the filling to set slightly, making it easier to serve.

Extra Tips: For added flavor and texture, consider incorporating some fresh herbs like parsley or chives into the filling just before baking. You can also add a splash of white wine to the mushroom mixture for a deeper flavor. If you prefer a crispier crust, you can bake the crust separately for a few minutes before adding the filling, or cook it longer if you enjoy a well-done crust. Enjoy your delicious Creamy Mushroom and Turkey Delight!

Spicy Turkey Curry Pot Pie

Title: Spicy Turkey Curry Pot Pie
Prep Time: 20 minutes
Cook Time: 40 minutes
Number of Servings: 6
Required Equipment List: Pie dish, skillet, mixing bowl, rolling pin, oven
Cuisine Type: American-Indian Fusion

This Spicy Turkey Curry Pot Pie is a delightful twist on the classic pot pie, infusing comforting flavors with a spicy kick. Utilizing leftover turkey, this dish combines aromatic spices such as curry powder and cumin with a rich, creamy sauce. The flaky pie crust envelops a hearty filling of tender turkey and vegetables, making it a perfect way to warm up on a chilly evening or to impress guests with a unique dish that showcases Thanksgiving leftovers.

The recipe isn’t only quick to prepare but also versatile—feel free to adjust the spice levels to your liking or swap in different vegetables based on what you have on hand. The combination of the savory filling and the golden, crispy crust will have everyone coming back for seconds. Serve this pot pie with a side salad or some warm naan for a complete meal that’s sure to satisfy.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• 1 cup coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 pre-made pie crust (or homemade if preferred)
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the shredded turkey to the skillet, followed by the frozen vegetables. Sprinkle in the curry powder, cumin, chili powder, salt, and pepper. Stir well to combine everything and cook for about 5 minutes, allowing the flavors to meld.
3. Pour in the coconut milk, stirring until the mixture is creamy and heated through. Let it simmer for a few minutes until slightly thickened. Remove from heat and let it cool for a few minutes while you prepare the crust.
4. Roll out the pie crust and fit it into your pie dish. Pour the turkey curry filling into the crust, spreading it evenly. If you have leftover pie crust, you can use it to create a lattice design on top or simply cover the pie with another layer of crust.
5. Beat the egg and brush it over the top crust for a beautiful golden finish. Cut a few slits in the top crust to allow steam to escape. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
6. Once baked, remove the pot pie from the oven and let it rest for about 10 minutes before slicing and serving. This will help the filling set a bit, making it easier to serve.

Extra Tips: For an extra layer of flavor, consider adding a splash of soy sauce or tamari to the filling. If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a bit of cold water and stir it into the filling before baking.

Feel free to customize the vegetables in this recipe—spinach, bell peppers, or even potatoes work beautifully! Enjoy your Spicy Turkey Curry Pot Pie with a side of chutney for an added kick.

Turkey Pot Pie With Sweet Potato

Title: Turkey Pot Pie With Sweet Potato
Prep Time: 20 minutes
Cook Time: 45 minutes
Number of Servings: 6
Required Equipment List: Oven, large skillet, mixing bowl, rolling pin, pie dish
Cuisine Type: American

This Turkey Pot Pie with Sweet Potato is a comforting dish that transforms leftover turkey into a hearty meal perfect for any occasion. The creamy filling, packed with tender turkey, fresh vegetables, and sweet potatoes, is encased in a flaky pie crust that’s golden and delicious.

This recipe not only utilizes leftover turkey but also brings a unique twist with the addition of sweet potatoes, which add a subtle sweetness and depth of flavor to the dish. Making this pot pie is straightforward, and it’s an excellent way to use up holiday leftovers or any cooked turkey.

The combination of herbs and spices enhances the flavors, while the creamy sauce binds everything together, creating a satisfying filling. This dish is sure to become a family favorite, providing warmth and nourishment on chilly evenings.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup sweet potatoes, peeled and diced
• 1 cup frozen peas and carrots mix
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/4 cup flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 package refrigerated pie crusts (2 crusts)

Instructions:

1. Preheat your oven to 425°F (220°C). In a large skillet over medium heat, sauté the diced onions and celery until softened, about 5 minutes. Add the sweet potatoes and continue cooking for another 5 minutes until they start to soften.
2. Stir in the frozen peas and carrots mix, followed by the shredded turkey. Sprinkle the flour over the mixture and stir well to coat. This will help thicken the pot pie filling.
3. Gradually pour in the chicken broth and milk, stirring continuously until the mixture begins to thicken, about 3-5 minutes. Add thyme, rosemary, salt, and pepper, adjusting the seasonings to taste. Remove from heat and let the filling cool slightly.
4. Roll out one pie crust and fit it into a pie dish. Pour the turkey and sweet potato filling into the crust. Roll out the second pie crust and place it over the filling, sealing the edges by crimping them with a fork. Cut a few slits in the top to allow steam to escape.
5. Bake the pot pie in the preheated oven for 25-30 minutes or until the crust is golden brown. If the edges brown too quickly, cover them with foil to prevent burning.
6. Once baked, remove the pot pie from the oven and let it cool for about 10 minutes before serving. This will allow the filling to set slightly, making it easier to slice.

Extra Tips: For an extra layer of flavor, consider adding a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the filling. You can also customize the vegetables based on what you have on hand, such as adding corn or green beans.

If you prefer a homemade crust, feel free to make your favorite pie crust recipe instead of using store-bought. Enjoy your deliciously comforting turkey pot pie!

Asian-Inspired Turkey and Ginger

Title: Asian-Inspired Turkey and Ginger Pot Pie
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Oven-safe skillet or pie dish, mixing bowl, rolling pin, knife, cutting board
Cuisine Type: Asian-inspired

This Asian-Inspired Turkey and Ginger Pot Pie is a unique spin on the classic comfort food, infusing it with vibrant flavors that celebrate the essence of Asian cuisine. The filling combines leftover turkey with fragrant ginger, crisp vegetables, and a savory soy sauce, creating a deliciously hearty and aromatic dish.

Topped with a flaky crust, this pot pie is a perfect way to repurpose Thanksgiving leftovers while introducing a delightful twist to your table. The combination of spices and ingredients in this pot pie not only adds depth but also brings a revitalizing zing that will awaken your taste buds.

With a golden, crispy crust encasing the tender turkey and vegetables, this pot pie makes for an enticing main course that will impress your family and friends. Serve it alongside a simple green salad for a satisfying meal that feels both comforting and exotic.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 tablespoon fresh ginger, grated
• 1 cup carrots, diced
• 1 cup green peas
• 1 cup mushrooms, sliced
• 1/2 cup green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon cornstarch
• 1 pre-made pie crust (or homemade if preferred)
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C). If using a pie dish, make sure it’s ready for the filling. If using an oven-safe skillet, confirm it’s large enough to accommodate the pot pie.
2. In a large mixing bowl, combine the shredded turkey, grated ginger, diced carrots, green peas, sliced mushrooms, and chopped green onions. In a separate small bowl, mix the soy sauce, sesame oil, minced garlic, cornstarch, salt, and pepper, then pour this mixture over the turkey and vegetables. Toss until everything is evenly coated.
3. Roll out your pie crust if necessary, and place it in your pie dish or skillet, leaving some overhang for folding. Spoon the turkey and vegetable filling into the crust, spreading it evenly.
4. Fold the overhanging crust over the filling, pinching it to create a decorative edge. If desired, cut a few slits in the top crust to allow steam to escape. Brush the top with a beaten egg for a golden finish.
5. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbly. Keep an eye on it to avoid over-browning; you can cover the edges with foil if needed.
6. Once baked, allow the pot pie to cool for a few minutes before serving. This will help the filling set a bit and make it easier to slice.

Extra Tips: To elevate the flavor profile even further, consider adding a splash of rice vinegar or a dash of chili oil to the filling for some extra zing. You can also customize the vegetables based on what you have on hand; bell peppers, bok choy, or snow peas would all work wonderfully.

Enjoy your Asian-inspired turkey pot pie warm, and store any leftovers in an airtight container in the fridge for up to three days!

Turkey and Cranberry Brie Surprise

Title: Turkey and Cranberry Brie Surprise
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Pie dish, mixing bowl, oven, knife, cutting board
Cuisine Type: American

Turkey and Cranberry Brie Surprise is a heartwarming dish that takes leftover turkey to a whole new level. This recipe combines the savory flavors of turkey with the sweet-tart taste of cranberry sauce, all enveloped in a flaky pie crust. The addition of creamy brie cheese adds a luxurious touch, making this pot pie a comforting and delicious meal perfect for any occasion.

It’s an excellent way to repurpose holiday leftovers while creating a dish that feels entirely new. The beauty of this recipe lies in its simplicity and versatility; you can adjust the ingredients based on your preferences or what you have on hand. Not only does it make for a hearty dinner, but it can also be a delightful centerpiece for a casual gathering with friends and family.

With its rich flavors and satisfying textures, Turkey and Cranberry Brie Surprise is sure to become a family favorite.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup cranberry sauce
• 8 ounces brie cheese, rind removed and cut into small pieces
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 pre-made pie crust (or homemade, if preferred)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C). Prepare a pie dish by lightly greasing it with cooking spray or butter to prevent sticking.
2. In a mixing bowl, combine the shredded turkey, cranberry sauce, brie cheese, chopped thyme, olive oil, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3. Roll out the pre-made pie crust and place it into the prepared pie dish, pressing it gently into the corners. Leave some overhang to fold over the filling later.
4. Pour the turkey and cranberry filling into the pie crust, spreading it evenly. Fold the overhanging crust over the filling, creating a rustic edge. You can crimp the edges with your fingers for a decorative touch.
5. Brush the top of the crust with the beaten egg to give it a beautiful golden color while baking. This step also helps to seal the edges of the pie.
6. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil to prevent burning.

Extra Tips: For an extra layer of flavor, consider adding some sautéed onions or additional herbs like rosemary to the filling. This pot pie can be made ahead of time and refrigerated; simply reheat it in the oven before serving.

Feel free to experiment with different types of cheese or add vegetables such as peas or carrots for added nutrition and flavor. Enjoy your delicious creation!

Rustic Turkey and Vegetable Medley

Title: Rustic Turkey and Vegetable Medley
Prep Time: 20 minutes
Cook Time: 40 minutes
Number of Servings: 6
Required Equipment List: Oven-safe skillet or baking dish, mixing bowl, knife, cutting board
Cuisine Type: American

This Rustic Turkey and Vegetable Medley is a comforting and hearty dish that’s perfect for using up leftover turkey after a holiday feast. The combination of tender turkey, seasonal vegetables, and a flavorful herb-infused gravy creates a satisfying meal that warms the soul.

Topped with a flaky crust, this pot pie isn’t only a delicious way to repurpose leftovers but also a delightful centerpiece for family dinners. With its rustic charm and homey flavors, this dish combines the best of both worlds: a savory filling and a buttery, golden crust.

You can easily customize the vegetables based on what you have on hand, making it a versatile recipe that can adapt to your fridge’s contents. This turkey pot pie is sure to become a family favorite, bringing everyone together around the dinner table.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1 cup corn (fresh or frozen)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup milk
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 pre-made pie crust (or homemade if preferred)

Instructions:

1. Preheat your oven to 425°F (220°C). In an oven-safe skillet or baking dish, heat a bit of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
2. Stir in the diced carrots, potatoes, peas, and corn. Cook for about 5-7 minutes until the vegetables start to soften. Then, add the shredded turkey to the skillet and mix well.
3. In a separate mixing bowl, whisk together the chicken broth, milk, flour, thyme, rosemary, salt, and pepper until smooth. Pour this mixture over the turkey and vegetables in the skillet, stirring to combine everything evenly. Cook for a few more minutes until the mixture thickens slightly.
4. Remove the skillet from heat and carefully place the pie crust over the turkey and vegetable mixture. Gently tuck the edges of the crust into the skillet and cut a few slits in the top to allow steam to escape.
5. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown. Keep an eye on it to prevent over-browning; if needed, cover the edges with foil.
6. Once baked, remove the pot pie from the oven and let it sit for about 5-10 minutes before serving. This will help the filling set a bit and make it easier to slice.

Extra Tips: For an extra layer of flavor, consider adding a splash of white wine to the vegetable mixture before adding the broth. You can also sprinkle some grated cheese on top of the filling before placing the crust for a creamy touch.

If you want to make the dish more colorful and nutritious, feel free to add other vegetables like bell peppers or green beans based on your preference. Enjoy your rustic turkey and vegetable medley!

Thai Turkey Coconut Curry Pie

Title: Thai Turkey Coconut Curry Pie
Prep Time: 20 minutes
Cook Time: 40 minutes
Number of Servings: 6
Required Equipment List: Pie dish, mixing bowl, stove, skillet, oven
Cuisine Type: Thai-American

This Thai Turkey Coconut Curry Pie is a delicious fusion dish that transforms leftover turkey into a comforting and exotic meal. The combination of tender turkey, vibrant vegetables, and a rich coconut curry sauce is encased in a flaky pie crust, making it a hearty option for any dinner.

The aromatic spices and creamy texture will transport your taste buds to Thailand, providing a delightful twist on the traditional pot pie. The beauty of this recipe lies in its versatility; you can easily swap out vegetables based on what you have on hand or adjust the level of spice to suit your palate.

This pie is perfect for using up leftover turkey from holiday meals or simply as a convenient way to enjoy a comforting curry flavor in a new format. Serve it with a crisp salad or steamed rice for a complete meal that the whole family will love.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup coconut milk
• 1 tablespoon red curry paste
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 pre-made pie crust (store-bought or homemade)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Begin by preparing the filling in a skillet on medium heat. Add a little oil to the skillet, then sauté the diced onion, minced garlic, and ginger until the onion is translucent and fragrant, about 3-4 minutes.
2. Stir in the shredded turkey and mixed vegetables, allowing them to heat through for another 2-3 minutes. This step guarantees that the turkey is warmed and the vegetables are slightly tender.
3. Add the coconut milk and red curry paste to the skillet, stirring until the curry paste is fully dissolved. Allow the mixture to simmer for about 5-7 minutes, letting the flavors meld together. Stir in the soy sauce and lime juice before removing from heat.
4. Roll out your pie crust and fit it into a pie dish. Pour the turkey and vegetable mixture into the crust, spreading it evenly. If you have any excess filling, you can reserve it for another use or adjust the amount in the pie.
5. Cover the pie with another layer of crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape. Bake in the preheated oven for 30 minutes or until the crust is golden brown.
6. Once baked, remove the pie from the oven and let it cool for a few minutes before slicing. Garnish with fresh cilantro before serving for an extra burst of flavor.

Extra Tips: For an added depth of flavor, consider adding a splash of fish sauce for an authentic Thai taste. You can also mix in some chopped fresh herbs like basil or mint for a revitalizing twist.

If you want to make this dish ahead of time, prepare the filling and assemble the pie, then refrigerate it before baking. Just add an extra 10 minutes to the baking time if baking from cold. Enjoy your Thai-inspired meal!

BBQ Turkey and Corn Pie

Title: BBQ Turkey and Corn Pie
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Oven, pie dish, mixing bowl, spoon, knife, cutting board
Cuisine Type: American

This BBQ Turkey and Corn Pie is a comforting and delicious way to repurpose leftover turkey while adding a fun twist to your dinner table. The combination of shredded turkey, sweet corn, and tangy BBQ sauce creates a hearty filling that’s both satisfying and flavorful. Encased in a flaky pie crust, this dish is perfect for busy weeknights or casual family gatherings, bringing everyone together for a delightful meal.

Not only does this recipe make use of leftover turkey, but it also allows you to incorporate seasonal ingredients like corn, which adds a delightful sweetness and texture. The BBQ sauce infuses the dish with a smoky flavor, making it a unique option compared to traditional pot pies. Serve it warm with a side salad for a complete meal that everyone will enjoy.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup BBQ sauce
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made pie crust (top and bottom)
• 1 egg (for egg wash, optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Prepare your pie dish by placing the bottom crust into the dish and pressing it down gently to fit. If using a frozen crust, verify it has thawed according to package instructions.
2. In a skillet over medium heat, add the olive oil and sauté the diced onion and bell pepper until softened, about 5 minutes. Stir in the garlic powder, onion powder, salt, and black pepper, and cook for another minute until fragrant.
3. In a mixing bowl, combine the shredded turkey, corn kernels, sautéed onion and bell pepper, and BBQ sauce. Mix well until all ingredients are evenly coated with the sauce.
4. Pour the turkey and corn mixture into the prepared pie crust, spreading it out evenly. Place the top crust over the filling, sealing the edges by crimping them with your fingers or a fork. If desired, make a few slits in the top crust to allow steam to escape.
5. Optional: Beat the egg and brush it over the top crust for a shiny golden finish. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
6. Remove the pie from the oven and let it cool for a few minutes before slicing and serving. Enjoy your BBQ Turkey and Corn Pie warm!

Extra Tips: For added flavor, consider mixing in some shredded cheese, such as cheddar or Monterey Jack, into the filling before baking. You can also customize the BBQ sauce to your taste, using a sweeter or spicier variety to suit your preferences.

If you want to make this dish ahead of time, you can prepare the filling and assemble the pie, then cover and refrigerate it until you’re ready to bake. This makes for a quick and easy dinner option on busy nights!

Savory Turkey and Leek Creation

Title: Savory Turkey and Leek Creation
Prep Time: 20 minutes
Cook Time: 40 minutes
Number of Servings: 6
Required Equipment List: Oven-safe skillet or pie dish, mixing bowl, spoon, knife, cutting board
Cuisine Type: American

This Savory Turkey and Leek Creation is a comforting dish that turns leftover turkey into a hearty meal filled with flavor and warmth. The combination of tender turkey, aromatic leeks, and a rich creamy sauce creates a delicious filling that’s encased in a flaky pie crust.

Ideal for chilly evenings, this pot pie not only showcases your holiday leftovers but also brings a new life to your kitchen with its delightful taste and texture. The recipe is straightforward and can be adapted based on available ingredients. If you have other vegetables on hand, feel free to incorporate them into the filling for added color and nutrition.

Serve this pot pie with a simple side salad or some crusty bread to soak up the delicious sauce, making it a well-rounded meal perfect for family gatherings or cozy nights at home.

Ingredients:

• 2 cups cooked turkey, shredded
• 2 leeks, cleaned and sliced
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1/2 cup celery, diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 pre-made pie crust (for top)
• 1 egg (for egg wash)

Instructions:

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1. Preheat your oven to 400°F (200°C). In an oven-safe skillet, melt the butter over medium heat. Add the sliced leeks, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften.
2. Stir in the flour and cook for another minute to create a roux. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently until it thickens, about 3-4 minutes.
3. Add the shredded turkey, peas, heavy cream, thyme, salt, and pepper to the skillet. Mix well to combine all the ingredients, allowing the filling to heat through for another 5 minutes.
4. Remove the skillet from heat and let the filling cool slightly. Roll out the pie crust and place it over the top of the turkey and leek mixture, pressing the edges down to seal. Cut a few slits in the top of the crust to allow steam to escape, and brush the crust with beaten egg for a golden finish.
5. Bake the pot pie in the preheated oven for 25-30 minutes or until the crust is golden brown and the filling is bubbly. Once done, remove from the oven and let it cool for a few minutes before serving.

Extra Tips: To enhance the flavor of your pot pie, consider adding a splash of white wine to the filling before simmering. You can also experiment with different herbs like rosemary or parsley for a personalized touch.

If you prefer a lighter crust, you could use puff pastry instead of a traditional pie crust. Enjoy your savory creation!

Indian Spiced Turkey Pot Pie

Title: Indian Spiced Turkey Pot Pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Number of Servings: 6
Required Equipment List: Oven, pie dish, skillet, mixing bowl, rolling pin
Cuisine Type: Indian-American

This Indian Spiced Turkey Pot Pie is a delightful fusion dish that brings together the comforting essence of traditional pot pie with vibrant Indian flavors. Using leftover turkey, this recipe features a rich, spiced gravy made with warming spices like cumin and garam masala, combined with tender vegetables.

Wrapped in a flaky crust, this pot pie isn’t only satisfying but also a unique way to repurpose holiday leftovers into a dish that will impress your family and guests. The aromatic spices transform the familiar turkey pot pie into an exotic meal that bursts with flavor.

The creamy filling, infused with coconut milk and herbs, complements the turkey beautifully, while the golden crust provides the perfect textural contrast. Ideal for a cozy dinner, this pot pie is sure to become a new favorite in your household.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup frozen peas and carrots
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 cup coconut milk
• 2 tablespoons flour
• Salt and pepper to taste
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C). In a skillet over medium heat, add the olive oil and sauté the diced onion until translucent. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Stir in the cumin and garam masala, allowing the spices to toast slightly before adding the shredded turkey, frozen peas and carrots, and salt and pepper to taste. Mix well to combine, then sprinkle the flour over the mixture and stir until everything is coated.
3. Pour in the coconut milk, stirring continuously until the mixture thickens into a creamy filling. Let it simmer for 3-4 minutes before removing from heat to cool slightly.
4. Roll out one pie crust and fit it into the bottom of a pie dish. Pour the cooled turkey filling into the crust, spreading it evenly. Place the second pie crust over the filling, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
5. Beat the egg and brush it over the top crust for a beautiful golden finish. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
6. Once baked, remove the pot pie from the oven and let it sit for about 10 minutes before slicing and serving. Enjoy your delicious Indian spiced turkey pot pie!

Extra Tips: For an extra layer of flavor, consider adding chopped cilantro or fresh lime juice to the filling before sealing the pie. If you want a bit of heat, adding diced green chilies can elevate the spice level.

This pot pie can be made ahead of time and frozen; simply bake it from frozen, adding a few extra minutes to the cooking time. Enjoy this comforting dish with a side of salad or a tangy chutney for a complete meal!

Turkey and Pumpkin Fusion

Title: Turkey and Pumpkin Fusion Pot Pie
Prep Time: 20 minutes
Cook Time: 40 minutes
Number of Servings: 6
Required Equipment List: Oven-safe baking dish, mixing bowl, rolling pin, parchment paper, knife, cutting board
Cuisine Type: American

This Turkey and Pumpkin Fusion Pot Pie is a delightful seasonal dish that transforms leftover turkey into a hearty and comforting meal. By combining tender turkey with the sweet creaminess of pumpkin puree and a medley of aromatic vegetables, this pot pie is both delicious and nourishing.

The flaky crust, golden brown and crispy, envelops the savory filling, making it a perfect dish to serve during the cooler months or after a festive holiday meal. The addition of spices such as sage and thyme complements the pumpkin’s natural sweetness, while the turkey adds a satisfying protein element.

This pot pie is easy to prepare and can be made ahead of time, making it an excellent option for busy weeknights or family gatherings. Serve it with a side salad or some crusty bread for a complete meal that will warm your heart and home.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup pumpkin puree
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 tablespoon flour
• 1 pre-made pie crust

Instructions:

1. Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
2. Stir in the shredded turkey, pumpkin puree, mixed vegetables, sage, thyme, salt, and black pepper. Mix thoroughly, and then sprinkle the flour over the mixture, stirring to combine. Gradually pour in the chicken broth, continuing to stir until the mixture is well combined and slightly thickened, about 5 minutes. Remove from heat and let cool slightly.
3. Roll out the pie crust on a lightly floured surface to fit your baking dish. Transfer the turkey and pumpkin mixture into the oven-safe baking dish, spreading it evenly.
4. Carefully place the rolled pie crust over the filling, trimming any excess dough hanging over the edges. Cut slits in the top of the crust to allow steam to escape. You can also crimp the edges of the crust for a decorative touch.
5. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil.
6. Once baked, remove the pot pie from the oven and let it cool for about 10 minutes before slicing and serving. This will help the filling set up a bit more, making it easier to serve.

Extra Tips: When using leftover turkey, feel free to incorporate any additional herbs or spices to suit your taste. A splash of cream or a sprinkle of cheese can be added to the filling for extra richness.

If you prefer a homemade crust, a simple butter pie crust can be made in advance and frozen for convenience. This pot pie can also be made ahead and reheated, making it a wonderful make-ahead meal for busy days. Enjoy your delicious Turkey and Pumpkin Fusion Pot Pie!

Loaded Turkey Chili Pot Pie

Title: Loaded Turkey Chili Pot Pie
Prep Time: 20 minutes
Cook Time: 40 minutes
Number of Servings: 6
Required Equipment List: Oven-safe skillet or pie dish, mixing bowl, spoon, knife, cutting board
Cuisine Type: American

The Loaded Turkey Chili Pot Pie is a hearty and comforting dish that transforms leftover turkey into a delicious meal the whole family will love. This recipe combines the rich flavors of chili with a flaky pie crust, creating a perfect balance of textures and tastes.

The filling is packed with savory turkey, beans, and spices, making it a satisfying option for chilly nights when you want something warm and filling. Using leftover turkey not only reduces waste but also infuses the pot pie with a depth of flavor that complements the spices beautifully.

This dish is versatile, allowing you to customize the ingredients based on what you have on hand, such as different beans, vegetables, or spices. Whether you’re serving it for a weeknight dinner or a cozy gathering, the Loaded Turkey Chili Pot Pie is sure to be a hit.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine shredded turkey, kidney beans, black beans, diced tomatoes, corn, onion, garlic, chili powder, cumin, salt, and pepper. Mix well until all ingredients are evenly combined.
2. Roll out one of the pie crusts and place it in an oven-safe skillet or a pie dish. Make sure to press the crust into the corners and up the sides of the dish, allowing any excess to hang over the edges.
3. Pour the turkey chili mixture into the prepared pie crust, spreading it out evenly. This filling will be the heart of your pot pie, so make sure it’s packed well.
4. Roll out the second pie crust and place it over the top of the filling. Trim any excess crust and crimp the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
5. Beat the egg in a small bowl and brush the egg wash over the top crust for a beautiful golden finish. Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
6. Once baked, remove the pot pie from the oven and let it cool for a few minutes before serving. This resting time allows the filling to set, making it easier to slice.

Extra Tips: To enhance the flavor, consider adding diced bell peppers or jalapeños for some heat. If you prefer a thicker filling, you can mix a tablespoon of cornstarch with the vegetables before adding them to the turkey.

Leftover pot pie can be stored in the refrigerator for up to three days, and it reheats beautifully in the oven or microwave. Enjoy this cozy dish with a side salad or some crusty bread for a complete meal!

Greek Turkey and Olive Tart

Title: Greek Turkey and Olive Tart
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Tart pan, mixing bowl, large skillet, rolling pin, parchment paper, oven
Cuisine Type: Mediterranean

This Greek Turkey and Olive Tart is a delightful way to transform leftover turkey into a savory and satisfying meal. The combination of tender turkey, briny olives, and fragrant herbs creates a flavorful filling that’s encased in a flaky pastry crust. Ideal for lunch or dinner, this tart not only showcases the versatility of turkey but also brings a taste of the Mediterranean to your table.

Perfect for both casual family dinners and more formal gatherings, this tart can be served warm or at room temperature, making it a fantastic make-ahead option. The addition of feta cheese adds a creamy tang that beautifully complements the other ingredients. Serve with a simple side salad for a complete meal that’s sure to impress.

Ingredients:

• 1 pre-made pie crust or puff pastry
• 2 cups cooked turkey, shredded
• 1 cup Kalamata olives, pitted and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh parsley, chopped
• 2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). If using a pie crust, roll it out and fit it into a tart pan, trimming the edges as needed. If using puff pastry, roll it out to fit your tart pan and prick the base with a fork to prevent bubbling during baking.
2. In a large skillet over medium heat, combine the shredded turkey, chopped olives, sun-dried tomatoes, oregano, garlic powder, parsley, salt, and pepper. Stir well and cook for about 5 minutes until heated through and fragrant.
3. Remove the skillet from heat and fold in the crumbled feta cheese until evenly distributed throughout the turkey mixture. This will add creaminess and flavor to the filling.
4. Spoon the turkey and olive filling into the prepared tart crust, spreading it evenly. If there’s excess filling, feel free to mound it slightly in the center for a rustic look.
5. Brush the edges of the tart crust with the beaten egg to give it a beautiful golden color when baked. Place the tart in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
6. Once baked, remove the tart from the oven and let it cool slightly before slicing. Serve warm or at room temperature with a side salad for a complete meal.

Extra Tips: For added depth of flavor, consider incorporating other Mediterranean ingredients, such as artichoke hearts or roasted red peppers. If you prefer a spicier kick, a pinch of red pepper flakes can be added to the filling.

This tart can also be prepared in advance and reheated, making it a convenient option for busy weeknights or gatherings. Enjoy your delicious Greek-inspired dish!

Turkey Pot Pie With Pesto

Title: Turkey Pot Pie With Pesto
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Oven, pie dish, mixing bowl, rolling pin, knife, spoon
Cuisine Type: American

Turkey Pot Pie With Pesto is a delightful twist on the classic comfort food, transforming your leftover turkey into a flavorful dish that’s sure to impress. The combination of tender turkey, vibrant vegetables, and a creamy pesto sauce encased in a golden, flaky crust creates a hearty meal that’s perfect for any occasion.

This recipe not only makes the most of your holiday leftovers but also introduces a fresh herbaceous kick that elevates the traditional pot pie experience. This dish is versatile and can be easily customized with your choice of vegetables and seasonings. The pesto adds a rich, aromatic flavor that complements the turkey beautifully, while the buttery crust provides a satisfying crunch.

Whether you’re serving it for a family dinner or a casual gathering with friends, this Turkey Pot Pie With Pesto is guaranteed to be a crowd-pleaser, making it a must-try for anyone looking to reinvent their leftovers.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 cup chicken broth
• 1/2 cup pesto sauce
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 store-bought pie crust
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C). Prepare a pie dish by lightly greasing it or using a non-stick spray to prevent sticking. This will guarantee that your pot pie comes out easily after baking.
2. In a mixing bowl, combine the shredded turkey, mixed vegetables, chicken broth, pesto sauce, heavy cream, garlic powder, onion powder, and salt and pepper. Stir until all ingredients are well incorporated, creating a creamy filling.
3. Roll out the store-bought pie crust and place it into the prepared pie dish, pressing it gently against the sides. Trim any excess dough hanging over the edges. Pour the turkey and vegetable filling into the crust, spreading it evenly.
4. Roll out a second pie crust to create the top layer. Place it over the filling and pinch the edges of the top and bottom crusts together to seal. Cut a few slits in the top to allow steam to escape during baking.
5. Beat the egg and brush it over the top crust for a beautiful golden finish. Place the pot pie in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbling.
6. Once done, remove the pot pie from the oven and let it cool for 5-10 minutes before serving. This will allow the filling to set slightly, making it easier to slice.

Extra Tips: To enhance the flavor of your pot pie, consider adding fresh herbs like thyme or rosemary to the filling. You can also mix in some grated cheese for a richer taste.

If you have any leftover roasted vegetables, feel free to incorporate those into the filling as well. This pot pie is best enjoyed fresh, but leftovers can be stored in the refrigerator for a couple of days and reheated in the oven for a quick meal. Enjoy your delicious creation!

Turkey and Apple Cheddar Pie

Title: Turkey and Apple Cheddar Pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Number of Servings: 6
Required Equipment List: Pie dish, mixing bowl, rolling pin, skillet, oven
Cuisine Type: American

This Turkey and Apple Cheddar Pie is a delightful and comforting dish that combines the savory flavors of leftover turkey with the sweetness of apples and the richness of cheddar cheese. The flaky pie crust serves as the perfect vessel for this hearty filling, making it an ideal choice for a cozy family dinner or a festive gathering.

With a balance of savory and sweet, this pie is sure to please both kids and adults alike. The combination of tender turkey, tart apples, and sharp cheddar creates a unique flavor profile that’s both satisfying and nourishing.

This recipe isn’t only a great way to repurpose leftover turkey, but it also highlights the seasonal flavors of apples, making it a perfect dish for fall. Serve it warm with a side salad for a complete meal, or enjoy it on its own for a delicious snack.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 2 cups cooked turkey, shredded
• 2 medium apples, peeled and diced
• 1 cup sharp cheddar cheese, grated
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a pie dish, trimming any excess dough. Prick the bottom with a fork to prevent bubbling during baking.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This step enhances the onion’s sweetness and adds depth to the filling.
3. In a mixing bowl, combine the shredded turkey, diced apples, sautéed onions, grated cheddar cheese, dried thyme, salt, and pepper. Mix well to guarantee all ingredients are evenly distributed.
4. Pour the turkey and apple mixture into the prepared pie crust, spreading it out evenly. Cover with a top crust, crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
5. Brush the top crust with the beaten egg to give it a beautiful golden color while baking. Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
6. Once baked, remove the pie from the oven and let it cool for about 10 minutes before slicing. This resting period allows the filling to set slightly, making it easier to serve.

Extra Tips: For an extra layer of flavor, consider adding a tablespoon of Dijon mustard to the turkey mixture for a tangy kick. You can also experiment with different types of cheese, such as Gruyère or mozzarella, based on your preference.

If you have fresh herbs like parsley or sage, feel free to toss them in with the filling for added freshness. Enjoy this pie warm or at room temperature!

Buffalo Turkey With Blue Cheese

Title: Buffalo Turkey With Blue Cheese Pot Pie
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Oven-safe skillet or pie dish, mixing bowl, whisk, rolling pin, knife
Cuisine Type: American

This Buffalo Turkey with Blue Cheese Pot Pie is a delicious and hearty way to use up leftover turkey while satisfying your cravings for bold flavors. Combining the zest of buffalo sauce with the creaminess of blue cheese, this dish offers a unique twist on traditional pot pie. The flaky crust envelops a savory filling that’s sure to please anyone looking for comfort food with a kick.

The dish isn’t only easy to prepare but also customizable. You can adjust the level of spiciness by varying the amount of buffalo sauce you use, and the blue cheese can be replaced with other cheeses if you prefer a milder flavor. This pot pie is perfect for cozy family dinners or gatherings with friends, bringing a warm and inviting aroma to your kitchen.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup buffalo sauce
• 1 cup cooked vegetables (such as carrots, peas, and corn)
• 1 cup blue cheese, crumbled
• 1/4 cup cream cheese, softened
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 package refrigerated pie crusts (or homemade crust)

Instructions:

1. Preheat your oven to 400°F (200°C). Grease an oven-safe skillet or pie dish with olive oil to prevent sticking. This will confirm your pot pie comes out easily once baked.
2. In a mixing bowl, combine the shredded turkey, buffalo sauce, cooked vegetables, blue cheese, cream cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined and coated in the sauce.
3. Roll out one pie crust and place it in the bottom of your prepared skillet or pie dish. Press it into the edges to create a base for the filling. This crust will hold the delicious mixture inside while baking.
4. Pour the turkey and buffalo filling into the pie crust, spreading it evenly. Roll out the second pie crust and place it over the top of the filling. Crimp the edges together to seal the pie and cut a few slits in the top crust to allow steam to escape during baking.
5. Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky. Keep an eye on it to avoid over-browning; if necessary, cover the edges with foil.
6. Once baked, remove the pot pie from the oven and let it cool for a few minutes before slicing. This allows the filling to set slightly, making it easier to serve.

Extra Tips: For an extra layer of flavor, consider adding chopped green onions or celery to the filling mixture. You can also swap out the blue cheese for cheddar or mozzarella if you prefer a different cheese profile.

If you want to make the dish even spicier, serve with additional buffalo sauce on the side for drizzling. This pot pie pairs wonderfully with a side salad or some crusty bread for a complete meal. Enjoy!

Turkey and Roasted Red Pepper

Title: Turkey and Roasted Red Pepper Pot Pie
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 6
Required Equipment List: Oven-safe pie dish, mixing bowl, skillet, rolling pin, knife, cutting board
Cuisine Type: American

This Turkey and Roasted Red Pepper Pot Pie is a comforting and hearty dish that brings together the flavors of tender turkey, sweet roasted red peppers, and a creamy sauce, all enveloped in a flaky pie crust. Perfect for using up leftover turkey, this pot pie not only makes for a delicious meal but also warms the heart on chilly evenings.

The vibrant roasted red peppers add a nice sweetness and depth to the dish, making each bite a delightful experience. Assembling this pot pie is a breeze, especially if you use store-bought pie crusts to save time. The filling can be prepped ahead of time and stored in the refrigerator, making it a convenient option for a weeknight dinner or a cozy weekend meal.

Serve it alongside a simple salad or some steamed vegetables for a complete and satisfying meal that your family will love.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup roasted red peppers, diced
• 1 cup frozen peas and carrots
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 teaspoons dried thyme
• Salt and pepper to taste
• 1 package of refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C). This temperature is ideal for baking the pot pie to achieve a golden-brown crust while ensuring the filling is heated through.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-5 minutes.
3. Stir in the shredded turkey, diced roasted red peppers, frozen peas and carrots, thyme, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
4. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for about 5-7 minutes until it thickens slightly. Remove from heat and let it cool while you prepare the crust.
5. Roll out one pie crust and fit it into the bottom of your oven-safe pie dish. Pour the turkey and roasted red pepper filling into the crust, spreading it evenly. Cover with the second pie crust, sealing the edges and making a few slits in the top to allow steam to escape.
6. Brush the top crust with the beaten egg for a shiny finish. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
7. Remove from the oven and let the pot pie cool for about 10 minutes before slicing and serving. This resting time allows the filling to settle and makes it easier to serve.

Extra Tips: Feel free to customize the filling by adding other vegetables such as mushrooms or spinach, or even a bit of cheese for extra creaminess. To save time on busy nights, you can prepare the filling in advance and store it in the refrigerator.

Additionally, if you want to make individual pot pies, you can use ramekins instead of a large dish for a fun presentation. Enjoy your delicious turkey and roasted red pepper pot pie!

Thai Peanut Turkey Pot Pie

Title: Thai Peanut Turkey Pot Pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Number of Servings: 6
Required Equipment List: Large skillet, mixing bowl, pie dish, rolling pin, oven
Cuisine Type: Thai-inspired

This Thai Peanut Turkey Pot Pie is an inventive twist on the classic pot pie, incorporating the rich flavors of Thai cuisine into a comforting dish. Packed with leftover turkey and enveloped in a flaky pie crust, the filling is enhanced with a creamy peanut sauce, fresh vegetables, and a hint of lime for an invigorating zing.

This recipe isn’t only a fantastic way to use up leftover turkey but also brings a unique and exciting flavor profile to your dinner table. The creamy peanut sauce melds beautifully with the tender turkey and vegetables, creating a satisfying filling that’s both hearty and flavorful.

Topped with a golden, flaky crust, this pot pie is perfect for cozy dinners and is sure to become a family favorite. Serve it with a side salad or steamed greens for a complete meal that will leave everyone asking for seconds.

Ingredients:

• 2 cups cooked turkey, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup peanut butter
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 pre-made pie crust (or homemade, if preferred)
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C). Prepare a pie dish by lightly greasing it or using a non-stick spray to prevent sticking.
2. In a large skillet over medium heat, combine the shredded turkey, frozen mixed vegetables, ginger, and garlic. Stir and cook for about 5 minutes, until the vegetables are heated through.
3. In a mixing bowl, whisk together the peanut butter, chicken broth, soy sauce, lime juice, salt, and pepper until smooth. Pour this sauce over the turkey and vegetable mixture in the skillet. Stir well to combine and let it simmer for an additional 5 minutes.
4. Roll out your pie crust and carefully place it into the prepared pie dish. Pour the turkey and peanut sauce filling into the crust, spreading it evenly.
5. Roll out the second pie crust (if using) and place it over the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape. Brush the top with beaten egg for a golden finish.
6. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool for 5-10 minutes before slicing and serving.

Extra Tips: For added depth of flavor, consider adding chopped green onions or cilantro to the filling before baking. If you’re looking for a bit of heat, a dash of sriracha or chili flakes can elevate the dish.

This pot pie can also be frozen before baking; simply thaw and bake when ready to enjoy a comforting meal any time.

Conclusion

So, there you have it! With these 19 unique leftover turkey pot pie ideas, your leftovers will never feel boring again. You might think, “But isn’t pot pie just pot pie?” Wrong! Each recipe brings its own twist, turning simple turkey into a culinary adventure. Whether you’re craving something spicy, creamy, or cheesy, there’s a flavor waiting to surprise your taste buds. So, why not give one a try? Your fridge—and your palate—will thank you!

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