Take using leftover turkey up a notch with this crazy easy and scrumptious Turkey Pot Pie with a potato topping. Freezes well and is done in under 40 min! An ideal leftover turkey recipe!
The holidays are coming!!! Cue major childlike excitement and find me quietly humming Christmas tunes from now till January 1st. I love Christmas and try to make it last as long as possible (without annoying people with it obviously).
The thing about the holidays – whether it’s Thanksgiving or Christmas is that there are inevitably leftovers. Turkey leftovers. And I know that we need this unique spin on a Turkey leftover recipe.
Who wants to spend another few hours in the kitchen dealing with leftover turkey? Not me. This Leftover Turkey Pot Pie comes together in around 30 minutes and uses thinly sliced potatoes in lieu of a pastry crust for quicker assembly and baking.
Leftovers need to be dealt with efficiently.
Toss a few of these pot pies together and place them in the freezer for a dark January day when you’re in need of quick reheat, but ultimately delicious supper.
I loaded up on easy and convenient veggies in this dish so that there’s not a need to supplement with any further side dishes. Carrots, onions, frozen/canned peas, and potatoes make an appearance to ensure nutrition doesn’t take a hit.
I made the dish multiple times and multiple ways to see how it turned out.
The photo above shows how it should be baked if a ovenproof skillet isn’t available to you or you’d like to freeze it. Simply transfer to an oven proof dish and bake or freeze for up to 3-4 months.
My kids loved this dish and would get excited about “french fries” looking different than normal. Since I left the skin on these potatoes I’m happy my kids didn’t rebel on my cover plan. 😉
Looking to transfer more holiday leftovers? This Kale and Stuffing Strata makes for a perfect holiday bunch dish!
- 1/4 cup unsalted butter
- 4 medium carrots peeled and roughly chopped
- 1 medium yellow (cooking) onion peeled and finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp fresh cracked black pepper
- 1/4 cup all-purpose flour
- 2 cups whole 3.25% milk
- 2 sprigs thyme
- 1 cup frozen or canned peas
- 2 cups leftover / cooked turkey light or dark meat
- 2 medium russet potatoes approx. 1 lbs, sliced into 1/8″ pieces
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Preheat oven to 425° F.
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Melt butter in a large ovenproof skillet over medium heat.
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Add carrots and onion. Cook, stirring occasionally, for 4-5 minutes or until vegetables begin to soften.
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Sprinkle flour over vegetables. Very slowly (starting with a tablespoon or two at a time) add milk and continuously whisk while adding milk until milk has been fully blended with flour and little to no lumps remain (should take the same amount of time as adding the milk, with maybe 30 seconds of whisking to fully workout the lumps). Continue to whisk and raise the heat to high to bring to a boil. Immediately reduce heat to a strong simmer (medium-low) and whisk every minute or two until milk mixture thickens (around 2-4 minutes).
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Remove from heat and add thyme, peas, and turkey. Stir until combined.
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Top with potato slices and bake for 20 minutes or until potatoes are soft and starting to brown.
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Allow to sit for 5 minutes before serving.
Enjoy! xo
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