Turkey Pot Pie from Leftover Crock Pot Roast Turkey

Transforming Leftovers into a Delicious Turkey Pot Pie

As a busy working mom, time is my most precious commodity. Weekends are for family, not for slaving away in the kitchen. That's why I love recipes that make the most of leftovers – especially those that transform simple ingredients into something truly special. This turkey pot pie is a perfect example. It's a comforting classic, elevated by the ease of using leftover turkey from a previous meal (or, honestly, a holiday feast!). No need to start from scratch; this recipe celebrates resourceful cooking and minimal effort, delivering maximum flavor.

I've always been a fan of pot pies. The flaky crust, the warm, savory filling… it's the epitome of comfort food. But making a pot pie from scratch can seem daunting. This recipe cuts down on the prep time significantly by using leftover cooked turkey. The beauty of this dish is its adaptability. Feel free to adjust the vegetables to suit your preferences. I often add extra carrots or peas, or even a handful of frozen corn. The key is to have fun with it and not worry about perfection. A little imperfection only adds to the charm of homemade cooking, wouldn't you say? The filling itself takes only minutes to assemble, making it ideal for those busy weeknights.

The result? A delicious and satisfying meal that feels like a warm hug on a cold night. It's perfect for a family dinner, a potluck contribution, or even a cozy night in with a good book. The best part? Knowing that I transformed humble leftovers into something truly special. It's a small act of kitchen magic that makes me feel proud and accomplished, and I know the family will devour it every single time! The aroma alone is enough to make anyone's mouth water. It brings back childhood memories of Sundays spent with my family, gathered around a warm table, sharing stories and laughter, all fueled by a delicious and satisfying meal.

Ingredients you'll need:

• Freshly ground pepper
• 1 pound leftover cooked turkey breast, cubed (approximately 2 cups)
• 1 cup leftover turkey gravy (or prepare a packaged mix)
• 14.5 oz can chicken broth
• 2 tablespoons cornstarch
• 1 (15 oz) can mixed vegetables, drained
• 1 unbaked 9-inch deep-dish pie crust, thawed

Beyond the Recipe:

This turkey pot pie isn't just a meal; it's a testament to mindful cooking and efficient use of resources. It's about making the most of what you have, turning leftovers into a culinary masterpiece, and embracing a little bit of imperfection along the way. The process of cooking, for me, is as much about the experience as it is about the final result. The aroma filling the kitchen as the pie bakes, the satisfying sounds of the crust crisping, the warmth of a shared meal – these are the things that make cooking a truly rewarding experience.

In a world that often feels fast-paced and demanding, taking the time to create something delicious and comforting for myself and my family is a small act of self-care, a reminder to slow down and savor the simple pleasures in life. The time spent in the kitchen, the feeling of creating something nourishing from humble ingredients, the joy of sharing a meal with loved ones – these are the moments I cherish, and this recipe is a perfect embodiment of that sentiment. So, next time you have leftover turkey, don't just toss it in the fridge; transform it into a delicious, heartwarming turkey pot pie and experience the magic of resourceful cooking for yourself.

Step-by-step

• In a medium pot, combine 14.5 oz. chicken broth with 2 tablespoons cornstarch.
• Turn on the heat and cook, stirring constantly until translucent.
• Add in 1 pound leftover cubed turkey and 1 cup leftover turkey gravy.
• Stir until combined, and then add 15 oz. canned mixed vegetables.
• Cook this mixture until the turkey, gravy, and vegetables are bubbly and heated through.
• If the mixture is thicker than you like, add more chicken broth.
• If it seems too thin, mix a small amount of cornstarch with chicken broth and quickly stir it into the cooking turkey pot pie mixture.
• When cooking is complete, spoon the turkey pot pie mixture into an uncooked deep dish pie crust.
• Fill until near the top, but not so full that it might boil over in the oven.
• Now place a round of pie crust over the top of the filled crust.
• Trim the edges of the pie crust circle to match the size of the deep-dish pie crust.
• Then flute the edges, bringing the deep-dish pie crust and the top circle together.
• Cut a few slits in the top pie crust circle to let steam escape.
• Put the completed turkey pot pie in an oven that has been preheated to 350 degrees for about 20 minutes, or until the turkey pot pie is bubbly, and the crust is nicely browned and crisp.
• Remove from the oven, and place on a protected counter top.
• Let stand for 5 minutes before serving.
• Serve with freshly ground pepper, to taste.