dinner · everyday
Leftover turkey pot pie
Creamy turkey and vegetable filling under a flaky crust—the best way to use up Thanksgiving turkey.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cook onion in butter, stir in flour, then whisk in stock and milk and simmer until thick; season with thyme.
-
2
Fold in turkey and vegetables.
-
3
Line a pie dish with one crust, add the filling and cover with the second crust; crimp and cut vents.
-
4
Brush with egg.
-
5
Bake at 200°C (400°F) until golden and bubbling and the filling reaches 74°C (165°F), 30–35 minutes; rest 10 minutes.
