Leftover Turkey Pot Pie Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional pot pie with turkey and vegetables in a creamy sauce, encased in homemade buttery pie crust. Hearty and comforting, ideal for using leftover Thanksgiving turkey.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 ½ cups all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon granulated sugar
- 1 cup salted butter (chilled and cubed)
- ½ cup ice water
- 4 cups oven roasted turkey ((leftover, cubed))
- 2 red potatoes (diced (about 2 cups))
- 4 Tablespoons salted butter (divided)
- ½ cup water
- 1 ½ Tablespoons minced garlic
- 3 carrots (diced)
- 2 ribs of celery diced (1 cup)
- ½ cup onion (diced)
- Salt and freshly ground pepper
- ½ cup frozen peas
- ½ cup frozen corn
- 2 cups water
- 2 ½ Tablespoons chicken base ((better than bouillon))
- 1 ½ cups Whole Milk
- ¾ cup flour
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ tsp garlic powder
- 1 Tablespoon heavy cream
- 1 egg yolk
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 467mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 50mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 467MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.