This Leftover Turkey Pot Pie Recipe is the best. It's so comforting, smokey, a little spicy, and full of flavor! Plus, it's the best way I've come up with to use leftover Cajun Smoked Turkey from the holidays. I promise you won't be disappointed and your friends and family will be amazed!
Why You'll Love This Recipe
I know you're going to love this recipe! Especially when your family and friends melt into their seats from the amount of warmth and comfort that every bite provides. This is a very easy recipe to make and uses store-bought pie crust. So, the most time-consuming part of this is just the prep work, which isn't much at all.
You may also want to take a look at this Leftover Beef Stew Pot Pie, another great way to use up some leftover stew.
- Cajun Smoked Turkey
- Salted Butter
- Fresh Celery Stalks
- Fresh Baby Carrots
- Yellow Onions
- McCormick Montreal Steak Seasoning
- Black Pepper
- All Purpose Flour
- Heavy Cream
- Chicken Stock
- Frozen Peas
- Frozen Corn
- Pie Crust
- Egg Wash
See the recipe card below for full information on ingredients and quantities.
Begin prepping the Smoked Turkey by chopping it with a butcher knife.
If you don't have smoked turkey specifically, that's okay!
You can use roasted turkey, rotisserie chicken, smoked chicken, or pulled pork.
I've made this same recipe with all of the above, and it's always amazing.
I recommend chopping the meat measuring out all the seasoning, liquids, etc., so they're ready to go. If there's one thing I have learned over the years, it's to be prepared. It just makes the whole process so much easier and more enjoyable.
Alright, now everything is prepped and ready to go!!
Step 1. Melt the Butter
Begin by melting the salted butter over low heat in a 12" cast Iron Skillet. Be very careful here not to burn the butter.
Step 2. Add the Mirepoix
Next, combine the Mirepoix(Celery, Carrots, Onion) and the butter by stirring to cover the veggies in the butter completely. Now, sweat the veggies over medium-low heat for about 20 minutes.
While the veggies are sautéing, sprinkle ½ tablespoon of McCormick Grill Mates Montreal Seasoning and stir the mixture to combine thoroughly.
Step 3. Add the remaining ingredients
Now, add the flour and continue to stir, ensuring it doesn't burn.
Slowly pour in the Heavy Cream until thoroughly mixed and begins to thicken. Slowly pour the chicken stock and stir to ensure the gravy doesn't clump. Add the smoked turkey, frozen Corn, and Peas, then sprinkle another ½ tablespoon McCormick Grill Mates Montreal Seasoning with black pepper to your liking. Mix everything, flatten it out using the back of a spatula, and remove the skillet from the heat.
Step 4. Prepare the Pie Crusts
Preheat the oven to 425°f and let the pot pie filling thicken while preparing the crust.
I use pre-made crusts because it's easier, and I've always gotten great results. This part is extremely easy and straightforward. Open the package and lay your crust out.
5. Slice and Egg Wash Crusts
Cut the first crust into seven slices using a pizza slicer and a large tray or cutting board. Now brush a light coat of egg wash on those strips, then place them on top of the pie filling.
6. Weave and Egg Wash the Crusts
Repeat the last steps for the 2nd Pie Crust and begin to weave the crust strips together over the pie filling. I don't use a bottom crust because I like how the filling crisps up on the base; however, I use a fork to mark the edges as though it were sealed. That is purely for looks, so you can do whatever works best for you.
7. Bake and Serve
Lastly, Bake the Smoked Turkey Pot Pie At 425°F for 45 minutes and serve as is or with Mashed Potatoes.
More Recipes You'll Love
If you made this Leftover Smoked Turkey Pot Pie recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Leftover Turkey Pot Pie
- 1 Lb Smoked Turkey - chopped
- ¼ Cup Salted Butter
- 4 Celery Stalks - chopped
- 2 Cups Baby Carrots - sliced
- 2 Yellow Onions - chopped
- 1 tablespoon Montreal Seasoning - divided
- Black Pepper to taste
- ⅓ cup All Purpose Flour
- ½ Cup Heavy Cream
- 2 Cups Chicken Stock
- 1 Cup Frozen Peas
- 1 cup Frozen Corn
- 2 Pie Crusts
- 1 Egg - beaten
- Begin by Melting Butter over low heat in a 12-inch Cast Iron Skillet.
- When the butter starts to bubble, add the celery, carrots, and onions that you prepared and stir to cover in the butter.
- Continue to cook the Mirepoix over low heat, sweating the vegetables for about 15-20 minutes.
- Sprinkle a layer of Montreal Seasoning over the top and mix.
- Add flour and constantly stir to cover vegetables, ensuring you do not burn the flour mixture.
- Slowly begin to add milk and continue to stir to avoid clumping.
- Begin to pour in chicken stock and continue to stir slowly.
- Add the peas, corn, and turkey.
- Season with a little more Montreal Seasoning and Black pepper, and give it one last stir.
- Preheat the oven to 425°F.
- Using a pizza cutter, cut the first pie crust into strips, brush it with egg wash, and place it on top of the Pie filling.
- Repeat step eleven with the second pie crust, but now you will be weaving it into the first crust.
- Place the pie in the preheated oven and bake for 45 minutes or until the top has browned and it has begun to bubble through the openings.
- Slice and serve as is or with a side of mashed potatoes.