This Leftover Turkey Pot Pie 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!
If you're looking for a thicker and creamier pot pie, you can always use your leftover turkey in this Cream of Chicken Pot Pie Recipe.
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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.
Ingredients
- 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.
Step-by-Step Instructions
Step 1: Melt the salted butter over low heat in a 12" cast Iron Skillet. Be very careful here not to burn the butter.
Step 2: Combine the Mirepoix(Celery, Carrots, Onion) and the butter by stirring to cover the veggies 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 flour and continue to stir, ensuring it doesn't burn.
Slowly pour in the Heavy Cream until thoroughly mixed and begins to thicken.
Pour in 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. Stir everything together again, flatten the mixture using the back of a spatula, and remove the skillet from the heat.
Step 4: Preheat the oven to 425°f and let the pot pie filling thicken while preparing the crust.
Unroll each pie crust on a cutting board.
Cut the first crust into seven slices using a pizza slicer then repeat for the second pie crust.
Step 5: Weave the crust strips together over the pie filling and then brush the top with a light coat of egg wash.
Step 6: Bake the Smoked Turkey Pot Pie At 425°F for 45 minutes.
Expert Tips
- 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.
- I use pre-made crusts because it's easier, and I've always gotten great results.
- If you don't have smoked turkey specifically, that's okay! You can use roasted turkey, rotisserie chicken, smoked chicken, or Texas-style pulled pork. I've made this same recipe with all of the above, and it's always amazing.
- I recommend chopping the meat and measuring all the seasoning, liquids, etc., so they're ready. 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.
Recipe FAQs
Yes. You can reheat turkey pot pie in a preheated 350°f oven for about 20 minutes, depending on how much pie is in the pan. It is still very good when microwaved or even in an air fryer at 380°f for about 5-10 minutes.
Smoking a Turkey is no different than smoking anything else; it's not how long it takes. It's what temperature you are going to reach. Smoke a whole turkey until you reach 165°f in the breast and 175°f in the thigh.
The best way to reheat leftover turkey pot pie is in the oven at 350°f for about 20 minutes or until completely heated through.
More Recipes You'll Love
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📖 Recipe
Leftover Turkey Pot Pie
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- I use pre-made crusts because it's easier, and I've always gotten great results.
- 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 and measuring all the seasoning, liquids, etc., so they're ready. 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.
Michel says
Can you make these pies and freeze for a later time? What do you do with the pie crusts?
Jeremy Klae says
Hi There Michel. Thank you for reaching out. I would not say that this would make a good frozen pie because there is not bottom crust. So when you take this out of the skillet it has a tendncy to fall apart. That said, it is very good left over after being refrigerated. It just doesn't hold its shapes as a pie.
Patty says
Weaving the pie crust Before on parchment paper and hard surface like cookie pan or plastic chopping board is advised. Put back in freezer. When the turkey filling is done, put on top (flip over) and finish- with egg yolk.
I didn’t think this was enough filling stock so I made 2# of portebellas into a thick stock to add volume.
Jeremy says
Thats great advice! Im going to try that with the pie crust for sure, thank you for the feedback.
Teri Boeger says
Ratio of crust n ingredients is way off
The ingredients would make 3 or 4 store bought deep dish pies
Plus not enough butter, milk, stok for all ingredients
Jeremy says
Hi Teri! I appreciate you visiting my blog and providing feedback. While this could possibly make 3-4 store bought pies, Everything's BIGGER in Texas! Including smoked turkey Pot Pie made in a 10" Cast Iron Skillet!