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Smoked Turkey Pot Pie Served in a cast Iron Skillet with a wooden spatula.
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4.84 from 6 votes

Leftover Turkey Pot Pie

This leftover turkey pot pie is real comfort food full of flavor from the cajun smoked turkey, veggies, and other seasonings.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main
Cuisine: American, Comfort Food, Home Cooking, Soul Food
Servings: 6 servings
Calories: 630kcal
Author: Jeremy Klae

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
  • 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.

Nutrition

Calories: 630kcal | Carbohydrates: 55g | Protein: 28g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 646mg | Potassium: 708mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7248IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 4mg