How to Make Turkey Pot Pie From Holiday Leftovers

Is the thought of using up all those holiday leftovers filling you with a sense of dread?  Here is a turkey pot pie recipe that makes use of that leftover bird and will leave your mouth watering.  With this turkey pot pie, that holiday turkey won’t even taste like leftovers.

To get started with your turkey pot pie, you will need a double pie crust, a tablespoon of butter, a tablespoon of olive oil, a medium sized chopped onion, 8 ounces of chopped mushrooms, a cup of sliced carrots, 1 ½ cups of turkey, ¼ cup gravy, a teaspoon of thyme, a quarter teaspoon rosemary, ½ cup of peas, and an egg white blended with 1 teaspoon of water, as well as salt and pepper to taste.

Start making the turkey pot pie by preheating the oven to 400.  Melt the butter and olive oil together in a skilled and sauté your onion until it is golden brown.  Add in your mushrooms and sauté until tender, then add the carrots and cook for about two minutes until they are soft.  Now add in the turkey, gravy, rosemary, and thyme.

With all of this together, bring it to a boil, then reduce heat and simmer until it thickens slightly.  Season with salt and pepper as needed and add in the peas.  Now pour the turkey pot pie filling into the crust and refrigerate for about half an hour. 

When done, pull the pie out, place the top crust on and fold it over the dish.  Brush the crust with the egg white and bake for about thirty minutes or until the filling is bubbling. 

Remove from oven when cooked and enjoy your turkey pot pie!