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Leftover Turkey Pot Pie

This recipe transforms leftover turkey into a comforting, savory pot pie. It features a rich, creamy filling with vegetables and turkey, topped with a flaky pie crust. An accompanying bright cranberry chutney provides a delightful sweet and tart counterpoint, elevating the classic dish. Perfect for a hearty family meal, this recipe expertly repurposes holiday leftovers into something truly special.
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Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2928.3 kcal

Equipment

  • 1 Large Dutch Oven or Deep Skillet
  • 1 Saucepan For cranberry chutney
  • 1 9-inch Pie Dish Or individual ramekins
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • For the cranberry chutney:
  • 1 tablespoon oive oil
  • 1 large shallot minced
  • 2 garlic cloves minced
  • 12 ounces fresh or frozen cranberries
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon orange zest
  • 1/2 tablespoon cumin seeds
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • For the leftover turkey pot pie:
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 carrot
  • 2 celery ribs
  • 1 large onion diced
  • 2 garlic cloves minced
  • 1/2 teaspoon thyme leaves
  • Few dashes Worcestershire sauce
  • 2 Yukon gold potatoes diced
  • 2 cups turkey stock or vegetable or chicken
  • 1/2 cup plus 2 tablespoons heavy cream divided
  • 3 cups leftover turkey roughly diced or shredded
  • 1 cup frozen corn
  • 2 tablespoons chopped fresh parsley
  • 1 recipe for pie crust or puff pastry

Instructions
 

  • Prepare Cranberry Chutney: In a saucepan, heat olive oil, then sauté minced shallot and garlic until fragrant. Add cranberries, fresh ginger, orange zest, cumin seeds, sugar, apple cider vinegar, salt, and pepper. Simmer over medium-low heat, stirring occasionally, until the cranberries burst and the mixture thickens into a jam-like consistency. Set aside.
  • Sauté Aromatics: In a large Dutch oven or deep skillet, melt butter with olive oil over medium heat. Add diced carrot, celery, and onion, and cook until softened, about 8-10 minutes.
  • Add Garlic and Seasoning: Stir in minced garlic, thyme leaves, and a few dashes of Worcestershire sauce. Cook for another minute until fragrant.
  • Incorporate Potatoes and Stock: Add the diced Yukon gold potatoes and turkey stock. Bring to a simmer, then reduce heat and cook, uncovered, until the potatoes are tender, about 10-15 minutes.
  • Finish the Filling: Stir in 1/2 cup of heavy cream, the diced or shredded leftover turkey, and frozen corn. Continue to simmer gently for a few minutes, allowing the sauce to thicken slightly. Stir in the fresh chopped parsley.
  • Preheat Oven and Prepare Pie Dish: Preheat your oven to 400°F (200°C). Pour the turkey pot pie filling into a 9-inch pie dish or individual ramekins.
  • Add Pie Crust: Roll out your prepared pie crust (or puff pastry) to fit over the dish. Place it over the filling, crimping the edges to seal. Cut a few slits in the top of the crust to allow steam to escape during baking.
  • Brush Crust: Brush the top of the pie crust with the remaining 2 tablespoons of heavy cream (or an egg wash for extra browning).
  • Bake the Pot Pie: Bake for 25-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, loosely tent with foil.
  • Rest and Serve: Let the pot pie rest for 5-10 minutes before slicing and serving hot, accompanied by the prepared cranberry chutney.

Notes

For the cranberry chutney, ensure it's cooked down sufficiently to a jam-like consistency; the balance of sweet, tart, and spice is key. Fresh ginger and orange zest are crucial for brightening the flavor profile. When preparing the pot pie filling, sauté vegetables until tender-crisp, avoiding overcooking. Dicing potatoes uniformly ensures even cooking. For a richer filling, consider browning a tablespoon of flour with the butter before adding stock, creating a light roux for added body. Ensure your pie crust is well-chilled before rolling and properly sealed around the edges to prevent leakage. Brushing the crust with the reserved heavy cream or an egg wash before baking will yield a beautiful golden-brown finish. This dish is excellent for utilizing leftover turkey, making it a hearty and comforting meal.