Make Ahead
Turkey Pot Pie for Another Day
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43 Reviews
[email protected]
February 4, 2023
This took about 3.5 hrs to make and cost about $20. I didnt have leftover Turkey so roasted a package of boneless chicken thighs. To me, too much work and too much cost. The boyfriend liked it but I won’t be making this again.
luckyducktm
November 27, 2022
We discovered this recipe 3 years ago. It's our go-too for leftover turkey. The lemon zest, parsley, shallot combo, folded in, is the key. The resulting dish is everything you love about turkey pot pie but the zest and parsley make the flavors pop- next level.
eatchimac
March 30, 2021
Oh, I didn’t try Turkey Pot Pie Recipe. Now I can make it at home. So glad for sharing this recipe Now I can make it at home. It looks delicious. Now I can share your blog with my friend circle. I am so glad after seeing your recipe, Thanks for sharing this recipe. Food is one of the biggest topics of conversation online and offline. Keep it up, I am waiting for your next recipe!
Judi L.
November 29, 2020
Lemon in turkey pie intrigued me and I thought it must add a freshness to the pie. I can't decide if I would make it again...it was good, but I just can't decide if it was good enough to forgo traditional flavors.
kansashostage
December 2, 2019
This recipe is fabulous. I’ve made it every year since I discovered the recipe, sometimes doubling it if I have tons of leftover turkey. I use all the leftover meat I have, including the dark meat. My husband adores this pot pie - it’s the main reason we make so much more turkey than we can eat! I also have added leftover gravy to the mixture to thicken it and add a little more “Thanksgiving” flavor.
Leith D.
December 1, 2019
This is really delicious. I made it with mashed potatoes instead of puff pastry to use up more leftovers and turned it into turkey shepherd’s pie.
tastysweet
November 28, 2019
How about an actual pie pan. Or would you need two of them? And then how long to bake?
Picture shows pie pan.
Picture shows pie pan.
Dolo
November 30, 2020
I agree. I don’t understand why you would want 4 mini loaf pans ....The picture is a full pie. How long to bake one..,I’d like 1 pie or maybe 2 of those slightly smaller foil loaf pans you get at the grocery store. Any temp & time information appreciated.
Emily
November 2, 2021
Everything is cooked already so I think it’s really just warming things up and done when your puff pastry crust is browned and done.
Rebecca C.
December 4, 2016
Made pies again this year (3rd or 4th time). This round were made with homemade turkey stock from the left over carcass. Also, have used a dry white wine instead of vermouth each time. Froze all the pies w/o having a final taste of the filling but, the stock was delicious alone, and it all smelled really good all together.
Natalie B.
November 22, 2016
This was amazing - I made it last year after Thanksgiving. Bookmarking for this year to make again by request.
Momma
April 11, 2016
Haven't made this yet but looks easy any suggestions on how to make this with frozen pie crust
Rebecca C.
December 1, 2015
Been making this, as is, for years. This time I used puff pastry for a shell as well. I lined mini pie pans with the dough, pricked it a few times, and filled them. Then, sealed on a top crust, baked some and froze the others. The fresh baked were perfect pot pies. I expect the frozen ones will be, too.
Jeannine W.
November 29, 2015
I just made this for my family and what a smashing hit! I added a little extra lemon zest and used sweet vermouth. I used all the liquid in the recipe and reduced it for 10 minutes and it was perfect. Unbelievably good. It will be my go to pot pie recipe. Thank you Jennifer Ann.
kzmccaff
January 24, 2015
I made a couple mini pot pies and froze them--and baked one from frozen--30/35 minutes was not close to enough time. This time I let one defrost in the fridge, we'll see how it turns out!
HJC
January 13, 2015
I made this recipe last weekend & it was fantastic! Because I wanted to make two big pies, I modified the recipe slightly by increasing the stock & cream a bit, then adding 2 extra carrot, about 2 cups cooked brown rice, a bit more peas & half of a bag of frozen corn. I also added salt/pepper to taste. The resulting liquid, when it cooked, was just the right amount. The filling consistency was great - not too dry, not too soupy. Will definitely make again!
frizz
November 29, 2014
Made this tonight, and I used the 4 cups that are called for in the recipe. I also let it boil for the full 10 minutes, which let the sauce reduce beautifully and was just the right amount of liquid. I did add salt and pepper, and I probably should have added a little more. It felt like it was missing ... something. But I can't figure out what.
Idette B.
November 28, 2014
Recipes like this are why I keep vermouth.
I will definitely make this pie. And I love the variations. =D
I will definitely make this pie. And I love the variations. =D
Negar S.
November 15, 2014
I've made this dish a few times and it always comes out wonderful. Last night I zested a meyer lemon instead of a regular lemon and it added really nice flavor and aromoa. Also, I suggest using four sheets of philo dough and buttering each sheet as you layer them. Thanks for the recipe!
sevenfaces
May 15, 2014
Yummo! I made this tonight with leftover roast chicken (and stuffing, so good) - after reading the comments I also used 2C of stock and it was perfect. Lots of veggies too! Loved it :)
HeidiHo!
March 16, 2014
Can more chicken stock or white wine be used as a sub for the Vermouth? Any other sub ideas?
deanna1001
December 8, 2013
Terrific! Always looking for more ways to eat leftovers, and I love the use of mini loaf pans here! Big hit. I didn't have parsley, so perhaps not as colorful...but no matter. Very tasty. Directions did not include any salt or pepper....I had dry brined my turkey so it was well flavored and used turkey stock from that bird...but I did add a little seasoning at the end.
Angela
December 1, 2013
Not a huge turkey fan but we made this tonight and it was so delicious! Loved the technique of marinating the turkey with lemon zest and olive oil to add brightness to the leftover meat. No vermouth so I used a little sherry instead, and also added one each of a small potato, sweet potato and parsnip to clean out our veggie bin. I salted and peppered to taste and it ended up being about a tsp of each with the added vegetables.
DAVILCHICK
November 30, 2013
We just made this tonight and there was way too much liquid/broth for us. Also it was a little bland. We could have used a little more seasoning. I ladled out some of the liquid so hopefully it'll be a little better tomorrow.
Rebecca C.
December 6, 2013
I used half the amount (2 cups) of broth, based on your experience. It thickened up into a nice, gloppy filling. Also, to boost the taste, I added salt and pepper, which are missing from the ingredient list.
lenny
November 29, 2013
believe it or not I put veggies turkey chicken broth and mixed it with rammen noodles,fantastic we all loved it,
adele93
March 14, 2013
if not freezing the mixture what are the cooking instructions?
Jennifer A.
March 24, 2013
I would pop into a 350 oven until the top is golden - maybe 30 minutes? Hope you enjoy it!
adele93
March 24, 2013
thats exactly what i did - it was a massive hit with the family! my brother took some back for his room mates too. I got 8 large ramekin sized dishes out of it
Jennifer A.
March 25, 2013
Yay! it is also good with leftover rotisseri chicken, and whatever vegetables are around.
adele93
March 14, 2013
i'm finally trying this tomorrow night with 2 massive drumsticks that have been in the freezer for ages, not sure ill get 4 cups so ill top up with cannelloni beans and serve with sweet potato mash, so excited, cant wait!!
Jennifer A.
March 2, 2013
How exciting to stumble upon this! Thank you, everyone, for the nice comments, and personalized suggestions that I will try next time.
Three M.
December 16, 2012
made this today in preparation for Christmas eve dinner party. I doubled the recipe in order to make one large casserole dish. I used thyme, tarragon and rosemary. As well added kale to leeks and carrots and substituted frozen edamame (as have son who doesn't like peas). Because I had more ingredients, I prepared veggies/turkey/gravy seperately and then layered veggies,turkey,veggies and poured gravy over top- taking time to work it in gently so it penetrated all the layers. Also put the parsley and lemon with the veggie mix. It smells and looks terrific. What a great recipe, can't wait to serve and eat it!
Tarragon
November 29, 2012
Made the filling last night, and will fill the pans, add the puff pastry and freeze tonite. The filling is PERFECT and I will probably not be able to wait and will have to bake 1 pie for my husband and I to share tonite. My only change was to omit the lemon (husband doesn't like lemon) and add tarragon. I also substituted about a cup of my leftover turkey gravy for a cup of the chicken stock. I have been obsessing over a good pot pie recipe - a few weeks ago I made one ad hoc but it didn't hit the spot. This one fills the bill, thank you!
annalea
November 29, 2012
I made this tonight with the last of my leftovers and baked it right away instead of freezing. Delicious!
Sashinka
November 25, 2012
I was just telling my husband about this recipe and he quite snarkily asked me if it sounded good. He'd obviously already seen it and shopped for it, yesterday! *sigh*. I'm glad we agree on recipes...
dinam
November 25, 2012
If you want to make this as one large dish, what size baking dish do you use? 9X13?
AntoniaJames
November 23, 2012
Love it! Definitely going to make -- and freeze -- some of this over the weekend. Congrats, Jennifer Ann!! ;o)
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