LEFTOVER TURKEY POT PIE
Pot pies are a great way to use up leftover roast meat and leftover turkey is just perfect for mixing with creamy sauce and topping with buttery puff pastry. And while you’re at it, add any of the leftover vegetables too! Brussels Sprouts, green beans, carrots and roasted sweet potato/pumpkin will all work so well in this turkey pot pie.
HOW DO YOU MAKE TURKEY POT PIE?
Shred leftover turkey meat and place in a large bowl. Add vegetables of your choice (leftover roasted/cooked vegetables and mixed frozen vegetables work well) along with shop-bought cheese sauce, sour cream and seasoning. Mix well then transfer to an oven-proof dish and top with thawed puff pastry. Brush with egg wash and place in the oven. Allow to bake until the pastry is golden brown and puffed and the filling is hot throughout.
Leftover turkey pot pie
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Using turkey and vegetables in a comforting turkey pot pie is a great way to use up leftovers. Using shop-bought cheese sauce makes this recipe so quick and easy.
Course: Dinner
Cuisine: American
Keyword: pot pie, Turkey leftovers, Turkey pot pie
Servings: 4
Calories: 502 kcal
Ingredients
3-4 cups roast turkey shredded
2-3 cups roasted/frozen vegetables
1 cup cheese sauce Use shop-bought for a quicker pot pie
1 cup sour cream
lemon juice to taste
salt and pepper to taste
400 g/14 oz puff pastry thawed
1 egg beaten
Instructions
Pre-heat the oven to 200ºC/390ºF.
Combine the shredded turkey with the vegetables, cheese sauce and sour cream.
Season with salt, pepper and lemon juice then transfer to an oven-proof pie/baking dish.
Top with the puff pastry and brush with the egg.
Place in the oven and allow to bake for 20-30 minutes until the pastry is golden and puffed and the filling is bubbling.
Remove and allow to rest for 10 minutes before serving.