Easy & Delicious Turkey Mushroom Pot Pie: The Ultimate Leftover Turkey Recipe
After the grand feast of Thanksgiving, a common delightful challenge arises: what to do with all that delicious leftover turkey? While a classic turkey sandwich certainly has its charm, sometimes you crave something more substantial, more comforting, and utterly transformational. Enter the magnificent **Turkey Mushroom Pot Pie**! This recipe offers an incredibly easy and incredibly flavorful solution, taking your holiday leftovers from simple to spectacular with a creamy, savory filling encased in a golden, flaky butter pie crust. It’s the kind of hearty meal that warms you from the inside out, perfect for the cooler months and a fantastic way to extend the joy of your holiday bird.
Why This Turkey Mushroom Pot Pie Will Become Your New Favorite
Once Thanksgiving celebrations wind down, the question of what to do with the abundance of leftover turkey often comes up. Are you a purist who sticks to turkey sandwiches, or do you love reinventing that turkey into entirely new culinary creations? I confess, I enjoy a bit of both. There’s something undeniably satisfying about a few well-made turkey sandwiches, perhaps on some fluffy leftover rolls. But after a couple of days, I’m usually ready to transform the remaining turkey into one grand, cohesive meal to clear out the fridge. My turkey and dumplings recipe has long been a go-to, but I’m thrilled to say I’ve discovered a new, equally beloved contender: this incredible Turkey Mushroom Pot Pie.
This pot pie isn’t just a meal; it’s an experience. It’s wonderfully simple to put together, yet bursting with rich, deep flavors that will make you forget it started as leftovers. The heart of this dish is a luscious, from-scratch gravy, generously filled with earthy mushrooms and tender, savory chunks of turkey. All of this goodness is lovingly crowned with a lid of perfectly flaky pie pastry, creating a cozy and satisfying dish that feels just right for the season. Whether you’re seeking a hearty weeknight dinner or a comforting weekend treat, this turkey pot pie delivers on all fronts, turning simple ingredients into a truly memorable meal.
The Secret to a Perfect Pot Pie: Ingredients and Flavor Profile
The beauty of this Turkey Mushroom Pot Pie lies in its balanced and deeply flavorful components. We start with a rich, velvety gravy that serves as the perfect base for our star ingredients. This isn’t just any gravy; it’s carefully crafted to enhance the turkey and mushrooms without overpowering them.
- Mushrooms: Fresh, chopped mushrooms add an incredible depth of umami and a wonderful texture to the filling. They absorb the savory flavors of the broth and spices, becoming tender and succulent.
- Onions and Garlic: These aromatic staples are sautéed until soft, building the foundational layers of flavor for the gravy. Their sweetness and pungency are essential for a well-rounded taste.
- Turkey: Of course, the leftover turkey is the star! Chopped into bite-sized pieces, it becomes tender and infused with the rich gravy, making it feel like a brand new meal rather than just re-purposed leftovers. This recipe truly celebrates the turkey, giving it a second life in a dish that feels intentionally gourmet.
- Broth and Milk: A combination of turkey or chicken broth and milk creates the creamy, luxurious texture of the filling. The broth provides a deep, savory foundation, while the milk adds a touch of richness and helps achieve that perfectly smooth consistency.
- Fresh Thyme: Aromatic fresh thyme brings a warm, earthy, and slightly peppery note that beautifully complements the turkey and mushrooms. It’s a classic herb pairing that elevates the entire dish.
- Flaky Pie Crust: The crowning glory of any pot pie! A buttery, flaky pie crust provides a satisfying contrast to the creamy filling. Its golden-brown perfection adds both texture and a delightful richness to every spoonful.
Together, these ingredients create a symphony of flavors that is both familiar and exciting. The savory turkey, earthy mushrooms, and aromatic herbs are bound together by a creamy, well-seasoned gravy, all beneath a golden, crisp crust. It’s the epitome of comfort food, made effortless.
Simplified Steps to Make Turkey Mushroom Pot Pie
Don’t let the idea of making a pot pie from scratch intimidate you. This recipe is designed for simplicity without sacrificing flavor. Here’s a detailed breakdown of how you’ll bring this cozy meal to life:
- Prepare the Flavorful Filling: Begin by melting butter in a skillet over medium heat. This sets the stage for our aromatics. Sauté the chopped mushrooms, onions, and minced garlic until they are beautifully soft and fragrant, typically around 5-7 minutes. This step is crucial for developing deep flavors. Once softened, sprinkle in the all-purpose flour, stirring constantly to coat the vegetables. This flour acts as our thickening agent, forming a roux that will create a rich and creamy sauce. Gradually whisk in the turkey or chicken broth, ensuring a smooth consistency, followed by the milk. Season generously with salt, pepper, and a heaping teaspoon of fresh thyme. Bring the mixture to a gentle boil, letting it simmer for a few minutes until it thickens into a luxurious gravy. Finally, remove it from the heat and stir in your pre-cooked, chopped turkey.
- Top with Your Favorite Pie Crust: The crust is a vital component of any great pot pie. While I personally love using my foolproof flaky pie crust recipe for that homemade touch, don’t hesitate to use a store-bought crust if you’re looking to save some time and effort. Both options will yield a delicious result. Simply unroll or roll out your single pie crust and carefully place it over the filling in your pie dish. Trim any excess, then crimp the edges to seal in all the goodness. For an extra golden and professional finish, consider brushing the top with an egg wash (one egg whisked with a tablespoon of water). This step is optional but highly recommended for a beautiful shine.
- Bake to Golden Perfection: Place your assembled pot pie into a preheated oven and bake until the crust turns a magnificent golden brown and the savory filling is bubbling enticingly around the edges. This usually takes about 30-35 minutes. The bubbling is your cue that the filling is hot, the flavors have melded, and the crust is perfectly cooked through.
And there you have it! A comforting, homemade Turkey Mushroom Pot Pie ready to be devoured. The aroma filling your kitchen alone will be enough to make your mouth water.
Make it a One-Skillet Meal for Extra Convenience
One of the best tips for simplifying your cooking and reducing cleanup is to embrace the one-skillet meal concept. This Turkey Mushroom Pot Pie is perfectly suited for it! Instead of transferring your delicious filling from a skillet to a pie plate, you can prepare the entire dish and bake it in the same ovenproof pan. I often reach for my trusty 9-inch cast iron skillet for this task, as it conducts heat beautifully and goes seamlessly from stovetop to oven. However, any oven-safe skillet or Dutch oven you have on hand will work just as well. This method not only saves you from an extra dish to wash but also allows the crust to develop a wonderful crispiness where it meets the skillet, adding another layer of texture and flavor to your pot pie.
Tips for the Ultimate Turkey Pot Pie Experience
- Don’t Overcook the Turkey: Since you’re using pre-cooked leftover turkey, add it to the filling only at the very end, just before topping with the crust. This prevents it from becoming dry or tough.
- Customize Your Vegetables: While mushrooms and onions are essential, feel free to add other vegetables if you wish. Peas, carrots, celery, or even corn would make delicious additions to the filling. Just make sure they are diced small and cooked until tender before combining with the sauce.
- Fresh Herbs Make a Difference: While dried thyme can work, fresh thyme truly elevates the flavor of this pot pie. If using dried, reduce the amount to about half a teaspoon, as dried herbs are more concentrated.
- Chill Your Crust (if homemade): If you’re making your own pie crust, ensuring it’s well-chilled before rolling out and baking helps achieve that desired flakiness. Cold butter is key!
- Prevent a Soggy Bottom: If you’re concerned about a soggy bottom crust (especially if using store-bought), you can blind bake your pie crust for about 10-15 minutes before adding the filling. However, with the rich, thick gravy, this recipe usually avoids that issue when baked properly.
- Rest Before Serving: Once out of the oven, let the pot pie rest for 10-15 minutes before slicing and serving. This allows the filling to set slightly, making it easier to serve and preventing it from being too runny.
Storage and Reheating
This Turkey Mushroom Pot Pie is delicious fresh out of the oven, but it also makes for wonderful leftovers, extending your comforting meal even further.
- Storing: Allow any leftover pot pie to cool completely to room temperature. Then, cover it tightly with plastic wrap or aluminum foil, or transfer individual servings to airtight containers. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: Pot pie freezes beautifully! You can freeze the entire baked pie (after cooling) or individual slices. Wrap it tightly in several layers of plastic wrap, then a layer of aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For best results, reheat individual slices in a microwave until warmed through. For a crispier crust, reheat a larger portion in a preheated oven at 350°F (175°C) for 15-20 minutes, or until bubbling and hot in the center. If the crust starts to brown too much, loosely cover it with foil.
Other Creative Leftover Thanksgiving Recipes You’ll Love
If you’ve enjoyed the versatility and comfort of this Turkey Mushroom Pot Pie, you’re in for a treat with these other ingenious recipes designed to make the most of your Thanksgiving leftovers. Don’t let anything go to waste!
- Turkey and Dumplings: A soulful, hearty dish that transforms turkey into a comforting stew with fluffy dumplings.
- Thanksgiving Leftovers Pizza: A fun and creative way to use up a variety of leftovers, piling them onto a pizza crust for a unique twist.
- Cranberry Gin Fizz Cocktail: A refreshing post-holiday drink that uses up leftover cranberry sauce in a sophisticated, bubbly concoction.
- Pumpkin Pie Milkshake: Turn that leftover pumpkin pie into a decadent, creamy dessert drink that’s surprisingly easy to make.
- Cranberry Mascarpone Tart: A beautiful and elegant dessert featuring tart cranberries and creamy mascarpone, often made even easier with leftover cranberry sauce.
Shop Essential Tools for This Delicious Recipe
Having the right tools can make all the difference in preparing this comforting pot pie. Here are some essentials that will help you achieve perfect results every time:
- Large Skillet: Essential for preparing the creamy filling. A 9-inch cast iron skillet is ideal if you plan to make it a one-skillet meal, otherwise any large, sturdy skillet will do.
- Pie Plate: A classic 9-inch pie plate is perfect for baking a traditional pot pie.
- Whisk: Crucial for ensuring a smooth, lump-free gravy.
- Cutting Board & Sharp Knife: For efficiently chopping your turkey, mushrooms, onions, and garlic.
- Measuring Cups & Spoons: For accurate ingredient measurements.
Turkey Mushroom Pot Pie
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Ingredients
- 3 tablespoons butter
- ½ onion , chopped
- 2 cups chopped mushrooms
- 2 garlic cloves , minced
- 3 tablespoons all-purpose flour
- 2 cups turkey or chicken broth
- 1 cup milk
- 1 heaping teaspoon fresh chopped thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups chopped leftover turkey
- 1 single pie crust
- 1 egg + 1 tablespoon water , for egg wash (optional)
Instructions
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Preheat oven to 400°F.
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In a medium skillet, melt butter over medium heat. Add onions and mushrooms and cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
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Add flour and stir until vegetables are coated.
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Add broth slowly while whisking constantly. Mixture will be lumpy but should become smooth as you whisk. Once all broth is incorporated, whisk in the milk.
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Stir in thyme, salt, and pepper. Bring to a boil and cook for a few minutes until thickened.
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Remove from heat and stir in cooked turkey.
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Add mixture to a 9 inch pie plate and top with pie crust. Crimp edges and brush with egg wash, if using. (See note.)
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Bake until crust is golden and filling is bubbling, about 30-35 minutes.
Notes
- This recipe can also be made with chicken instead of turkey.
- If you use my foolproof flaky pie crust recipe, you’ll end up with 2 crusts. Wrap one well with plastic wrap and store in the freezer for up to 3 months, for another use.
- You can make this whole dish in an ovenproof skillet (I like to use cast iron), prepping the filling on the stove top and then baking it in the oven.
This Turkey Mushroom Pot Pie is more than just a recipe; it’s an opportunity to transform simple leftovers into an extraordinary meal that truly embodies warmth and comfort. Whether you’re a seasoned chef or a home cook looking for an easy yet impressive dish, this pot pie is sure to become a beloved staple in your kitchen. So, gather your ingredients, savor the aroma, and prepare to delight in every savory bite of this ultimate comfort food.