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    Home > Recipes > American Recipes

    Published: Nov 12, 2018 · Modified: Aug 12, 2024 by Denise Browning

    Leftover Turkey Pot Pie

    Share and Enjoy!

    Jump to Recipe ↓

    Leftover Turkey Pot Pie is an easy-to-prepare dish that combines ingredients of two classics, chili beans and pot pie. It's made with leftovers encased in buttery, flaky pie crust resulting in a bold dish full of comforting flavors.

    Leftover turkey pot pie in a pan.

    HOW TO MAKE LEFTOVER TURKEY POT PIE

    • Heat oven to 400°F.
    • In a large no-stick skillet, heat oil over medium heat. Cook onion, celery, and bell pepper for about 3 minutes, stirring occasionally. Do not let brown!
    Filling cooking in a skillet.
    • Stir in canned diced tomatoes, canned beans, and steamed corn, peas, and carrots.
    Mixing beans, ground poultry, and vegetables in a skillet.
    • Transfer to a plate. In the same pan, cook ground turkey over medium heat for about 4-5 minutes.
    • Add taco seasoning and chili powder and let it cook for an additional 2 minutes, stirring occasionally. Add white wine vinegar and cook for 1-2 minutes.
    • Add cooked vegetables to the pan, stir in nacho cheese, and spoon the mixture into an 8-inch pan lined with a pie crust.
    • Top with shredded cheese and then with the second crust; seal the edge and flute.
    Crust with filling in a baking dish.
    • Cut slits in several places in the top crust. Brush top with a mixture of beaten egg yolk and heavy cream.
    • Bake for 35 to 45 minutes or until the crust is golden brown. During the last 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning.
    • Let stand 5 minutes before serving. Enjoy leftover turkey pot pie topped with guacamole and a side of fresh salad.

    Are you a fan of chili beans? How about pot pies? My answer is YES to both.

    This Turkey Pot Pie with Leftovers will quickly become a favorite of yours too! It's a complete meal that makes dinner an easy task, yet is interesting for its bold, comforting flavors.

    We used leftovers and what we had available in our pantry and fridge to prepare our pie. If you have turkey leftovers and pie crusts from your Thanksgiving feast and a can of beans, this is the dish to cook.

    I simply sauteed a few vegetables in oil such as onions, celery, and bell peppers... and added canned diced tomatoes, canned beans, and steamed corn, peas and carrots.

    Then, we transferred vegetables to a plate so we could make use of the same pan to cook ground turkey with taco seasoning, chili powder, and white wine vinegar.

    Cooked vegetables and turkey were mixed together with canned nacho cheese sauce, spooned into a pie crust, and topped with shredded cheese. The pie was enclosed with another pie crust and baked until golden brown.

    My family enjoyed this leftover pot pie with guacamole and fresh salad.

    Close up image of leftover turkey pot pie topped with guacamole sauce.

    As you can see, the recipe is very similar to the classic chicken pot pie, except for the addition of a few Tex-Mex ingredients...

    ... such as beans, chili powder, diced tomatoes, corn, and nacho cheese sauce which substitutes for the gravy in traditional chicken pot pies.

    Although the traditional chili bean recipe uses pinto and kidney beans simmered in a chili sauce, we used the beans we had in our pantry: canned black beans. So you know you can make use of whatever you have at home.

    Our Leftover Turkey Pot Pie turned out great and is now on our list of favorite family meals. Even my eldest daughter, who is not crazy for chicken pot pie, loved this dish.

    Whole leftover turkey pot pie on a table.

    In my opinion, it's a clever spin on two classics. Well, are you ready to get started making it? Here we go!

    COOKING WITH LEFTOVERS

    If using leftover cooked shredded turkey, quickly saute in oil with taco seasoning and chili powder, and then add vinegar, letting evaporate.

    Since shredded turkey is already cooked, it doesn't need to follow the same cooking time stated in the recipe for uncooked ground turkey.

    INGREDIENT SUBSTITUTIONS & REPLACEMENTS

    • Although chili beans (also known as chili con carne) uses pinto and kidney beans in its traditional recipe, you can use any type of beans you have available. For instance, I used canned black beans in mine.
    • As for nacho cheese sauce, an ingredient present in Tex-Mex cuisine, it replaces the usual gravy used in the classic chicken pot pie, saving some prep time.
    • I will leave you now with the magic formula for one hero of a dish! If you love twists on classics, try also our Phyllo Chicken Pot Pie.
    • It's as delish and easy to make as our chili bean turkey pot pie. I will be awaiting your feedback!

    PIN & ENJOY!

     

    Two combined images showing both crust and filling of baked leftover turkey pot pie.

    turkey pot pie in a pan
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    Leftover Turkey Pot Pie Recipe

    Leftover Turkey Pot Pie is an easy-to-prepare dish that combines ingredients of two classics, chili beans and pot pie. It's made with leftovers encased in buttery, flaky pie crust resulting in a bold dish full of comforting flavors.
    Course:Main Course
    Cuisine:American
    Prep Time 30 minutes minutes
    Cook Time 40 minutes minutes
    Total Time 1 hour hour 10 minutes minutes
    Servings 8 people
    Calories463 kcal
    Author Denise Browning
    Cost $ 1.25 per person

    Equipment

    • 1 oven
    • 1 8-inch pie dish (20 cm pie dish)
    • 1 large nonstick skillet
    • 1 wood spoon

    Ingredients

    • 1 tablespoon vegetable oil
    • ¼ medium white or yellow onion, chopped
    • 1 celery stalk, chopped
    • ½ bell pepper (any color), de-seeded and chopped
    • ¼ cup canned diced tomatoes (liquid drained)
    • ½ cup canned beans (liquid drained) pinto, kidney, or black
    • ¼ cup steamed corn (or canned)
    • ¼ cup cooked peas and carrots (mixture) (or canned)
    • 2 tablespoon chopped green onions
    • 1 ½ pounds ground turkey (or shredded turkey)
    • 2 ounces original taco seasoning mix
    • ¼ teaspoon chili powder
    • ¼ cup white wine vinegar (or red wine vinegar)
    • 1 cup canned nacho cheese sauce
    • 2 9-inch pie cursts
    • 1 cup shredded cheese mixture, or cheddar ( I used Fiesta blend)
    • 1 egg yolk
    • 1 teaspoon heavy whipping cream or milk
    US Customary - Metric

    Instructions

    • Heat oven to 400°F (205°C).
    • In a large no stick skillet, heat oil over medium heat. Cook onion, celery, and bell pepper for about 3 minutes, stirring occasionally. Do not let brown! Stir in canned diced tomatoes, canned beans, steamed corn, peas and carrots, and green onions.
    • Transfer to a plate. In the same pan, cook ground turkey over medium heat for about 4-5 minutes, add taco seasoning and chili powder and let cook for additional 2 minutes, stirring occasionally. Add vinegar and cook for 1-2 minutes.
    • Add cooked vegetables to the pan, stir in nacho cheese, and spoon mixture into a 8-inch pie pan lined with a pie crust
    • Top with shredded cheese and then with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with a mixture of beaten egg yolk and heavy cream.
    • Bake for 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
    • Enjoy topped with guacamole (and sour cream, if desired) and a side of fresh salad.

    Recipe Notes

    • If using leftover cooked shredded turkey, quickly saute in oil with taco seasoning and chili powder, and then add vinegar, letting evaporate. Since shredded turkey is already cooked, it doesn't follow the same cooking time stated in the recipe for ground turkey. 

    Nutrition

    Calories: 463kcal | Carbohydrates: 31g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 1166mg | Potassium: 385mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1530IU | Vitamin C: 11.1mg | Calcium: 142mg | Iron: 2.7mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

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    About Denise Browning

    I'm Denise Browning, a chef with almost 2 decades of experience, a nutrition researcher, and cookbook author. Here you’ll find easy healthy meals with some occasional splurges. More About Me.

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    Comments

    1. Deb|EastofEdenCooking says

      November 13, 2018 at 1:31 pm

      This twist on traditional pot pie is a wonderful way to use leftover Thanksgiving turkey. I'll have mine with a side of salsa.

      Reply

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    My name is Denise Browning, a Brazilian living in Texas and a mom of 2. I am also the author of this blog, a chef with almost two decades of experience, a nutrition researcher, and a cookbook author. Here you’ll find easy and delish healthy meals with some occasional splurges.

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