When you are starving after a busy holiday, there is nothing better than biting into this turkey pot pie! It only takes minimal effort, has a perfectly flaky crust and delicious filling. Use leftover turkey after the holidays or any time of year!
If you are like most of us, we used to hit up the market and bring home processed pot pies. Yes, they did taste pretty good at the time because I didn’t have anything to compare it to. But, naturally, those are filled with processed ingredients that I just don’t want in my body.
So, one year, when I had some leftover turkey, I decided it was time to try my hand at making a homemade turkey pot pie. Every morsel was positively scrumptious, and we didn’t have any leftovers! The center is hearty with turkey, peas, carrots, and green beans, and the crust is super flaky and mouthwatering.
I have a feeling once you try this easy turkey pot pie, you are going to say “goodbye” to all the boxed processed options out there. They genuinely don’t even compare to how good this leftover turkey pot pie is.
How To Make Turkey Pot Pie
Turkey pot pie can be made at any time of year and makes a great dinner. Especially when you are super busy and just want a delicious home-cooked meal.
First Step: Combine the turkey meat, cauliflower rice, green beans, peas, corn, shredded carrot, sour cream, mayo, and bouillon powder in a deep pie pan.
NOTE: Using my homemade bouillon powder adds lots of flavors and is much healthier than store-bought options.
Second Step: Place the mozzarella cheese and cream cheese in a microwave-safe bowl and heat until they are melted. Stir as needed.
Third Step: Put the melted cheese into a food processor along with the almond flour, coconut flour, egg, baking powder, and salt. Pulse until you see that it’s started to turn into a dough ball.
Fourth Step: Form the dough, so it’s in the shape of a circle and place it on wax paper. You’ll want the circle to be a little bigger than the top of the pie pan, so keep pressing until it’s large enough.
Fifth Step: Once the pie crust is the size you need, carefully set it on the pie plate on top of the pie filling. Fold over the edges to make the crust. Beat the egg and lightly brush it on top of the pie crust, then cut a few slits in the top so the steam can release as it bakes.
Sixth Step: Bake the turkey pot pie for 40 minutes. The crust should be golden brown, and the filling will be hot when it’s done. Serve warm and enjoy!
What Kind Of Nutrients Are In Turkey Pot Pie?
If you are looking to add some extra nutrients to your diet (and your families too), this easy turkey pot pie is a great way to do it. I will give you a breakdown of some of the ingredients and what they have to offer you.
- Turkey - Turkey isn’t just something to celebrate the holidays with; it’s loaded with protein, niacin, selenium, vitamin B6, zinc, phosphorous, and vitamin B12.
- Cauliflower - This superfood is a staple in many homes because it’s low calorie, has fiber, protein, vitamin C, potassium, calcium, and more. Eat your cauliflower; it’s excellent for you.
- Green Beans - You’ll get lots of folic acids, fiber, vitamin A, potassium, vitamin C, calcium, magnesium, and more when you munch on green beans.
- Peas - You may not realize it, but peas are nutrient-rich, and they even have lots of antioxidants too. They have folate, iron, protein, vitamin A, manganese, vitamin C, thiamine, and more.
- Carrots - Carrots have potassium, biotin, vitamin A, vitamin B6, and vitamin K.
Long story short, when you eat this homemade turkey pot pie, you aren’t just getting comfort food. It’s actually good for you too. There are even more nutrients than what I have listed, but I wanted to give you an idea of what you’re getting.
How Do You Store Turkey Pot Pie?
Like with many foods, you should allow the turkey pot pie to cool after baking. Never let it sit out longer than 2 hours before refrigerating. Wrap the easy turkey pot pie in plastic wrap or use a lid for your pie pan and cover it.
The turkey pot pie will last around 3-4 days in the refrigerator. It makes an amazing leftover for lunch or dinner.
Can You Freeze Homemade Turkey Pot Pie?
Yes, you can freeze homemade turkey pot pie! Just make sure it’s wrapped tightly so no air can get to it and keep it in a freezer-safe container. It will last 1-2 months in the freezer. You will need to defrost it in the refrigerator overnight before heating it up.
How Do You Reheat Turkey Pot Pie?
For best results, heat the turkey pot pie in the microwave or oven. If choosing the oven heat it to 300 degrees F. You don’t want it hotter than that because you don’t want to cook the pie, just warm it up. Let the turkey pot pie heat up for 10-15 minutes until it’s hot all the way through.
The microwave is another option if you are in a hurry. Place a paper towel over the top and warm it up for 2-3 minutes and then check it. Once it’s steaming hot, it’s ready to eat.
Looking for more turkey recipes? Check these out:
- Leftover Turkey Soup Recipe
- Ground Turkey Meatloaf
- Turkey Taco Chili
- Instant Pot Keto Chicken Broccoli Rice
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Ingredients
Filling:
- 5 cups white turkey meat
- 12 oz cauliflower rice
- 1 cup green beans
- ¼ cup peas (optional)
- ¼ cup corn (optional)
- ¼ cup shredded carrot (optional)
- ½ cup sour cream
- ½ cup mayo
- 2 tbsp bouillon powder
Pastry Dough:
- 8 oz mozzarella cheese
- 2 oz cream cheese
- 1 cup almond flour
- ⅓ cup coconut flour
- 1 egg
- 1 tbsp baking powder
- ½ tsp salt
- 1 tbsp beaten egg
Instructions
- Preheat oven to 350.
- Mix together all the filling ingredients and place them into a deep-dish pie plate.
- Melt the cheeses for the pastry dough in a bowl in a microwave. Make sure they are entirely melted and hot. Add melted cheese to a food processor with the other dough ingredients. Pulse until a dough forms.
- Press the dough into a circle on a piece of wax paper. Invert onto the pot pie filling. Fold the edges over to make the crust. Brush with the beaten egg. Cut a few small slits in the top.
- Bake for 40 minutes or until the crust is golden and the filling is hot.
Nutrition
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Nikki Stone says
This is AMAZING!!! I used leftover gravy (about a cup) from Thanksgiving, but added about a cup of Greek yogurt; I also used about a cup and a half of frozen mixed veggies along with the frozen cauliflower rice because it’s easier and feels more like a pot pie mix to me. Sooo good! My question is can I make the dough, roll it out and freeze prior to baking!? I would love to freeze a few and pull out on a busy morning to defrost and then just plop it onto whatever pot pie leftovers I stir up on a busy night? I’m thinking weekly beef pot roast easily turning into pot pie with a little thickener in the soup and some frozen mixed veggies!
Taryn says
I have not tried that yet. Hypothetically, I think it would work. If you try please LMK!
Sydney Lee says
My fiancé loves pot pies. I can’t wait to try this! He wants a crust on the bottom and up the sides as well as on top. I know it will add carbs so we’ll have to do smaller servings. How would this work to add a bottom crust? Double the dough and do I prevail the bottom crust then add the rest and top crust or just bake it all together at one time? Thank you!
Taryn says
I haven't tried this as a bottom crust. My only concern is it could get soggy. I would definitely prebake it first.
Garfield Hiscock says
This is not Leto friendly. Corn, green beans and carrots are full of sugar and/or starches.
Taryn says
That is why it says (optional) next to those ingredients.
Lauren says
I’d love to make this, can I sub a nut free baking blend for the almond flour (i.e. Briana’s blend)?