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Got some leftover turkey from a holiday feast? This Turkey Pot Pie Casserole is the perfect way to transform those bits into a comforting, hearty meal. With a creamy filling of mixed vegetables and chicken broth encased in a golden pie crust, it's a dish that warms the soul and fills the belly. Let's dive into this easy, delicious recipe that will have everyone asking for seconds.
The name of the recipe: Turkey Pot Pie Casserole Recipe
Ingredients:
- 2 cups cooked turkey, diced
- 1 cup frozen mixed vegetables
- 1 cup chicken broth
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package refrigerated pie crusts
Instructions:
- Preheat your oven to 400°F (200°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until well blended.
- Gradually stir in the chicken broth and milk, cooking and stirring until the mixture is bubbly and thickened.
- Stir in the turkey and mixed vegetables. Remove from heat.
- Unroll the pie crusts. Place one crust in the bottom of a baking dish. Pour the turkey mixture over the crust.
- Top with the second crust. Seal the edges and cut slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown. Let stand for 5 minutes before serving.
What You Will Need for This Casserole
Read more: Pillsbury Pot Pie Casserole Recipe
What you will need to make Turkey Pot Pie Casserole
- Cooked turkey: Provides the main protein, adding a hearty and savory element to the dish.
- Frozen mixed vegetables: Adds color, texture, and a variety of flavors, making the casserole more nutritious and balanced.
- Chicken broth: Enhances the overall flavor, making the filling rich and savory.
- Milk: Adds creaminess to the sauce, creating a smooth and comforting texture.
- All-purpose flour: Thickens the sauce, ensuring the filling holds together well.
- Butter: Adds richness and depth of flavor to the sauce.
- Refrigerated pie crusts: Provides a flaky, golden topping and base, encasing the filling perfectly.
Essential Tools and Instruments
What tools/instruments will be needed to make Turkey Pot Pie Casserole Recipe
- Saucepan: Essential for melting butter and blending flour, salt, and pepper into a smooth mixture.
- Baking dish: Holds the pie crust and turkey mixture, ensuring even baking.
- Whisk: Helps blend the flour and butter mixture smoothly without lumps.
- Measuring cups: Accurate measurements of ingredients like broth and milk are crucial for consistency.
- Knife: Needed for dicing the cooked turkey into bite-sized pieces.
- Oven: Bakes the casserole, giving the crust a golden brown finish.
Turkey Pot Pie Casserole
A comforting turkey pot pie casserole that's perfect for using up leftover turkey.
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Ingredients:
Filling
- 2 cups Cooked turkey, diced
- 1 cup Frozen mixed vegetables
- 1 cup Chicken broth
- 1/2 cup Milk
- 1/4 cup All-purpose flour
- 1/4 cup Butter
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Crust
- 1 package Refrigerated pie crusts
Instructions:
- Preheat your oven to 400°F (200°C).
- In a saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until well blended.
- Gradually stir in the chicken broth and milk, cooking and stirring until the mixture is bubbly and thickened.
- Stir in the turkey and mixed vegetables. Remove from heat.
- Unroll the pie crusts. Place one crust in the bottom of a baking dish. Pour the turkey mixture over the crust.
- Top with the second crust. Seal the edges and cut slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown. Let stand for 5 minutes before serving.
Notes:
Great way to use up leftover turkey from the holidays.
Read more: Instant Pot Shepherd’s Pie Recipe Guide
Nutrition value:
Calories: 400kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the turkey mixture and let it cool.
- Assemble the pie with the bottom crust, turkey mixture, and top crust.
- Cover tightly with plastic wrap and aluminum foil.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Follow the make-ahead steps but skip baking.
- Wrap the assembled pie tightly with plastic wrap and aluminum foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Bake at 400°F (200°C) for 40-50 minutes until golden brown.
Using leftover Thanksgiving turkey for this Turkey Pot Pie Casserole not only saves time but also enhances the flavors, as the seasonings from the original meal meld beautifully into the dish.
Frequently Asked Questions
FAQ:
How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pie crusts.
Can I use fresh vegetables instead of frozen?
Yes, just make sure to cook them slightly before adding to the mixture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, wrap it tightly and freeze for up to 2 months. Thaw before reheating.
What can I use instead of turkey?
Chicken works great as a substitute for turkey.
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