Thanksgiving Turkey Pot Pie

One of the best parts of the holidays is all the leftovers. You can eat for days on turkey, stuffing and potatoes. I’ve always held the cold turkey & mayonnaise sandwich near and dear to my heart.

My mom is good at transforming leftovers. One of my fondest childhood foods was what she called “potato boats”. Hold on to your horses, people, this one is a doozy. Potato boats consisted of slicing a hot dog in half like a sandwich, making sure to not cut all the way through. Then she’d stuff it with leftover mashed potatoes and topped it with shredded cheese. It was broiled or baked and wham, dinner was served.

I probably haven’t eaten a potato boat in 10 years. My leftover metamorphosis has since been modified for a more adult palette. Enchiladas, casseroles and warm sandwiches are now my thing.

I scored a bunch of leftover turkey from our work Thanksgiving, so I thought I’d make a pot pie with it. All I had to do was pick over the meat and throw some things together I had in the fridge in pantry. This pot pie is wonderful because you can fill it with whatever you have on hand.

Canned corn?

Throw it in.

Frozen peas? Why not.

Leftover green beans from Thanksgiving? Chop those babies up.

I went with a Parmesan-biscuit topping instead of a normal pastry crust. I don’t really like pie crust (don’t hurt me!) and biscuits are super filling on a cold winter day.

If you’re using already cooked meat & veggies, just skip the first two steps and go straight to making the pot pie sauce. The meat and veg will warm up in the oven. I had to use a few raw veggies so I had to cook them a little beforehand (especially the potatoes).

This recipe is the best for clearing out valuable real estate in your fridge. If you’re sick of turkey sandwiches, give this a whirl.

Step-By-Step Instructions

In a large skillet or Dutch oven, heat 2 tablespoons butter. Add carrots and green beans, salt, pepper and garlic powder. Saute until tender, about 8-10 minutes. Place potatoes in a large pot and fill with water. Season with salt and bring to a boil.

Boil potatoes until tender, about 15 minutes. Drain. Add turkey & corn to green bean mixture and cook until heated through, about 3 minutes. Transfer meat and veggie mixture to a bowl.

Heat remaining 1/3 cup butter in same Dutch oven. Add flour, salt, pepper and garlic powder. Stir and cook for 1-2 minutes. Slowly pour in chicken broth and milk, whisking. Cook until thick, about 3-4 minutes.

Add turkey, veggies and potatoes to dutch oven and stir to coat.

Transfer mixture to a greased 13 x 9 inch baking dish.

Top with biscuits (about 8-10 biscuits). Sprinkle cheese and thyme over biscuits.

Bake in a 350 degree oven for 15-18 minutes or until biscuits are golden brown and mixture is bubbly.