Leftover Turkey Pot Pie

Regardless of the size of your Thanksgiving gathering, one thing is always true: There will be leftovers from the big meal. Some people, like my husband’s family, like the leftovers almost as much as the dinner themselves and roast the largest turkey they can find so that there can be many, many days of turkey sandwiches.

Me? I tire quickly of eating the same foods, but what I do enjoy is making something that’s new and equally delicious: turning leftover Thanksgiving turkey, mirepoix, and pie crust into a comforting turkey pot pie.

Turkey pot pie is one of those magical makeovers: If you made turkey, gravy, pie, and anything with herbs and mirepoix, then you actually have all the ingredients you’ll need to make a fresh-tasting dinner that’s just as good as the Thanksgiving meal itself. Here’s how to make this American classic, plus some tips on saving time with the prep (because you’ll probably be burned out with cooking after turkey day).

• It uses up a lot of leftovers. This will use up aromatic vegetables, herbs, turkey, and turkey broth — all ingredients that are part of a traditional Thanksgiving dinner.
• It’s comforting and cozy. With a rich, creamy filling and flaky crust on top, each scoop is hearty and delicious. Plus it doesn’t taste like a turkey sandwich or a plate of reheated Thanksgiving dinner leftovers.

• Turkey: You’ll need 12 ounces of cooked turkey meat, and it doesn’t matter if it’s white or dark meat. If you have a craving for pot pie and you don’t have Thanksgiving turkey leftovers, a slab of deli turkey meat that you chop up yourself will work too.
• Mirepoix and herbs: Mirepoix is the French word for a mix of carrots, onion, and celery. It form the base flavors for many Western dishes, especially soups and stews. You’ll also need some dried or fresh thyme for a burst of herby flavor.
• Turkey broth: Turkey stock or broth adds a depth of flavor that milk alone can’t, and keeps the filling from getting too rich. You can substitute chicken broth here if that’s what you have.
• Pie crust: It’s not a pot pie without a crust! Make your own or just pick up a pre-made pie dough at the grocery store.

1. Sauté the mirepoix and herbs. Cook chopped carrots, onions, celery, and a little thyme in some butter until the onion is softened. Use an oven-safe skillet so you can bake the pie directly in it.
2. Make the sauce. Sprinkle some flour over the vegetables, then pour in a combination of broth and milk to make the sauce.
3. Add the turkey and peas. Stir cooked turkey and frozen peas into the sauce.
4. Assemble and bake. Top the filling with pie dough and cut a few slits into it so the steam can vent out while it’s baking. Since the filling is already cooked, the pot pie just needs to bake until bubbling and the crust is golden-brown, about 20 minutes.

My absolute favorite part of making turkey pot pie is that you don’t really have to buy any ingredients that you wouldn’t already be getting for Thanksgiving. It also means that if you have the time, you can prep a lot of the ingredients at the same time you’re already prepping for Thanksgiving dinner.

• Veggies and herbs: Dice up extra onion, carrot, and celery when you’re prepping them for your stuffing recipe or stock; pick some fresh thyme leaves or feel free to just use dried thyme instead.
• Broth: If you’re already making turkey broth for gravy, set aside 1 1/2 cups, or plan to turn that roast turkey carcass into turkey stock the day after Thanksgiving. It’s also okay to just pick up some store-bought chicken broth.
• Pie crust: Make an extra pie crust if you’re going the homemade route for your dessert pies and refrigerate or freeze it until you’re ready for pot pie. If you hate making pie crust, just add another refrigerated store-bought crust to the shopping list.
• Turkey: Turkey shreds best when it’s still warm, so shred three cups right after Thanksgiving dinner. Label and pack it away separately from the rest of the turkey. That way, you know you have enough stashed away for pot pie and everyone can eat the remaining turkey however they want.

If you get all these components taken care of, it’s amazing how quickly turkey pot pie can get onto the dinner table. But even if you have to do some chopping and prepping, it’s worth it to turn all these Thanksgiving ingredients and leftovers into a warming dinner that everyone will look forward to. Who knows: They may even request turkey pot pie again when it’s nowhere close to Thanksgiving.

• Turkey and Brussels Sprouts Club Sandwich
• Leftover Turkey Noodle Soup
• Turkey Tetrazzini
• Turkey Vegetable Soup
• Chipotle Turkey Salad