Turkey pot pie is a perfect way to use up leftover turkey from thanksgiving! If you are tired of the open face sandwiches, then this is a great option. I love it because it is a different spin on leftovers, and it is super easy to make so when you are burnt out on cooking this recipe really comes in handy. Bonus, it makes a great meal during the cold weather days.
You most definitely can make this with chicken or leave out the meat all together. I just am using turkey in this one because it happens to be right after thanksgiving and we have plenty of turkey leftovers just sitting in the fridge. You also could use all frozen veggies or all fresh veggies, I just use what I have. Which typically is frozen peas, frozen corn and fresh carrots from our garden. If you are going to add something like potatoes in, I would recommend cooking them for a few minutes before adding them in otherwise they will come out too firm.
If you are using fresh carrots, be sure to dice them small. If they are too large, they will stay too firm. There isn’t a lot of extra liquid in this recipe for the carrots to soak up. Also, if you choose to make the homemade “crust” with it then bonus is you have some leftover to make rolls as the side or to freeze for later, and who doesn’t love some bread as the side? *If you are going to make your extra dough into rolls to enjoy immediately follow these steps. * Grease an 8×11 baking dish. Taking a little bit larger than a golf ball size of dough and rolling it in between your hands into a ball. Place in greased pan and repeat until all the dough is gone. Cover and let rise until doubled in size and are nice and fluffy. Preheat oven to 400 degrees and bake for 16-19 minutes.
If you make this recipe, then be sure to leave a comment or tag me on Instagram @plantpraypick. I love hearing from you and seeing my recipes in your kitchens.
- 3 cups chopped cooked turkey
- 2 10.5oz cans cream of chicken
- 1/2 cup milk or water
- 2 cups chopped carrots
- 1 cup peas
- 1 cup corn
- 1/2 cup shredded cheese, your choice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1 1/2 cups of warm water
- 2 Tbsp sugar
- 1 Tbsp active dry yeast
- 4 Tbsp soften butter (not melted)
- 1 1/2 tsp salt
- 4-5 cups of white flour
- Begin with making your topping. Start by warming your 1 1/2 cup of water in the microwave for 40 seconds. You want it warm not hot.
- Dissolve 2 Tbsp sugar and 1 Tbsp yeast into warm water. Let stand for 5-7 minutes until foamy.
- In the meantime, in stand mixer with dough hook add 3 1/2 cups of flour and 1 1/2 tsp salt and mix.
- Slowly pour in your water yeast mix. Add in 4 Tbsp soften butter. Mix fully.
- Slowly add in flour until the dough pulls away from the sides of the bowl. You want it nice and elastic but not sticky. If it’s too dry and crumbles slowly add in a little water at a time. Cover and let rise for 30 minutes.
- While your topping rises, make your filling. Prepare your Dutch oven with nonstick cooking spray and preheat oven to 375 degrees.
- Pour into prepped dutch oven 3 cups chopped turkey, 2 cans of cream of chicken, 1/2 cup of milk, 2 cups chopped carrots, 1 cup peas, 1 cup corn, 1/2 cup cheese, 1 tsp onion powder, 1 tsp garlic powder and pepper.
- Give it all a good mix!
- Once your topping has risen, about 30 minutes, start by taking about 2 Tbsp of dough and flattening it in between your hands. Place on top of your filling and repeat until it is all covered. Making it like a crust for the top.
- Your leftover dough can either be made into rolls to enjoy with dinner *see above under tips on how to make it into dinner rolls for dinner* or can be prepared into balls and then placed into the freezer to make rolls on a later date. Click here to see freezer option.
- Place lid on your Dutch oven and bake covered for 15 minutes, then remove lid and bake an additional 20 minutes.