This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Melt the butter in a large saucepan over medium heat. Stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water, and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.

  • Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.

  • Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

451.6 calories; 22 g protein; 35.7 g carbohydrates; 56.4 mg cholesterol; 545.1 mg sodium. Full Nutrition

Reviews (94)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2009
This was great for using up the leftovers that I hate to throw out. I did make a few changes. I used fresh carrots onions celery and corn. I added 1/2 cup of milk and used 2 cans of cream of mushroom soup instead. If my kids even think a mushroom has been in the same room as their food they run! lol I also used the drop biscuit recipe from Bisquick as the topping. The family loved it and it was quick and easy to make. Thanks for this great quick and easy way to use up those leftovers! Read More
(59)

Most helpful critical review

Rating: 3 stars
11/09/2014
I ended having to make this in 2 stages. In reheating the onion mushroom butter they did brown. Not sure if that made the flavor we didn't like. I will try this again to see. It is a easy way to use left overs. I hope to be able to freeze a few of these for easy meals. Read More
(3)
117 Ratings
  • 5 star values: 84
  • 4 star values: 28
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
12/01/2009
This was great for using up the leftovers that I hate to throw out. I did make a few changes. I used fresh carrots onions celery and corn. I added 1/2 cup of milk and used 2 cans of cream of mushroom soup instead. If my kids even think a mushroom has been in the same room as their food they run! lol I also used the drop biscuit recipe from Bisquick as the topping. The family loved it and it was quick and easy to make. Thanks for this great quick and easy way to use up those leftovers! Read More
(59)
Rating: 5 stars
11/28/2007
Loved it even though I didn't use a pie crust. I just served it over toast and it was still great! I can't wait to try the rest in a pie crust. Read More
(45)
Rating: 5 stars
12/01/2008
I didn't have frozen mixed vegetables so instead I chopped one raw potato and a raw carrot and cooked it in the microwave before adding to filling. Then I added about 1/2 cup of frozen green beans. Fabulous! So comforting and delicious... I felt like Peter Rabbit munching on Turkey pie down in my rabbit hole. Read More
(35)
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Rating: 5 stars
01/02/2010
This was terrific. I was making this for a group of 6 so I bought two deep dish pie crusts (which I pre-baked in the oven for 10 mins to get it little crispier) didn t think about the top. Stores were closed so I had to think fast...I had two Pillsbury Crescent Roll tubes in the fridge. I laid it out and pinched it all closed. I put it over the top of the pies I then only had to bake them for 20 mins at 375 and the top was golden brown and crispy. I didn t even have to add the aluminum foil as I brought the Pillsbury dough right over top of the pie shell sides. Needless to say nothing was left.....only the compliments. Read More
(26)
Rating: 5 stars
12/29/2009
I have cooked this recipe twice now. The first time I followed the directions to the T. The second time instead of adding frozen vegetables I cut up some fresh carrots and celery to use instead. I had to add an additional cup of water while mixing everything together but the carrots and celery came out soft and tasting delicious. Read More
(25)
Rating: 5 stars
03/11/2009
I use a similar recipe but what I do is while making the apple pie for thanksgiving is make up an extra pie crust or two. Making sure that I actually cook enough extra vegatables and then the next day is making up the turkey pot pies one for dinner and one or two for the freeze. These pies really freeze well for emergency dinner solutions. Read More
(24)
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Rating: 5 stars
10/22/2008
Fantastic!!! a great way to use up Thanksgiving leftovers!!! So tasty. Read More
(18)
Rating: 5 stars
02/23/2009
Frist time every making a pot pie I didnt use the mushrooms I didnt have and frozen veggies so I cut and bolied carrots and potatoes for a few min. Turn out great husband loved it I like the recipe becuase you have all the left overs after a turkey dinner Thanks for a great recipe o-ya this is also the first time Ive ever ate a pot pie!mmmmm Read More
(14)
Rating: 5 stars
10/05/2008
Exceptional recipe great way to clean out the fridge. Read More
(9)
Rating: 3 stars
11/09/2014
I ended having to make this in 2 stages. In reheating the onion mushroom butter they did brown. Not sure if that made the flavor we didn't like. I will try this again to see. It is a easy way to use left overs. I hope to be able to freeze a few of these for easy meals. Read More
(3)