Thanksgiving Leftover Recipe: Turkey Mushroom Pot Pie Recipe

With Thanksgiving coming up, I am so excited to share this Thanksgiving Leftover Recipe: Turkey Mushroom Pot Pie Recipe. Now, you can use turkey during the holidays, or just use chicken in this for an every day pot pie recipe.

This Thanksgiving Leftover Recipe: Turkey Mushroom Pot Pie Recipe post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.

Thanksgiving Leftover Recipe: Turkey Mushroom Pot Pie Recipe

My family didn’t always make a Thanksgiving turkey, but once they began, we quickly realized how much better it was to have a turkey than a ham or chicken…at least, I did! I love turkey and that whole “Thanksgiving day coma” thing is really no joke! I love the leftovers too – and who needs a plain old turkey sandwich the day after Thanksgiving?

This Turkey Mushroom Pot Pie Recipe is the perfect way to mix things up and make the best use of your Thanksgiving leftovers!

WHERE CAN I FIND THE RECIPE CARD FOR THIS Thanksgiving Leftover Recipe: Turkey Mushroom Pot Pie Recipe?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Thanksgiving Leftover Recipe: Turkey Mushroom Pot Pie Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you! I know that a lot of people are old fashioned – like me! – and like to have a printed out recipe card.

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Thanksgiving Leftover Recipe: Turkey Mushroom Pot Pie Recipe

Ingredients:

• 1 onion, diced
• 3/4 cup chopped celery
• 1 cup sliced mushrooms
• 2 tablespoons butter
• 1/3 cup flour
• 1-1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/4 teaspoon pepper
• 1 cup half and half
• 1 cup frozen peas
• 2-1/2 cups cooked chicken or turkey, chopped into small pieces
• 1 pie crust
• 1 egg, beaten

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Directions:

Preheat oven to 400. In a skillet, cook onions, celery, mushrooms and butter for 5 minutes or until onions and celery are tender.

Stir in flour broth, seasonings and heat until thick and bubbly, about 2 minutes. Stir in half and half and mix well.

Remove from heat and stir in peas and meat.

Pour into pie plate and top with pie crust. Gently press the edges of the dough onto the pan and flute with your finger tips.

Use a cookie cutter to cut shapes into the top, or simply cut slits. Top with one beaten egg.

Bake for 30-35 minutes or until crust is brown.

This Thanksgiving Leftover Recipe: Turkey Mushroom Pot Pie Recipe serves 8.

To print this Pumpkin Spice Crumble Recipe, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

To print this Thanksgiving Leftover Recipe: Turkey Mushroom Pot Pie Recipe, click below!

Thanksgiving Leftover Recipe: Turkey Mushroom Pot Pie Recipe

Print

Turkey Mushroom Pot Pie Recipe

Ingredients

• 1 onion diced
• 3/4 cup chopped celery
• 1 cup sliced mushrooms
• 2 tablespoons butter
• 1/3 cup flour
• 1-1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/4 teaspoon pepper
• 1 cup half and half
• 1 cup frozen peas
• 2-1/2 cups cooked chicken or turkey chopped into small pieces
• 1 pie crust
• 1 egg beaten

Instructions

1. Preheat oven to 400
2. In a skillet, cook onions, celery, mushrooms and butter for 5 minutes or until onions and celery are tender. Stir in flour broth, seasonings and heat until thick and bubbly, about 2 minutes. Stir in half and half and mix well. Remove from heat and stir in peas and meat.
3. Pour into pie plate and top with pie crust. Gently press the edges of the dough onto the pan and flute with your finger tips. Use a cookie cutter to cut shapes into the top, or simply cut slits. Top with one beaten egg.
4. Bake for 30-35 minutes or until crust is brown.

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