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.

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!

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

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

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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.