Judy’s Homemade Turkey Pot Pie Recipe: A Delicious Way to Use Leftovers

Creative Ways to Use Holiday Leftovers: Delicious and Resourceful Ideas

The holidays bring us an abundance of food, and leftovers can be a treasure trove of possibilities. Instead of simply reheating them, get creative!

Transform turkey into flavorful tacos, hearty pot pies, or comforting soups. Use mashed potatoes to craft crispy potato pancakes or a rich shepherd’s pie. Cranberry sauce can be whisked into salad dressings or layered in parfaits. Even stuffing can be baked into savory muffins or used to fill roasted vegetables.

These inventive approaches not only reduce waste but also breathe new life into your holiday feast, letting you enjoy every delicious bite in a fresh, exciting way.

Judy’s Homemade Turkey Pot Pie: A Holiday Leftovers Delight

The holiday season is a time of togetherness, laughter, and—let’s be honest—lots of food. After the feasting is done, the fridge is often filled with an assortment of delicious leftovers, including turkey. Instead of reheating plates of the same dishes, why not turn those leftovers into something extraordinary?

Enter Judy’s Homemade Turkey Pot Pie, a tried-and-true recipe that turns leftover turkey into a warm, comforting dish the whole family will love. Judy, a dear friend of mine, shared this gem with me, and it will be a staple in my post-holiday meal rotation from now on. Let’s dive into the recipe!

This recipe is perfect for using up holiday turkey while adding a hearty dose of vegetables and creamy goodness. It’s easy to make and creates a show-stopping dish that’s as beautiful as it is delicious

Judy’s Homemade Turkey Pot Pie Recipe

Ingredients

• 1 small onion, diced

• 2 ribs celery, diced

• 1 medium potato, peeled and diced

• ¼ cup butter

• 1 can peas and carrots (drained)

• 1 can cream of chicken soup

• ½ soup can of half and half

• 1 tablespoon cornstarch

• Salt and pepper to taste

• 2 cups cubed white meat turkey

• 2 rolls of refrigerated pie crust

• 1 egg (for egg wash)

Instructions

1. Prepare the Vegetables

   • Place the diced onion, celery, potato, and butter in a covered microwave-safe dish.

   • Cover and microwave for 4 minutes, or until the vegetables are slightly softened.

2. Prepare the Crust

   • Line one roll of pie crust into a deep-dish pie plate, ensuring the edges are even around the top.

3. Combine the Filling

   • In a large bowl, mix the microwaved vegetables, peas and carrots, cream of chicken soup, half and half, cornstarch, turkey, and seasonings (salt and pepper to taste).

   • Stir until the mixture is well combined.

4. Assemble the Pot Pie

   • Pour the filling into the pie crust-lined dish.

   • Cover with the second pie crust, folding and tucking the edges behind the bottom crust to seal them.

   • Use your fingers or a fork to crimp the edges for a decorative look.

   • Cut small slits into the top crust to create vent holes.

5. Add Finishing Touches

   • Brush the top of the pie with a light egg wash for a golden, glossy finish.

6. Bake the Pot Pie

   • Place the pie on the lower shelf of a preheated oven at 425°F.

   • Bake for 50-55 minutes, or until the crust is golden brown.

   • If the crust begins to darken too quickly, shield it with foil to prevent burning.

7. Cool and Serve

   • Allow the pie to cool for a few minutes before slicing. Serve warm and enjoy the creamy, savory flavors!

Judy’s Turkey Pot Pie works because it strikes the perfect balance between comfort and convenience. The creamy filling, made with hearty turkey and a medley of vegetables, creates a satisfying, well-rounded dish that feels like a warm hug on a cold day.

The use of pre-made pie crust saves time without sacrificing flavor, while the golden, flaky topping adds a beautiful texture contrast. This recipe is incredibly versatile, allowing you to swap in different leftovers or customize it to your taste.

It’s a foolproof way to turn holiday remnants into a dish that feels freshly made and utterly indulgent.

Why This Recipe Works

Tips for Success

• Make it your own: Swap in leftover vegetables like green beans or sweet potatoes for the canned peas and carrots.

• Save time: Use pre-diced frozen potatoes to cut down on prep.

• Plan ahead: Assemble the pie a day in advance and refrigerate. Bake fresh for a no-stress dinner.

Final Thoughts

Holiday leftovers don’t have to be boring or repetitive. With a little creativity, you can breathe new life into your festive dishes and enjoy the holiday flavors for days to come. Judy’s Turkey Pot Pie is just one of the many ways to turn your leftovers into something extraordinary.

What’s your favorite way to use holiday leftovers? Share your ideas or try Judy’s recipe and let us know how it turned out!

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