Leftover Roasted Turkey and Mushrooms Pot Pie

Turkey is national favorite on thanksgiving. Moments after-thanksgiving, there comes the dilemma of leftovers and turkey shine there too. After all, turkey is the star of thanksgiving dinner and that is what left in large quantity. Even though, I freeze a lot of batches of turkey to devour for months after-thanksgiving, but turkey pot pies are most awaited on following Sundays. I bring sauteed mushrooms to the party for some earthy flavors. Smoky roasted turkey with mushrooms and cream gravy goes excellent together, all-in-all great leftover makeover. Enjoy comforting one-pot winter meal and happy thanksgiving once again.
Total Time: Prep Time: Cook Time:
Serves: 2


  • 1 Pie Crust (I used Pillsbury Refrigerated Pie Crust, softened as directed on box)
  • 1 Cup Mushrooms (thin sliced Crimini/Cremini or White Button Mushrooms)
  • 1 Cup Turkey (Leftover Roasted Turkey, cubed)
  • 1 and 1/2 tbsp Olive Oil
  • 1/2 Cup Green Peas (Frozen Sweet Green Peas)
  • 1/8 Cup Heavy Cream
  • Egg(s) (1 egg mixed with 1 tbsp water for egg wash)
  • 1 Cup Mix Vegetables (2 Carrot, 1 small yellow onion, 3-4 Scallions all small diced)
  • Salt and Black Pepper (as per taste)
  • 1 tbsp All-Purpose Flour
  • 1 Cup Chicken Stock


  • 1. Preheat oven to 350 F. Heat 1 tbsp oil in pan, add sliced mushrooms and saute till mushrooms are soft, slightly caramelized and water from mushrooms has evaporated. Remove from pan and leave aside.
  • 2. In the same pan, add 1 tbsp butter and add chopped onion and saute till onion are soft and translucent. Add chopped carrots, celery and scallions and cook for 2-3 minutes. Add 1 tbsp flour and continue stirring till flour is cooked but not brown. (max 2 minutes)
  • 3. Add chicken stock and season with salt and black pepper and continue stirring till gravy thickens.
  • 4. It takes 3-4 minutes for gravy to thicken. Mix in heavy cream and sautéed mushroom and peas.
  • 5. Add in diced leftover roasted turkey, mix well and remove from heat.
  • 6. Transfer the mixture to 2 ovenproof bowls. On lightly floured surface, unroll pie crust. With rolling pin, roll out two rounds, each 2-3 inches larger then the pie bowls. Cut 2-3 slits in crust; cover bowls with pie crust sheet, cut and seal the ends.
  • 7. Brush egg wash on the top. Bake for 50-55 minutes, till pie top is golden brown. Let stand 10 minutes before serving.

4 comment(s)

Ah, okay got it! Read it too fast and missed that. I just made this but used a large muffin for mini pies. They smell amazing! Thanks!
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