turkey leftovers pot pie

Got holiday leftovers? Here’s one of my favourite recipes for using up cooked turkey, mashed potatoes and veggies – making your delicious leftovers twice as nice.


2 tbsp. butter

1 small onion, chopped

2 rib celery, chopped

1 large potato, peeled and cubed

¼ tsp. each salt and pepper

1/3 cup unbleached all-purpose flour

2 cups sodium reduced chicken stock

3 cups cooked turkey, diced

2 tbsp. fresh sage, thinly sliced

1/8 tsp. nutmeg

1-2 cups cooked leftover veggies, chopped (such as brussel sprouts, carrots, peas)

½ cup evaporated milk or half & half

3 cups mashed potatoes

  1. Preheat oven to 400F
  2. In a large saucepan, melt butter over medium heat; cook onion, celery, sweet potato, salt and pepper for about 7 minutes.
  3. Stir in flour; cook, stirring for 1 minute. Gradually stir in broth and bring to a boil; reduce heat and simmer until thickened and potato is tender, about 8 minutes.
  4. Stir in turkey, veggies, sage and nutmeg; cook until turkey is heated, about 4 minutes. Stir in evaporated milk.
  5. Pour turkey mixture into a casserole dish and top with mashed potatoes.
  6. Bake for 20-25 minutes, until bubbling. Let cool for 5 minutes before serving.
  7. For BABY: Remove ½ cup potpie and pulse in the mini processor 5-15 times, with 3 tbsp. milk until desired consistency is reached. Cool and Serve.
  8. For the rest of the FAMILY: Serve.

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