This recipe is a great way to use up leftover turkey from Thanksgiving!
This Thanksgiving, we decided to try out our rotisserie setting on the grill. It was a simple process and made an amazingly moist and delicious turkey!
Since we had never used the rotisserie we did a trial run with a 6 1/2 pound bone in turkey breast. The kids devoured the turkey that night, but we were left with half a turkey one week before the actual Turkey Day happened. What to do with the leftovers?
Enter: Turkey Pot Pie. It is a savory comfort food meal that tastes like it took hours but is actually ready in no time!
The Turkey
To make the rotisserie chicken, we followed our grill instructions and set it on medium. Coat the turkey breast lightly with olive oil and cook for 20 minutes.
Make the basting sauce: brown 1/2 stick of butter slowly and add salt, pepper, garlic powder, paprika, and fresh rosemary. Baste the turkey every 20 minutes until it is cooked through and 165 degrees internally.
We use this thermometer when grilling or cooking, it has a remote function and is safe in the oven or on the grill.
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The Crust
To make the pot pie gluten free, I use this Wholly Gluten Free pie crusts. They come in a 2 pack and you keep them in the freezer. You can use them for savory pies like this pot pie, and in sweet pies like pumpkin. I find this shell good for a bottom crust, but I recommend making a quick homemade crust for the top. The top crust is key in a pot pie.
If you aren’t eating gluten free, you can use any premade pie crusts from the grocery store to make this recipe go much faster.
I know there are differing opinions on using a bottom and a top crust for a pot pie. My family loves the crust, and the addition of gravy in this pie soaks up the extra crust. Feel free to make both top and bottom layers from scratch, this recipe from Nom Nom Gluten Free makes it super easy! I halved the recipe (it makes 2 crusts) and used it for my top crust.
Turkey Pot Pie
Once you have your crusts and your turkey, making the filling takes minutes! Mix the turkey, spices, gravy, and frozen vegetables together.
Put a premade crust in the pie dish, pour the mixture into the crust, top with the second crust. Cut a few slits in the top and brush with egg wash. Cook about 30 minutes until insides are bubbly.
That’s it! If you use premade crust, leftover turkey, and frozen mixed veggies this meal is done in less than 40 minutes. Fall comfort food that tastes like it took much longer to cook is my jam.
This recipe works great with any one of these great Thanksgiving cocktail recipes. I’d love to know your thoughts, tag me on Instagram if you try any of these ideas. Enjoy!
Turkey Pot Pie
Ingredients
For the Turkey
- 6-8 pound bone in turkey breast
- ½ stick butter
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 sprig fresh rosemary
For the top pie crust
- 1 cup gluten free all purpose flour
- 1 stick cold butter, cubed
- ½ tsp salt
- ¼-½ cup cold water
- 1 egg, scrambled for egg wash
For the Pot Pie
- 2 cups diced cooked turkey
- 2 cups frozen vegetable medley (usually peas, carrots, corn and green beans)
- 1 tsp salt
- 1 tsp black pepper
- 12 ounce jar gravy (or homemade gravy with gluten free flour)
- 1 sprig fresh rosemary
- ½ tsp Italian seasoning
Instructions
To Make the Turkey on a Rotisserie
- Apply olive oil to the turkey breast. Turn the rotisserie to medium and put the turkey on. Cook for 20 minutes.
- Meanwhile, make the basting sauce: Add the butter to a pan and begin to brown slowly. Then add all the seasonings and stir.
- Baste the turkey with basting sauce while on the rotisserie every 20 minutes until the turkey is fully cooked to a temperature of 165°, typically 1½ to 2 hours. Let rest.
Pie Crusts
- You can use pre-made pie crusts, or to make your own gluten free crust for the top: Mix together flour and salt.
- Cut cold butter into flour mixture with pastry cutter, until the butter pieces are smaller than a pea size.
- Slowly add cold water beginning with ¼ cup and knead until mixture forms a ball of dough, gradually adding more water until you get the right consistency.
- Cover dough in saran wrap and refrigerate 30 minutes.
- Once dough has cooled, roll out onto floured counter until it is the size of your pie dish.
For the Pot Pie
- Preheat oven to 375°.
- Mix frozen mixed vegetables, diced cooked turkey, spices, and gravy in a bowl.
- Add premade pie crust into buttered pie dish, or use Wholly Gluten Free 9" pie shell. Pierce a few holes into the shell and pre-bake pie crust for about 10 minutes. Remove from oven. Increase oven temp to 425°.
- Pour mixed ingredients into pie crust.
- Top with 2nd premade crust, or with gluten free pie crust you made.
- Crimp sides to make a seal. Cut 3 slits in the top for steam.
- Paint egg wash on top so the crust turns golden. Cook for 30-35 minutes until insides are bubbly. Check halfway through to see if edges need to be covered with foil so they don't get too dark.
- Let cool slightly, cut and serve!
Cheers!
I am so going to make this today! I have a bunch of left overs I just wasn’t sure what to do with. Thank you so much
Kimmy I think you’ll love it! We ate the whole thing!!
I love making hearty pot pies with leftover turkey. So delicious and a great way to use up those leftovers!
This sounds delicious! I’m going to try it. Yum
Christy it’s so good!
This looks so delicious! Definitely saving to try soon!
It’s a great way to use up leftovers and it’s so tasty! 🙂