缶詰スープ不要！自家製ターキーポットパイのレシピ

缶詰スープ不要！自家製ターキーポットパイのレシピ

Do you ever stare at the fridge after 
Thanksgiving, wondering what to do with all that leftover turkey? You’ve already had 
sandwiches, maybe even soup, and now you want something that feels fresh again. This turkey 
pot pie does exactly that. It’s cozy, creamy, and transforms leftovers into something 
completely new, no canned soup needed. Hi, Friend. Come on in. When we make a turkey, we 
always have plenty left, and I don’t like wasting food. This pot pie uses what you already 
have, leftover turkey, vegetables, and even gravy if you’ve got it, and turns them into a 
comforting meal that doesn’t feel like a rerun. Let’s start with the filling. In a large pan, 
I’m heating one to two tablespoons of oil. Add one small diced onion. I’ll also add in a couple 
of stalks of celery once the onions have softened. This is the only fresh produce you really need, unless you don’t have any leftover vegetables. 
You can also add garlic if you want to peel it. Let the onions get a little color for extra 
flavor, or just sweat them until they soften. Add the celery now to soften it. Once they’re cooked, 
remove them from the pan and set them aside. You can leave them in if you prefer, but it’s 
easier to avoid flour clumps if the pan is clear. Now for the sauce base. Melt about four 
tablespoons of butter, or in my case, I only had two, so I’ll show you how 
to adjust if you’re short. Once the butter melts, add the same amount of 
flour and cook for about two to three minutes. This cooks out the raw flavor 
and gives your roux that nutty aroma. Slowly whisk in one and a half cups of 
stock. Turkey stock is perfect here, you did save your bones and make stock 
right? Otherwise, chicken or vegetable stock works too. This should thicken into a 
nice gravy-like base. If you don’t have stock, or you just want to use what’s on hand, 
here’s the shortcut: use leftover gravy instead. Just warm up about a cup and a half, 
it saves a step and uses up another leftover. Once your gravy base is ready, add in about 
half a cup of milk, cream, or half and half, whatever you have. This makes it creamy 
and rich. If your sauce is too thin, whisk a couple tablespoons of flour 
into the milk before adding it. Or, make a quick flour and water slurry to thicken 
things up once it’s simmering. If it’s too thick, just add a splash more milk, stock, or water until 
it reaches your desired consistency. For pot pie, I like it a little thicker than 
gravy so the filling doesn’t run. Season to taste. A little salt and pepper are 
a must, but this is your chance to build on your turkey’s flavor. Add sage, thyme, or savory, 
whatever fits your leftover sides. I went simple with onion and garlic powder and plenty of 
pepper. Taste and adjust before moving on. Once the sauce is seasoned, stir 
your onions and celery back in. Add about one and a half to two cups of 
vegetables. This can be leftover peas, carrots, corn, or even diced sweet potatoes. Then fold in 
about one to one and a half cups of cooked turkey. This is a great way to stretch a small amount 
of meat and still make it feel like a full meal. If you’re using a double crust, 
you can even mix in cooked potatoes chunks to bulk it out. But I’m going with 
a bottom crust and mashed potato topping, like a cross between pot pie and shepherd’s pie. Crust options also include, a 
double crust, a top crust only, a biscuit layer, or a puff pastry top crust. Pour the cooled filling into 
your prepared bottom crust, then spread your warmed mashed potatoes over the 
top. If your mashed potatoes are a little runny, stir in a bit of flour first so they don’t 
sink into the sauce. Warm potatoes spread much easier than cold ones, and sealing the edges 
up against the crust helps prevent bubbling over. You can brush the top with melted butter or just dot it with small pats of butter 
for a rustic look. Score the top, those ridges will crisp and brown beautifully 
in the oven, adding great texture and flavor. Bake at 350°F or 175°C for about 45 to 
60 minutes, until the crust is cooked through and the edges are bubbling. If you 
want a little extra color on the potatoes, pop it under the broiler for a minute or two, 
just keep an eye on it so it doesn’t burn. Let the pot pie rest for about ten minutes 
before serving. It’ll be a little loose, but it’ll taste rich, savory, and comforting, the perfect way to turn leftovers into 
something worth looking forward to. If you used leftover gravy, you’ve made this 
almost entirely from what you already had, maybe just adding a bit of milk, butter, or a 
pie crust. You can make it again anytime with a rotisserie chicken, and frozen mixed 
vegetables for an easy weeknight dinner. How do you like to use your leftover 
turkey? Let me know down below, we can all use more ideas for post-holiday meals. If you love learning how to make your meals from 
scratch and get the most out of your pantry, be sure to hit that subscribe button. I’ve got 
more recipes and techniques coming your way. Thanks for hanging out with me today.

Got leftover turkey from your holiday dinner? Don’t let it go to waste, turn it into the BEST turkey pot pie! This recipe uses simple ingredients, no canned soups, and walks you through making a rich, creamy sauce from scratch. Whether you’ve got leftover gravy or a bit of turkey stock, this pot pie brings everything together for a cozy post-holiday meal that tastes like a fresh new dish.

Perfect for Thanksgiving leftovers, Christmas turkey, or even rotisserie chicken!

Turkey pot pie is the ultimate comfort food, and it’s even better when it helps you use up leftovers! This version skips the canned soup and shows you how to make a rich, creamy sauce completely from scratch. Whether you’re working with leftover turkey, chicken, or even rotisserie meat, this recipe is simple, flexible, and satisfying.

You’ll learn how to make a smooth, flavorful sauce base, how to fix a runny filling (it happens!), and how to turn basic ingredients into something cozy, golden, and bubbling with flavor. You can use a traditional double crust, puff pastry, or mashed potato topping, whatever fits what’s in your fridge.

*This recipe works year-round*, but it’s especially great after the holidays when you’ve got turkey, gravy, and veggies that need a new life.

If you love cooking from scratch and learning how to make classic comfort foods at home, be sure to subscribe, I have plenty more coming your way!

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📌 Get the full recipe here 📌
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– 4 Tbsp flour
– 4 Tbsp butter
– 1 1/2 cups turkey broth
– 1/2 cup milk, half and half, or cream
– seasonings, salt, pepper, onion powder, garlic powder, poultry seasons, thyme…
– 2-3 stalks celery, 1 small onions small dice and sauteed
– 1 1/2 cups frozen peas, precooked carrots or root vegetables
– bottom crust (optional)
– warmed mashed potatoes for topping, score and either dot or brush with butter
– or top with puff pastry, biscuits, or top crust
– 350F for about 45-60 minutes

⏰ Video Chapters ⏰
0:00 – Why turkey pot pie is the best leftover meal
0:42 – Cooking the vegetables
1:25 – Making the roux
1:43 – Adding stock and milk for the sauce (and fixing mistakes!)
2:45 – How to thicken or thin your filling
3:00 – Seasoning the base
3:32 – Adding turkey and vegetables
4:07 – Crust and topping options
4:51 – Baking and finishing touches
5:49 – Serving and final thoughts

#turkey #pantrycooking #potpie #leftoverrecipe

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