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96% would make again

Leftover Turkey Pot Pie

Tasty Team
October 28, 2020
Leftover Turkey Pot Pie

Ingredients

for 6 servings

  • ½ stick unsalted butter
  • 1 tablespoon olive oil
  • 1 ½ cups yellow onion (225 g), diced
  • 4 stalks celery, finely diced
  • 1 cup carrot (120 g), finely diced
  • 1 ½ cups butternut squash (150 g), diced delicata
  • ¼ cup frozen peas (75 g), thawed
  • 1 cup corn (100 g)
  • 2 cups roasted turkey (250 g), cut into bite-size pieces
  • 3 cloves garlic, minced
  • ½ teaspoon McCormick® Rubbed Sage
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups chicken broth (480 mL)
  • 2 packets McCormick® Turkey Gravy
  • 1 cup heavy cream (240 mL)
  • 1 tube prepared biscuits

Nutrition Info

  • Calories 608
  • Fat 40g
  • Carbs 44g
  • Fiber 3g
  • Sugar 10g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
  3. Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
  4. In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
  5. Pour the gravy mixture into the pan. Cook for 10–15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
  6. Remove the pan from the heat and arrange the biscuits over the filling.
  7. Transfer the pan to the oven and bake for 25–30 minutes or until the biscuits are golden brown. Let cool for 5–10 minutes before serving.
  8. Enjoy!

Ingredients

for 6 servings

  • ½ stick unsalted butter
  • 1 tablespoon olive oil
  • 1 ½ cups yellow onion (225 g), diced
  • 4 stalks celery, finely diced
  • 1 cup carrot (120 g), finely diced
  • 1 ½ cups butternut squash (150 g), diced delicata
  • ¼ cup frozen peas (75 g), thawed
  • 1 cup corn (100 g)
  • 2 cups roasted turkey (250 g), cut into bite-size pieces
  • 3 cloves garlic, minced
  • ½ teaspoon McCormick® Rubbed Sage
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups chicken broth (480 mL)
  • 2 packets McCormick® Turkey Gravy
  • 1 cup heavy cream (240 mL)
  • 1 tube prepared biscuits

Nutrition Info

  • Calories 608
  • Fat 40g
  • Carbs 44g
  • Fiber 3g
  • Sugar 10g
  • Protein 22g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
  3. Add the corn, squash, peas, turkey, garlic, and McCormick® Rubbed Sage and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan, until the squash is tender.
  4. In a large bowl, whisk together the chicken broth and McCormick® Turkey Gravy until well combined. Whisk in the cream.
  5. Pour the gravy mixture into the pan. Cook for 10–15 minutes, stirring frequently, until the gravy thickens (it should slowly run down the back of a spoon).
  6. Remove the pan from the heat and arrange the biscuits over the filling.
  7. Transfer the pan to the oven and bake for 25–30 minutes or until the biscuits are golden brown. Let cool for 5–10 minutes before serving.
  8. Enjoy!
Leftover Turkey Pot Pie

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