This post is sponsored by my friends at Tony Chachere’s, but all opinions expressed are my own – just as always. Thanks for supporting the brands that support me and my family.
Chances are Thanksgiving looked a little different for many families this year and with fewer folks in attendance, you might be facing more leftovers than normal. Well, have no fear! I have a super delicious and easy way to use up that leftover turkey!
This Easy Creole Turkey Pot Pie is a flavorful and easy way to turn leftover turkey into a quick and easy meal for later in the week. The turkey combines with onions, garlic, peppers, celery, carrots, potatoes, tomatoes, and a thick, scratch-made, savory sauce to create a comforting, homestyle supper your family will love!
And even better, there’s no fussing with pie crust in this recipe! We top it with a flaky sheet of puff pastry to give the dish even more texture and delicious flavor! Not a puff pastry fan? I’ve got another super delicious leftover idea to top this beauty! Keep scrolling!
We get that delicious creole flavor in this dish by using my favorite all-purpose seasoning, Tony Chachere’s Original Creole Seasoning. And if you’ve made your turkey with Tony’s injectable marinade and coated your bird with the creole seasoning, too, you’re going to have even more flavor for this leftover dish. (Hint, hint: here’s the turkey recipe.)
Leftover chicken also works perfectly in this recipe. So if turkey isn’t your thing, you can still make this delicious dish! And another hint: a rotisserie chicken works, too!
If puff pastry isn’t your thing, a topping made with leftover mashed potatoes will also work beautifully. Simply heat 2 to 3 cups of mashed potatoes in the microwave, to make them easier to work with, and spread them over the filling. Then bake as usual. Yum!
This Easy Creole Turkey Pot Pie is the absolute perfect way to use up that leftover Thanksgiving turkey, but it’s so delicious you might find yourself cooking a turkey just so you can make it! Y’all enjoy!
Easy Creole Turkey Pot Pie
- 1/4 cup unsalted butter
- 1 large onion, diced
- 2 small potatoes, peeled and diced
- 1 bell pepper, seeded and diced
- 2 carrots, peeled and diced
- 2 ribs celery, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 2 cups chopped cooked turkey
- 2 teaspoons Tony Chachere’s Original Creole Seasoning (or more to taste)
- 1 sheet frozen puff pastry, thawed
- Preheat the oven to 400°F and lightly spray an 8x8-inch baking dish with nonstick cooking spray. Set aside.
- In a large dutch oven or large skillet over medium heat, melt the butter. Add the onion, potatoes, bell pepper, carrots, and celery. Cook, stirring occasionally, for about 20 minutes, or until the potatoes are tender. Add the garlic and cook for 1 minute.
- Sprinkle the flour over the mixture and stir to combine. Cook for about 3 minutes, stirring occasionally. Add the broth and milk and stir to combine. Bring to a simmer and cook for about 5 minutes or until thickened. Add the tomatoes, turkey, and Tony Chachere’s Creole Seasoning (or more to taste) and stir to combine.
- Pour the mixture into the prepared dish and cover with the thawed puff pastry sheet. Cut a few slits in the top of the pastry. Bake for 25 to 30 minutes or until the pastry is golden brown.