Can I use frozen vegetables instead of fresh?

Absolutely, In fact, I usually do - frozen mixed veggies are my secret for always having what I need on hand. No need to thaw them first either - they'll cook perfectly in the filling.

How long does leftover turkey pot pie keep?

In the fridge, it stays delicious for 3-4 days (if it lasts that long). For longer storage, freeze it baked or unbaked for up to 2 months. The crust might lose some crispness, but the flavor only gets better.

Can I make this without a pie crust?

Of course, Try topping it with biscuits, mashed potatoes, or even crushed crackers for a quick "crust." My kids love when I make individual pot pies in ramekins with puff pastry tops.

Why is my filling too runny?

If this happens, your roux might need more flour, or you may need to simmer the filling longer to thicken. No worries though - just mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in, then cook for another minute or two.

Can I use chicken instead of turkey?

Definitely, Rotisserie chicken works beautifully, and honestly? Sometimes I make this just because I'm craving it, not because I have leftovers. Your secret's safe with me.

Magic Leftover Turkey Pot Pie Recipe Ready in 40 Minutes -

Name: Magic Leftover Turkey Pot Pie Recipe Ready in 40 Minutes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups leftover turkey, chopped; 1 cup frozen mixed vegetables; 1/2 cup diced onion; 1/2 cup diced celery; 1/4 cup butter; 1/4 cup flour; 1 1/2 cups chicken broth; 1/2 cup milk; 1 tsp salt; 1/2 tsp black pepper; 1 pie crust (store-bought or homemade)

Magic Leftover Turkey Pot Pie Recipe Ready in 40 Minutes

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A delicious way to use leftover turkey in a comforting pot pie.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 cups leftover turkey, chopped
1 cup frozen mixed vegetables
1/2 cup diced onion
1/2 cup diced celery
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup milk
1 tsp salt
1/2 tsp black pepper
1 pie crust (store-bought or homemade)

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Instructions

Preheat oven to 375°F (190°C).
In a skillet, melt butter over medium heat. Add onion and celery, cook until soft.
Stir in flour, salt, and pepper. Cook for 1 minute.
Gradually add chicken broth and milk, stirring until thickened.
Add turkey and mixed vegetables. Stir well.
Pour mixture into a pie dish. Cover with pie crust.
Cut slits in the crust for steam to escape.
Bake for 30-35 minutes until golden brown.

Notes

You can use leftover chicken instead of turkey.
Add herbs like thyme or rosemary for extra flavor.
Let the pie cool for 10 minutes before serving.

Find it online: https://recipeszest.com/leftover-turkey-pot-pie-recipe/