Turkey Pot Pies

A great way to use up Thanksgiving leftovers!
Course Main Course
Cuisine American
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Servings 8 servings
Calories 208 kcal
Author Michelle


  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 12 ounces white mushrooms sliced
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons all-purpose flour
  • cups chicken broth
  • 3 cups cooked turkey meat skin removed, cut into bite-size pieces
  • 1 cup frozen peas
  • 4 cups mashed potatoes
US Customary - Metric


  1. Preheat oven to 400 degrees F, with the rack in the upper third of the oven.
  2. Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, mushrooms and thyme to the skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is pale golden, about 2 minutes. Stir in the broth, scraping up any brown bits on the bottom of the skillet, and simmer until thickened, about 4 minutes. Stir in the turkey and peas. Season with salt and pepper.
  3. Transfer the turkey mixture to a 2-quart baking dish or eight broiler-proof 8-ounce ramekins; set on a rimmed baking sheet. Spread the potatoes over the turkey mixture. Bake until the filling is bubbling and the potatoes are golden in spots, about 20 minutes.
  4. Turn on the broiler and move the rack to the top position. Broil until the potatoes are evenly golden, about 2 to 3 minutes. Let cool 10 minutes before serving.
Nutrition Facts
Turkey Pot Pies
Amount Per Serving
Calories 208 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 44mg15%
Sodium 245mg11%
Potassium 823mg24%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 2g2%
Protein 22g44%
Vitamin A 190IU4%
Vitamin C 26.6mg32%
Calcium 56mg6%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.