Leftover Turkey Pot Pie Casserole is an easy dinner using your leftover Thanksgiving turkey. Carrots, peas, mushrooms, and celery together in a seasoned sauce and baked with a flakey gluten free pie crust. It’s the flavor of pot pie, with the ease of a casserole!Thanksgiving is over, and we all know what that means. That’s right, leftovers. Lots, and lots of leftovers. So many leftovers, in fact, that I can no longer shut the refrigerator door. Which is why I’m looking for ways to condense some things, and where Leftover Turkey Pot Pie Casserole comes in handy.
I hope everyone had a great Thanksgiving! One thing I’m seeing a lot of conversation about is how to have a safe Thanksgiving family event when you’re gluten free. It’s during the holidays when you really feel the extent of this kind diet, especially when you’re celiac. In my experience, the only way to be 100% sure is to bring a dish yourself. That’s my go-to plan, because I’m both helping out the host by bringing something, and I know every ingredient in it is safe for me.
Here’s the thing I love about this dish. You can use up all of your extra ingredients from the holiday. In our house, we had plenty of celery, carrots, onions, and mushrooms leftover. But you can also do any leftover veggies you have. Broccoli, asparagus, potatoes, you name it. Go crazy. This leftover turkey pot pie casserole is very forgiving.
Another great thing about this dish is that you can sub in chicken for an easy weeknight dinner all year long. In my house, that means leftover rotisserie chicken. Because what else are you going to do with that thing, anyway?
For this one you can use your favorite gluten free pie crust. I arranged mine in a lattice pattern, but you can also just lay the crust right over for a more traditional look. Or, you know, make a decorative pie crust turkey. The sky’s the limit!
Leftover Turkey Pot Pie Casserole is an easy dinner using your leftover Thanksgiving turkey. Carrots, peas, mushrooms, and celery together in a seasoned sauce and baked with a flakey gluten free pie crust. It's the flavor of pot pie, with the ease of a casserole!
- 1 gluten free pie crust
- 4 cups cooked turkey chopped
- 3 medium carrots chopped
- 3 cups mushrooms sliced
- 3 medium stalks celery chopped
- 2 cups peas
- 2 cups chicken broth
- 1 1/4 cups milk
- 1 medium yellow onion chopped
- 1/4 cup gluten free all purpose flour
- 4 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp celery seed
- 1/2 tsp onion powder
Preheat oven to 375°F. Grease a 9x13" casserole dish.
In a large pot over medium heat, melt butter and olive oil together. Sauté onions until translucent, about 5 minutes.
Whisk together flour, onion powder, celery seed, salt, and pepper. Add flour to onions, stirring continuously. Pour in chicken broth and milk. Keep stirring while sauce thickens, about 2-3 minutes.
Add vegetables and turkey to mixture and stir together completely. Pour mixture into casserole dish.
Lay pie crust over casserole, trimming the edges. Bake for 30-40 minutes, or until crust is golden brown.
*You can lay the pie crust in any pattern you'd like!
*If you want the crust to be really golden brown, whisk together 1 egg and 2 tbsp water and brush lightly over pie crust before baking.