Leftover Turkey Pot Pie Stew

Turkey Pot Pie Stew
Prep Time
15 min
Cook Time
45 min
6 servings

This hearty and comforting stew leans on leftover shredded turkey and classic pot pie seasonings like white wine and thyme, to deliver all the rich flavour you know and love, with half the time and effort of a full pie.

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Tbsp unsalted butter
medium onion, diced
medium carrots, peeled and diced, about 1 ½ cups
stalks celery, diced, about 1 cup
Kosher salt, to taste
Pepper, to taste
cloves garlic, minced
Tbsp chopped thyme leaves
cup white wine
cup all-purpose flour
5 ½
cups chicken broth or stock
lb Yukon Gold potatoes, peeled and chopped into ¼-inch pieces
cups shredded turkey meat
cup frozen peas
cup heavy cream
cup chopped parsley
Chopped chives, optional


Ingredients for Turkey Pot Pie Stew
Step 1

Melt butter in a large pot over medium-low heat. Add onions, carrots and celery, season with salt and pepper and cook until onions are softened and beginning to brown, 10-12 minutes. Add garlic and thyme and continue to cook 2 minutes more. Pour in wine and cook, stirring frequently until mostly evaporated, about 2 minutes.

Step 2

Add flour and cook, stirring constantly, until golden and toasted, 3-4 minutes.

Turkey Pot Pie Stew dry ingredients in a pot
Step 3

Slowly stir in chicken broth. Add potatoes and shredded turkey to pot. Season with salt and pepper. Bring to a boil, then reduce heat to a simmer and cook, until potatoes are tender and stew begins to thicken, 15 minutes.

Broth, turkey and potatoes added to pot
Step 4

Stir in frozen peas, bring back to a simmer, and continue to cook until peas are tender, about 5 minutes.

Peas added to pot
Step 5

Remove from heat and stir in heavy cream, chopped parsley and chives, if using. Taste for seasoning and add salt and pepper if needed.

Turkey Pot Pie Stew in a pot, ready to serve
Step 6

Serve with warm biscuits or rolls.

Turkey Pot Pie Stew in a bowl

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