This turkey wild rice pot pie features a creamy filling of wild rice and turkey with flaky homemade pastry squares baked on top. It’s the perfect use for leftover turkey!
If you need a little help rejuvenating those Thanksgiving leftovers…we’ve got you covered with this pot pie!
Tender turkey cubes and hearty wild rice make the perfect duo in the filling for this pot pie and we’re even taking things up an extra level today and making homemade pastry topping.
Trust me, this is how you reinvent leftovers.
This is one of those cozy dinners that warms you up during this chilly time of year and absolutely ticks all the comfort food boxes. No one can say no to extra helpings of this goodness!
This Pot Pie features…
- A creamy pot pie filling with tender wild rice and turkey
- Flaky homemade pastry topping squares
- A leftover-friendly meal with lots of make-ahead options
Making the Pot Pie
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- All-purpose flour
- Granulated sugar
- Kosher
- Unsalted butter
- Olive oil
- Yellow onion
- Carrot
- Mushrooms
- Garlic
- Thyme
- Chicken broth
- 2% or skim milk
- Heavy whipping cream
- Cooked turkey
- Wild rice
- Egg white
Can I Use Leftover Turkey and Wild Rice?
Yes and we highly recommend you do so for this recipe! Set aside 2 cups leftover turkey and 1-1/2 cups of cooked wild rice and you’ve got the makings for a killer leftovers transformation later with this pot pie.
If you don’t have turkey on hand this recipe also works great with leftover chicken.
Tips for Perfect Pot Pie
- Use box grater to shred cold butter for pastry – we find that shredded butter is much easier to incorporate into the flour rather than dicing it.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring. Use a spoon to scoop flour into the measuring cup, then level it off with the back of a knife.
- Keep pastry dough cold – chill the pastry dough before cutting into squares and again before baking. Don’t be tempted to skip the chilling steps, it may seem like overkill but it’s worth it in the end! Cold fats = flaky pastry.
- Brush pastry with egg wash – this helps the pastry brown up nicely while it bakes and adds a lovely sheen.
- Par-bake pastry squares – bake the squares on a sheet pan at 400F 10-15 minutes until a very light golden brown. They will finish baking once the pot pie is assembled.
- Arrange pastry on top of filling – it’s okay of a little bit of overlap happens, just do your best to arrange it all neatly on top of the filling.
- Bake until filling is bubbly and pastry is browned – the pastry topping will be a deep golden brown and the edges of the filling will be bubbly when the pot pie is done.
Recipe Variations
Try these ideas for a different twist on this pot pie.
- Try different vegetables – try adding diced celery, sweet pepper, or butternut squash in place of the other vegetables.
- Make it vegetarian – skip the turkey and replace the chicken broth with vegetable broth.
Make Ahead Instructions
Follow these instructions for how to make this pot pie ahead of time.
- Make pastry dough – store pastry dough in fridge up to 1 week. Pastry dough may also be frozen up to 2 months.
- Cook turkey and wild rice – if you don’t have leftovers of these ingredients on hand, you can cook them up 4 days in advance.
- Cook filling – the filling may be stored in the refrigerator up to 4 days. When ready to bake, top with pastry squares and proceed with recipe.
I promise, the filling for this pot pie is unlike anything you’ve ever had before! The wild rice makes it so hearty and it’s filled with the perfect amount of veggies and juicy turkey. And naturally, the flaky pastry topping seals this deal.
Seriously, the pot pie of everyone’s dreams.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More ways to use up leftover turkey!
- Turkey Orzo Kale White Bean Soup
- Caramelized Onion Turkey Brie Panini
- Turkey Butternut Squash Pot Pie
Turkey Wild Rice Pot Pie
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Ingredients
Pastry Topping
- 1-1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, shredded on large holes of box grater and frozen
- 4-6 tablespoons ice water
Turkey Wild Rice Filling
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 medium carrots, diced into 1/4-inch cubes
- 1 cup sliced mushrooms
- 2 medium cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 3/4 cup 2% or skim milk
- 1/4 cup heavy whipping cream
- 2 cups diced or shredded cooked turkey
- 1-1/2 cups cooked wild rice
- Salt and pepper to taste
- 1 large egg white, mixed 1 tablespoon
Instructions
Pastry Topping
- Place flour, sugar, and salt in a large bowl. Use your fingers or a pastry cutter to work butter into flour until butter is in pea-sized clumps. Drizzle 4 tablespoons ice water over flour and gently toss until dough comes together into a shaggy mass. (if dough seems too dry, drizzle in extra tablespoon or two)
- Turn dough onto a surface and very gently knead several times until dough comes together. Form dough into a smooth disc and wrap in plastic wrap. Chill dough in fridge 30 minutes while you prepare the filling.
Turkey Wild Rice Filling
- In a medium skillet, heat olive oil over medium-high heat. Add onion, carrot, and mushroom, and sauté several minutes until tender. Add garlic, thyme, and flour and cook an additional 1-2 minutes.
- Reduce heat to medium and gradually begin to drizzle in chicken broth, stirring constantly until smooth. Add milk and heavy cream to skillet and bring to a low simmer over medium heat, stirring occasionally until sauce is thickened.
- Remove sauce from heat and stir in turkey and wild rice. Season with salt and pepper to taste and pour into the bottom of an 9-inch cast iron skillet or baking dish. Set aside for a moment.
- Preheat oven to 400F. Remove pastry from fridge and turn onto a floured surface. Roll pastry out into a 9-inch square and cut into 9 pieces.
- Place dough squares on a large parchment paper-lined sheet pan and brush with egg white-water mixture. Bake squares at 400F 10-15 minutes until a very light golden brown.
- Carefully transfer dough squares to skillet and arrange on top of filling. Bake pot pie at 400F an additional 20-25 minutes until filling is bubbly and pastry is golden brown. Allow pot pie to cool several minutes then serve warm. Enjoy!
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