Turkey Broccoli and Cheddar Pot Pie #SundaySupper

Turkey Broccoli and Cheddar Pot Pie is a tasty way to use your holiday meal leftovers. If you’re tired of turkey it can be frozen for later.

Turkey Broccoli and Cheddar Pot Pie is a tasty way to use up holiday leftovers. Can be frozen for later if you're tired of turkey.

This week the bloggers of #SundaySupper are sharing ways to use your holiday leftovers. Our host for this week is Christie at A Kitchen Hoor’s Adventures.

I normally don’t do a whole lot with our leftovers. Oh we eat them but it’s usually turkey sandwiches for two or three days after. This year I did actually makeover the leftovers.

I love pot pies and normally do a chicken one but I had quite a bit of turkey so I decided to make a turkey pot pie. However this is not your usual turkey pot pie, this has tender pieces of potatoes and broccoli in a cheddar sauce.

This is pretty easy to make and it is freezer friendly so on the day after your turkey dinner you can whip up one or two and stash them in the freezer for a night you want an easy meal.
Turkey Broccoli Cheddar Pot Pie #SundaySupper

Turkey Broccoli and Cheddar Pot Pie

Melt butter in a medium saucepan over moderate heat

Sauté the onion, celery, and bell peppers until tender

Whisk in flour and cook for 2 to 3 minutes

Whisk in the chicken broth and bring to a bubble

Add Dijon mustard, salt, pepper, and garlic powder

Stir in milk and shredded cheese

Combine the turkey, potatoes, and broccoli in a bowl

Pour sauce over all and gently stir

Place in a 9 inch pie crust

Top with another crust and fold and pinch to seal

Cut slits and bake

Let rest for 10 to 15 minutes

Mixed green salad or fruit with amazingly easy yeast rolls or cloverleaf rolls

Turkey Broccoli and Cheddar Pot Pie

Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Micha @ Cookin' Mimi


  • Double crust for 9 inch pie
  • 2 cups diced turkey meat
  • 1 cup diced cooked potatoes
  • 1 cup lightly steamed broccoli
  • 1/4 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1/3 cup chopped bell peppers
  • 1/4 cup all purpose flour
  • 1 1/2 cups low sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • To taste salt
  • To taste pepper
  • 1/2 cup milk
  • 3/4 cup shredded cheddar cheese


  1. Place 1 crust in a 9 inch pie tin or plate
  2. Place the turkey, potatoes, and broccoli in a bowl
  3. Melt the butter in a medium saucepan
  4. Sauté the onion, celery, and bell peppers until tender
  5. Sprinkle with the flour and whisk
  6. Cook for 2 minutes or until lightly golden
  7. Whisk in the chicken broth, mustard, garlic powder and salt and pepper
  8. Bring to a bubble and cook for 5 minutes or until thickened
  9. Whisk in the milk and cheese
  10. If eating now pour the filling into the crust
  11. Top with other crust, fold under and pinch to seal
  12. Make slits in the top and bake in a preheated 375 degree oven for 1 hour
  13. if freezing
  14. Quickly cool the filling and chill overnight
  15. Place in a pie crust in a disposable or other metal pie tin
  16. Cover with top crust, fold under and pinch
  17. Cut slits
  18. Place in freezer for an hour or until solid
  19. Wrap with foil, label, and store for up to three months
  20. To bake: cook at 450 for 15 minutes then bake at 375 for 1 hour or until golden and bubbly

Freezer friendly Turkey Broccoli and Cheddar Pot Pie can also be made with chicken. A great comfort food main dish.







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This post may be linked at these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday


  1. Yum! Another great leftover turkey recipe I need to try. Love pot pies.

  2. A great way to use up leftovers!

  3. Yum, I love pot pie. This looks great.

  4. My mom used to make these with leftover turkey, but I haven’t thought about them in years. I’m adding this to my list of ideas!

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