Transforming leftover turkey into a comforting and flavorful meal has never been easier or more delicious than with this sourdough turkey pot pie.

Sourdough Turkey Pot Pie: Delicious Dinner Using Leftovers & Sourdough Discard 16

This recipe offers a fantastic way to enjoy a hearty dinner, using a homemade sourdough discard crust that adds a unique tang and incredible texture to a family favorite.

Get ready to discover the details of how to create a satisfying and wholesome meal that makes the most of your ingredients, turning simple leftovers into something truly special. This pot pie is perfect for weeknight dinners or a cozy weekend meal, bringing warmth and flavor to your table.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them

What You’ll Love About This Quick And Easy Recipe

This sourdough turkey pot pie is a true winner for so many reasons. First and foremost, it’s an incredibly clever way to use up leftover cooked turkey, preventing food waste and giving new life to what might otherwise be a repetitive meal. The addition of a sourdough discard crust elevates the classic pot pie experience, introducing a subtle tang and a wonderfully flaky texture that store-bought crusts simply can’t match. This recipe is perfect for busy families looking for a hearty, comforting dinner that comes together without too much fuss. It’s also a fantastic option for anyone who loves the idea of homemade meals but needs practical, straightforward instructions. You can serve this pot pie for a cozy family dinner on a chilly evening, or even as a satisfying lunch the next day. It’s a complete meal in one dish, packed with protein and vegetables, making it a balanced and fulfilling choice.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this sourdough turkey pot pie is straightforward, focusing on common pantry staples and, of course, your leftover turkey. The sourdough discard crust is a fantastic way to utilize that often-discarded portion of your sourdough starter, adding a unique flavor profile without requiring you to maintain a separate starter for baking.

INGREDIENTS:

1 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt, divided
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/2 cup sourdough discard (unfed, 100% hydration)
2-4 tablespoons ice water, as needed
2 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk (whole or 2%)
2 cups cooked turkey, shredded or diced
1 cup frozen peas
1 cup frozen corn
1 large egg, beaten (for egg wash)

For the sourdough discard crust, ensure your butter is very cold. This is key to achieving a flaky texture. If you don’t have sourdough discard on hand, you can substitute it with an equal amount of cold water mixed with 1 tablespoon of white vinegar for a similar tenderizing effect, though you’ll miss the unique sourdough tang. For the vegetables, feel free to use a pre-chopped mirepoix mix from the grocery store to save on prep time. Any type of cooked poultry can be substituted for the turkey, making this a versatile recipe for using up chicken leftovers as well. If you prefer a richer flavor in your filling, you can use heavy cream instead of milk, or a combination of both.

Time Needed From Start To Finish

This recipe is designed to be manageable for a weeknight, leveraging your leftover turkey to cut down on cooking time.

Prep time: 25 minutes
Cook time: 35-40 minutes
Total time: 60-65 minutes

The most time-consuming part is preparing the sourdough discard crust, but even that is relatively quick, especially if you have a food processor. The filling comes together quite fast, and then it’s just a matter of baking until golden and bubbly.

How To Make It Step By Step With Visual Cues

Creating this comforting sourdough turkey pot pie is a rewarding process. Follow these steps for a delicious result:

Prepare the Sourdough Discard Crust: In a large bowl, whisk together 1 1/2 cups flour and 1/2 teaspoon salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Stir in the sourdough discard. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Sauté the Aromatics: While the dough chills, heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften. Stir in the dried thyme and the remaining 1/2 teaspoon salt and black pepper.
Make the Roux: Push the vegetables to one side of the skillet. Add the 1/4 cup butter to the empty side and let it melt. Once melted, sprinkle in the 1/4 cup flour over the butter and stir constantly for 1-2 minutes to create a roux. This will thicken your pot pie filling.
Build the Creamy Filling: Gradually whisk in the chicken broth into the roux, stirring until smooth. Then, slowly whisk in the milk until the mixture is well combined and begins to thicken. Bring the mixture to a gentle simmer, stirring frequently, and cook for 2-3 minutes until it’s a creamy, thick consistency.
Combine Filling Ingredients: Remove the skillet from the heat. Stir in the shredded or diced cooked turkey, frozen peas, and frozen corn. Taste the filling and adjust seasonings if necessary.
Assemble the Pot Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled sourdough discard dough into a circle slightly larger than your skillet or pie dish. Carefully place the rolled-out dough over the turkey filling in the skillet, trimming any excess dough and crimping the edges to seal. Cut a few slits in the top of the crust to allow steam to escape.
Bake to Golden Perfection: Brush the top of the crust with the beaten egg wash. Place the skillet on a baking sheet (to catch any potential drips) and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
Rest and Serve: Let the pot pie rest for 10-15 minutes before serving. This allows the filling to set and prevents it from being too runny when you cut into it. Serve warm and enjoy!

Easy Variations And Serving Ideas That Fit Real Life

This sourdough turkey pot pie is incredibly versatile, making it easy to adapt to your family’s preferences or what you have on hand. For a kid-friendly twist, you can use cookie cutters to make fun shapes out of the leftover dough scraps to place on top of the pie before baking – stars or hearts are always a hit! If you want to sneak in more vegetables, consider adding chopped green beans, diced potatoes (par-cooked first), or even some spinach to the filling. Just be sure not to overcrowd the skillet.

For a different flavor profile, you could add a pinch of poultry seasoning or a dash of nutmeg to the filling. If you don’t have turkey, cooked chicken works perfectly, making this a great recipe for any leftover poultry. For a heartier meal, serve individual portions with a simple side salad dressed with a light vinaigrette. The richness of the pot pie pairs wonderfully with something fresh and crisp. You can also sprinkle a little fresh parsley or chives over the top just before serving for a pop of color and fresh flavor.

Common Slip-Ups And How To Avoid Them

Even experienced cooks can sometimes make small errors, but knowing what to look out for can save your pot pie!

Overworking the Dough: The key to a flaky crust is not to overwork the dough. Mix it just until it comes together. Overmixing develops gluten too much, leading to a tough crust. Handle it as little as possible.
Not Chilling the Dough Enough: Chilling the dough is crucial. It allows the butter to firm up, which creates steam pockets during baking for flakiness, and it makes the dough easier to roll out. Don’t skip this step!
Runny Filling: A runny filling usually means the roux wasn’t cooked long enough or enough liquid wasn’t absorbed. Ensure you cook the roux for at least 1-2 minutes and let the filling simmer gently until it thickens before adding the turkey and frozen vegetables. The resting period after baking also helps the filling set.
Crust Browning Too Quickly: If your crust is getting too dark before the filling is bubbly and hot, loosely tent the pie with aluminum foil. This protects the crust while allowing the filling to finish cooking.
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FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.