A mash-up of two of my favorite comfort foods, Turkey Pot Pie and Mac and Cheese. Could life be any better?Jump to Recipe
This is one of those recipes that I couldn’t wait to post. I’m beginning to see the internet fill up with ideas for leftover Thanksgiving dinner items, and we all know that leftovers are sometimes just as important as the dinner itself, right?
Making turkey pot pie came to my mind and then abruptly left because there are a million turkey pot pie recipes out there. But what if I added pasta to it, wait…what if I added cheese? And that’s how this dish appeared in front of you now. You can even make it all year long with chicken when your turkey is gone!
I had to be careful though because when you’re mashing two super-loved and crazy tasty recipes together, you don’t want one of them to overpower the other. I wanted to keep that creamy turkey pot pie flavor, and if I was going to add mac and cheese to the title, it better taste like it too!
making my turkey pot pie pie recipe
Both recipes always start with a flour and butter roux, so no changes there. Mac and cheese only uses milk as the liquid but I usually use half milk and half chicken stock for my turkey pot pie. I went with that and then added some sharp cheddar but not nearly as much as I’d have added if it was mac and cheese I was making. With the sauce complete, I just had to add the mixed veggies and the shredded turkey along with the elbow macaroni.
The final part of my mash-up had me thinking hard. Turkey pot pie has flaky pastry involved. I thought about laying it on top like the traditional way but didn’t love the idea. I ended up baking a frozen pie shell, then crumbling it and mixing it with more shredded cheddar. The result is a creamy, cheesy pasta bake with a buttery, crunchy cheesy topping!
I think when you make it you’ll email me and send me all sorts of love and internet high fives. There’s just no way you’re not going to love it, guaranteed!
more Mac and cheese recipes
Turkey Pot Pie Mac and Cheese
- 1 ¼ cups dried elbow pasta
- 1 frozen 9 inch pie crust
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 cups whole milk divided
- 1 cup chicken broth
- ½ tsp salt
- ¼ tsp black pepper
- 6 oz Colby Jack cheese grated
- 1 10oz bag frozen mixed veggies
- 2 cups shredded leftover turkey
- 1 ¼ cup white sharp cheddar grated
- Butter a 9×13 inch baking pan and set aside. Preheat the oven to 350 degrees F.
- Cook the pasta as per the directions on the pack, drain and set aside.
- Bake the pie shell in the oven following the instructions on the package. Set aside while you make the rest of the recipe.
- In a large pan, melt the butter and add the flour.
- Whisk over a medium heat until the mixture turns slightly golden.
- Gradually start to add 1 1/2 cups of the milk whisking all of the time to avoid any lumps.
- Add the chicken broth and bring to a simmer.
- Once the sauce starts to become slightly thicker, add the salt, pepper and grated Colby cheese.
- Whisk until all of the cheese has melted and the sauce is smooth.
- Add the frozen veggies and shredded turkey and stir through.
- Add the cooked pasta and the remaining 1/2 cup of milk and turn the heat to low while you prepare the topping.
- In a bowl crush the baked pie crust with your hands trying to keep it with some larger chunks, you don’t want to crush it too finely.
- Add the grated white sharp cheddar and toss together.
- Transfer the pie filling to the prepared pan and spread out evenly with a spatula.
- Sprinkle the pie topping over the filling and bake in the oven for 25 minutes.
- Serve at once.
LOVE this combo!!
OMG- it’s the two best comfort foods in one!!
Ultimate comfort food!
What a fun mashup, looks so cozy!
Life just got a whole lot better for me now! So saving the turkey for this recipe!
Oh baby! Comfort food mash-up heaven. Looks fantastic!
Comfort food at it’s all-time BEST right here!
Just had to stop by to tell you I made this the other day, and it was awesome! I improvised a bit using what I had on hand: shredded cheddar and a couple Tbsp mascarpone instead of the cheese you used, panko breadcrumbs and Parmesan cheese tossed with olive oil for the topping instead of pie crust, frozen corn, some fresh thyme, sage, and oregano, and threw in some leftover roasted brussel sprouts and pancetta. Really just a hodgepodge of leftover Thanksgiving stuff! It was so good, and even my 2 year old loved it (and it’s hard to get him to eat ANYTHING lately). Thanks for the inspiration!
Thanks Kimiko, Great work and thanks for letting me know!!
Did I miss the baking temperature? 350°? Also, have you tried substituting breadcrumbs for the piecrust? I understand that this will change the topping significantly, but with all cheese is doesn’t seem like the extra butter that is in the crust would be needed. Thanks
Thanks Anne, breadcrumbs would work okay but I wanted to keep things with the “pot pie” theme :)