Use leftover Thanksgiving turkey to make this flavorful Southwestern Turkey Pot Pie with corn, black beans, bell peppers, and a Cajun-spiced gravy.
This post brought to you by Swanson®. All opinions and text are 100% mine.
Thanksgiving has passed, but hopefully you tucked some turkey away in the freezer. Leftovers often get a bad rap, yet transformed the right way they become something special. This Southwestern Turkey Pot Pie turns ordinary turkey scraps into a comforting, gourmet-feeling meal.
Instead of reheating turkey the same way, give it a makeover. The filling features sweet corn, tender black beans, colorful diced bell peppers, and shredded or cubed turkey in a rich Cajun-style gravy. The combination is hearty, bright, and full of flavor.
One fun element of this recipe is the pie crust. If making pastry feels intimidating, there’s a tutorial on my blog that walks through the steps and explains techniques to get a flaky crust. A homemade crust makes the pot pie especially cozy and satisfying.
When I bake pies for Thanksgiving I often make extra crust and keep it refrigerated so I can assemble pot pies like this with leftovers later.
The aroma from this pot pie is irresistible. Start by sautéing onions, bell peppers, and garlic in butter, then stir in flour to create a roux. Pour in Swanson® Louisiana Cajun Flavor Infused Broth and whisk until the gravy thickens. The broth, with its blend of green bell pepper, celery, onion, garlic, and Cajun seasonings, adds authentic depth. Finish the gravy with salt, pepper and optional cayenne or hot sauce for a spicy kick.
Once the gravy is thick and glossy, fold in black beans, corn, and the cooked turkey, heating everything through so the flavors meld.
Spoon the filling into the prepared bottom crust, brush the pie edge with a little water, then place the top crust and seal the edges. Trim excess dough, crimp the rim, cut ventilation slits, and use leftover dough to create seasonal decorations like leaves.
Bake until the crust is golden and the filling bubbles. For easy cleanup, place a baking sheet on the rack below the pie to catch any spills. The result is a warm, hearty pot pie that elevates simple leftovers into a meal the whole family will love.
Southwestern Turkey Pot Pie
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Ingredients
- 1 recipe Perfect Pie Crust
- ¼ cup butter
- ½ onion, diced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 2 to 3 cloves garlic, minced (about 1 ½ tsp)
- ¼ cup all-purpose flour
- 2 cups Swanson® Louisiana Cajun Flavor Infused Broth (½ carton)
- salt, pepper, and cayenne or hot sauce, to taste
- 15 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 2 to 3 cups shredded or diced cooked turkey
Instructions
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Prepare pie crust and divide the dough in half. Roll one half into a circle and line a pie dish. Roll the other half and keep it covered and cool until ready to use.
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In a large saucepan, melt butter and sauté onion, bell peppers, and garlic until the onion is translucent.
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Add flour to absorb the vegetable juices and cook for one minute.
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Pour in Swanson® Louisiana Cajun Broth while stirring until the mixture thickens. Season with salt, pepper, and cayenne or hot sauce to taste.
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Stir in black beans, corn, and turkey, and heat through.
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Pour the filling into the prepared crust. Moisten the edge with water, place the top crust, seal and trim edges, then add vents and any decorative dough pieces.
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Bake at 350°F (175°C) for about 60 minutes, or until the crust is golden and the filling bubbles. Place a baking sheet on the rack below the pie to catch any spills, if desired.
Notes
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This blog post is sponsored by Swanson®.