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Leftover Turkey Pot Pie Empanadas Recipe

Leftover Turkey Pot Pie Empanadas Recipe

Photos of Leftover Turkey Pot Pie Empanadas Recipe

How To Make Leftover Turkey Pot Pie Empanadas

If you have a lot of leftover turkey from your Thanksgiving dinner, it’s best to give them a new life by turning them into a flavorful turkey pot pie.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • 1tspunsalted butter
  • ¼cuponion,chopped
  • ¼cupcelery,chopped
  • 2tbspparsley,fresh, chopped
  • 1clovegarlic,minced
  • 1tbspcornstarch
  • ½cuplow sodium chicken
  • cupsleftover turkey breast
  • ¾cuppeas and carrots,frozen
  • ¾tspkosher salt
  • tspground black pepper
  • ½tspdried thyme
  • 10Goya Empanada Discos
  • Cooking spray
  • 1egg,large, whisked


  1. Heat a skillet over medium heat, melt butter. Add onion, celery, and parsley cooking until onions are translucent.

  2. Add minced garlic, cooking for an additional minute.

  3. Combine the broth and cornstarch together and mix well.

  4. Add the turkey, frozen peas and carrots, salt, pepper, thyme, and broth, stir and cook medium heat, bring to a boil then cook until thickened and heated through for about 2 to 3 minutes.

  5. Place a disc on your work surface. Take 2 tablespoons of the turkey mixture and place in the middle of each disc.

  6. Using a pastry brush, place the egg wash on the outer edges of the disc. Fold the disc and gently press the edges to create a seal. Use a fork and press around the edges to seal.

  7. Brush the egg wash over one side of each of the empanadas.

  8. Spray the baking sheet with oil, bake 350 degrees F 26 to 30 minutes, until golden.


  • Calories: 210.16kcal
  • Fat: 5.42g
  • Saturated Fat: 1.35g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 2.16g
  • Polyunsaturated Fat: 1.34g
  • Carbohydrates: 27.31g
  • Fiber: 1.70g
  • Sugar: 1.28g
  • Protein: 12.03g
  • Cholesterol: 42.11mg
  • Sodium: 265.07mg
  • Calcium: 35.69mg
  • Potassium: 195.27mg
  • Iron: 2.10mg
  • Vitamin A: 99.48µg
  • Vitamin C: 6.51mg
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