Turkey Pot Pie Crepes Recipe with Chipotle Cranberry Sauce
I don’t know what your refrigerator looks like, but with Thanksgiving over, we filled mine with containers of leftovers. And in the middle of all of it is a giant bowl of turkey I painstakingly pulled away from the bird, making sure not to waste any suitable edible parts.
A week or even longer worth of meals containing the same leftovers can be a drag, so I always decide to change up the menu by using what we have but also giving the dish a bit of a kick. My turkey pot pie crepes with chipotle cranberry sauce does just that.
The outstanding part about the turkey pot pie filling is you can make it with whatever you have on hand. You have more dark meat than white, no problem. Does your pantry have more cans of peas, then throw them in. Maybe you have an overabundance of green bean casserole. I suggest you experiment and toss a heaping spoon in the pot. The sky’s the limit with the variety of ingredients to cook in the pot pie to make it a true leftover meal.
Healthier Options
As for the Cranberry Sauce, you can make that as spicy or mild as your taste buds desire. I have kiddos, so this recipe may be on the weaker side. And you can also make this with an alternative sugar. I love Swerve Brown Sugar because you use equal parts. A half cup of regular brown sugar equals half cup of Swerve Brown Sugar.
Now, I don’t have a special crepe pan. I use a eight to twelve inch Ceramic Nonstick Frying Pan to make my crepes and it works perfectly well. But you can get fancy if you decide to make crepes all the time with Nonstick 10-Inch Crepe Pan. The choice is entirely yours.
Cost to make this recipe.
Coming Soon.
More turkey leftover recipes to try
Adapted from
This recipe is a Vintage Mountain Homestead original. All images and text are all my own and original to Vintage Mountain Homestead. Please refer to our disclaimer page for more information on our recipe sharing policies.
Turkey Pot Pie Crepes with Chipotle Cranberry Sauce
Ingredients
Chipotle Cranberry Sauce (make ahead)
- 1 cup cranberry sauce, …[$1.00]
- 1 whole +1 tsp adobe sauce chipotle pepper , …[$0.50]
- ½ cups brown sugar, …[$0.24]
- 1 pinch salt, …[$0.20]
Crepes
- 1 cup all purpose flour, …[$0.23]
- 2 large eggs, …[$0.46]
- 1¼ cup milk, …[$0.29]
- 1 tsp. vanilla, …[$0.70]
- 2 Tbsp butter, melted…[$0.25]
Turkey Filling
- ½ stick butter, divided…[$0.50]
- ½ large onion, diced…[$0.25]
- ½ large green pepper, diced…[$0.50]
- ½ large red pepper, diced…[$0.50]
- 6 oz. mushrooms, …[$1.50]
- 1 Tbsp all purpose flour, …[$0.01]
- ½ cup chicken broth, …[$0.18]
- ¼ cup heavy cream, …[$0.29]
- ¼ cup milk, …[$0.06]
- 2 cups cooked turkey, diced…[$2.00]
Instructions
Chipotle Cranberry Sauce (Can make ahead)
- Bring all the ingredients to light boil over medium heat for about 5-10 minutes and remove from heat. Store in airtight container in refrigerator until ready to serve.
Turkey Pot Pie
- Make filling in a large pot by melting 1 Tbsp. butter and sauté onions, peppers, and mushrooms for about 10 minutes.
- Stir in flour. Add chicken broth, milk, and heavy cream to vegetables and cook until mixture thickens. Add turkey and heat on low for 15 minutes.
Crepes
- In a bowl, mix all crepe ingredients together. You can also make the crepe batter ahead if necessary. Store in container in the fridge until ready to use.
- Heat up an 8-inch skillet or special crepe skillet over medium heat. Pour small amount of batter in middle of the hot pan and swirl around to cover pan making a thin crepe. Cook until edges begin to peel away.
- Fill crepe with hot turkey pot pie filling, roll, and top with cranberry sauce.
Turkey Pot Pie Crepes with Chipotle Cranberry Sauce
Ingredients
Chipotle Cranberry Sauce (make ahead)
- 1 cup cranberry sauce, …[$1.00]
- 1 whole +1 tsp adobe sauce chipotle pepper , …[$0.50]
- ½ cups brown sugar, …[$0.24]
- 1 pinch salt, …[$0.20]
Crepes
- 1 cup all purpose flour, …[$0.23]
- 2 large eggs, …[$0.46]
- 1¼ cup milk, …[$0.29]
- 1 tsp. vanilla, …[$0.70]
- 2 tbsp. butter, melted…[$0.25]
Turkey Filling
- ½ stick butter, divided…[$0.50]
- ½ large onion, diced…[$0.25]
- ½ large green pepper, diced…[$0.50]
- ½ large red pepper, diced…[$0.50]
- 6 oz. mushrooms, …[$1.50]
- 1 tbsp. all purpose flour, …[$0.01]
- ½ cup chicken broth, …[$0.18]
- ¼ cup heavy cream, …[$0.29]
- ¼ cup milk, …[$0.06]
- 2 cups cooked turkey, diced…[$2.00]
Instructions
Chipotle Cranberry Sauce (Can make ahead)
- Bring all the ingredients (1 cup cranberry sauce, 1 whole +1 tsp adobe sauce chipotle pepper , ½ cups brown sugar, 1 pinch salt) to light boil over medium heat for about 5-10 minutes and remove from heat. Store in airtight container in refrigerator until ready to serve.
Turkey Pot Pie
- Make filling in a large pot by melting half of ½ stick butter and sauté ½ large onion, ½ large green pepper, ½ large red pepper and 6 oz. mushrooms for about 10 minutes.
- Stir in 1 tbsp. all purpose flour. Add ½ cup chicken broth, ¼ cup milk, and ¼ cup heavy cream to vegetables and cook until mixture thickens. Add 2 cups cooked turkey and heat on low for 15 minutes.
Crepes
- In a bowl, mix all crepe ingredients together (1 cup all purpose flour, 2 large eggs, 1¼ cup milk, 1 tsp. vanilla, 2 tbsp. butter. You can also make the crepe batter ahead if necessary. Store in container in the fridge until ready to use.
- Heat an 8-inch skillet or special crepe skillet over medium heat. Pour a small amount of batter in the middle of the hot pan and swirl around to cover pan, making a thin crepe. Cook until edges begin to peel away.
- Fill crepe with hot turkey pot pie filling, roll, and top with cranberry sauce.