Turkey Pot Pie

by Carrie on December 2, 2009

I am not a big turkey person, if it wasn’t on the Thanksgiving table I would be fine. This year was a different story though, my mom used one of the bags and the turkey was SO moist, flavorful and yummy. I had 2 helpings at dinner, had  a turkey sandwich later and asked to take leftovers home, yea it was AWESOME! Way to go Mom.

Once we got home I went to put the leftovers in the fridge and saw I had a package of pie crusts sitting there, for some reason I thought turkey pot pie. Tonight I finally made it, this is my first time making a pot pie and I couldn’t be happier it was awesome!!! Definitely try this recipe!!!! I plan to make another with potatoes and chicken.

Turkey Pot Pie (From: Pioneer Woman)

Turkey Pot Pie

  • 1 pie crust
  • 1/2 stick butter
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 2 cups leftover turkey,diced or shredded
  • 1/4 cup flour
  • 2 cups low-sodium chicken or turkey broth
  • splash of white wine (optional)
  • 1 cup heavy cream
  • Frozen peas (optional)
  • Fresh thyme, chopped
  • salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)

Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it’s about 1 inch larger than the pan you’re using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.

Allow to cool for a little bit before serving.

© 2009, Carrie. All rights reserved.

{ 2 comments… read them below or add one }

1 Amber December 3, 2009 at 8:58 am

Sounds delicious. I hae never made a pot pie but I have been wanting to. Maybe someday I will finally get to it.


2 Kate December 3, 2009 at 12:56 pm

I used to make a turkey pot pie with Thanksgiving leftovers – it was one of my dad and my husband’s favorite things I make.


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