Turkey Pot Pie
This easy, from-scratch turkey pot pie is the best way to use up Thanksgiving turkey leftovers. It has a creamy filling, tender veggies, and a perfectly flaky crust.
Equipment
Ingredients
- 2-3 cups cooked turkey (shredded or cubed)
- 1 cup frozen green peas & carrots
- ½ cup sliced celery
- 1 large potato (or 2 small potatoes, peeled and diced)
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon celery seed (optional)
- 32 ounce carton chicken or turkey stock
- ⅔ cup milk
- 2 (9 inch) unbaked pie crusts (If using store bought I prefer Pillsbury)
Instructions
- Combine. In a pot, combine 2-3 cups turkey, 1 cup carrots and peas, 1 large potatoes and 1/2 cup celery. Add 32 ounces chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 1/2 cups broth for filling) and set aside.
- Prebake bottom crust. Place the bottom crust on the pie pan and dab a few times with a fork. Place in oven and cook at 425°F for 5-7 minutes.
- Make creamy filling. In a large saucepan, cook 1/3 cup onions in 1/3 cup butter (over medium-heat) until soft and translucent. Stir in 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon celery seed. Next, slowly stir in reserved 1 1/2 cups chicken broth remains and 2/3 cup milk. Simmer over medium-low heat until thick. Remove from heat and combine with the turkey, carrots, peas and celery mixture.
- Assemble. Remove pie crust from oven and turn temperature down to 375°F. Place the filling in the bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.
Notes
Try this easy pie crust recipe for a homemade version.
Make-ahead: You can prepare the filling a day in advance, then let cool and store in the fridge. You can also make homemade pie dough in advance (or use pre-made store-bought pie dough for no extra prep). The next day, simply bake the bottom crust, then add the filling and top crust and bake again.
To freeze: This recipe can be frozen baked or unbaked. Assemble as directed, then wrap tightly with foil or saran wrap. Store in the freezer for up to 2 months. Let thaw in the fridge overnight and then bake according to directions.
Nutrition
Calories: 370kcal, Carbohydrates: 36g, Protein: 10g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 39mg, Sodium: 443mg, Potassium: 403mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2990IU, Vitamin C: 11mg, Calcium: 53mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
