Turkey Pot Pie

Turkey Pot Pie

Ready in 45 minutes

Wonderful savory home-cooked one-dish meal that is perfect for the day after Thanksgiving or anytime it is cold or stormy outside.

"I had leftover turkey and so I tried this recipe. This recipe is so yummy. I thought there would be too much filling for my pie shell but it was ok. I added some poultry seasoning as well as 2 cups of turkey instead of 1.5 cups and a tad bit more milk. I think it would also be good with some mushrooms in there as well. I made my Aunt Sarah's pie crust for this recipe and it was perfect with this pie! You can find Aunt Sarah's Pie Crust recipe on big oven. Big Oven Recipe #175108"

- lisacrooke

Tip: Another recipe with the exact-same name "Turkey Pot Pie" ranks higher.

4.7 avg, 21 review(s) 89% would make again

Ingredients

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1 Pie crust; double
2 tablespoon Butter
1 Onion; chopped
2 Carrot; chopped
2 stalks Celery; chopped
6 tablespoon Parsley; fresh, chopped
1 tablespoon Oregano; fresh, chopped
2 c Chicken broth
2 Potato; cubed
1 c peas; frozen
1 1/2 c Turkey; pre-cooked, chopped (or roasted chicken)
3 tablespoon Flour
1/2 c Milk

Original recipe makes 4 Servings

Servings  

Preparation

1. Preheat oven to 425 degrees F (220 degrees C). Place pie crust in the 9 or 10 inch pie pan and set aside.

2. Place 1 tablespoon of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. Add in frozen peas.

3. In a medium saucepan, melt the remaining 1 tablespoon butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Place top pie crust on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

Credits

Added on Award Medal
Verified by stevemur

Turkey Pot Pie 2011 photo by Milanes43 Milanes43

YUM!!!! This pie is delish! photo by lisacrooke lisacrooke

Oh.... check out all that yummy goodness in the filling! photo by lisacrooke lisacrooke

Pot pie filling photo by Kimboslice1960 Kimboslice1960

photo by lesleycwright1 lesleycwright1

See 3 more photos
Calories Per Serving: 787 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Turkey Pot Pie All 21 reviews

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Reviews

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Fantastic Recipe! The whole family loved it.
RecipesRock 3 weeks ago
Awesome recipe. The best pot pie recipe I have ever used. So good, I believe, because of all the wonderful fresh ingredients. Thank you for sharing this!
wellnesswoman 4 months ago
I have leftover roasted chicken...gonna use to make this tomorrow....I've made this before....very good....gonna make individual pies tho...
Kimboslice1960 7 months ago
Great!
6422m 1 year ago
melodyhamelund 1 year ago
diydame 1 year ago
i made no changes to the recipe and it was delicious. this is going into my recipe box to make often.
klindower 1 year ago
idydell 1 year ago
I had leftover turkey and so I tried this recipe. This recipe is so yummy. I thought there would be too much filling for my pie shell but it was ok. I added some poultry seasoning as well as 2 cups of turkey instead of 1.5 cups and a tad bit more milk. I think it would also be good with some mushrooms in there as well. I made my Aunt Sarah's pie crust for this recipe and it was perfect with this pie! You can find Aunt Sarah's Pie Crust recipe on big oven. Big Oven Recipe #175108
lisacrooke 1 year ago
This is my daughter's favorite. What doesn't fit in the pie gets frozen, then reheated and served over biscuits.
MandyMarie 1 year ago
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