Homemade Turkey Pot Pie

Homemade Turkey Pot Pie
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    8 People
  • VIEWS
    3.3K

Transform your leftover turkey into a comforting and hearty pot pie, a symphony of savory flavors enveloped in a flaky, golden crust. Perfect for a family dinner, this recipe is a celebration of rustic charm and culinary simplicity.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    46 g
  • Cholesterol
    38 mg
  • Fiber
    5 g
  • Protein
    14 g
  • Saturated Fat
    9 g
  • Sodium
    671 mg
  • Sugar
    3 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside. (5 minutes)

Image Step 02
02 Step

Recipe View Melt 2 tablespoons butter in a large skillet over medium heat; add onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until vegetables are soft. Stir in bouillon and water. Bring mixture to a boil. Stir in potatoes, and cook until tender but still firm. (20 minutes)

Image Step 03
03 Step

Recipe View Melt remaining 2 tablespoons butter in a medium saucepan; stir in turkey and flour. Add milk, and stir until heated through. Stir turkey mixture into vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into unbaked pie shell. Roll out top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. (15 minutes)

Image Step 04
04 Step

Recipe View 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 and filling is bubbling. (35 minutes)

For a richer flavor, use turkey or vegetable broth instead of water and chicken bouillon.
Add a splash of sherry or white wine to the vegetable mixture for an extra layer of complexity.
Ensure the filling is not too hot before pouring into the pie crust to prevent the crust from becoming soggy.
An egg wash (egg beaten with a tablespoon of water) brushed over the top crust before baking will enhance its golden color and shine.

Clarabelle Tillman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 1.1K Ratings)
Total Reviews: (8)
  • Nigel Rutherford

    The crust came out perfectly flaky!

  • Aurore Mcclure

    Next time, I might add a pinch of red pepper flakes for a little kick.

  • Willa Fritsch

    I didn't have oregano, so I substituted thyme. Worked great!

  • Darren Dooley

    I added some peas and corn to the filling for extra veggies.

  • Patsy Ritchie

    My family devoured this pot pie. Will definitely make again!

  • Therese Kuvalis

    Doubled the recipe for a large gathering and it was a hit!

  • Kris Thiel

    I used a store-bought crust to save time, and it was still delicious.

  • Eriberto Harvey

    This recipe is a lifesaver after Thanksgiving!

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