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Turkey Pot Pie I

Turkey Pot Pie I

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Linda

A perfect way to use leftover turkey. This pie tastes yummy, and will feed up to eight hungry people.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 671 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
  2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
  3. In a medium saucepan, melt the remaining 2 tablespoons 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. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place 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.
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Reviews

BEGF
955
1/19/2004

My mouth was watering to try this recipie and as it cooked and baked it looked delicious but when I served it the crust was a disaster, the only way I can describe it was glue. The only explaination I could think of was my filling was boiling when I poured it in the crust and topped it. So I made another one (I think a failed recipie is a challenge and I keep trying to prove I can do it!) and this time let the filling cool before filling the crust and it turned out Perfect! My husband loved it and the kids at least picked out the turkey, no vegatables for them!

SARAH FROM IOWA
480
7/13/2003

Crust is the key thing in this recipe. I've made it twice with 2 different store-bought crusts and one time it was amazing, the next time it was disgusting. I'll stick with the refrigerated crusts that come folded up. The filling is fabulous and doesn't come out super runny like I expected. Will make this every time I have leftovers to use up, whether it's turkey, chicken, or roast. Excellent recipe!

MARJORIE25
361
1/6/2004

A delicious recipe for leftover turkey. I didn't feel like making another pie crust, so I greased the bottom of my pan and used leftover stuffing as a topping. It was great! My child and husband loved it!