Kae's Turkey Pot Pie

Kae's Turkey Pot Pie

26
Kae Hiles 0

"This recipe is incredible, even down to the best crust ever. This is great for the turkey leftovers after the holidays or you can even use chicken. It's a yummy pie. Hope you enjoy!!"

Ingredients 1 h 20 m {{adjustedServings}} servings 463 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Whisk together 1 1/2 cups of flour and 1/2 teaspoon of salt in a bowl.
  2. With a fork or pastry cutter, cut the shortening into the flour mixture until it becomes crumbly, then stir in water, a tablespoon at a time, just until the dough holds together. Divide dough in half; roll out each half with a rolling pin on a floured surface to make an 11-inch circle. Fit one crust into a 10-inch pie dish; place the other crust on a baking sheet or piece of parchment paper, and set aside.
  3. Melt butter in a large pot over medium heat. Combine 1/4 cup flour, 1 teaspoon of salt, black pepper, and sage in a small bowl until thoroughly mixed; stir the flour mixture into the melted butter until the mixture forms a smooth paste. Allow the mixture to bubble for about 1 minute, then stir in the chicken broth and evaporated milk. Bring the mixture to a boil, and whisk until thick, about 2 minutes. Remove the sauce from the heat; stir in the cooked turkey meat and mixed vegetables. Spoon the filling into the prepared pie dish. Top the pie with the remaining crust, then pinch and fold together the edges of the crusts to seal. Cut an X into the center of the top crust with a sharp knife.
  4. Bake in the preheated oven until the crust is browned and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Tips & Tricks
Ultimate Chicken Pot Pie

This fantastic comfort-food classic is easy and so delicious.

Easy Vegetable Pot Pie

All you need are a few minutes to prepare this simple veggie pot pie.

Footnotes

  • Cook's Note
  • If you decide to use fresh veggies, make sure that you steam the pre-cut potatoes and carrots. And then I use frozen peas and corn. Make sure you microwave them to thaw them out. You can add whatever veggies you like. If you have a large gathering, double the crust and filling and put into a large glass baking dish. It will still work. Just make sure you add a couple of Xs to vent the top. You will love it!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 26

  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
composter
10/19/2010

I did tweak this recipe a little;instead of the canned milk, I used leftover gravy and it was great. The best turkey pot pie I have ever made!!

lumps
8/9/2011

I feel like the next Marie Callender! The crust was unbelievably tasty (which seems bizarre with such few ingredients), however I had to make a bit more than the recipe called for in order for it to cover the whole pan. I used butter instead of shortening (mostly because shortening reminds me of some sort of callus cream) and left out the sage because I didn't have any. SCRUMPTIOUS!

mimi52
11/27/2011

I had trouble with the crust but not due to the recipe, I'm not a natural born baker. But I will use butter next time. I also used left over gravy rather than the milk. I used what veggies I had on hand. Tip: If the pie pan you're using is the same size as a throw-away pie pan, cut out the center and then just lay it on top of the pie to protect the edges. When you're done just save it for future pies.