Kae's Turkey Pot Pie

Kae's Turkey Pot Pie

25 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
Kae Hiles
Recipe by  Kae Hiles

“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!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 pot pie



  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.

Share It

Reviews (25)

Rate This Recipe


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!!



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.



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!

More Reviews

Similar Recipes

Dad's Leftover Turkey Pot Pie

Dad's Leftover Turkey Pot Pie

Left-Over Turkey Pot Pie

Left-Over Turkey Pot Pie

Grandma Carlson's Turkey Pot Pie

Grandma Carlson's Turkey Pot Pie

Grandma's Leftover Turkey Pot Pie

Grandma's Leftover Turkey Pot Pie

Ultimate Turkey Pot Pie

Ultimate Turkey Pot Pie

Yummy Turkey Pot Pie

Yummy Turkey Pot Pie


Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Dad's Leftover Turkey Pot Pie


next recipe:

Turkey Pot Pie With Mayonnaise