Kae's Turkey Pot Pie22 Reviews
- Prep: 30 min
- Cook: 40 min
- Ready In: 1 hr 20 min
“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!!” - by Kae Hiles
Original recipe yields 1 pot pie
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 463 cal
- 25 g
- 31.7 g
Based on a 2,000 calorie diet
Reviews (22)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!!..." See more"
"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 h..." See moreand. 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 c..." See moreover 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!"
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