Grandma Carlson's Turkey Pot Pie

Grandma Carlson's Turkey Pot Pie

27 Reviews 2 Pics
  • Prep

    45 m
  • Cook

    40 m
  • Ready In

    1 h 25 m
WisconsinSweets
Recipe by  WisconsinSweets

“This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
  4. Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
  5. Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

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Reviews (27)

Rate This Recipe
brigitte bond
30

brigitte bond

Super good! I used ground turkey instead and it seemed to double the recipe. However, I just doubled the pie crust, used a bigger pan and it worked out great. It's even better the next day:)

Emigh
18

Emigh

I followed the directions very closely, although I did do a few things differently. The only reason was because of how much of the particular ingredients I had on hand...certainly nothing against Grandma Carlson! On the contrary, I think a recipe that allows room for tinkering/improvising and still turns out great is a keeper. This one definitely is. I cooked the onion a bit longer than 8 minutes, but the onion I used was BIG. I used olive oil to cook in rather than butter, and one package of ground turkey. Personally, I think turkey can go a little bland so when I was cooking it I added a couple small cloves of minced garlic and a little salt. I used vegetable broth rather than chicken broth, and frozen peas & corn rather than canned. I added the frozen vegetables the same time that I added the broth. It seemed like a lot of filling, and I didn't think this would fit into a pie pan, so I baked it in a deeper Pyrex casserole dish. After reducing the heat to 350, I added 10 minutes extra baking time since the casserole dish was deeper than a typical pie pan. The result was amazing, and my husband has already asked me to make it again. I would have taken a picture, but it didn't last long at my house. ;D

jinnohn
11

jinnohn

This dish is sooooooo yummy!!! I have tried lots of recipes on here and this is the first one that I actually felt compelled to leave a review about! I only made a few changes, like I added a little garlic when I was sautee-ing the veggies, I used peas instead of green beans and instead of using cream of mushroom soup I used cream of celery since that's all I had on hand. My kids gobbled it up and my husband raved about it all night! Awesome recipe for leftover turkey or chicken! Thank you!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 502 cal
  • 25%
  • Fat
  • 31.6 g
  • 49%
  • Carbs
  • 39.6 g
  • 13%
  • Protein
  • 16 g
  • 32%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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