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Dad's Leftover Turkey Pot Pie

Dad's Leftover Turkey Pot Pie

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
Rob N.

Rob N.

Turkey pot pie like you have never tasted before. It won't last long.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 791 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
  3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
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Reviews

emmalou
292

emmalou

11/29/2010

I made this for dinner tonight, turned out great. As for the dreaded modifications; I did cut the butter to 1/2 cup cause we were short on it, and added a whole onion, probably 1 1/3 cups, cause I like onion. Also added a diced potato to sub for some of the celery and carrot which turned out to be a nice addition. I used a basic oil/water/flour pie crust. My only minor complaint was it was a little runny, next time I will cut bigger slits in the top crust and bake it a little longer. Overall the flavor was very good, and I especially liked that there was no canned cream of "whatever" involved. Will definitely make this again.

La Cuchara!
207

La Cuchara!

1/13/2011

Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green beans I used corn. I melted the butter and sauteed the celery, carrot, garlic and onion along with bay, thyme, sage, parsley, a tsp of tumeric for color, and the rest of the ingredients but I omitted the italian seasoning and onion powder. When I dumped in the flour I let it brown a bit before adding the milk and chicken stock. I added the thawed veggies, I just ran them under cold water and strained them. I used some pulled turkey I had frozen from thanks giving and it came out awesome!!! Thanks!

mom2jmnbd
134

mom2jmnbd

12/3/2010

This was fantastic! So easy and quick to make. I used a bag of mixed veggies (corn, peas, carrots, greenbeans, lima beans) and everything else was per the recipe. Delicious. My whole family loved it and my Hubby ate seconds. Will definitely make this again!

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