Turkey Pot Pie

Turkey Pot Pie

338 Reviews 27 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Linda
Recipe by  Linda

“A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch pie

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
  2. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
  3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
  4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

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Reviews (338)

Rate This Recipe
VORCHA
303

VORCHA

Fantastic! I made a double recipe and still had no leftovers. My only changes: pre-bake the bottom crust for 5-10 minutes so that it doesn't come out soggy, added rosemary and sage. A great version is to make a herb and cheese piecrust.

Peach822
145

Peach822

Made a lot of changes with this recipe. Used the veggies, spices and turkey as written, but changed the sauce and crust. For the potaotes, I cubed and microwaved for about 8 minutes to soften. For the sauce, started with a jar of Boston Market turkey gravy and to this added a package of Knorr roasted turkey gravy mix and 2 cups of water. Actually still had to use a little cornstarch to thicken. Poured this into a casserole dish and put this into a 400 degree oven till bubbly. Once bubbly, I took it out and place a sheet of puff pastry over the top and baked an additional 15 minutes.

SHELBO_US
121

SHELBO_US

One of the best things about Thanksgiving is that I get to make this turkey pot pie afterwards! This is a great recipe I have made over and over again. I have also put the filling into a 9x13 dish and put refrigerated buscuit dough over the top for a change-you can pretty much follow the bake time off the biscuit wrapper for this. This dish is always a hit with my family!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 45.4 g
  • 15%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 669 mg
  • 27%

Based on a 2,000 calorie diet

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