Turkey Pot Pie

Turkey Pot Pie

This is a recipe for traditional turkey pot pie that is a terrific family-friendly meal. For a lot of people, it’s common to bake a turkey pot pie or make turkey tetrazzini with leftover turkey from Thanksgiving. A lot of old-fashioned recipes and southern cooks add chopped boiled eggs to their turkey pot pies to add to the creaminess. I haven’t tried this, but it’s certainly an option!

🛒 Ingredients needed:

• pie crusts
• unsalted butter
• onion
• celery
• all purpose flour
• poultry seasoning
• salt and pepper
• chicken or turkey broth
• whole milk
• roasted turkey
• frozen mixed vegetables
• egg

✏️ How to make a Turkey Pot Pie:

*The complete, printable recipe is in the recipe card at the end of this post.

1. Preheat the oven to 400℉.
2. Line the inside of a 9-inch pie dish with one of the pie crusts, allowing it to hang over the sides.
3. In a large skillet, melt the butter over medium-heat. Cook the onion and celery in the melted butter for about 5 minutes, until softened.
4. Stir in the flour, and cook for an additional 5 minutes. Stir in the broth, milk and seasoning, stirring constantly. Continue to cook until the sauce has thickened. Taste, and add salt and pepper, to taste. Stir in the turkey and vegetables; turn off the heat.
5. Pour the pie filling into the prepared pie dish, spreading out evenly.
6. Brush the edges of the bottom pie crust with the beaten egg. Lay the 2nd pie crust over the top, and pinch the edges to seal. Brush the top lightly with the egg, then cut some slits into the top pie crust for the heat to escape while cooking.
7. Bake for 35 to 40 minutes. Keep an eye on it, and if it looks like the pie crust is getting too dark, line the edges with foil.

➡️ Recipe Tips and Substitutions:

• Turkey pot pie can easily be turned into chicken pot pie using all the same ingredients and substituting chicken for the turkey.
• Use your own fresh sauteed vegetables in place of frozen vegetables, if you’d like. Just make sure you’re not adding much moisture with your veggies.
• Use half and half in place of cream, if you’d like to make the filling a bit creamier.
• As long as your filling is thick (not runny), it should not be necessary to bake the bottom crust before adding the filling.

✔️ Storage and Freezing Instructions:

After baking, let the turkey pot pie cool. Then you may cover it with foil and store in the refrigerator for up to 4 days. The cooked pie does freeze well too. If your pie dish is freezer safe, double wrap the pie with plastic wrap and then foil, and freeze for up to 3 months. Thaw and heat, when ready to eat.

Recipes Using Leftover Turkey:

• Turkey Spinach Salad with Chutney Vinaigrette
• Cranberry Turkey Enchiladas
• Turkey Cranberry Sliders
• Turkey Cranberry Strudel
• Leftover Turkey Salad Sandwiches