Turkey Pot Pie

Cindy Ruwe


I made this for dinner yesterday with some of our leftover turkey. It was delicious! I used half the filling to make 2 pies and froze the rest for another time. 1 pie serves 2 so I froze the other one to have when I don't feel like cooking!

pinch tips: How to Freeze Fish, Meat & Poultry


4 cups enough for 8 servings




2/3 c
mushrooms, chopped
1/4 c
finely chopped onion
1/2 c
chopped celery
1/2 c
chopped carrots
2 c
potatoes, cubed
1 c
turkey, chopped
1 c
frozen peas
2 c
chicken broth
1/2 c
half and half
2 Tbsp
4 Tbsp
olive oil
pie crust

Directions Step-By-Step

Pre-heat oven to 400 degrees.
Saute mushrooms in 2 Tbsp olive oil for 2 minutes. Add onion & celery and continue to saute until onions are translucent.
Add carrots and 1 tbsp olive oil. Saute 1-2 minutes.
Add potatoes & remaining olive oil and saute another 5 minutes.
Add chicken broth & simmer until vegetables are tender-crisp but retain their bright color.
Whisk half & half and flour together. Slowly add to the broth mixture. Gently stir until thickened. Stir in turkey and frozen peas. Remove from heat.
Spoon filling into crust-lined dish. (I use a deep individual casserole dish) Cover with top crust. Crimp to seal edges. Cut steam vents in top crust.
Place pies in oven and immediately decrease oven temp to 375 degrees. Bake until crust is golden and gravy just begins to bubble through the steam vents.

About this Recipe

Course/Dish: Turkey, Savory Pies
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy