turkey pot pie

Kansas City, MO
Updated on Oct 19, 2011

This is a wonderful way to turn Thanksgiving leftovers into something special. I used my own Best Pie Crust recipe posted on JAP. Chicken can be used instead of turkey with little difference in taste. We like to eat this with the cranberry gelatin side dish I make and apple cider. Please let me know how your family enjoys this dish. :)

prep time 20 Min
cook time 40 Min
method ---
yield 5-6 serving(s)

Ingredients

  • - homemade or store bought pie crust (for top only)
  • 1 1/2 cups reduced sodium chicken broth
  • 2 cups peeled, cubed potatoes
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup chopped yellow onion
  • 1/4 cup all purpose, unbleached flour (i only use unbleached but you can use your regular flour)
  • 1 1/2 cups milk, preferably 2%
  • 2 cups shredded cheddar cheese or shredded colby jack cheese
  • 4 cups small cubed leftover turkey or chicken
  • 1/4 teaspoon poultry seasoning
  • 1 - egg
  • 1 tablespoon water

How To Make turkey pot pie

  • Step 1
    Preheat the oven to 425 degrees. Heat the broth to boil in a large pan. Add veggies and simmer 10-15 minutes or until tender.
  • Step 2
    Blend flour with cold milk, stir into broth mixture. Cook and stir over medium heat until just slightly thickened.
  • Step 3
    Stir in cheese, turkey (chicken), and poultry seasoning. Heat until cheese melts.
  • Step 4
    Spoon into a 2 1/2-3 quart casserole dish. Place crust over filling and seal edges completely. Make several slits to vent for steam. Beat egg with water and brush on crust. Bake for 40 minutes or until crust is nice and golden.

Discover More

Category: Chicken
Category: Turkey
Category: Pies
Category: Savory Pies
Keyword: #leftovers

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