Turkey Pot Pie

Shelley Young


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. :)


★★★★★ 1 vote

20 Min
40 Min


Add to Grocery List

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

How to Make Turkey Pot Pie


  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.
  2. Blend flour with cold milk, stir into broth mixture. Cook and stir over medium heat until just slightly thickened.
  3. Stir in cheese, turkey (chicken), and poultry seasoning. Heat until cheese melts.
  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.

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