Turkey Pie- Cottage Style

Beth M.


Using the roasted turkey bones, I made a broth, and then chilled it over-night. With leftover turkey, lots of mashed potatoes, and a couple of other veggies, I made this for another meal.
We enjoy the leftovers from turkey, and my husband would eat it for days if he could. It's a good supper for a cold night, and I hope you'll agree if you try this.


☆☆☆☆☆ 0 votes

5-6 generous servings or more
1 Hr
2 Hr 45 Min
Stove Top



  • 1 small
    roasted turkey carcass, cut and simmered
  • 6 c
  • 1 small
    bay leaf
  • 1 tsp
    celery seeds
  • 1/2 tsp
    poultry seasoning

  • 4 c
    prepared turkey broth
  • 1/2 c
    wondra flour
  • 1 stick
  • 2 medium
    carrots, chopped
  • 1/2 c
    frozen peas, if desired
  • 1/2 c
    boiled pearl onions, leftover

  • 4 c
    small chunks of turkey, more if desired
  • 4 c
    leftover mashed potatoes

How to Make Turkey Pie- Cottage Style


  1. Since I did not measure everything, I just used what I had and placed it all in a deep-dish pie plate,layering first the turkey, then the broth with the carrots, onions and peas.
  2. On top of that filling I scooped the cold mashed potatoes, in a ring around the pie filling. I will melt more butter and drizzle it over the potatoes just before placing it in the oven.
  3. Preheat the oven to 350 degrees, and bake uncovered for about 45 minutes until bubbly and the top is slightly browned. There was extra gravy, and if necessary reheat it and serve along side or save it for another meal.

Printable Recipe Card

About Turkey Pie- Cottage Style

Main Ingredient: Turkey
Regional Style: American

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