Real Recipes From Real Home Cooks ®

turkey pot pie

Recipe by
Amy H.
Detroit, MI

This is great for leftover Thanksgiving turkey! We actually eat a lot of turkey year round. Sometimes I buy one of the small Jennie O. half turkey breasts from the store and cut that up and saute it for this recipe.

yield 8 +
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For turkey pot pie

  • 2
    2 deep dish pie crusts of your choice. i use elaine bovender's and double the recipe to make 2 double layer crusts
  • 1 Tbsp
  • 2-3 c
    cooked, chopped turkey meat
  • 2 pkg
    your favorite chicken or turkey gravy mix, prepared. (i really like the our family brand if you have one of those stores around you)
  • 2 c
    frozen peas & carrots
  • 1 stalk
    celery, diced
  • 1 can
    sliced or diced potatoes, drained, whichever you prefer
  • 1 tsp
    dried parsley leaves
  • salt & pepper to taste
  • 1 Tbsp
    butter, melted

How To Make turkey pot pie

  • 1
    Preheat oven to 400 degrees.
  • 2
    Separate 2/3 pie crust for bottom layer. I use two deep dish pies or 1 (9x13) baking dish. Roll crust out to cover the bottom of your pans. Chill top crust in the refrigerator while you partially bake the bottom crust and cook the filling.
  • 3
    Bake bottom layer at 400 degrees for 10- 15 minutes until halfway baked.
  • 4
    Meanwhile, melt 1 Tbsp. butter in pan and add celery. Saute for 6-8 minutes until celery starts to cook.
  • 5
    Mix together everything except remaining 1 Tbsp. butter.
  • 6
    Pour filling into dishes with half cooked pie crust. Roll out the top layer of the pie crust and cover top of pie/s. Bake at 400 degrees for 40-45 minutes or until top crust is golden brown. Brush with pie/s with 2 Tbsp. melted butter before serving.
  • 7
    TIP: I often use homemade crust in a 9x9 glass casserole or an appropriately sized iron skillet instead of ready made pie crusts and just make one big one instead of two regular pie shells.