Turkey Pot Pie on the fly!

Turkey Pot Pie On The Fly!

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Diana Perry


This is my turkey pot pie on the fly because I just went in the kitchen and started grabbing things to make it happen. I think there are so many different possibilities, depending on what you have on hand. I just keep tasting and adjusting until it was what I knew we would all like. The family wants me to make this more often and suggested chicken, or maybe a beef version for the future.
I know this is not a great chef version of a recipe, but, like I said.... it was "on the fly!!!"


★★★★★ 1 vote

20 Min
50 Min


  • 2
    pastry crusts for 9", or deep dish pan
  • 2-3 c
    finely chopped white and dark turkey meat
  • 1 c
    sliced celery
  • 1 c
    diced onion
  • 1 clove
    garlic, grated
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    light butter, or regular salted if you prefer
  • 1/2 c
    dry white wine
  • 2 c
    left over turkey gravey
  • 2 c
    turkey stock, or chicken stock if you used all the turkey in your gravy yesterday.
  • 2-3 c
    left over roasted vegetables, steamed vegetables, or in a pinch, frozen mixed vegetables
  • 1 tsp
    mrs. dash table blend seasoning
  • 1 tsp
    tarragon ( or to taste.... i added more because my family loves it)
  • 1/2 tsp
    white pepper (because some of my family doesn't like "black" pepper if they see it)
  • 1 lb
    sliced mushrooms (or 1 large can very well drained)

How to Make Turkey Pot Pie on the fly!


  1. Preheat oven to 400 degrees; bring deep iron skiillet or deep pan of your choice to medium high heat.
  2. Make or buy 2 pie crusts. This is baked in a deep dish pie pan. Roll your dough to correct size and set aside.
  3. Chop/dice celery. onion, and any delicious roasted, or steamed vegetables you have on hand. If you don't have these you can substitute 2-3 cups of frozen mixed or combo vegetables.
  4. Add olive oil and light butter to skillet; add celery, and onions; saute until onions are slightly browned and celery is getting tender; add the garlic and cook until fragrant; remove the onion, garlic and celery from the pan and lightly brown the mushrooms; deglaze pan with wine and simmer until the wine is reduced by half; add the stock. If you do not cook with wine, you can substitute stock for the wine in the reduction phase.
  5. Stir the celery and onions back into the pan and add vegetables; season with the Mrs. Dash's table blend (or sea salt and freshly ground pepper), tarragon to taste and white pepper. Simmer for about 10 minutes, and more stock, or gravy if needed. Taste again...add whatever you think it still needs.
  6. Stir all well, and taste. This is where I went off course, and did adjustments to both gravy, stock and seasoning after continued tasting that was the flavor I was hunting!
  7. Line your deep pie pan with the crust, bringing it up on the sides; Pour you mixture into the crust. (I actually had some of the turkey/veggie mix left over that i had for soup the next day) Place top crust, and crimp crusts together well. I used a fork to make a firm crimp around the edge. Brush crust with egg; make a twinky design on the top to release the steam.
  8. Bake for 50-60 minutes according to your oven, checking on it at about 35 minutes. If outer crust is getting too brown, cover with aluminum foil and return to bake.
  9. Serve with a cranberry something.....whatever is left over!

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