turkey pot pie

★★★★★ 1 Review
Maeflower avatar
By Cindy Ruwe
from Edmonds, WA

I made this for dinner yesterday with some of our leftover turkey. It was delicious! I used half the filling to make 2 pies and froze the rest for another time. 1 pie serves 2 so I froze the other one to have when I don't feel like cooking!

★★★★★ 1 Review
serves 4 cups enough for 8 servings
method Bake

Ingredients For turkey pot pie

  • 2/3 c
    mushrooms, chopped
  • 1/4 c
    finely chopped onion
  • 1/2 c
    chopped celery
  • 1/2 c
    chopped carrots
  • 2 c
    potatoes, cubed
  • 1 c
    turkey, chopped
  • 1 c
    frozen peas
  • 2 c
    chicken broth
  • 1/2 c
    half and half
  • 2 Tbsp
    flour
  • 4 Tbsp
    olive oil
  • pie crust

How To Make turkey pot pie

  • 1
    Pre-heat oven to 400 degrees.
  • 2
    Saute mushrooms in 2 Tbsp olive oil for 2 minutes. Add onion & celery and continue to saute until onions are translucent.
  • 3
    Add carrots and 1 tbsp olive oil. Saute 1-2 minutes.
  • 4
    Add potatoes & remaining olive oil and saute another 5 minutes.
  • 5
    Add chicken broth & simmer until vegetables are tender-crisp but retain their bright color.
  • 6
    Whisk half & half and flour together. Slowly add to the broth mixture. Gently stir until thickened. Stir in turkey and frozen peas. Remove from heat.
  • 7
    Spoon filling into crust-lined dish. (I use a deep individual casserole dish) Cover with top crust. Crimp to seal edges. Cut steam vents in top crust.
  • 8
    Place pies in oven and immediately decrease oven temp to 375 degrees. Bake until crust is golden and gravy just begins to bubble through the steam vents.
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