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Turkey Pot Pie

Updated on November 25, 2011

Turkey Pot Pie Recipe

The day after Thanksgiving or Christmas is a day for easy comfort cooking - if you don't do what I usually do and declare Happy Forage Day and turn The Horde loose on the leftovers. Sweet potato pie for breakfast anyone?

When I do decide to cook - which inevitably happens sooner or later - I absolutely do NOT want to have to go anywhere near a store (Black Friday is not my thing). I want to work with what I have on hand - and this absolutely fits the bill. I always make way more turkey than we can possibly use (three this year) because the leftovers are half the fun for me. The best thing about this recipe is that it is also adaptable to other types of leftovers - chicken is yummy too. But in this case, use turkey, and even better - if you have turkey broth use that. Leftover gravy is also a great addition instead of some of the liquid.

A couple of things to keep in mind. Let the filling cool before you add it to the pastry - otherwise your pastry will be soggy. And this is a big recipe - feel free to make two smaller pies if you wish. They freeze really well. Or if making one large one, use a baking sheet with foil under your casserole dish to catch spills. If you'd like, you can skip the bottom crust and use puff pastry for the top - it's beautiful. And if you don't want to mess with pie crust, feel free to put the filling into a buttered dish and top it with leftover stuffing. THAT'LL bring them back to the table!

The Recipe!

You'll Need:

  • 1 recipe pastry for a (10 inch) double pie crust
  • 4 tablespoons butter, divided
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups turkey broth (or gravy or chicken broth or a combo)
  • 3 potatoes, peeled and cubed
  • 2 cups cubed cooked turkey
  • 3 tablespoons allpurpose flour
  • 1/2 cup half and half
  • 1/2 cut frozen baby peas
  • 1 tablespoon cream


  1. Preheat oven to 425F. Roll out bottom pie crust, press into a 10 inch deep dish pie pan, and set aside. Alternately you can use a 9x13 casserole dish - just roll your pastry the right shape.
  2. In a large skillet over medium heat, melt half the butter. Saute the onion, celery, and carrots for about 10 minutes, or until tender.
  3. Add parsley, oregano, and salt and pepper. Add the broth and potatoes. Bring to a boil, reduce to a simmer, and cook for about 10 minutes, or until potatoes are tender but still a bit firm.
  4. In a medium saucepan, melt the other 2 tablespoons butter. Sprinkle in flour and stir together. Add the half and half and turkey.
  5. Stir in the turkey and flour. Add the milk, and heat through. Add the turkey mixture to the vegetables and cook at a simmer until thickened. Stir in peas. Taste filling and adjust for seasoning.
  6. Allow mixture to cool slightly, then pour on top of the prepared pie crust. Roll out the top crust and transfer it on top of the filling. Flute edges to seal, and cut slits in the top. Brush top of pie with cream.
  7. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350F, and continue baking for 20 minutes, or until crust is golden brown, and the interior of the pie is beginning to bubble.


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