Turkey Pot Pie is a great recipe to help use some of that leftover Thanksgiving turkey. A very moist pot pie with lots of veggies and taste. My boys love when I make this and I love that it is a one dish meal. Perfect to serve with leftover Easy Pumpkin Pie. A great shortcut method is to use a store bought pie crust!
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Turkey Pot Pie
- 1 recipe pastry for a (10 inch) double crust pie
- 4 tablespoons butter, divided
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cubes chicken bouillon
- 2 cups water
- 3 potatoes, peeled and cubed
- 1 1/2 cups cubed cooked turkey
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- Preheat oven to 425 degrees F (220 degrees C).
- Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
- Cook and stir until the vegetables are soft.
- Stir in the bouillon and water.
- Bring mixture to a boil.
- Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter.
- Stir in the turkey and flour.
- Add the milk, and heat through.
- Stir the turkey mixture into the vegetable mixture, and cook until thickened.
- Cool slightly, then pour mixture into the unbaked pie shell.
- Roll out the top crust, and place on top of filling.
- Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
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