Turkey Pot Pie

Make this Turkey Pot Pie after Thanksgiving, with the leftover turkey meat! If you don’t have any turkey on hand, sub it out for chicken for a classic pot pie.Make this Turkey Pot Pie after Thanksgiving, with the leftover turkey meat! If you don't have any turkey on hand, sub it out for chicken for a classic pot pie.

Next to soup, a steaming pot pie can be one of the most comforting winter suppers in the world. My husband and I certainly thought so, as we sat down to dinner with a Michigan snowstorm setting in.

You can make this recipe with chicken, of course, but if you’re lucky enough to have leftover holiday turkey meat in the freezer, use that! The mustard in the recipe is intended to compliment the turkey. You’ll find it’s not a gravy-heavy dish; it’s all chunks, steamed in a savoury cheese sauce that permeates and softens the vegetables.

Turkey Pot Pie

Make this Turkey Pot Pie after Thanksgiving, with the leftover turkey meat! If you don’t have any turkey on hand, sub it out for chicken for a classic pot pie.

Course Main Course
Cuisine American
Keyword entree, fall, pie, turkey
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 1 pie

Ingredients

  • 2 pie crusts
  • 4 Tbsp butter, divided
  • 2 carrots, chopped
  • 2 medium-sized potatoes, chopped
  • ¼ cup peas
  • 2 cup cooked and shredded turkey or chicken
  • 3 Tbsp flour
  • ½ cup whole milk
  • ½ cup turkey or chicken broth
  • 3/4 cup grated cheddar cheese
  • ¼ tsp salt
  • ½ tsp dry mustard

Instructions

  1. Preheat the oven to 350. Dot the bottom pie crust with 2 Tbsp butter.

  2. Fill pie crust with vegetables and turkey.

  3. Melt remaining 2 Tbsp butter in a saucepan or microwave-safe bowl. Stir in flour; add milk and broth. Heat in the microwave or on the stove until the mixture thickens, stirring.

  4. Remove liquid from heat and stir in cheese, salt, and mustard. Spread over the pie filling.

  5. Top pie with second crust. Prick crust with a fork, and bake about 25-35 minutes, or until the crust is golden.

Recipe Notes

We always use Real Salt for our cooking and seasoning! You can't beat the flavour, and we love the extra trace minerals we get in our diet this way.

Pie Crust

This flaky pie crust is super easy to make. You'll never want to get store bought again!

Keyword pastry, pie, pie crust
Prep Time 15 minutes
Servings 2 pie crusts

Ingredients

  • 2 1/4 cup flour
  • 1 tsp salt
  • 3/4 cup butter
  • 4-5 Tbsp cold water

Instructions

  1. Mix flour and salt in a bowl. Cut in butter with a fork or pastry cutter until the dough begins to clump together in large crumbs. Sprinkle in water, one tablespoon at a time, mixing with a fork just until the flour is moistened and the dough cleans the side of the bowl.
  2. Gather the dough into two balls and refrigerate, covered, until ready to use.

  3. Roll out each ball of dough on a lightly floured surface with a rolling pin. (If the dough is very hard, let it soften at room temp for about 10 minutes first.)

Love fall flavours? Check out this hearty, one-week fall meal plan!

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