Classic Turkey Pot Pie Recipe

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Try this leftover turkey recipe for a dish using turkey and vegetables in a one pot meal. A turkey pot pie recipe with a silky sauce and a flaky crust that make a great base for leftover turkey and vegetables. Checkout our Pie Crust information to make homemade pie crust.
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Servings:
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Ingredients
  • 6 tablespoons unsalted butter
  • 3 pounds leftover turkey or boneless turkey breast to be cooked - cut into bite sized pieces
  • 1 teaspoon salt
  • fresh ground pepper to taste
  • 1 tablespoon fresh thyme - chopped
  • 1 tablespoon fresh rosemary - chopped
  • 1 onion - diced
  • 2 medium carrots - peeled and cut into 1/4 inch thick rounds
  • 2 cups mushrooms - sliced
  • 4 cups chicken stock - homemade or canned
  • 2 tablespoons fresh parsely - chopped
  • 1/4 cup flour
  • 1 large egg
  • 1 tablespoon water
  • 1 frozen pie crust - thawed or can use homemade
Container: 2 quart round casserole or soufflé dish
Directions
PREP
45 mins
COOK
45 mins
READY IN
1.5 hrs
FILLING:
  • In a large skillet, melt 2 tablespoons of butter.
  • If using raw turkey breast, add to butter and season with salt and pepper.
  • Cook, turning once until lightly browned, approximately 10 minutes. Remove the turkey from the skillet.
  • If using leftover turkey, skip the above steps.
  • To the skillet add the onion, carrots and mushrooms.
  • Stir and cook until slightly tender. (Approximately 5 minutes)
  • Add 2 cups of stock, thyme, rosemary and parsley.
  • Bring to a boil, then reduce heat to low and add back into the skillet the turkey or leftover turkey.
  • Simmer for 10 minutes.
  • Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter on medium high heat, whisk in flour to combine, then slowly add in 2 cups of chicken stock, whisking continuously, adding more liquid as the sauce thickens until all is used.
  • Add this roux to the turkey and vegetable mixture.
  • Transfer to the soufflé or baking dish.
  • Allow to cool completely before putting on the crust.
  • This filling can be prepared a day ahead, cooled and covered in the refrigerator.
CRUST:
  • Preheat oven to 375°.
  • Roll out pie crust to a 12 inch circle or 1 inch larger than your baking dish.
  • You can use pastry scraps to make cut outs to decorate the top of the pie if you desire.
  • Beat egg and milk and brush around the edge of the baking dish.
  • Top with the crust and press the pastry, crimping the edges, around the dish.
  • Brush lightly all over with the egg mixture.
  • If using, place decorations on top and brush with egg mixture.
  • Using a sharp knife, cut 2-3 slits 1/2 inch long in the center of the pie for the stem to escape.
  • Bake until the top of the pie is golden brown. (40-45 minutes)
  • Serve immediately.
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Classic Turkey Pot Pie Recipe Reviews

classic turkey pot pie

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (3)
Comments (0)
GrannyGrunt User
Rating of 5 out of 5.0 stars
Reviewed By
"Great pot pie recipe. This year I had a lot of turkey leftover. I had seen this recipe before Thanksgiving so thought I would try it. I did change it a bit. I don't like mushrooms so I used a cup of peas and a cup of diced potatoes instead of the 2 cups of mushrooms. It turned out so good. I will definitely make it again."
NewlyCook
Rating of 5 out of 5.0 stars
Rating By
2Tmom User
Rating of 5 out of 5.0 stars
Reviewed By
"great for leftover turkey"
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