Turkey Pot Pie

Juicy chunks of turkey and mixed vegetables in a thick creamy white sauce, this turkey pot pie is comfort food at its finest.

Turkey Pot Pie

What are you doing with your leftover turkey? This turkey pot pie is a perfect and comforting way to use up some of those leftovers. Super easy to make and loved by all.

Just a few steps…

Make the roux, add the turkey and veggies, pour into the pie crust, and bake! How easy is that?!

Don’t let the fancy word “roux” throw you off, it’s just butter and flour browned up a bit, then you add the broth and milk and let it thicken. It’s how you get that creamy white sauce, mmm!

I could actually just eat the turkey/veggie mixture by itself, like soup. It is so good.

A word about crusts…

First, I’m not a master baker. I’m not a master fancy crust decorator lady. Okay? So, the perfectionist in me does not like to post pictures that don’t meet my standards, but hey, I’m improving, you may have noticed my dark edges on the crust.

Which brings me to my next point. When baking this, I usually put some foil around the edge of the crust. That’s usually the part that gets done first. When it’s close to the cooking time coming to an end, take it off and it will brown up perfectly.

My crusts always seem to brown up before the food is ready. Then I have a crust that’s too dark. If anyone has the science to this, please, let me know!

One more thing about the crust. You can use home made pie crust (my personal favorite), or you can use store bought. Just be sure that if you buy it, buy a deep dish crust.

If you make it, make sure you use a deep dish pie plate. For perfect homemade crust, visit my friend Shiela’s blog, and check out her pie crust. That’s the one I make every time.

I use this same recipe for chicken pot pie, except of course, I use chicken instead of turkey. My whole family loves it.

There’s not enough left overs for all of us, so they are usually ‘calling it’ for leftovers. Yeah, I usually pull out the mom card on that one. hee hee. I made it, I did all the work, right? 😉

I have another recipe that if adapted a little would be great for leftover turkey. But before I tell you that one, I just want to say–don’t judge!

I made it pretty early in my blogging career, and the photograph is, hmmm, far far far from my current standards.

Anyway, if you use left over turkey in this recipe instead of ground it would be a great quick dinner. Okay, promise you won’t judge? It’s Turkey Stuffing Bake.

What’s your favorite way to use leftover turkey?

Turkey Pot Pie

chunks of turkey meat and mixed vegetables in a thick creamy sauce, baked in a pie crust to perfection. This is comfort at it's best.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: comfort food, turkey

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8

Calories: 569kcal

Author: Chellie Schmitz

Ingredients

• 1/3 cup butter 5 1/3 tablespoons
• 1/3 cup flour
• 1/3 cup onion diced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chicken or turkey broth
• 2/3 cup milk
• 2 1/2 cups turkey cut into bite size pieces
• 2 cups frozen mixed vegetables
• 2 pie crusts deep dish is best

Instructions

• Melt butter in a skillet.
• Add the onions, flour, salt and pepper.
• Stir for about 1 minute until thick and bubbly.
• Add broth and milk.
• Bring to a boil, stirring constantly, until thickened (about 2-3 minutes).
• Add turkey and vegetables, stir well.
• Pour into pie crust.
• Top with the other pie crust.
• Crimp edges, and cut 4 slits in the center to vent.
• Bake at 425 for 35-45 minutes.
• Let stand 15 minutes before serving.

Nutrition

Calories: 569kcal | Carbohydrates: 33g | Protein: 58g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 1134mg | Potassium: 822mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2637IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg

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