Looking for something new to use up the left over turkey from thanksgiving, or christmas? This easy to make turkey pot pie, loaded with classic pot pie veggies is delicious and comforting. You may also substitute the turkey for chicken for a classic chicken pot pie. Once you try homemade, you will never go back to store bought again!
How to make pot pie
- Start by preparing your potatoes, carrots, and onions and gathering the rest of your ingredients.
- Bring the potatoes and carrots to a boil to soften them. This should only take between 5-10 minutes. Make sure not to over cook them as you don’t want them to be mushy. Drain and let cool while you prepare the gravy.
- Melt the butter in a large skillet, and throw in the chopped onions sautéing until the onions are soft.
- Add in the seasonings, sprinkle with flour and stir to combine the flour with the butter to form a roux.
- add in the chicken broth, it will thicken up fairly quick. Gradually add in the milk about 1/4 cup at a time letting it thicken between additions.
- stir in the potatoes, carrots, turkey, peas and cook for another minute or two. At this point you want to have a taste to see if you want to add in a little more salt and pepper. I use the no salt added chicken broth so sometimes I have to add additional salt to bring out the flavors. remove from heat.
- Fit one of the pie shells into a 9″ deep dish pie plate, and then add in the goodness!
- place the second pie crust on top, and press both pie crusts together. for a pot pie, I generally fold the top pie crust under the bottom pie crust and crimp together with a fork or my fingers.
- gently whisk the egg in a small bowl and brush it onto of the pie crust making sure to get it in the nooks and crannies. The egg wash with give you a nice golden crust!
- Place the pot pie on a baking dish incase it leaks and pop it in the oven at 425F. I like to check it at the half way mark and put a pie shield on top to prevent the edges from burning.
- once cooked, remove the pot pie from the oven and let it cool for 20-30 minutes. this will help set the gravy. if you try to cut it while its hot, the contents may spill out.
Turkey Pot Pie
Prep Time
20 min
Cook time
30 Min
Serves
8
INGREDIENTS
- 1 cup potato, peeled and diced
- 3/4 cup carrot, sliced
- 1/2 cup butter
- 1 medium onion, diced
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp dried thyme
- 1/2 cup all purpose flour
- 1 1/2 cup chicken broth
- 1 cup milk
- 3 cups cooked turkey, diced
- 1 cup peas
- 2 refrigerator pie crusts
- 1 egg, lightly beaten
DIRECTIONS
- Place potatoes and carrots in a medium saucepan, cover with water and bring to a boil for 7-10 minutes to soften. Drain.
- Melt 1/2 cup butter in large sauté pan, add onions and sauté for 2 minutes.
- Add salt, pepper, thyme. sprinkle flour on top and cook for 1 minute stirring constantly to cook the flour.
- Gradually whisk in the chicken broth, and then the milk until thickened.
- Add potatoes, carrots, turkey, and peas. cook for 1 minute, check for seasoning and season more if desired.
- Preheat oven to 425F
- Fit 1 pie shell at the bottom of a 9″ deep dish pie plate.
- Pour filling into the pie shell.
- Place second pie shell on top and press the two pie crusts together to seal the edges. Trim excess if necessary.
- Brush egg wash on the top of the crust and using a knife, cut 4 slits in the center so the steam can escape while cooking.
- Place on a baking sheet, and bake in the oven at 425F for 30 minutes.
Prairie Sweets & Eats 
Yum!! Can’t wait to try it!
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