Recipe by Rob N.
"Turkey pot pie like you have never tasted before. It won't last long."
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frozen peas and carrots
frozen green beans
ground black pepper
1 3/4 cups
1 1/3 cups
cubed cooked turkey meat - light and dark meat mixed
4 (9 inch)
unbaked pie crusts
I made this for dinner tonight, turned out great. As for the dreaded modifications; I did cut the butter to 1/2 cup cause we were short on it, and added a whole onion, probably 1 1/3 cups, cause I like onion. Also added a diced potato to sub for some of the celery and carrot which turned out to be a nice addition. I used a basic oil/water/flour pie crust. My only minor complaint was it was a little runny, next time I will cut bigger slits in the top crust and bake it a little longer. Overall the flavor was very good, and I especially liked that there was no canned cream of "whatever" involved. Will definitely make this again.
I did not care for this recipe. Made it exactly like recipe except I made my own crust which was the only good thing about it.
Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green beans I used corn. I melted the butter and sauteed the celery, carrot, garlic and onion along with bay, thyme, sage, parsley, a tsp of tumeric for color, and the rest of the ingredients but I omitted the italian seasoning and onion powder. When I dumped in the flour I let it brown a bit before adding the milk and chicken stock. I added the thawed veggies, I just ran them under cold water and strained them. I used some pulled turkey I had frozen from thanks giving and it came out awesome!!! Thanks!
This was fantastic! So easy and quick to make. I used a bag of mixed veggies (corn, peas, carrots, greenbeans, lima beans) and everything else was per the recipe. Delicious. My whole family loved it and my Hubby ate seconds. Will definitely make this again!
For extra flavour and to preserve nutrients, simmer the vegetables in the broth instead of water. Of course, you don't discard the broth, you just whisk broth and vegetables into your onion and flour mixture:)
Great recipe! I made it pretty much exactly as written, except that I didn't have a frozen pea/carrot mix, so I used 1 cup of fresh diced carrots and 1 cup of frozen peas. I also used only a top crust on the pie; a double crust would have been way to rich for me and my family! The filling was awesome, very rich, buttery, creamy, and filling, with just the right amount of veggies and turkey. It was so nice and thick as well...a lot of pot pie recipes out there are to thin for my taste! My family really enjoyed this, and I'd make it again. Thanks for sharing the recipe!!!
This is without a doubt the best pot pie recipe I have tried,,, I have made it several times with chicken and I also added sliced mushrooms with the butter and oinions,, and used homemade chicken broth,, it was just a really good meal, and will make it again and again, several of my friends had requested one of my pies and it keeps and reheats well,, thank you for sharing
I followed this recipe almost exactly and was extremely happy with the result. My only modifications were that I made 4 individual pot pies (10oz. ramekins) as opposed to one big pot pie (9"). And my only comment to the negative is that the filling was a bit too thick. I like to be able to dip my crust in my filling and it was a bit difficult. Next time (and there will be a next time) I'll either use less flour, or more milk. I'll let you know which it is.
* Percent Daily Values are based on a 2,000 calorie diet.
Dad's Leftover Turkey Pot Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 300
Rated, reviewed, and ready to satisfy your sweet cravings.
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