Recipe by Kae Hiles
"This recipe is incredible, even down to the best crust ever. This is great for the turkey leftovers after the holidays or you can even use chicken. It's a yummy pie. Hope you enjoy!!"
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1 1/2 cups
water, or as needed
ground black pepper
cooked turkey, cut into bite-size pieces
2 (15 ounce) cans
mixed vegetables (such as Veg-All®), drained
I did tweak this recipe a little;instead of the canned milk, I used leftover gravy and it was great. The best turkey pot pie I have ever made!!
This is for the crust only. The shortening taste is overpowering. I don't normally make crusts with shortening - always use butter, but I thought what the heck. I had just made 2 pie crusts with shortening (different recipe) for pecan pies just 4 days earlier with the same shortening I used for the crust to this pot pie. I normally use another pie crust recipe but decided to give this one a shot since the other ones came out so well without the butter. I won't be making this crust ever again.
I feel like the next Marie Callender! The crust was unbelievably tasty (which seems bizarre with such few ingredients), however I had to make a bit more than the recipe called for in order for it to cover the whole pan. I used butter instead of shortening (mostly because shortening reminds me of some sort of callus cream) and left out the sage because I didn't have any. SCRUMPTIOUS!
I had trouble with the crust but not due to the recipe, I'm not a natural born baker. But I will use butter next time. I also used left over gravy rather than the milk. I used what veggies I had on hand. Tip: If the pie pan you're using is the same size as a throw-away pie pan, cut out the center and then just lay it on top of the pie to protect the edges. When you're done just save it for future pies.
This turned out very well. I followed the recipie, with exception on the crust, used 1/2 butter flavored Crisco shortning and 1/2 real butter. I made 1 small mistake by adding uncooked potato,(2 small yellows cut up) Long Story. But, they cooked ok, but sucked some liquid from the sauce..so the pie filling as it sat thickened. But Flavor was VERY good, Crust was perfect. My two pictures show the completed pie & another with the slice cut out. The sauce was thick and perfect at first cut, but as it cooled it thickened. So to finish the left overs I will be making a separate sauce batch to add to it. Very Good. My veggies added were Potato, carrots, peas, celery.
My hubby's comment was, "WOW! If chicken pot pie always tasted like this I wouldn't dread it being on the menu! I'd look forward to it!" Guess this is my new go-to pot-pie recipe. I did everything the same except I used chicken instead of turkey and I added a generous handful of frozen pearl onions. YUM! I want to make it again this week!
Really great! I "cheated" and used pre-made pastry crust, but the filling was fantastic. I used frozen vegies and sauteed them in butter with garlic, onions, and mushrooms, to which I also added rosemary. Delicious!!!
First attempt at a home made pot pie, and man did they get into it! We wanted to try something different and not an everyday dinner so I made this! Two, with chicken instead of turkey, and man the crust was perfect. I steamed a few different frozen veggies of our pick, just before tender, then added them to the recipe when called. Everyone that ate it is still been commenting about it (especially the crust), I made for a dinner on Martin Luther King Jr day, and a little gathering at work for the second pie. I will be making this again and have a feeling it will be pretty soon...Thanks so much for the scrumptious recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Kae's Turkey Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 463
** Calories from Fat: 225
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