Kae's Turkey Pot Pie Recipe - Allrecipes.com
Kae's Turkey Pot Pie Recipe
  • READY IN ABOUT 1½ hrs

Kae's Turkey Pot Pie

Read Reviews (22)

"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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Original recipe makes 1 pot pie Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Whisk together 1 1/2 cups of flour and 1/2 teaspoon of salt in a bowl.
  2. With a fork or pastry cutter, cut the shortening into the flour mixture until it becomes crumbly, then stir in water, a tablespoon at a time, just until the dough holds together. Divide dough in half; roll out each half with a rolling pin on a floured surface to make an 11-inch circle. Fit one crust into a 10-inch pie dish; place the other crust on a baking sheet or piece of parchment paper, and set aside.
  3. Melt butter in a large pot over medium heat. Combine 1/4 cup flour, 1 teaspoon of salt, black pepper, and sage in a small bowl until thoroughly mixed; stir the flour mixture into the melted butter until the mixture forms a smooth paste. Allow the mixture to bubble for about 1 minute, then stir in the chicken broth and evaporated milk. Bring the mixture to a boil, and whisk until thick, about 2 minutes. Remove the sauce from the heat; stir in the cooked turkey meat and mixed vegetables. Spoon the filling into the prepared pie dish. Top the pie with the remaining crust, then pinch and fold together the edges of the crusts to seal. Cut an X into the center of the top crust with a sharp knife.
  4. Bake in the preheated oven until the crust is browned and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 20 mins

Footnotes

  • Cook's Note
  • If you decide to use fresh veggies, make sure that you steam the pre-cut potatoes and carrots. And then I use frozen peas and corn. Make sure you microwave them to thaw them out. You can add whatever veggies you like. If you have a large gathering, double the crust and filling and put into a large glass baking dish. It will still work. Just make sure you add a couple of Xs to vent the top. You will love it!
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2010

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!!

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Most Helpful Critical Review
Nov 30, 2010

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.

— 
Nov 27, 2011

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.

— 
Aug 09, 2011

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!

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Jan 25, 2011

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.

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Apr 07, 2011

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!

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Sep 01, 2011

OMG!! I don't care what anyone says about the recipe...it was awesome. I started out by doubling the recipe and for the first time ever, there were no left overs. It tates soooo good.

— 
Jun 08, 2011

Yummy!

— 

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Nutrition

  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 27.1 g
  • 54%
  • Sodium
  • 795 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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