"A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people." — Linda
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pastry for a (10 inch) double crust pie
salt and pepper to taste
potatoes, peeled and cubed
1 1/2 cups
cooked turkey, cubed
Fantastic! I made a double recipe and still had no leftovers. My only changes: pre-bake the bottom crust for 5-10 minutes so that it doesn't come out soggy, added rosemary and sage. A great version is to make a herb and cheese piecrust.
i made a few substitutions to this recipe. i'm not sure if that affected the flavor because overall i felt this really was kind of bland. I used califlower in place of potatoes and a can of chicken broth in place of the water and bullion. i'm not a big salt person, but i added more than called for and i still felt it needed something. i will try this again, but will add more seasoning to it. i did prebake the bottom crust as someone else suggested. I recommend this.
Made a lot of changes with this recipe. Used the veggies, spices and turkey as written, but changed the sauce and crust. For the potaotes, I cubed and microwaved for about 8 minutes to soften. For the sauce, started with a jar of Boston Market turkey gravy and to this added a package of Knorr roasted turkey gravy mix and 2 cups of water. Actually still had to use a little cornstarch to thicken. Poured this into a casserole dish and put this into a 400 degree oven till bubbly. Once bubbly, I took it out and place a sheet of puff pastry over the top and baked an additional 15 minutes.
One of the best things about Thanksgiving is that I get to make this turkey pot pie afterwards! This is a great recipe I have made over and over again. I have also put the filling into a 9x13 dish and put refrigerated buscuit dough over the top for a change-you can pretty much follow the bake time off the biscuit wrapper for this. This dish is always a hit with my family!
I just made this pot pie today, and I am definitely saving this recipe! In fact, I already froze all of my turkey in packages of 2 cups.
First off, I made my own pastry crust using a basic 1 1/3 C flour, 3T shortening, 5T butter, and 4T water and salt. For those reviews which used store bought crust, the homemade will add much more flavor. It's a lot easier than some people think.
I increased the chicken to 2 C and used 1/2 of a bag of mixed veggies instead of fresh carrots and celery. And I only added one potato because the bag of potatoes I recently bought are really large.
After reading reviews about blandness and dryness, I increased the butter, flour, and milk by 50% for extra gravy. Next time I will double it because I like more gravy. I also added fresh thyme for additional flavor. It was delicious! If it had more gravy, it would have been 5 stars. I will modify the next time for sure, then it will be perfect.
This recipe was GREAT! We made it without a pie crust and just put a layer of puff pastry on top and cooked for 25 mins at 400. An easy way to use up leftovers.
Delish! Especially with my grandma's homemade pastry and the post about the blandness. I was sure to taste before filling the pie and decided to add a tsp. of poultry seasoning rather than more boullion as well as a little more pepper... it was great, can't wait for Easter turkey left overs! Thanx!
This was absolutely wonderful. Everyone in my family ate it ( including a 3 and 1 yr old). The second time I made this I used leftover frozen turkey and it made no difference. My suggestions to make it easier to do: 1) deal with the crust after having made the filling; it's best to let it cool a bit, 2) add the turkey to the first skillet and make the gravy by itself. Enjoy!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 246
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