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

Turkey Pot Pie

Read Reviews (317)

"A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people." —  

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Original recipe makes 1 10-inch pie Change Servings
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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
  2. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
  3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
  4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2004

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.

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Most Helpful Critical Review
Dec 01, 2011

Really needs gravy. Very dry. I do like the flavors so if I try this recipe again I will add gravy to the mixture before I bake and I will make my own crust. I think this will make a difference. I do have to say one more time that the flavor sure is good.

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Mar 27, 2005

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.

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Dec 01, 2005

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!

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Nov 25, 2011

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.

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Nov 30, 2004

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.

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Mar 25, 2005

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!

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Dec 09, 2004

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!!!

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Nutrition

  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 669 mg
  • 27%

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

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