Dad's Leftover Turkey Pot Pie Recipe - Allrecipes.com
Dad's Leftover Turkey Pot Pie Recipe
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Dad’s Leftover Turkey Pot Pie
See how to make a simple savory pot pie with veggies and leftover turkey meat. See more
  • READY IN hrs

Dad's Leftover Turkey Pot Pie

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"Turkey pot pie like you have never tasted before. It won't last long."

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Ingredients Edit and Save

Original recipe makes 2 9-inch pot pies Change Servings

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
  3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
  4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
  5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2010

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.

 
Most Helpful Critical Review
Nov 28, 2013

I haven't made this recipe, I was turned off by what was done with the frozen vegetables at the beginning of the video. Boiling the veg in so much water? At first I thought the amount of water was to be part of the gravy but no, what vitamin and minerals were left in those frozen veg after being boiled like that would almost be nil, then draining all the goodness of them out in the water is a waste! Lessen the water, and when you drain them, save the water and use it in the gravy! If I were to be making this, I'd boil up a potatoe or 2 and just before the spuds were ready I'd add the frozen veg on the top of the potatoes in the pot and steam them, and still use the water.

 
Jan 13, 2011

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!

 
Dec 03, 2010

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!

 
Nov 28, 2011

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:)

 
Nov 22, 2011

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

 
Mar 16, 2011

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!!!

 
Jan 28, 2011

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.

 

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Nutrition

  • Calories
  • 541 kcal
  • 27%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 33.3 g
  • 51%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 791 mg
  • 32%

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

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