Turkey Pot Pie

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 4 tablespoons flour
  • 4 cups chicken or turkey stock
  • 2 potatoes, peeled and diced
  • 2 cups shredded turkey
  • 2 tablespoons chopped parsley
  • 1/2 cup frozen peas, thawed
  • 1 prepared pie crust
  • 1 egg, lightly beaten
Directions

Preheat oven to 350 degrees F.

Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.


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4.5 77
This is one of my favorite recipes. Total comfort food. I do use slightly less chicken stock and add some pepper,  but that's it.  Great with chicken too.  item not reviewed by moderator and published
I used the specified liquid, but cooked it a while to really thicken up. Also used a much larger casserole than the one pictured! I seasoned as I cooked and that was enough. item not reviewed by moderator and published
this turned out so so good - i put the potatoes in late so it boiled for quite a while and became nice and thick. i did add some salt to it before covering with my gluten-dairy-free crust. very easy recipe, very delicious item not reviewed by moderator and published
I didn't read the reviews - should have! Too runny - and largely flavorless. Needs seasoning, thickening/less liquid. Best part was the crust. Waste of time - I tossed it all away. item not reviewed by moderator and published
Great recipe for Thanksgiving leftovers. I reduced broth to 2 1/2 cups added 1/2 cup of half and half and 2 Tbsp of Sherry. I only used one potato and used that pesky leftover sheet of puff pastry that just hangs out it the freezer! Will definitely make again with leftover chicken. item not reviewed by moderator and published
Perfect post-thanksgiving recipe! I sautéed some sage, thyme and rosemary and garlic with the onions, and substituted about 1/2 cup of broth with white wine. Used up lots of leftover everything, and my family ate every bite! item not reviewed by moderator and published
I had lots of leftover turkey and decided to give this recipe a try. It was delicious! I resisted making any changes to the recipe - not even adding salt and pepper (which it did not need) - except I did not add all the chicken broth. I used about 3 3/4 cups instead of the 4 called for and found that the sauce came out just right. This was a real winner! item not reviewed by moderator and published
Loved this! So easy to make and a great recipe for turkey leftovers. I also added garlic with my onion, an additional 2 TBSP flour (to thicken it up) and substituted 1/2 C wine for broth. Will definitely make again! item not reviewed by moderator and published
It was a great base. I added a clove of garlic sliced and sautéed with the onion. I added poultry seasoning and some corn since I was lacking peas. It was definitely runny. I might do a cream or milk roux next time to thicken it up. The left overs were really good. item not reviewed by moderator and published
Holy cow this is awesome...my kids have never eaten 4 helpings of anything! This was a hit, 100% gone the same night we made it! item not reviewed by moderator and published
This is deliciously good comfort food! I made it exactly as indicated except added seasoning (salt, pepper, and some herbs). I thought it strange it didn't call for any salt and pepper. It did come out a little bit runny, so a little less broth may not be a bad idea, although the extra liquid is needed when reheating as leftovers, that is, if you have any left! I'd definitely make this again!!! item not reviewed by moderator and published
Love it! Great comfort food on a cold night - and healthy! item not reviewed by moderator and published
Great just the way it's written. Don't try to gourmet it up. Use fresh vegetables and puff pastry. It's comfort food. Leave it at that. item not reviewed by moderator and published
Yum item not reviewed by moderator and published
This recipe is definitely missing seasoning. I would add salt when the veggies are cooking down, Way too much stock- mine was very loose. I would start with two cups and add when necessary to thin out. I also found it made so much I needed to prepare it in both a pie dish and an 8 x 8. item not reviewed by moderator and published
This recipe is a good base but you can't follow it exactly as stated. Firstly, let the onions cook for 10-15 minutes until golden before you add the carrot and celery. I sauteed the onion with allspice berries and bayleaf. I added about 6 tablespoons of flour and substituted about 1/4 cup white wine and 2 tablespoons cognac for some of the broth. I added pepper, salt, garlic powder and some sort of herb blend. I also added cayenne because the hubby and I like spicy. Before baking, I added more pepper and herbs. It was delicious!! Add some seasonings! item not reviewed by moderator and published
I rated this 4 out of 5 stars because there was no seasoning, except parsley. I added "some salt and pepper" and "some" sherry. I also added "some" 1/2 and 1/2. I'm not sure how much stock I used, about 3 cups I suspect. When I added the flour to the mirepoix it was very dry and I was worried it would burn as I tried to cook the flour. I added a bit of stock and stirred until I thought the flour was cooked.I also used about 4 cups of turkey as I was trying to get rid of turkey! A good basic recipe for sure. item not reviewed by moderator and published
great for Thanksgiving leftovers. I added cream and used daikon in lieu of potatoes. even the picky 6 year old ate it. item not reviewed by moderator and published
What a useful recipe!! Per other people's suggestions, I used 3 cups chicken stock and more than 4 Tbs of flour - about 6 Tbs. I chopped up a ton of leftovers we had from Easter, including slightly more than 2 cups of turkey, some scalloped regular and sweet potatoes, and honey herb carrots; aside from the stock, the only seasoning I added was some black pepper. I bet this is really versatile and would work with other vegetables and proteins. I used frozen pie crusts in 9-inch pans, and I inverted one of the crusts from its pan on top of the other filled out, and some of the filling leaked out because it was so full - partly my fault for using as many leftovers as I could : but I cooked it on a nonstick baking sheet and just ate what fell out, too! My husband and I loved it! item not reviewed by moderator and published
My Family loved it. I used chicken broth about 3 cups instead. I also used string beans cut up instead of peas and added corn. Delicious item not reviewed by moderator and published
Fantastic! works well with chicken, not quite as tasty, but still excellent. Try in a glass pie pan crust top and bottom cook and extra 15min for a crispy bottom. Yum!! item not reviewed by moderator and published
Very good! I like the fact of no cream in this recipe - yet it's moist and flavorful. The only tweak I made was replace one cup of stock with white wine. item not reviewed by moderator and published
This recipe was definitely tasty, and super easy to make! I'll be making it again! The reason I gave it four stars was because there is one crucial ingredient missing for me, and that was: HEAVY CREAM. I found that adding a bit of cream gave the filling the richness and color I was looking for. Also, this recipe does produce a LOT of filling, but because I made mine inside a deep cast-iron skillet, it was the perfect amount. I highly recommend making the pot pie in a cast iron skillet! The crust comes out nicely browned and flaky, even the bottom one. With those slight modifications, this will be a recipe I make repeatedly. item not reviewed by moderator and published
It was very good. I was so proud of myself after I made this I thought dang I done good. I really don't like to cook at all but, sense I have found this website I have enjoyed making different food and flavors. My husband even gets up and helps me in the kitchen now and that just doesn't happen EVER so, thanks to all of the cooks that have put your recipes on here to share with us. THANK YOU SO MUCH. item not reviewed by moderator and published
Great recipe. Just a few small changes to humor my family. No one will eat cooked carrots here so I diced up a large parsnip instead. Flavor was lovely and it looked just like the potato. I used only 1 large Idaho potato. There was very little butter left in the pan when I added the flour and I cooked the dry "roux" for 6 minutes to let the flour taste cook out and to toast it up a bit (stirring/scraping frequently. Then I added the broth little by little rather than all at once, letting it thicken up each time. I added stock intermittently up until ready to put the mixture into the baking dish. I used about 3 1/4 cups - half chicken broth and half turkey stock. I added 3/4 cup of extra shredded turkey because 2 cups didn't seem quite enough (and we had plenty. No other changes. It was not runny at all and had great flavor, though if I make it again I will add some fresh ground pepper and maybe a bit of salt (my broths contributed very little. Everyone had seconds. item not reviewed by moderator and published
Very easy and quick and everyone loved. I reduced the amount of chicken broth by half as I thought the first time it was too much. Made last night with 2 to 21/4 cups of broth and much better. I used chicken last night but last year turkey and both good. Just make sure you season well. item not reviewed by moderator and published
I make this recipe every year the day after Thanksgiving and it is always a hit. Delicious and so, so easy. item not reviewed by moderator and published
I had 3 cups of turkey and 1 of chicken & wanted to use them up. I made the recipe, but increased the carrots & celery by 1/2 c each & I added a can of Cream of Chicken low fat soup. I used puff pastry, as that was what I had, and forgot the peas, unfortunately. Some green would have been pretty. But it was very good! Even my picky granddaughter ate it up. The underside of the puff pastry stays a bit damp, but the top gets crisp. I had to cook it nearly an hour to get the crust nicely done. It was really good! item not reviewed by moderator and published
5 Star with additions! I added 1 head of broccoli, the whole can of peas, 1 sweet potato or yam ( the orange one instead of ordinary potato, and 1 tbsp of poultry seasoning. I placed it in a 9 x 12 casserole dish, and covered it with the 2 pie crust box mix. One crust would have been too short. the crust was a big thicker, but in my opinion, just right! Thank you. item not reviewed by moderator and published
A leftover's dream dish! I had cooked a turkey breast & had a ton left over. It was perfect for making this dish. Great Flavor, easy & filling. Need to add a extra crust because it shrunk during cooking. item not reviewed by moderator and published
Loved it. My fiance eats all leftovers I had to get more creative and this turned out great. item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
This was so yummy! We made it for Christmas Eve dinner and it was a hit with the whole family! Very easy to make and the leftovers were great too! I added peas which added a little something extra! Give it a try! item not reviewed by moderator and published
just made it tonight. It turned out awesome. Definitely making it again soon. item not reviewed by moderator and published
This recipe is great tasting and is very easy to make. I'm going to try it with chicken tonight instead of turkey. I used less flour and broth and this works well. Enjoy... item not reviewed by moderator and published
Really good and easy! I added a couple of tablespoons of parsley flakes, tsp of poultry seasoning, salt and pepper, and used a can of biscuits since I didn't have a pie crust. No egg wash since they were buttery biscuits. Yummy! item not reviewed by moderator and published
This is a great recipe. I made it according to directions, just needs a little salt and pepper. item not reviewed by moderator and published
This was a wonderful recipe. To make it a bit richer, I used leftover gravy along with the broth to create two cups of liquid. Additionally, the turkey I used was cooked with an herb butter primarily seasoned with rosemary. This herb added a wonderful depth of flavor to this exceptionally simple and versatile recipe. item not reviewed by moderator and published
This is way too much ingredients to fit into one ready made pie crust, its a good thing I got two just in case. It was really good but needed to be spiced up with some salt and pepper. item not reviewed by moderator and published
This was very good but I did have to make some changes because I didnt have any chicken broth. I cooked the veggies and potatos in 1 1/2 cups of water on med high heat until the potatos were just barely soft. Then I mixed in 1 can of cream of mushroom soup and 2 packages of chicken gravy mixed with 2 cups of water and I put in some poultry seasoning. I also increased the meat because I wanted to use all the leftover turkey I had.I will make this again. item not reviewed by moderator and published
This recipe is on my repeat list and every person I've served it to has enjoyed it. I think the filling is little thin so I make the sauce thicker my adding arrowroot powder. Aside from that, it seems to be a perfect and easy recipe to follow. It also works great for individual servings, just buy a five pack of aluminum mini loaf tins. One pie crust topping works fine if you don't try to over the entire surface of each tin. And since you make five instead of four servings, that's fewer calories per serving - BONUS. And it's plenty filling so you don't feel like you're skimping on portion size. item not reviewed by moderator and published
Too much liquid with 4 cups. I would cut this down to at least 2 1/2 cups and make sure it creams up before I mixed everything in it. Easier to add liquid than it is to get it out. Potatoes were too soft. I would cook them real firm and then add the rest of the ingredients. Other wise absolutely loved the recipe. It had a great taste. I added a little black pepper and that added to the flavor. I would make it again. item not reviewed by moderator and published
It's really not fair of me to rate this recipe because I made a few modifications before trying the original recipe (no carrots, parsley, added, corn, and poultry seasoning and more turkey. I agree that the roux needed more butter and liquid but I gave it 4 stars because I have been looking for the perfect beginning for a pot pie and decided to try this one. It turned out better than any of my past attempts so for that I thank you for sharing. Oh and I didn't end up making it a pot pie either...It turned into a turkey chowder...GREAT BASE for inspiration! item not reviewed by moderator and published
Fantastic!! Made some simple changes (Potato Crust, sauteed mushrooms w/ the onions, asparagus, garnished with grated Rosemary cheese to incorporate he use of other leftovers too and it turned out great. More like a Shepard's Pie but devoured by the family. item not reviewed by moderator and published
I was stuck between a 3 and a 4... It's a good base. My husband and I enjoyed it for dinner, and will enjoy the leftovers. The veggie to meat to sauce ratios were spot on. However, by following the directions, the roux was too thin. I could have fixed that by either reducing the amount of liquid by about a cup, or simmering much longer. I'd add some basic poultry seasonings, about a tsp (if dried or so, and salt and pepper to taste (start off with 1/4 tsp each and go from there. Also, it doesn't tell you what dimension or volume of dish in which to cook it; I'd go with a 3 qt. (or 9x13 glass dish. Otherwise, good. (Edited 6/1/11 item not reviewed by moderator and published
This is the best Turkey Pot Pie recipe I have ever tasted. item not reviewed by moderator and published
so it was amazing... I edited the recipe a little though. And it was still great. I increased the amount of turkey, and also seasoned the turkey breast before adding it to the mixture. I dropped the frozen green peas and nixed the parsley...The recipe was a good foundation for me to build on ....it was the best post Thanksgiving lunch we've had in years! item not reviewed by moderator and published
great recipe..added red pepper flakes during simmering, and one granny smith and rosemary leaves with the turkey at end, substitued puff pastry for pie crust. Came out VERY tasty. item not reviewed by moderator and published
It was amazing! I ended up adding EVERYTHING it asked and it turned out beautifully. <3 Will DEF be making again soon! item not reviewed by moderator and published
I cooked this tonight and it was a big hit with my husband and 17 yr old son. I used chicken(3 cubed breasts) instead of turkey, 3 cups of chicken broth with 1 can of cream of chicken soup instead of the 4 cups of stock(broth). I was in a bit of a hurry, so I used 1 can of green beans, 1 can of corn, and frozen cubed hash brown potatoes, and fresh carrots for the vegetables. I think the onions and celery added enough flavor. I read that some had thought it was a bit runny or soupy. Mine was not...maybe because of the cream of chicken soup. I will definitely cook again...the only thing that I may change is cooking the pot pie in two dishes...simply to add another pie crusts. They both love the pie crust and wanted more.... item not reviewed by moderator and published
Lots of chopping, but pretty easy. As the others have said, however, add your own herbs and spices (rosemary, thyme, sage, salt and pepper). And could use a little more stock to juice it up. item not reviewed by moderator and published
I really liked the base of this recipe. Very similar to my own. I make my own stock from the turkey bones, wing tips, etc. and adjust my seasonings while it's cooking so using it in this recipe was very simple. I also made a little extra roux on the side to add in case the original didn't thicken up enough (ended up using it too). Good flavors!! item not reviewed by moderator and published
I added a can of cream of mushrrom, a can of cream of celery, a tsp of minced garlic, a couple of bay leaves, a tbsp of italian seasoning, a tsp of poultry seasoning,salt and pepper to taste. turned out fantastic. item not reviewed by moderator and published
I made this for my family using leftover turkey and it came out excellent! I read the reviews about it lacking flavor, so instead of canned chicken broth I used 4 cups of water mixed with 4 cubes of Knorr Chicken flavor bouillon. I also added a teaspoon of salt when I added in the potatoes. It came out full of flavor! It was a cold night and my husband and kids loved it. item not reviewed by moderator and published
This was a great family dinner last night,everyone enjoyed the Turkey Pot Pie! I just added some herbs; dried rosemary,parsley and black pepper. I'll make this again...soon. item not reviewed by moderator and published
This recipe is a good solution for what to do with all that left over turkey. However, the recipe as written results in a somewhat underwhelming product. While I enjoyed the turkey pot pie there just wasn't much flavor. When I use this recipe in the future I'll add some spices to boost the flavor. item not reviewed by moderator and published
I absolutely love it. It was so delicious and moist in the inside. I did not expected it at first because it seemed dry after cooking it on the stove top. However, it was moist after I put the crust on top and baked it for about 35 minutes. I left it longer than recommended since I lower the temperature. I do recommended to add more chicken broth if you like more liquid in the pot pie. Great recipe and easy to make. item not reviewed by moderator and published
very well worth it. item not reviewed by moderator and published
very tasty and filling. plus it was easy! item not reviewed by moderator and published
I use store bought crust, which saves one clean-up. item not reviewed by moderator and published
Great way to use up leftover Thanksgiving and Christmas turkey. I added rosemary, thyme, and white pepper when cooking the vegetables. This recipe cooks up very nicely, resulting in a thick, tasty dish. But without the seasoning I think it would have been a bit bland. item not reviewed by moderator and published
it doesn't get any more simple than this item not reviewed by moderator and published
Very easy to make, and my family loved it. item not reviewed by moderator and published
This recipe was fantastic. It was just what I was looking for to use up those after Thanksgiving leftovers. I also added a few spoonfuls of leftover corn and green beans to mine. The whole family loved it. And what a great way to get veggies into the kids! item not reviewed by moderator and published
this worked well for my family. my suddenly picky teen liked it. item not reviewed by moderator and published
This recipe is easy and tastes great. I follow the recipe for the "basics" but then to put more of the ingredients in it than it calls for to thicken it up a bit. Overall, a great recipe! item not reviewed by moderator and published
The taste was delicious but way too much liquid for a pie. Will put in less broth the next time. item not reviewed by moderator and published
Made this and was very yummy although it made a huge amount for just 2 people. item not reviewed by moderator and published
Easy and Much Better for you than "Store Bought"..(Much Less Sodium) item not reviewed by moderator and published
Very, very easy. Plus it was delicious and a great way to use up left over turkey. item not reviewed by moderator and published
The recipe was straight forward and easy to follow. It resulted in a tasty dinner for my family. I even halfed it successfully. Great use of left-over turkey! item not reviewed by moderator and published
This is a great recipe. I actually put it in individual crocks and used puff pastry that I cut out into rounds. Since it's spring I used some leeks and asparagus and I had onion confit on hand so used that too. Will definately make this again, easy and excellent! item not reviewed by moderator and published
This was quick and easy to make and even my non-vegetable eaters ate the carrots and peas. I put in a couple more potatoes and I think next time I will put in some frozen corn as well. It was excellent! item not reviewed by moderator and published
easy to make. I substituted frozen mixed vegtables for carrots and eliminated celery (only because I did'nt have any. worked great item not reviewed by moderator and published
Taist's wonderfull item not reviewed by moderator and published
A simple, quick recipe, that tastes terrific. item not reviewed by moderator and published
I never cared much for pot pie, but this is an excellent recipe. Great option for left over turkey or chicken. My entire family loves this recipe. It is also great when feeding a small crowd. item not reviewed by moderator and published

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