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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    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!
    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!
    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.
    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!
    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!!!
    Love it! Great comfort food on a cold night - and healthy!
    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.
     
     
    Yum 
    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.
    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!
    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.
    great for Thanksgiving leftovers. I added cream and used daikon in lieu of potatoes. even the picky 6 year old ate it.
    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!
    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
    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!!
    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.
    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.
    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.
    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.
    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.
    I make this recipe every year the day after Thanksgiving and it is always a hit. Delicious and so, so easy.
    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!
    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. 
    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.
    Loved it. My fiance eats all leftovers I had to get more creative and this turned out great.
    Yummy
    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!
    just made it tonight. It turned out awesome. Definitely making it again soon.
    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...
    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!
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