Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Friday, November 29, 2013

Turkey Pot Pie

I love leftover turkey.  In fact, one of my favorite Thanksgiving memories is eating turkey sandwiches in my Grandma's kitchen with my dad, uncles and cousins after we had finished the Thanksgiving dishes.  Turkey sandwiches with Wonder bread, butter and pepper.

But - there are only so many turkey sandwiches you can eat, right?  What are you going to do with all of that leftover turkey?  This Turkey Pot Pie is an excellent way to use up that turkey - as well as any vegetables you didn't eat!

Turkey Pot Pie



  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water


  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 2 1/2 cups cooked turkey, chopped
  • 2  1/2 cups vegetables of your choice {leftover Thanksgiving veggies work well here, or frozen veggies that have been thawed}


Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Shape into a ball and flatten slightly. Wrap in plastic food wrap; refrigerate for 30 minutes.

Roll out the ball of dough on lightly floured surface into a circle, large enough so that you will have about three inches of dough hanging over the edge of the pie pan. Fold into quarters. Place dough into ungreased 9-inch glass pie pan; unfold dough, pressing firmly against bottom and sides.  Set aside.

In 2-quart saucepan, melt butter over medium heat. Add onion and saute for about 2-3 minutes. Stir in flour, salt and peppers until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.  {stirring constantly will help keep the flour from creating lumps in your pot pie!} Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.

Fold the edges of the crust over, cover all but the center of the pie.

Bake 30 to 40 minutes or until crust is golden brown. Keep an eye on the pie during the baking.  If the crust browns too quickly, you can cover edge of crust with strips of foil during the last 15 to 20 minutes of baking, which will help to prevent excessive browning.

Remove from the oven and let stand 5 minutes before serving.

This is delicious, with a flaky crust and hearty filling with just a touch of spice.  It's a kid-favorite (even though it is chock full of vegetables!)  You may find yourself making a bigger turkey next year just so you can have leftovers for this one.

zentMRS - Love in the Kitchen
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