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Turkey Pot Pie

Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course: dinner
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked Turkey cubed or shredded
  • ½ bag Mixed Vegetables frozen, about 1 cup
  • 2-3 Small Potatoes or 1 large potato peeled and chopped (optional)
  • 3 Tbsp Butter
  • ⅓ cup Yellow Onion diced
  • ⅓ cup All-Purpose Flour
  • ½ tsp salt
  • ¼ tsp Black Pepper
  • ⅛ tsp Poultry Seasoning
  • 1 ¾ cups Water mixed with turkey drippings Turkey Broth, or Chicken Broth
  • ⅔ cup Milk
  • 1 Double Pie Crust Pre-made or Made from Scratch

Method
 

  1. Pre-heat oven to 375 degrees.
  2. Prepare/thaw pie crusts and set aside in the refrigerator.
  3. In a medium pot, combine vegetables turkey, and potatoes. Add water to cover and boil for 12-15 minutes, until potatoes are cooked through and are fork tender. Remove from heat, drain, and set aside.
  4. In a large saucepan, cook onions in butter until translucent. Stir in flour, salt, pepper, and poultry seasoning to form a paste. Slowly mix in water with drippings (or chicken broth) and milk, about ½ cup at a time. Stir and bring to boil for one minute or until sauce thickens. Stir in cooked turkey and veggie/potato mix.
  5. Pour filling into pie crust. (If you have any filling leftover, you can eat this for lunch the next day!)
  6. Cover with top crust, seal edges, and cut away excess. Make 2-3 small slits in the top to allow steam to escape.
  7. Bake until thermometer reads 165 degrees or until crust is golden brown and filling is bubbly – about 45-60 minutes. Cool for 10 minutes before serving. Enjoy!

Notes

If you want to freeze for later, complete recipe to step 5 and then allow to cool before covering with top crust. Then wrap in wax paper and foil and freeze. When ready to cook, unwrap and cook from frozen at 375° F for about 60-90 minutes or until internal temperature is 165° and crust is golden.