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Turkey Pot Pie


Description

This Turkey Pot Pie is a delicious way to use up your turkey leftovers!  Don’t be intimidated by the top crust, it’s easy to make!  Or you can just use a standard pie crust too!  Either way, this dish is dee-lish!


Scale

Ingredients

Pastry Crust (makes 2 crusts – see notes):

  • 2 cups flour
  • 1/2 tsp salt
  • 2/3 cup shortening (lard)
  • 1/4 cup water

Option 1: Turkey Gravy if you have leftover gravy:

  • ~ 2 cups of leftover gravy – I only had about 1 cup of gravy (so I just added 1 cup of chicken broth to the gravy and let it simmer until it thickened slightly. This mixture should have the consistency of thick gravy. If it doesn’t add enough flour or starch to thicken it up.)

Option 2: Turkey Gravy if you don’t have any leftover gravy:

  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/2 tsp thyme

Vegetables for the filling:

  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 large potato, cut into small chunks
  • 2 tbsp butter
  • salt & pepper to taste
  • 2 cups chopped cooked turkey
  • 1 cup frozen peas

Instructions

  1. Preheat your oven to 375 degrees.

Pastry Crust:

  1. Sift the flour and salt into a bowl.
  2. With a pie cutter, cut in the shortening until the particles are pea sized.
  3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don’t over mix or the crust will be tough.
  4. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
  5. Separate the ball into 2 balls: use one for the turkey pot pie, and freeze one for later.
  6. Roll out one ball of the dough to fit a 9 inch pie plate (I used pie crust stamps instead of a full crust cover).

Option 1: Making the Turkey Filling if you have gravy:

  1. In a skillet melt the 2 tbsp of butter over low-medium heat, then add the chopped carrots, celery, onion and potatoes.
  2. Season with salt & pepper.
  3. Cook until the vegetables are softened.
  4. Once the veg is cooked, stir in the gravy and let simmer for about 2 minutes.
  5. Add the cooked chopped turkey and let simmer for about 3 – 5 minutes.
  6. Stir in the frozen peas.
  7. Add the turkey mixture to a pie plate.
  8. Cover with the pie crust, making sure to add vents to the crust.
  9. Place the pie in the oven, and put a baking sheet on a separate rack under the pie, to catch any drippings.
  10. Bake for about 1 hour, or until the crust is golden brown and the filling is bubbling.

Option 2: Making the Turkey Filling if you don’t have gravy made already:

  1. If you don’t have gravy made already, cook carrots, celery, onions and potatoe in butter, until tender.
  2. Add flour, stir to coat vegetables, and cook for about 1 minute.
  3. Gradually whisk in chicken broth and spices.
  4. Bring to a gentle boil.
  5. Reduce heat to low, then add turkey and peas.
  6. Simmer until thickened.
  7. Add the turkey mixture to a pie plate.
  8. Cover with the pie crust, making sure to add vents to the crust.
  9. Place the pie in the oven, and put a baking sheet on a separate rack under the pie, to catch any drippings.
  10. Bake for about 1 hour, or until the crust is golden brown and the filling is bubbling.

Notes

The recipe for the pie crusts makes 2 crusts, so use one for this pot pie, and freeze the other for later!