A perfect way to use leftover turkey. This pie tastes yummy, and will feed up to eight hungry people.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

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  • Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

  • In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

Nutrition Facts

482.4 calories; 13.9 g protein; 45.7 g carbohydrates; 38.2 mg cholesterol; 670.8 mg sodium. Full Nutrition

Reviews (836)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2004
My mouth was watering to try this recipie and as it cooked and baked it looked delicious but when I served it the crust was a disaster the only way I can describe it was glue. The only explaination I could think of was my filling was boiling when I poured it in the crust and topped it. So I made another one (I think a failed recipie is a challenge and I keep trying to prove I can do it!) and this time let the filling cool before filling the crust and it turned out Perfect! My husband loved it and the kids at least picked out the turkey no vegatables for them! Read More
(999)

Most helpful critical review

Rating: 3 stars
12/08/2010
First I want to say thank you to the original poster and that I loved the flavor of this recipe so much I wanted to make it again but with a few important changes. As stated by some others this pot pie has no sauce to it and that s a must for me. So I exchanged milk for cream and doubled the quantity to 1 cup. There is no measurement for potato in the recipe and it needs it. The first time I used 3 small russets and it was far too much so I changed that to 1.5 cup cubed potato. I used turkey stock from the boiled turkey carcass and it made a noticeable improvement. I increased the amount of turkey from 1.5 cups to 2.5 cups and slightly increased the amount of flour to 4 Tbs. I also used torn pieces of turkey instead of cubed but that s just a personal preference and shouldn t affect the flavor. With these modifications the result was a perfect pot pie with a creamy sauce and great flavor. You may wish to slightly increase the seasoning to compensate for the additional turkey. Pre-baking the bottom crust for 5-6 minutes is a must as the filling is now more liquid. Read More
(141)
1072 Ratings
  • 5 star values: 822
  • 4 star values: 214
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 6
Rating: 5 stars
01/19/2004
My mouth was watering to try this recipie and as it cooked and baked it looked delicious but when I served it the crust was a disaster the only way I can describe it was glue. The only explaination I could think of was my filling was boiling when I poured it in the crust and topped it. So I made another one (I think a failed recipie is a challenge and I keep trying to prove I can do it!) and this time let the filling cool before filling the crust and it turned out Perfect! My husband loved it and the kids at least picked out the turkey no vegatables for them! Read More
(999)
Rating: 5 stars
07/14/2003
Crust is the key thing in this recipe. I've made it twice with 2 different store-bought crusts and one time it was amazing, the next time it was disgusting. I'll stick with the refrigerated crusts that come folded up. The filling is fabulous and doesn't come out super runny like I expected. Will make this every time I have leftovers to use up, whether it's turkey, chicken, or roast. Excellent recipe! Read More
(508)
Rating: 4 stars
01/06/2004
A delicious recipe for leftover turkey. I didn't feel like making another pie crust so I greased the bottom of my pan and used leftover stuffing as a topping. It was great! My child and husband loved it! Read More
(381)
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Rating: 5 stars
03/07/2006
My husband is extremely picky about his pot pies and he LOVED this so much he asked me to make it again with beef tonight. I made a few changes. I used the onion and the celery but for the rest of the veggies I used half a bag of frozen corn peas carrots and string beans. I only used one boullion cube and 1 cup of water. I cubed the potatoes pretty small and after the veggies and potatoes were cooked I added a jar of Homestyle turkey gravy. I also used about 2 cups of cubed turkey. I baked the bottom crust for 10 minutes while the filling was cooling and then covered with the top crust. I sprayed the top crust with butter cooking spray to give it a little more color. It came out perfect. My husband ate almost half the pie. Read More
(267)
Rating: 5 stars
12/05/2006
This turned out really well and is a great use for that leftover dark meat that never tastes as good reheated. I followed another reviewers advice and used leftover stuffing as the top crust and it turned out beautifully. I also used leftover turkey broth instead of the chicken boullion. I was a little hesitant about the spices but the flavor was good. I may use a little less parsley next time just for looks and add a little poultry seasoning for a little extra "turkey" flavor. One warning though. This makes a BIG pot pie. The recipe calls for a 10 inch pie pan (which I don't have) so I used a medium casserole dish and it still filled to the brim and spilled over a little while cooking. Just be sure to put some foil under the dish to catch spills! Read More
(176)
Rating: 3 stars
12/08/2010
First I want to say thank you to the original poster and that I loved the flavor of this recipe so much I wanted to make it again but with a few important changes. As stated by some others this pot pie has no sauce to it and that s a must for me. So I exchanged milk for cream and doubled the quantity to 1 cup. There is no measurement for potato in the recipe and it needs it. The first time I used 3 small russets and it was far too much so I changed that to 1.5 cup cubed potato. I used turkey stock from the boiled turkey carcass and it made a noticeable improvement. I increased the amount of turkey from 1.5 cups to 2.5 cups and slightly increased the amount of flour to 4 Tbs. I also used torn pieces of turkey instead of cubed but that s just a personal preference and shouldn t affect the flavor. With these modifications the result was a perfect pot pie with a creamy sauce and great flavor. You may wish to slightly increase the seasoning to compensate for the additional turkey. Pre-baking the bottom crust for 5-6 minutes is a must as the filling is now more liquid. Read More
(141)
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Rating: 4 stars
06/15/2006
Good flavor but no sauce to speak of which brought gripes from my boyfriend we had leftovers plus extra filling so last night I carefully scooped out the filling from the leftover pie into a large sauce pot added the extra filling I had set aside and stirred in a can of family sized Campbell's cream of chicken soup (w/enough milk to bring the whole lot to the right consistency) heated it through and served it over the warmed pie crust -that did the trick - it was delicious and tasted even better than the pies from the famous Chicken Pie Shop of San Diego. Definitely add the soup - it makes this recipe perfect and earns it that 5th star. I also used the flaky butter crust it was a perfect compliment and had the best flavor of any crust I've ever made. Read More
(109)
Rating: 5 stars
09/10/2006
Best pot pie I have ever had! I used two tsps of chicken base instead of bouillion cubes. And then I added about another cup (maybe less) of water & another 1/2 tsp of chicken base so there would be more gravy. I did add some frozen peas but I did not add any salt because my turkey was well seasoned.... & I didn't add the spices until I added the turkey because I didn't want to cook all the flavor out. Used a homemade pie crust...YUMMY! Thansk Linda!!! Read More
(72)
Rating: 5 stars
04/09/2006
This was great. I had a 14-pounder in my freezer and it was time to cook it. After deboning it yielded 10 cups of juicy turkey. I tripled this recipe (for freezing) and used 3 cups of turkey in each. Oherwise I followed the recipe exactly. It was perfect. The only thing I would try for a change is to add a packet of turkey gravy and an additional cup of water to the pie filling (per pie). I like the taste of turkey gravy and I like it to taste like turkey not chicken. If you're going to make turkey pot pie this is the one to try. Thanks. Read More
(57)