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My review
Turkey Pot Pie I
Linda
"A perfect way to use leftover turkey. This pie tastes yummy, and will feed up to eight hungry people."
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Ingredients
1 h 20 m servings 482 calsOriginal recipe yields 8 servings (1 - 10 inch pie)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 482 calories; 27.3 g fat; 45.7 g carbohydrates; 13.9 g protein; 38 mg cholesterol; 671 mg sodium. Full nutrition
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Reviews
Read all reviews 8031023 Ratings
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Most helpful positive review
1/25/2002
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 explain...
Most helpful critical review
12/7/2010
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, thi...
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1/25/2002
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 explain...
8/9/2002
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 crus...
11/26/2001
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...
3/7/2006
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 res...
12/5/2006
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 an...
12/7/2010
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, thi...
6/15/2006
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 la...
9/10/2006
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 woul...
9/26/2003
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 turke...