This recipe is incredible, even down to the best crust ever. This is great for the turkey leftovers after the holidays or you can even use chicken. It's a yummy pie. Hope you enjoy!!

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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). Whisk together 1 1/2 cups of flour and 1/2 teaspoon of salt in a bowl.

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  • With a fork or pastry cutter, cut the shortening into the flour mixture until it becomes crumbly, then stir in water, a tablespoon at a time, just until the dough holds together. Divide dough in half; roll out each half with a rolling pin on a floured surface to make an 11-inch circle. Fit one crust into a 10-inch pie dish; place the other crust on a baking sheet or piece of parchment paper, and set aside.

  • Melt butter in a large pot over medium heat. Combine 1/4 cup flour, 1 teaspoon of salt, black pepper, and sage in a small bowl until thoroughly mixed; stir the flour mixture into the melted butter until the mixture forms a smooth paste. Allow the mixture to bubble for about 1 minute, then stir in the chicken broth and evaporated milk. Bring the mixture to a boil, and whisk until thick, about 2 minutes. Remove the sauce from the heat; stir in the cooked turkey meat and mixed vegetables. Spoon the filling into the prepared pie dish. Top the pie with the remaining crust, then pinch and fold together the edges of the crusts to seal. Cut an X into the center of the top crust with a sharp knife.

  • Bake in the preheated oven until the crust is browned and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

Cook's Note

If you decide to use fresh veggies, make sure that you steam the pre-cut potatoes and carrots. And then I use frozen peas and corn. Make sure you microwave them to thaw them out. You can add whatever veggies you like. If you have a large gathering, double the crust and filling and put into a large glass baking dish. It will still work. Just make sure you add a couple of Xs to vent the top. You will love it!

Nutrition Facts

463.3 calories; protein 27.1g 54% DV; carbohydrates 31.7g 10% DV; fat 25g 38% DV; cholesterol 77.6mg 26% DV; sodium 795.3mg 32% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2010
I did tweak this recipe a little;instead of the canned milk I used leftover gravy and it was great. The best turkey pot pie I have ever made!! Read More
(13)

Most helpful critical review

Rating: 1 stars
11/30/2010
This is for the crust only. The shortening taste is overpowering. I don't normally make crusts with shortening - always use butter but I thought what the heck. I had just made 2 pie crusts with shortening (different recipe) for pecan pies just 4 days earlier with the same shortening I used for the crust to this pot pie. I normally use another pie crust recipe but decided to give this one a shot since the other ones came out so well without the butter. I won't be making this crust ever again. Read More
(1)
31 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/19/2010
I did tweak this recipe a little;instead of the canned milk I used leftover gravy and it was great. The best turkey pot pie I have ever made!! Read More
(13)
Rating: 5 stars
08/09/2011
I feel like the next Marie Callender! The crust was unbelievably tasty (which seems bizarre with such few ingredients) however I had to make a bit more than the recipe called for in order for it to cover the whole pan. I used butter instead of shortening (mostly because shortening reminds me of some sort of callus cream) and left out the sage because I didn't have any. SCRUMPTIOUS! Read More
(7)
Rating: 5 stars
11/27/2011
I had trouble with the crust but not due to the recipe I'm not a natural born baker. But I will use butter next time. I also used left over gravy rather than the milk. I used what veggies I had on hand. Tip: If the pie pan you're using is the same size as a throw-away pie pan cut out the center and then just lay it on top of the pie to protect the edges. When you're done just save it for future pies. Read More
(5)
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Rating: 4 stars
01/25/2011
This turned out very well. I followed the recipie with exception on the crust used 1/2 butter flavored Crisco shortning and 1/2 real butter. I made 1 small mistake by adding uncooked potato (2 small yellows cut up) Long Story. But they cooked ok but sucked some liquid from the sauce..so the pie filling as it sat thickened. But Flavor was VERY good Crust was perfect. My two pictures show the completed pie & another with the slice cut out. The sauce was thick and perfect at first cut but as it cooled it thickened. So to finish the left overs I will be making a separate sauce batch to add to it. Very Good. My veggies added were Potato carrots peas celery. Read More
(4)
Rating: 5 stars
03/28/2011
Really great! I "cheated" and used pre-made pastry crust but the filling was fantastic. I used frozen vegies and sauteed them in butter with garlic onions and mushrooms to which I also added rosemary. Delicious!!! Read More
(3)
Rating: 5 stars
04/07/2011
My hubby's comment was "WOW! If chicken pot pie always tasted like this I wouldn't dread it being on the menu! I'd look forward to it!" Guess this is my new go-to pot-pie recipe. I did everything the same except I used chicken instead of turkey and I added a generous handful of frozen pearl onions. YUM! I want to make it again this week! Read More
(3)
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Rating: 4 stars
06/08/2011
Yummy! Read More
(2)
Rating: 4 stars
04/25/2011
Great crust. Very flakey. Read More
(2)
Rating: 5 stars
01/27/2012
First attempt at a home made pot pie and man did they get into it! We wanted to try something different and not an everyday dinner so I made this! Two with chicken instead of turkey and man the crust was perfect. I steamed a few different frozen veggies of our pick just before tender then added them to the recipe when called. Everyone that ate it is still been commenting about it (especially the crust) I made for a dinner on Martin Luther King Jr day and a little gathering at work for the second pie. I will be making this again and have a feeling it will be pretty soon...Thanks so much for the scrumptious recipe!! Read More
(2)
Rating: 1 stars
11/30/2010
This is for the crust only. The shortening taste is overpowering. I don't normally make crusts with shortening - always use butter but I thought what the heck. I had just made 2 pie crusts with shortening (different recipe) for pecan pies just 4 days earlier with the same shortening I used for the crust to this pot pie. I normally use another pie crust recipe but decided to give this one a shot since the other ones came out so well without the butter. I won't be making this crust ever again. Read More
(1)