This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.

Recipe Summary

prep:
45 mins
cook:
40 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.

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  • Preheat oven to 425 degrees F (220 degrees C).

  • Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.

  • Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.

  • Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

Cook's Notes

A few important secrets to pastry preparations: do not over handle the dough. This will make it tough instead of flaky.

Keep dough ingredients cold.

The 2 different fats will melt at different temperatures, which helps to make a nice, flaky crust.

Nutrition Facts

502 calories; protein 16g 32% DV; carbohydrates 39.6g 13% DV; fat 31.6g 49% DV; cholesterol 68.6mg 23% DV; sodium 868.1mg 35% DV. Full Nutrition

Reviews (66)

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Most helpful positive review

Rating: 5 stars
06/29/2011
Super good! I used ground turkey instead and it seemed to double the recipe. However I just doubled the pie crust used a bigger pan and it worked out great. It's even better the next day:) Read More
(43)

Most helpful critical review

Rating: 1 stars
05/21/2020
had trouble with the crust ,,,,turned out too runny Read More
78 Ratings
  • 5 star values: 69
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/29/2011
Super good! I used ground turkey instead and it seemed to double the recipe. However I just doubled the pie crust used a bigger pan and it worked out great. It's even better the next day:) Read More
(43)
Rating: 5 stars
10/01/2011
I followed the directions very closely although I did do a few things differently. The only reason was because of how much of the particular ingredients I had on hand...certainly nothing against Grandma Carlson! On the contrary I think a recipe that allows room for tinkering/improvising and still turns out great is a keeper. This one definitely is. I cooked the onion a bit longer than 8 minutes but the onion I used was BIG. I used olive oil to cook in rather than butter and one package of ground turkey. Personally I think turkey can go a little bland so when I was cooking it I added a couple small cloves of minced garlic and a little salt. I used vegetable broth rather than chicken broth and frozen peas & corn rather than canned. I added the frozen vegetables the same time that I added the broth. It seemed like a lot of filling and I didn't think this would fit into a pie pan so I baked it in a deeper Pyrex casserole dish. After reducing the heat to 350 I added 10 minutes extra baking time since the casserole dish was deeper than a typical pie pan. The result was amazing and my husband has already asked me to make it again. I would have taken a picture but it didn't last long at my house.;D Read More
(35)
Rating: 5 stars
01/11/2012
This dish is sooooooo yummy!!! I have tried lots of recipes on here and this is the first one that I actually felt compelled to leave a review about! I only made a few changes like I added a little garlic when I was sautee-ing the veggies I used peas instead of green beans and instead of using cream of mushroom soup I used cream of celery since that's all I had on hand. My kids gobbled it up and my husband raved about it all night! Awesome recipe for leftover turkey or chicken! Thank you! Read More
(23)
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Rating: 5 stars
11/27/2011
This is a fantastic recipe! I did modify the recipe just a bit to use most of my Thanksgiving leftovers however. Instead of flouring and browning the turkey I added the turkey to the skillet and then I used my leftover gravy and topped it off to 2 cups with chicken broth. My recipe probably was a bit thicker because of this but dang was it good! Thanks for the great idea! Read More
(10)
Rating: 5 stars
12/28/2011
This is delicious! I made these changes: I had leftover phyllo pastry which I used instead of the dough. This was good but I'm sure pastry dough would be equally delicious. I chopped up a large clove of garlic to saute with the onions and celery and I used leftover cooked carrots from Christmas dinner. I increased the turkey to three cups and the flour to three tablespoons - because I had lots of meat and we like to eat meat:) I used peas instead of beans and leftover gravy instead of the mushroom soup. I didn't add any corn. I love the little bit of thyme seasoning - just perfect with turkey. I will make this again. Read More
(8)
Rating: 5 stars
12/02/2011
I only used the recipe for the crust and used another recipe on this site for the filling (Dad's Leftover Turkey Pot Pie). The combinatin was excellent! This is one good crust but not light on the calories! Read More
(8)
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Rating: 5 stars
03/31/2012
Delicious! I followed the recipe exactly but divided the pastry dough into 5 and used them only as "tops" to mini pie tins... I equally divided the filling into 5 pie tins and covered each tin with pastry dough. This kept it healthier and each member of my family could enjoy their own pie. Enjoy! Read More
(8)
Rating: 5 stars
04/15/2012
I found this to use up all the random items in my fridge--success! I even had my in-laws for dinner and EVERYONE (including young kids) really loved it. The only problem I had was that there was only one slice left for leftovers!:-( Read More
(8)
Rating: 5 stars
04/16/2012
This was great. I did leave out the canned green beans and corn (didn't have on hand) but added mushrooms and garlic. Freezes well too. Read More
(5)
Rating: 1 stars
05/21/2020
had trouble with the crust ,,,,turned out too runny Read More