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My review
Dad's Leftover Turkey Pot Pie
37
Rob Neil
"Turkey pot pie like you have never tasted before. It won't last long."
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Ingredients
1 h 30 m servings 539Original recipe yields 12 servings (2 9-inch pot pies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 425 degrees F (220 degrees C).
- Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 8761083 Ratings
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Most helpful positive review
11/28/2010
I made this for dinner tonight, turned out great. As for the dreaded modifications; I did cut the butter to 1/2 cup cause we were short on it, and added a whole onion, probably 1 1/3 cups, cause...
Most helpful critical review
10/2/2011
I did not care for this recipe. Made it exactly like recipe except I made my own crust which was the only good thing about it.
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11/28/2010
I made this for dinner tonight, turned out great. As for the dreaded modifications; I did cut the butter to 1/2 cup cause we were short on it, and added a whole onion, probably 1 1/3 cups, cause...
1/12/2011
Awesome Recipe! So quick and easy but since I had time I changed a few things up. I chopped fresh carrots but used frozen peas. Instead of chopped onion I used pearl onions and instead of green ...
11/26/2011
For extra flavour and to preserve nutrients, simmer the vegetables in the broth instead of water. Of course, you don't discard the broth, you just whisk broth and vegetables into your onion and ...
11/30/2010
This was fantastic! So easy and quick to make. I used a bag of mixed veggies (corn, peas, carrots, greenbeans, lima beans) and everything else was per the recipe. Delicious. My whole family love...
3/12/2011
Great recipe! I made it pretty much exactly as written, except that I didn't have a frozen pea/carrot mix, so I used 1 cup of fresh diced carrots and 1 cup of frozen peas. I also used only a top...
12/28/2010
This is without a doubt the best pot pie recipe I have tried,,, I have made it several times with chicken and I also added sliced mushrooms with the butter and oinions,, and used homemade chick...
1/27/2011
I followed this recipe almost exactly and was extremely happy with the result. My only modifications were that I made 4 individual pot pies (10oz. ramekins) as opposed to one big pot pie (9"). A...
5/25/2011
This was awesome. I'm newly married and I like to try new recipes. Everyone loved it. My mom went back for 2nds!! I use fresh veggies & add cubed potatoes and leave out the bottom crust to ligh...
12/2/2010
It didn't last long!! This was my first attempt at making a turkey pot pie and it was a success. It is an easy recipe to follow and oh so tasty.