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My review
Grandma's Leftover Turkey Pot Pie
Laura Adams
"Easy recipe for a warm winter meal. This recipe makes enough to fill a 10-inch cast iron pan just like my Grandma used to do."
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Ingredients
1 h 45 m servings 559 calsOriginal recipe yields 8 servings (1 10-inch deep dish pie)
- Adjust
- US
- Metric
Directions
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Prep
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- Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.
- Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
- Bake in the preheated oven until the crust is golden brown, about 45 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 559 calories; 31.7 g fat; 45 g carbohydrates; 22.5 g protein; 44 mg cholesterol; 912 mg sodium. Full nutrition
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Reviews
Read all reviews 23Most helpful
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9/6/2011
This recipe is delicious! Best pot pie I have ever tasted! To make things a little easier I used store bought refridgerated pie crust. Will be making this often for my family!
7/20/2011
This was very easy to make. It was my first time making the dish. My famiy and I thought it was YUM- YUMMY!. It was even better the second day. (Not much was left from the night before.) I fol...
11/25/2011
I made this dish the day after Thanksgiving. Instead of making the pie crust, I used pre-made pie crust (two 9 inch Pillsbury ready made pie crust). I also added a half can of corn, frozen veg...
1/2/2012
Oh Yum! used a prepackaged pie crust instead. Sauteed onion, garlic, thyme, oregano, basil, s&p in butter and EVOO, poured in the balance of her ingredients & a can of mushroom and wahlah....per...
1/1/2013
Great recipe, thanks! My husband and 2 boys loved it (and that's saying something these days). I made my own crusts with this recipe. They were VERY light and flaky, and wonderfully thick. M...
11/27/2012
Made this for dinner tonite and it was a big hit! Instead of making my own crusts, I used frozen Marie Callendar's deep dish pie crusts. One for the bottom and the other for the top crust. The f...
12/7/2013
Made this using leftover turkey chopped up, 1 small package of frozen mixed vegetables, 1 can of cream of chicken,1 can of cream of potato soup, 1/2 onion chopped, and 1 can of water. I sauteed ...
4/4/2014
I made this recipe and used refrigerated pie crust, 1 can of carrots, and 1 can of peas. Everything else was as the recipe indicated. My daughter, 5 1/2 years old, said it was the best dinner ev...