Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices! Sweet potatoes and green peas add a slight sweetness to this version of pot pie.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.

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  • Heat canola oil in a large skillet over medium heat; cook and stir onion, carrots, celery, parsley, oregano, salt, and black pepper until vegetables are slightly tender, about 5 minutes. Stir in 1 tablespoon butter until melted. Pour in chicken broth and bring to a boil. Add sweet potato; simmer until tender, about 15 minutes. Stir in peas; reduce heat to low.

  • Melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through, about 5 minutes. Pour milk into saucepan with turkey and bring to a simmer. Transfer turkey sauce to vegetable mixture and continue to cook until thickened, about 10 minutes more. Remove from heat and allow to cool.

  • Bake bottom crust in preheated oven until lightly browned, about 8 minutes. Allow to cool for 5 minutes; pour turkey and vegetable mixture into crust. Roll reserved top crust over turkey filling and pinch edges to seal. Cut four slits in the top crust for steam to escape.

  • Return to oven and bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until crust is golden brown, about 10 minutes more.

Cook's Note:

Feel free to add in any other veggies like corn or green beans. Also, I enjoy the sweet potatoes but you can use regular potatoes as well.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

563.17 calories; 21.72 g protein; 45.88 g carbohydrates; 32.44 g fat; 51.95 mg cholesterol; 512.86 mg sodium. Full Nutrition


Reviews (8)

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Most helpful positive review

12/01/2014
Made this last night and making it again!!! For a bunch of picky eaters this is a hit!!! Thank you so so much for this.recipe.
(2)

Most helpful critical review

11/25/2015
Love the sweet potato! I would have added more flour for a thicker sauce and not precooked the bottom of the crust because it was so hard to put the top crust without it separating
8 Ratings
  • 5 Rating Star 7
  • 4 Rating Star 1
12/01/2014
Made this last night and making it again!!! For a bunch of picky eaters this is a hit!!! Thank you so so much for this.recipe.
(2)
01/07/2016
This recipe is great! Although a bit more work than some of the other recipes I found it's well worth it! I used frozen and thawed turkey left over from Christmas so the turkey didn't exactly stay in perfect cubes. I added garlic to the onions and used more sweet potatoes than in the recipe. I found that after adding the turkey sauce to the vegetables it all thickened in less than 5 minutes. It did take a long time to cool though. I had 2 frozen pies shells in foil pans which I had made before Christmas and these worked perfectly for this recipe.
(2)
01/08/2017
This was pot pie was delicious. I would add a little less oregano next time and maybe a bit of poultry seasoning. The consistency of the vegetables and turkey was perfect. Great recipe!
(1)
01/04/2013
Great recipe taste great and made it with gluten free all purpose flour
(1)
11/17/2012
Excellent! I'm making this again for Thanksgiving.
(1)
12/27/2014
really good as it and I served with my homemade cranberry sauce. My 5 and 2 yrs old loved it too!
(1)
11/25/2015
Love the sweet potato! I would have added more flour for a thicker sauce and not precooked the bottom of the crust because it was so hard to put the top crust without it separating
11/28/2016
Absolutely Delicious!