Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use your leftover holiday turkey and sweet potatoes to make a delicious pot pie with peas, carrots, and green beans.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Boil peas, carrots, green beans, and celery in a saucepan until tender. Drain, set veggies aside.

  • Melt butter in a saucepan on medium heat and cook onion until translucent. Stir in 2/3 cup of flour as well as salt, pepper, celery seed and onion powder. Slowly whisk in chicken broth and milk until the mixture is smooth, comes to a simmer, and thickens. Remove from stove and mix in sweet potatoes.

  • Stir vegetables and turkey meat into the mixture. Drape pie crust in bottom of pie dish. Spoon filling into the crust, then top with the second crust.

  • Pinch the edges, poke some steam holes on top, and bake in the preheated oven until crusts are golden brown and the internal temperature of the pie is at least 165 degrees F. This should take about 30-35 minutes. If the crust starts to brown before the filling gets hot, cover the top crust gently with a sheet of foil. Cool before serving.

Nutrition Facts

1096 calories; protein 34.1g; carbohydrates 83.3g; fat 69.9g; cholesterol 151.8mg; sodium 1336.2mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
01/25/2016
The Family loved it. I used ground turkey because it was leftover from something else. I used white potatoes instead of sweet potatoes and added some corn and Tarragon. The recipe made just the right amount of filling for a 10" pie. I refrigerated the pie for a couple of hours so it took about an hour to cook Read More
(2)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2016
The Family loved it. I used ground turkey because it was leftover from something else. I used white potatoes instead of sweet potatoes and added some corn and Tarragon. The recipe made just the right amount of filling for a 10" pie. I refrigerated the pie for a couple of hours so it took about an hour to cook Read More
(2)
Rating: 5 stars
10/31/2018
Excellent! I normally make my pot pies with cream of chicken soup but wanted something different. This was great! I added a couple small diced red potatoes instead of the sweet potato. Added more broth to dilute the filling just a bit because the filling was way too thick. I added garlic powder & celery salt because I didn’t have celery seed. It came out beautiful! Read More
(1)
Rating: 5 stars
11/26/2018
I used fresh vegetables instead of frozen (carrots green beans and sweet potatoes) threw in some canned corn cooked the celery with the inion in the butter used vegetable broth instead of chicken broth omitted the onion powder (didn t have any) and cut the butter to 1/2 cup. I also cut back on the flour broth and milk because I was worried that it would overflow the pie dish. It came out beautifully! Read More
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