-
-
My review
Turkey Pot Pie
Linda
"A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 481 calsOriginal recipe yields 8 servings (1 10-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
- Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 481 calories; 27.3 g fat; 45.4 g carbohydrates; 13.9 g protein; 38 mg cholesterol; 669 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 392495 Ratings
-
-
-
-
-
Most helpful positive review
12/13/2004
Fantastic! I made a double recipe and still had no leftovers. My only changes: pre-bake the bottom crust for 5-10 minutes so that it doesn't come out soggy, added rosemary and sage. A great ve...
Most helpful critical review
11/18/2009
i made a few substitutions to this recipe. i'm not sure if that affected the flavor because overall i felt this really was kind of bland. I used califlower in place of potatoes and a can of chi...
Most helpful
Most positive
Least positive
Newest
12/13/2004
Fantastic! I made a double recipe and still had no leftovers. My only changes: pre-bake the bottom crust for 5-10 minutes so that it doesn't come out soggy, added rosemary and sage. A great ve...
3/27/2005
Made a lot of changes with this recipe. Used the veggies, spices and turkey as written, but changed the sauce and crust. For the potaotes, I cubed and microwaved for about 8 minutes to soften....
12/1/2005
One of the best things about Thanksgiving is that I get to make this turkey pot pie afterwards! This is a great recipe I have made over and over again. I have also put the filling into a 9x13 di...
11/23/2007
I just made this pot pie today, and I am definitely saving this recipe! In fact, I already froze all of my turkey in packages of 2 cups. First off, I made my own pastry crust using a basic 1...
11/30/2004
This recipe was GREAT! We made it without a pie crust and just put a layer of puff pastry on top and cooked for 25 mins at 400. An easy way to use up leftovers.
3/25/2005
Delish! Especially with my grandma's homemade pastry and the post about the blandness. I was sure to taste before filling the pie and decided to add a tsp. of poultry seasoning rather than more...
12/9/2004
This was absolutely wonderful. Everyone in my family ate it ( including a 3 and 1 yr old). The second time I made this I used leftover frozen turkey and it made no difference. My suggestions ...
10/10/2006
I doubled this recipe and used as all purpose italian seasoning, and it was awesome. I have family members asking for this recipe, and neighbors too!! I think this is the best I 've had since i...