Turkey Pot Pie

4.7
(540)

A perfect way to use up left over turkey. This pie tastes yummy, and will feed up to eight hungry people.

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Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
Servings:
8
Yield:
1 10-inch pie

Ingredients

  • 1 recipe pastry for a (10 inch) double crust pie

  • 4 tablespoons butter

  • 1 small onion, minced

  • 2 stalks celery, chopped

  • 2 carrots, diced

  • 3 tablespoons dried parsley

  • 1 teaspoon dried oregano

  • salt and pepper to taste

  • 2 cubes chicken bouillon

  • 2 cups water

  • 3 potatoes, peeled and cubed

  • 1 ½ cups cooked turkey, cubed

  • 3 tablespoons all-purpose flour

  • ½ cup milk

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

481 Calories
27g Fat
45g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 481
% Daily Value *
Total Fat 27g 35%
Saturated Fat 9g 46%
Cholesterol 38mg 13%
Sodium 669mg 29%
Total Carbohydrate 45g 17%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 14g
Vitamin C 18mg 92%
Calcium 67mg 5%
Iron 4mg 19%
Potassium 588mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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