Homemade Turkey Pot Pie
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Prep Time
20 mins
-
Cook Time
35 mins
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Total Time
55 mins
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Servings
8 slices
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Calories
367 kcal
-
Course
Main Course
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Cuisine
American
Homemade Turkey Pot Pie
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Wondering what to do with all of that leftover Thanksgiving turkey? Turkey pot pie is made with tender cooked vegetables in a homemade sauce and – of course – juicy turkey; it’s hearty, filling, and warm. Perfect for those colder months.
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Ingredients
- 2 pie crust top and bottom, prepared
- 3 carrot peeled and sliced
- 2 celery sliced, ribs
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon sage dried
- 2 cups turkey cooked and shredded or diced
- 1/2 cup peas frozen
- 2 tablespoons butter
- 1 small white onion diced
- 1/4 cup all-purpose flour
Instructions
- Add carrots and celery to a medium saucepan. Pour in chicken broth and season with salt, pepper, rosemary, and sage. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes.
- Meanwhile, in another saucepan melt butter over medium heat. Sauté onion in the melted butter until softened, about 5 minutes. Add flour and stir until well combined and becomes more golden.
- Ladle out 1/2 - 1 cup of chicken broth and add it to the cooked onion/flour mixture. Whisk together and then add the thickened onion and flour mixture into the vegetables. Let cook over low heat for 3 - 5 more minutes.
- Add in cooked turkey and peas.
- Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.
- Pour pot pie filling onto the bottom crust. Cover with top crust and seal the edges. Using a sharp knife, slice several small slits in the top crust to allow steam to escape while baking.
- Bake pie in the 425 degree oven for 30-35 minutes, until the top crust is golden brown. Allow to cool for 10 minutes before serving.
Notes
- MAKE AHEAD INSTRUCTIONS: To make turkey pot pie ahead, cook your filling and prepare your pie shells. Store separately in the fridge until ready to assemble and bake.
- FREEZER INSTRUCTIONS: Assemble your pot pie as directed in the recipe and freeze immediately. Thaw in the fridge overnight before baking. Preheat oven to 425 degrees Fahrenheit. Bake uncovered for 15 minutes. Cover pot pie with aluminum foil - to prevent the crust from burning - and continue baking until the center is hot, about 30 -35 minutes more.
Nutrition Information
Show Details
Serving
1slice
Calories
367kcal
(18%)
Carbohydrates
35g
(12%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
25mg
(8%)
Sodium
745mg
(31%)
Potassium
326mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
4040IU
(81%)
Vitamin C
12mg
(13%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 367kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 745mg | 31% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4040IU | 81% |
| Vitamin C | 12mg | 13% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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