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Overhead shot of a pot pie with a piece eaten and a fork on a dark green plate on a wood table
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5 from 4 votes

Turkey Pot Pie

A Classic Turkey Pot Pie that is hearty and sure to warm you up on a cool fall day.  The perfect way to use leftover turkey using simple everyday ingredients!
Prep Time20 minutes
Cook Time45 minutes
Resting Time10 minutes
Total Time1 hour 15 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: Leftover turkey, Pot Pie Recipe, Turkey Pot Pie, Turkey Pot Pie Recipe, Turkey Recipes
Servings: 4 mini pies
Calories: 1495kcal
Author: Alisa Infanti

Equipment

  • Oven
  • large pot
  • Large sautee pan
  • Measuring Cups
  • Measuring Spoons
  • Knife
  • Spoon
  • Rolling Pin
  • 1 pie plate or 4 min pie plates

Ingredients

  • 2 cups frozen mixed vegetables
  • 1 cup celery chopped
  • ⅔ cups butter
  • 1 medium onion finely chopped
  • ⅔ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp celery seed of 1 tbs minced fresh celery tops/leaves
  • ½ tsp onion powder
  • ½ tsp Italian seasoning
  • 1 ¾ cups chicken or turkey broth
  • 1 ⅓ cups milk
  • 4 cups cubed turkey meat skin removed

Instructions

  • Preheat oven to 425F.
  • In a large pot cook frozen vegetables and celery and drain. Set aside
  • Over medium heat in a large pan add butter and onions and sautee until the onions become translucent
  • Add flour, salt, pepper, celery seed or tops, onion powder, Italian seasoning and combine to form a thick paste-like mixture called a roux.
  • Gradually whisk in chicken broth and milk until well combined and smooth. No lumps.
  • Add in vegetables and turkey and combine.
  • Prepare pie tin with pie crust dough on the bottom. Fill turkey and vegetable mixture until it is heaping just over the edge of the height of the pie plate. Top with the second layer of pie crust. Seal and vent.
  • Bake for 40-45 minutes or until the pie crust is lightly browned and flaking. Remove from oven and cool for 10 minutes. Serve immediately.

Notes

Recipe based on 1 full mini pie 4.5" in diameter.  
If frozen allow to unthaw in fridge overnight and heat in the oven at 350 for about 1/2 hour.  Pierce centre with a knife on ensure centre is completely warm before removing from oven.  
 

Nutrition

Serving: 1mini-pie | Calories: 1495kcal | Carbohydrates: 57g | Protein: 71g | Fat: 108g | Saturated Fat: 48g | Polyunsaturated Fat: 12.3g | Monounsaturated Fat: 40.3g | Trans Fat: 2g | Cholesterol: 311mg | Sodium: 2412mg | Potassium: 939mg | Fiber: 4.8g | Sugar: 6g | Vitamin A: 4334IU | Vitamin C: 8.8mg | Calcium: 182mg | Iron: 6mg