Turkey Pot Pie

Turkey Pot Pie Ingredients

These are the ingredients you’ll need to make this easy turkey pot pie recipe:

Frozen vegetables: From the freezer aisle, you’ll need frozen peas and carrots and frozen green beans.
Fresh vegetables: From the produce section, you’ll need celery and an onion.
Butter: The turkey pot pie filling starts with ⅔ cup melted butter.
Flour: All-purpose flour helps create a roux.
Seasonings: Season the flavorful turkey pot pie with salt, pepper, celery seed, onion powder, and Italian seasoning.
Broth: Use store-bought or .
Milk: Milk is essential to a rich, thick roux.
Turkey: This turkey pot pie recipe is the perfect way to use leftover cooked turkey.
Pastry crusts: Use a store-bought or homemade .

How to Make Turkey Pot Pie

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this homemade turkey pot pie:

Boil the frozen vegetables with the celery until the celery is tender.
Cook the onion in butter, then whisk in the flour and seasonings until a paste forms.
Whisk in the chicken broth and milk. Cook, whisking constantly, until thick.
Stir the cooked, drained veggies and turkey to the filling.
Fit pastry crusts into two pie dishes. Fill the crusts, then cover with the remaining crusts.
Cut small slits into the top of each crust and place the pies on a baking sheet.
Bake, according to the detailed instructions in Step 7, until the crusts are golden brown and the filling is bubbly.

Recipe Tip

You can easily prepare this turkey pie ahead of time. Here’s are some make ahead tips from test kitchen experts:

Cover pie with plastic wrap and then aluminum foil.
When ready to bake, remove plastic wrap and foil.
Cover the edge of the crust with aluminum foil or a pie crust shield.
Bake at 400 degrees F for 1 hour and 15 minutes.
Uncover and continue to bake until the crusts are golden brown and the filling is bubbly, about 15 to 20 minutes. The internal temperature of the filling should be at least 160 degrees F.

How to Store Turkey Pot Pie

Store the leftover turkey pot pie in an airtight container (or tightly wrapped in foil) in the refrigerator for up to five days.

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Ingredients

2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 (14 1/2 ounce) can chicken broth
1 1/2 cups milk
4 cups cubed leftover cooked turkey
2 (14.1 ounce) packages rolled refrigerated unbaked pie crust

Directions

Gather ingredients. Preheat the oven to 425 degrees F (220 degrees C)

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Place frozen peas, carrots, and beans in a medium saucepan with celery. Add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 5 minutes. Drain.

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While the vegetables are simmering, melt butter in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute.

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Slowly whisk in chicken broth and then milk until incorporated. Bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes. Remove thickened sauce from the heat. Add cooked, drained vegetables and cubed turkey and stir until filling is well combined.

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Set out two 9-inch pie dishes. Fit 1 pie crust round into the bottom of each dish.

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Spoon half of the pot pie filling into each dish, then lay the remaining piecrust round over top.

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Pinch and roll the top and bottom crusts together at the edges to seal, cutting off any crust hanging over the edge.

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Use a sharp knife to cut several small slits in each top crust to allow steam to release while cooking. Place pies on baking sheets. Cover edge of crust with aluminum foil or a pie crust shield.

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Bake in the preheated oven for 30 minutes. Uncover and continue to bake until the crusts are golden brown and the filling is bubbly, 10 to 15 minutes more. Remove from the oven and cool for 10 minutes before serving.

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Nutrition Facts (per serving)

406	Calories
24g	Fat
35g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 406
% Daily Value *
Total Fat 24g	30%
Saturated Fat 11g	54%
Cholesterol 60mg	20%
Sodium 566mg	25%
Total Carbohydrate 35g	13%
Dietary Fiber 2g	9%
Total Sugars 3g
Protein 14g	28%
Vitamin C 4mg	4%
Calcium 60mg	5%
Iron 2mg	8%
Potassium 252mg	5%

* 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.