Easy Turkey Pot Pie
This Easy Turkey Pot Pie is the best way to use leftover turkey post-Thanksgiving or Christmas. It’s comforting, hearty, and all-natural, with wholesome goodness tucked in a golden, flaky, crispy crust.
Servings: 8 servings
Ingredients
- 1.5 lb turkey, cooked and cut into small cubes
- 2 cups frozen mixed vegetables
- 1 small russet potato, washed/dried and diced
- ⅓ cup salted butter
- 1 small onion, chopped
- ⅓ cup all purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 ½ cups chicken broth
- 1 ⅓ cups whole milk
- 1 recipe for prepared pie crust, see notes
- 1 egg, beaten
Instructions
- Preheat oven to 375F, with rack on lower middle position. Grease a large, deep dish pie or cake pan (or line the bottom of pan with bottom crust - see notes).
- In a large heavy pot, add frozen veggies and diced potato. Add all the broth, and bring to a boil. Boil for 5 minutes. Add the turkey. Turn heat off.
- In another large saucepan over medium heat, sauté onions with butter for 5 minutes. Turn heat to low.
- Stir in the flour, garlic powder, salt, and pepper to make a thick roux. Add this to the pot of broth with chicken/vegetables. Stir in the milk.
- Bring to a low boil, and continue stirring until liquid becomes thick and smooth. Add salt and pepper to taste, if needed.
- Ladle filling mixture into prepared baking dish. Make sure pie crust is rolled out enough to cover the top of baking dish, with a bit extra.
- Drape top crust over the filling and fold over and tightly seal edges. Using sharp small knife, cut several slits in the top. Brush crust evenly with beaten egg. Place pie on a baking sheet.
- Bake 30-40 minutes, or until crust is golden brown, covering loosely with foil halfway through baking. Let sit at room temp 10-15 minutes before slicing.
Notes
- You can also use chicken for an easy chicken pot pie.
- Other types of potatoes can be used in place of russet.
- Though whole milk results in the creamiest filling, it's possible to use low fat milk or milk alternatives like oat milk or almond milk.
- The filling can make 2 shallow-sized pie dishes or 1 deep pie dish (9.5" x 2").
- Because of pie dish variation, it's hard to predict whether the filling will be an exact amount. Once the filling reaches almost the top of pan, do not continue to overfill. You can save the bit of remaining filling for lunch the next day - it's delicious with bread or rice.
- To use this all butter pie crust recipe, you can either use half of it for a single top crust and freeze the other half for later, or you can make a double-crust pie.
- You can use a store-bought deep dish pie crust, or a store-bought roll-out crust. Note that some store-bought pie pans with crust tend to be smaller in diameter.
- To include the bottom crust: Prepare enough pie dough for a double-crust pie. Roll out the bottom crust to be thin and wider in diameter than the pie pan. Place bottom crust into bottom of pie pan, wrapping edges over the pan's edge.
- You can also use single-serve ramekin dishes for individual pot pies.
- This recipe is part of our Casserole Recipe Collection.
- Serve this dish with some Creamy Baked Mashed Potatoes or some Parmesan Roasted Potatoes for a complete meal.
Nutrition (per serving)
Calories: 645kcal | Carbohydrates: 48g | Protein: 39g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 24983mg | Potassium: 849mg | Fiber: 4g | Sugar: 21g | Vitamin A: 3215IU | Vitamin C: 12mg | Calcium: 282mg | Iron: 3mg