Recipe Details

Turkey Pot Pie

A classic turkey pot pie, made easy using refrigerated pie crust, is the best use for leftover turkey ever to come along. These golden-brown pies are packed with veggies and cooked turkey, all in a lovely, creamy sauce.

Makes:16 servings

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 (14.5-ounce) can chicken broth (1 ¾ cups)
1 1/2 cups milk
4 cups cubed leftover cooked turkey
2 (14.1 ounce) packages rolled refrigerated unbaked pie crust

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Directions

Prep:20 mCook:65 mReady:1 h 40 m

Gather ingredients. Preheat the oven to 425 degrees F (220 degrees C)
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.
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.
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.
Set out two 9-inch pie dishes. Fit 1 pie crust round into the bottom of each dish.
Spoon half of the pot pie filling into each dish, then lay the remaining piecrust round over top.
Pinch and roll the top and bottom crusts together at the edges to seal, cutting off any crust hanging over the edge.
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.
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.