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Dad's Leftover Turkey Pot Pie
Dad's Leftover Turkey Pot Pie
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Simple and delicious Turkey Pot Pie using leftover turkey, veggies, and pie crusts - a comforting crowd-pleaser after the holidays.
Ingredients:
  • 2 cups frozen peas and carrots
  • 2 cups frozen green beans
  • 1 cup sliced celery
  • 0.66666668653488 cup butter
  • 0.66666668653488 cup diced onion
  • 0.66666668653488 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon celery seed
  • 0.5 teaspoon onion powder
  • 1.75 cups chicken broth
  • 1.3333333730698 cups milk
  • 4 cups cubed leftover cooked turkey
  • 2 (14.1 ounce) packages pastry for a 9-inch double-crust pie
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • In a saucepan, combine frozen peas, carrots, beans, and celery. Add enough water to cover the vegetables and bring to a boil. Simmer on medium-low heat until the celery is tender, about 8 minutes. Drain before serving.
  • As the veggies simmer, melt butter in a saucepan over medium heat. Sauté onion until translucent, about 5 minutes. Stir in flour, salt, pepper, celery seed, onion powder, and Italian seasoning until a paste forms, about 1 minute. Gradually pour in chicken broth and milk, whisking continuously until smooth. Bring to a simmer and cook, stirring, until sauce thickens, 3 to 5 minutes.
  • Take the thickened sauce off the heat, then mix in the cooked, drained vegetables and cubed turkey until everything is thoroughly combined.
  • Prepare two 9-inch pie dishes by placing a pie pastry in the bottom of each. Divide the pot pie filling evenly between the two dishes, then cover them with the remaining pie pastries. Seal the edges by pinching and rolling the top and bottom pastries together. Use a sharp knife to make small slits in the top pastries for steam to escape. Finally, place the pies on baking sheets.
  • Place the dish in the oven and bake for 15 minutes. Check the top for browning; if it browns too fast, cover with aluminum foil. Bake for an additional 15-20 minutes until the crust is golden brown and the filling is bubbling.
  • Allow to cool for 10 minutes post-oven before enjoying.

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