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Grandma Carlson's Turkey Pot Pie
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Delicious turkey pot pie with buttery homemade crust & flavorful herb-filled filling from leftover turkey.
Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 7 tablespoons cold vegetable shortening
  • 6 tablespoons cold butter
  • 6 tablespoons cold water, or as needed
  • 3 tablespoons butter
  • 2 carrots, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 0.125 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups cubed cooked turkey
  • 2 tablespoons butter
  • 2 cups chicken broth
  • 1 (15 ounce) can cut green beans, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 0.5 (15 ounce) can cream-style corn
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme
Instructions:
  • Combine 2 cups of flour and salt in a bowl. Use a pastry cutter to mix in vegetable shortening and 6 tablespoons of cold butter until they resemble small peas. Gradually add cold water, 1 tablespoon at a time, and toss the dough with a fork until it comes together. Divide the dough into 2 equal parts, shape into rounds, and chill until ready to use.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • In a large skillet over medium heat, melt 3 tablespoons of butter. Sauté carrots, onion, and celery with black pepper until onions are translucent, about 8 minutes. Transfer mixture to a bowl and set aside. Place 2 tablespoons of flour in a resealable plastic bag, add cooked turkey, shake to coat. In the same skillet, melt 2 more tablespoons of butter over medium heat. Cook the turkey until flour coating turns golden brown, about 10 minutes. Gradually add chicken broth to the skillet, stirring until it simmers and thickens, about 5 minutes. Remove from heat, then stir in cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until filling is well combined.
  • On a floured work surface, roll out one dough piece into an 11-inch circle. Gently place it in a 10-inch pie dish. Pour in the filling. Roll out the second dough piece into an 11-inch circle and place it over the filling. Seal the edges by pinching and folding the two crusts together. Make 5 slits in the top crust for venting.
  • Place the pie in a preheated oven for 15 minutes, then lower the temperature to 350 degrees F (175 degrees C) and continue baking until the filling is bubbling and the crust is golden brown, approximately 25 more minutes.

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