Oh My – Turkey Pot Pie!

 Turkey pot pie 2

Due to our smaller than initially planned gathering on Thanksgiving, we had an abundance of leftover turkey. So I checked in with the hubby, who’s more emotionally invested in how the leftovers get reinvented, and came up with Turkey Tortilla Casserole  and these pot pies. I made them about a week ago, popped them in the freezer, and we enjoyed them today for lunch. There is a lot of flexibility with this recipe…

You can use chicken, vs. turkey, fresh or previously cooked poultry and vary the vegetables based on what you like best. I also took advantage of ready made pastry crust, which cuts the prep time for this dish. These also freeze well, making this a great recipe to file away for a make ahead meal. A nice comfort food to sustain you through the winter season!

Turkey (or Chicken) Pot Pie

Serving Size: 6 servings

Turkey (or Chicken) Pot Pie


  • 8 tablespoons unsalted butter, divided
  • 1/2 pound fresh button mushrooms, brushed clean and thinly sliced
  • 2 carrots, peeled and diced
  • 1 yellow onion, chopped
  • 1 small red pepper seeded and diced
  • salt & pepper to taste
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1 1/4 pounds skinless turkey or chicken breast and/or thighs, trimmed of fat and cut into bite-size pieces. You can use uncooked or cooked - follow directions below for each option.
  • 1/4 cup flour
  • 2 cups chicken stock
  • 1 cup heavy cream or half & half
  • 1 cup frozen peas
  • 2 tablespoons dry sherry
  • 2 tablespoons fresh snipped chives
  • 2 tablespoons chopped fresh parsley
  • 2 boxes Pillsbury ready-made pie crust, 14.1 ounce each (found in the refrigerated section)
  • 6 Individual aluminum pie tins
  • 1 egg


  • To make the filling, in a large nonstick frying pan melt 2 tablespoons butter over medium heat. Add the mushrooms, carrots, onions and pepper. Season with salt & pepper. Cook covered, stirring occasionally, until lightly browned and just barely tender, about 10 minutes. Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Transfer to large plate.
  • If using uncooked turkey or chicken - Raise the heat to medium-high and add another 2 tablespoons of butter to pan. When butter is melted, add turkey or chicken and season with salt & & pepper. Cook stirring often, until meat is lightly brown and barely cooked through, about 4 minutes. Scoop out meat and pile onto plate with veggies.
  • If using cooked poultry, skip the step listed above.
  • At medium-low heat melt remaining 4 tablespoons butter in the pan. Add the flour and whisk constantly until bubbling but browned, about 1 minute, scraping up any browned bits on the pan bottom.
  • Pour in the stock and the cream, raise the heat to medium-high heat and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes.
  • Add the reserved vegetables and poultry, peas, sherry, chives and parsley. Season with salt and pepper. Remove from heat.
  • Place packages of pie crust on counter to warm gently, as directed on pie crust package.
  • Roll out pie crust on lightly floured surface until it's large enough to cut a circle that's 1/2 wider than the pie tin, three times.
  • Place 1 pastry circle into pie tin and shape into bottom and sides of the tin
  • Fill wilth pie filling and top with a 2nd pie circle. Pinch edges of bottom and top pie crust together. Cut 3 slits in top pasty to allow steam to vent
  • Repeat with remaining 5 pies (you will be rolling out a total of 4 pie crusts.)
  • Beat 1 egg with 1 tablespoon water and then brush tops of pies prior to baking (wait to do this step until just prior to baking, if freezing pies.)
  • Bake pies at 375 degrees for 45 minutes to 1 hour if not frozen. If baking frozen pie, bake for 1 hour and 15 minutes at 375 degrees.


Pie filling adapted from Savoring America cookbook.



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