a reliable recipe for turkey pot pie. It’s a fantastic way to use up leftover meat or vegetables from large holiday meals or at the end of the week. lacking one of the vegetables mentioned? Simply substitute the equivalent of another vegetable you already have! Have cooked rice left over? Include it in the pot of peas! Instead of turkey, why not substitute chicken, ham, ground beef, pig roast, beef steak, etc.? Use what you have, please! One of our faves is shredded rotisserie chicken in stock I make using the bones. Go with what suits you. They are a reliable way to deliver a frozen care package meal to someone and they freeze well.
| Prep Time: | 1 hr |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 8 |
| Yield: | 8 individual pot pies |
Ingredients
- 1 pound cubed cooked turkey
- ½ cup salted butter
- 1 cup chopped onion
- 1 ½ cups diced potatoes
- 1 ½ cups diced carrots
- ¾ cup diced celery
- ¾ cup diced fresh mushrooms
- 2 teaspoons minced garlic
- ½ cup all-purpose flour
- 1 tablespoon chopped fresh thyme
- ½ teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 5 cups turkey broth
- 1 cup frozen peas
- 2 (9 inch) unbaked pie crusts
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, 12-inch saute pan over medium heat. Add onions and cook, stirring occasionally, until just soft and translucent, about 5 minutes. Add potatoes, carrots, celery, and mushrooms and cook for another 4 minutes. Stir in garlic; cook for 1 minute. Add flour, thyme, sage, salt, and pepper; cook and stir for 1 minute more. Reduce heat to medium-low and slowly stir in chicken broth in order to avoid lumps. Bring back up to a simmer and cook until sauce thickens a bit, about 5 minutes. Remove from heat and stir in peas.
- Roll each portion of pie dough out to 1/8-inch thickness. Prepare 8 individual tins or crocks by placing one, upside-down, on the dough to imprint the size needed. Cut out 8 tops; make 4 to 5 small slits in each with a knife for venting. Set aside. Use remaining dough scraps to line the bottom of the tins/crocks.
- Fill the 8 crust-lined tins with 1 1/4 to 1 1/2 cups of pot pie filling. Lay the prepared crust tops over the filling and seal with your fingers or the tines of a fork.
- Bake in the preheated oven until crusts are golden and filling is bubbly, about 30 minutes. Let cool for 10 to 15 minutes before serving.
- You can use shredded cooked turkey instead of cubed.
- To freeze them just skip baking, cover with foil, and put in the freezer. Be sure to write the contents and baking directions on the foil: 425 degrees F (220 degrees C) for 45 minutes if thawed and 75 minutes if frozen.
Nutrition Facts
| Calories | 526 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 12 g |
| Sodium | 1264 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to follow EXCEPT, you never state when to add the meat. I was just following step by step as I made it and started filling the crocks when I realized I forgot the turkey!! Might want to add that!! I used stock I made from my turkey and made my own pie crust. It is tasty. Thanks!!