The most popular Thanksgiving leftover dinner in our home is this flavorful comfort food recipe. It will be a hit at your home too thanks to the flakiest pie crust and fresh herbs.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
- ⅛ 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
- ½ (15 ounce) can cream-style corn
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh thyme
Instructions
- In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
- Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
- Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.
- A few important secrets to pastry preparations: do not over handle the dough. This will make it tough instead of flaky.
- Keep dough ingredients cold.
- The 2 different fats will melt at different temperatures, which helps to make a nice, flaky crust.
Nutrition Facts
| Calories | 502 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 14 g |
| Sodium | 868 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is great! I didn’t have cream style corn , but used left over corn and used shredded carrots instead of sliced carrots. I also added one can of mushrooms, chopped in bite size pieces. This recipe is a keeper!
Very good! I used a premade 9 inch pie crust so there was too much filling. This is already a family favorite.
Excellent! I made exactly as directed. It fit perfectly in my deep-dish 10” pie plate. I may not be the fastest cook in the world: it took me about an hour and 15 minutes of active time to make this, plans baking. The crust was so good, I may use it for other pies in the future.
Excellant!
Easy recipe to follow. We didn’t have cream style corn, so I substituted canned sliced potatoes. Flavor is great! Crust recipe is nice and flaky. Will make again!
I followed the recipe except for the crust. I had a pillsbury pie crust that I used. I also made it in a cast iron pan. This recipe tastes wonderful
had trouble with the crust ,,,,turned out too runny
This was amazing. I used store bought crust, but plan to make it one day. I did use 1/2 can green beans and 1/3 can of peas because I love peas. Definitely a keeper.
This is the best pot pie I’ve ever tasted. It is a bit time-consuming, but well worth it! I credit two things with its outstanding results. Don’t skip the step of coating the meat with flour and cooking until golden brown. It is brilliant, adds color, texture, and great flavor to the dish. The crust is a simple recipe, and gives a perfect balance to the filling. It is flaky and melts in your mouth. I made a couple of changes. I did not have cream soup, so used gravy of similar thickness and added milk to simulate flavor. I also seasoned more, based on reviews of the dish as written. My preferred way to perk up a dish is Sriracha, garlic, and Montreal Steak seasoning. Use your own preferred add-in. My thanks to WisconsinSweets for this gem of a recipe. My husband and I wanted to finish the casserole in one sitting. We did go back for seconds!??. It is a pretty dish. I forgot to take a photo, but will the next time. I will be making this again and again.
I dunno how it’s supposed to fit into a 10” pie pan. I ended up making it in a 12” cast iron skillet and making an extra cup of crust. I followed the recipe except maybe had a tad over of turkey. It was good as written! My worry was that the raw carrots wouldn’t be done through, but they are just done enough.
Definitely will make it again! Used the left over gravy and served it hot over the pie. So good.
I don’t put in the parsley and use bullion instead of broth so I don’t have to cook out as much water. With the krusteaz pie crust box it’s a family favorite. It makes a lot and you can leave out the meat or use chicken with no problems.
We all liked it. I barely had enough dough for the double crust but it did taste great. Would make again (using fresh ingredients vs canned).
I made this scrumptious pot pie! I used frozen mixed vegetables, cook them and put in with the butter and onion. Other than that I followed the recipe and it was so delicious. One note I had to cook much longer than recipe, cooked till the crust was brown.
I have made this about 5 times now. It is a great way to use up leftover holiday turkey. I have served it to company two of those times- and they asked for the recipe and told me later they had made it in their homes. I have never made the pie crust, but have bought pre-made pillsbury pie crust, and have used 2 packages (4 crusts altogether) to make a 9×13 pan. Also, if I did not have one of the vegetables on hand, I just substituted something else. Last time I used a bag of mixed veggies, with corn, peas, carrots, and green beans, and it turned out great. Great recipe, and has become one of my family’s post-holiday favorites! PS- we also had a lot of leftover rotisserie chicken once, so I deboned it, shredded the chicken, and used it in place of the turkey, and it turned out fabulous also. This recipe is so versatile!
This is so good. Actually had a second helping. Possibly shouldn’t have, but really good and couldn’t resist. Had a little trouble with the pastry rolling, but patched and was OK. Pastry tasted great. Thanks to Grandma Carlson.
This is a wonderful reciepe! I needed to tweak it a bit because I did not have all the ingredients. I used leftover honey glazed spiral ham, 1 cup of cooked and diced potatoes, beef broth instead of chicken. I also put the bottom crust in pie pan and cooked it first so it would get crispy. I had a friend who said they made it and the bottom dough did not cook. I live at a high altitude (9,500), so it is best to cook bottom dough first. Anyway the crust is amazing and I will definitely be keeping this. So many ways to make this pie. Oh, and by the time I finished this review, half of the pie was gone!
Everyone loved this recipe. I simplified and purchased crust packs to save time. I suggest doubling the recipe and making 2 pies – you will need two! I followed the exact recipe but also made one without onion and the difference is very minimal. I used better than broth instead of canned broth. There is so much filling it didn’t all fit in the pie so I made extra tiny pies by placing triangle pastries in muffin cups and pinching at the top and those were a huge hit as well.
Pretty much stuck to the recipe, but it was left over turkey from thanksgiving, just added everything together and simmered till tender and thickened. Made 3 pies. Yum yum Thank you for the recipe
This was delicious, even with my substitution of cream of celery in place of the cream of mushroom! My entire family loved it and there was zero leftovers the next day, which is the highest compliment.
I used leftover turkey, and followed the directions almost to a T. The meal was excellent. Only thing I might change is to add more flour to the sauce as it was a bit too watery. I will definitely make it again, using chicken or turkey. I might also add a bit of corn kernels that are not creamed. The recipe completely fills the 10” pie plate