This spectacular and delicate beginning perfectly pairs bacon with wild chanterelle mushrooms.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 to 10 – inch pie |
Ingredients
- 1 recipe pastry for a (10 inch) double crust pie
- 4 tablespoons butter, divided
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 tablespoons dried parsley
- 1 teaspoon dried oregano
- salt and pepper to taste
- 2 cubes chicken bouillon
- 2 cups water
- 3 potatoes, peeled and cubed
- 1 ½ cups cubed cooked turkey
- 3 tablespoons all-purpose flour
- ½ cup milk
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
- In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 9 g |
| Sodium | 671 mg |
| Sugars | 3 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe numerous times and is always a hit. This past time I didn’t have chicken bouillon but used a veggie bouillon in its place. This recipe could be made vegan using this flavoring very easily.
This is a favorite for after Thanksgiving and Christmas to use up leftover turkey! I also put away enough turkey in the freezer so I can make it in January as well!!
I have made this numerous times – I use 2 cups or chicken or turkey and make the rue separate and then add to the mix overall. Let it rest before loading the pie dish. It’s a family favorite.
We loved it!! Instead of boullion and water I used chicken stock.
This is a fabulous recipe-I have used it for years. Chicken is easily used instead of turkey. I add about 1/8-1/4 C white wine also.
Very tasty I added some peas and also used 1 cup of water 1 chicken cube 1 cup of leftover turkey gravy
Great recipe! I use fresh sage, rosemary, oregano, and parsley.
Really good way to use up leftover turkey. We had a bag stuffed in the freezer from Thanksgiving and I pulled it out for this recipe. I pretty much stuck to the recipe as written except that I did use half and half instead of milk, and maybe added a 1/4 extra. I also used close to 2 cups of turkey, and tossed in 1/2 bag of frozen veggies. As others have suggested, I precooked the bottom crust (store bought crusts from the dairy area) for about 6-8 mins and let the filling cool a bit before adding it to the pan. This recipe was even better the second day (so “leftovers x2” I guess!). I’ll hang on to this and make it in the future. Very easy, quick, and tasty.
I played it pretty loose with this recipe, I’ve made it twice, both times got rave reviews. Great base recipe, I added some frozen peas to the vegetable mix towards the end, after the potatoes were cooked. I added fresh mushrooms to the turkey mix too. The first time I made too much filling & didn’t have enough for top crusts, so I used puff pastry. I cooked the pies about 80%, then cooled & froze. They froze very well & my family loved them.
This is a fantastic recipe. I’ve made it twice now and it turned out perfect each time. It’s so easy to make and lends itself to so many variations. I’ll use this recipe for years to come with beef, chicken or turkey. Thank you for sharing!
I love this recipe! I used turkey and stock from thanksgiving leftovers and added mushrooms and baby peas and only two small potatoes, and froze the filling in zip lock bags to make later. I also pre-baked the bottom pie crust.
I followed the recipe exactly. I used frozen pre made crust and I always bake the bottom half of the crust for a little bit first. As some of the others have said I let the filling cool before pouring it into the crust. The recipe does make a lot of filling!
Wow was this good! I used a bag of frozen peas and carrots in addition to onions and celery. I added 2 T dried thyme as well. In order to keep bottom crust crisp, I lightly buttered the unbaked bottom crust before adding the cooled filling.
Delish,
I made as written with the exception that I added ground sage and poultry seasoning. I omitted the oregano and added some turkey gravy. It turned out delicious!!
I made the recipe as written, and it came out amazing. Even my super picky eaters had seconds. I will definitely be making this again!
I made this exactly as directed. Used four small-medium sized gold potatoes, and it came out perfect, even though I’m not much of a pie crust fluter!
My first time making a pot pie. It seemed like I had too much to fit in one pie, so I left some out. All I have to say is I’ll never buy a frozen pot pie again! REALLY GOOD.
This dish was awesome. My kids and husband loved it. I thought the parsely was a little strong but still delicious. I was making some turkey broth so I used that instead of water and bouillon. I was a little worried about it being dry from previous comments but I thought it was really good as is. Pot pies aren’t meant to be runny, but have a thick juice to it, which it does.
Amazing! My family and I loved this!
I used Morningstar Farms chickn strips and made the recipe vegetarian. It turned out fabulous! I also doubled the recipe and made two beautiful pies. My whole family loved it!