Turkey Pot Pie Recipe

Turkey Pot Pie

Great for leftover turkey during the holidays.

Prep: 20min

Total: 78min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 414.48 kcal, Carbohydrate 33.02 g, Protein 20.51 g, Fat 22.47 g, Saturated Fat 10.28 g, Cholesterol 106.57 mg, Sodium 445.15 mg, Fiber 3.92 g, Sugar 2.2 g, servingSize 1 serving

Ingredients:

• 1 egg (beaten)
• ⅓ cup butter
• 1 onion (diced)
• ⅓ cup flour
• ½ teaspoon poultry seasoning
• ¼ teaspoon thyme
• 1 cup chicken broth
• ⅔ cup milk (or cream)
• 1 potato (diced and cooked)
• 1 ½ cups frozen vegetables (defrosted)
• 2 cups leftover turkey
• 1 double pie crust

Instruction:

1. Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
2. In a medium saucepan, cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2 minutes more.
3. Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer 1 minute. Remove from heat and stir in turkey, vegetables, and potatoes.
4. Line a 9″ pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
5. Bake 35-40 minutes or until lightly browned and filling is bubbly.
6. Cool for 10-15 minutes before cutting.

Classic Turkey Pot Pie

It’s hard to find a more comforting dish than a homemade turkey pot pie. This classic version has a flaky, buttery crust, a creamy sauce, and a hearty mix of meat and vegetables. Learn how to make an easy turkey pot pie with our recipe, made even better with a Pillsbury™ pie crust. It’s a great dish for beginner cooks and busy families alike.

Prep: 25min

Total: 1h5min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 530 , Carbohydrate 43 g, Cholesterol 95 mg, Fat 4 1/2 , Fiber 1 g, Protein 22 g, Saturated Fat 14 g, servingSize 1 Serving, Sodium 1060 mg, Sugar 3 g, Trans Fat 0 g

Ingredients:

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 1/3 cup butter or margarine
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14 oz) chicken broth
• 1/2 cup milk
• 2 1/2 cups shredded cooked turkey
• 2 cups frozen mixed vegetables, thawed

Instruction:

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Turkey Pot Pie

FAQ

What is turkey pot pie made of?

How to make Marie Callender turkey pot pie?

1. Preheat oven to 400 degrees F. Remove pot pie from outer cartoon; leave pot pie in paper tray. Wrap crust edge with strip of aluminum foil.
2. Cook on baking sheet 60 to 65 minutes. Remove carefully; it’s hot!
3. Let stand 5 minutes to complete cooking.

What is chicken pot pie filling made of?

How long to cook a banquet turkey pot pie?

1. Preheat oven to 400 degrees F. Place pot pie on baking sheet; slit top crust.
2. Bake in oven 32 to 36 minutes. Remove carefully; it’s hot!
3. Let stand 5 minutes to complete cooking.