Turkey Pot Pie
Extra turkey? This is the recipe for you! An incredibly savory pot pie. The recipe is written to make 2 pies, bake one immediately and freeze the other for an easy meal in a week or two. No leftover turkey, simply substitute roast chicken.
Turkey Pot Pie
Step 1: Prepare Crust
Make dough for two - 9” top and bottom pie shells (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.
Do not bake or poke with a fork.
Cover & set aside.
Step 2: Chicken & Veggies
To a large pot, add:
1 cup water
2 cup carrots, peeled & diced 1/4”
1 tsp salt
Bring to a boil over high heat, cover and reduce heat to medium.
Simmer for 5 minutes, then add:
2 cups potatoes, peeled & diced 1/4”
Simmer for 15 minutes, until just fork tender. While it cooks, prepare the gravy in Step 3.
Step 3: Gravy
To a large skillet, add the following to make a roux:
1/2 cup butter
1/2 cup flour
Cook for 2-4 minutes on medium heat, until mixture just begins to brown.
Whisking continuously, add:
3/4 cup milk
2 cups chicken broth
Once smooth, also add:
1 tsp salt
1 tsp ground thyme
1/4 tsp garlic powder
1/4 tsp pepper
Continue to cook at a low simmer. Once thickened, cook an additional 1-2 minutes.
Step 4: Assemble
To the pot of cooked potatoes & carrots, stir in:
1/2 cup frozen petite corn
1/2 cup frozen petite peas
Allow to rest for 1 minute, then drain completely.
Stir in:
2 cups leftover turkey, cut into 1/2” cubes
Fold in:
Sauce (Step 3)
Fold together until just combined.
Divide between the two prepared bottom crusts
Cover with prepared top crust
Crimp edges together by pressing thumb from right hand between thumb & forefinger of left hand, catching both the top and bottom crust in the middle
Brush top with:
heavy cream (or milk)
Bake at 350F for 50 minutes. Allow to rest for ~10 minutes and serve hot.
Brenda’s tips
Serving size: 2 - 9” pies, 6-8 servings each
Insert uncooked pot pie into a freezer-safe resealable bag. Seal shut and freeze for up to one month. Remove from bag and bake at 340F for 70 minutes.
Substitute cooked chicken for the leftover turkey:
Oven roast 1 lb chicken breast and cut into 1/2” cubes
Window to B’s kitchen . . .
