I am officially adding this turkey pot pie recipe to my exclusive list of turkey I actually like to eat. I think I’ve mentioned this before but I have never been a huge fan of turkey. That was until my dad brined a whole bird for Thanksgiving. Then my mind started to change on this subject. Ever since, I have been looking for the elusive turkey recipe that is actually something I would look forward to making. As of today, there are two turkey dishes I enjoy; our smoked turkey breast, and this Turkey Pot Pie recipe. It didn’t hurt the pot pie when I used our leftover smoked turkey breast as the main ingredient of the pie either.
If you like this recipe but want to substitute chicken, you may like to try our Cast Iron Grilled Chicken Recipe or our Beer Can Chicken for the grill. If this is a Thanksgiving leftover recipe, try pairing it with our Cider Mimosa. We have other great ideas over at LiveDan330.com too.
Turkey Pot Pie Recipe
This recipe is a great way to use up Thanksgiving leftovers. Any time you have extra turkey in the fridge, you can shred it and make this great pie. Even my kids loved it.
Ingredients
To make the pie base:
- 6 Tbsp butter
- 1 onion, diced
- 6 Tbsp flour
- 2 cups chicken broth
- 1/2 cup heavy cream
To mix into the pie:
- 2 1/2 cups of potatoes. I used a mix of sweet potatoes and some from our garden.
- 1/3 cup chopped carrots.
- 3 cups shredded turkey
- 1 cup frozen sweet corn
- 1 cup green beans
Spices:
- 2 tsp chopped fresh rosemary
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
1 frozen pie crust, thawed.
Directions
Before you do anything, make sure you have a thawed pie crust for the top and prep your ingredients. To prep the ingredients, chop your tomatoes, carrots, onion, and shred your turkey. Set them aside in separate bowls. Below I show a bowl of the carrots and potatoes. The carrots look goofy because they are real carrots that were grown in our garden.
Now that your ingredients are set, you can start making our turkey pot pie recipe.
Par Boil the Carrots and Potato
Pour the carrots and potatoes into a medium sauce pan. Cover with water. On high heat, bring the water to a boil. When the water comes to a full boil, remove from heat and set aside for 10 minutes. Then strain. This will partially cook these root vegetables enough to finish while the pie is in the oven.
Make the Pie
Prepare the base of the pie by melting the butter in a large cast iron pan. Add the onion and cook until the onion starts to turn clear.
Gradually sprinkle in the flour and whisk until smooth. When all of the flour is in whisked in, add the chicken broth and heavy cream.
Next, mix in the par boiled vegetables, turkey, and all other ingredients.
Add the herbs and spices before placing the pie crust over the top.
Cover the pie with the pie crust pushing the edges of the pie crust down against the inside of the cast iron pan. Cut slits in the crust and decorate with rosemary.
Bake at 400 degrees until the pie crust is golden brown. This will be about half an hour.
Printable Recipe
Turkey pot pie is a perfect way to use up Thanksgiving leftovers.
20 minPrep Time
30 minCook Time
50 minTotal Time
Yields 1 pie
Ingredients
- 6 Tbsp butter
- 1 onion, diced
- 6 Tbsp flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 1/2 cups of potatoes. I used a mix of sweet potatoes and some from our garden.
- 1/3 cup chopped carrots.
- 3 cups shredded turkey
- 1 cup frozen sweet corn
- 1 cup green beans
- 2 tsp chopped fresh rosemary
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 frozen pie crust, thawed.
Instructions
- Prep the ingredients by choping your tomatoes, carrots, onion, and shred your turkey. Set them aside in separate bowls.
- Pour the carrots and potatoes into a medium sauce pan. Cover with water. On high heat, bring the water to a boil. When the water comes to a full boil, remove from heat and set aside for 10 minutes. Then strain. This will partially cook these root vegetables enough to finish while the pie is in the oven.
- Prepare the base of the pie by melting the butter in a large cast iron pan. Add the onion and cook until the onion starts to turn clear.
- Gradually sprinkle in the flour and whisk until smooth. When all of the flour is in whisked in, add the chicken broth and heavy cream.
- Mix in the par boiled vegetables, turkey, and all other ingredients.
- Add the herbs and spices before placing the pie crust over the top.
- Cover the pie with the pie crust pushing the edges of the pie crust down against the inside of the cast iron pan. Cut slits in the crust and decorate with rosemary.
- Bake at 400 degrees until the pie crust is golden brown. This will be about half an hour.
You can see that the pie thickens up really well and the pieces can be served just like a pie.