Turkey Pot Pie
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Turkey Pot Pie

Turkey Pot Pie is a great way to use leftover turkey or chicken! It's an easy recipe that everyone loves for dinner.
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 572kcal
Author Dorothy Kern

Ingredients

  • 2 strips bacon diced
  • 2 tablespoons olive oil
  • 1/2 cup about 1 small diced yellow onion
  • 1 stalk celery diced
  • 1 small carrot diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1 teaspoon Kosher salt plus more to taste
  • 1/2 teaspoon ground pepper plus more to taste
  • 1/3 cup all purpose flour
  • 1/3 cup chicken or turkey stock
  • 1 cup nonfat milk
  • 1/2 cup frozen corn thawed
  • 1 cup frozen peas thawed
  • 1 cup chopped cooked green beans see note
  • 2 cups shredded cooked turkey
  • 1 package 2 crusts refrigerated pie crusts (or two from scratch pie crusts), thawed according to package directions
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Instructions

  • Preheat oven to 375°F.
  • Preheat sauce pan over medium heat. Cook bacon until browned, then remove from pan to a plate, leaving the bacon grease in the pan. Set aside.
  • Add olive oil to the pan, then add onion, celery, and carrot. Stir to coat with oil and cook, stirring occasionally, until tender, about 3-5 minutes. Sprinkle with thyme, sage, salt, pepper, and flour and stir to coat. Cook for 1 minute. Add stock and milk, and cook and stir until thickened, just a a few minutes.
  • Remove pan from heat and stir in vegetables, bacon, and turkey.
  • Place one crust in the bottom and up the sides of a 9” pie plate. Spoon hot filling into crust. Place second crust over the top, press the edges together, and crimp as desired. Cut slits in the top of the pie for air to escape.
  • Place pie on a cookie sheet in case of spillage, and bake for 40-55 minutes, or until golden brown. Serve warm. Store leftovers in an airtight container for up to 3 days or freeze for up to one month. Entire pie may be mad and frozen ahead of time, either before or after baking.

Nutrition

Serving: 1/8th pie | Calories: 572kcal | Carbohydrates: 30g | Protein: 27g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 160mg | Sodium: 569mg | Fiber: 2g | Sugar: 4g