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 20minutes
Cook Time 1hour25minutes
Total Time 1hour45minutes
Author Dorothy Kern
1/2cupabout 1 small diced yellow onion
1teaspoonKosher saltplus more to taste
1/2teaspoonground pepperplus more to taste
1/3cupall purpose flour
1/3cupchicken or turkey stock
1cupchopped cooked green beanssee note
2cupsshredded cooked turkey
1package2 crusts refrigerated pie crusts (or two from scratch pie crusts), thawed according to package directions
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.