I love pot pies, especially the cheap Banquet ones. Please don’t tell anyone, it’s a vice of mine. But at this time of the year I break down and make a homemade Turkey Pot Pie from our leftover turkey. It doesn’t take much to make and I usually have all the ingredients leftover from making our holiday meal. I use the meat from the drumsticks and wings that in our house are always leftover. I have to be honest, this is the only time of the year I make this recipe, because of that it’s very special in our home.
Ingredients: yields a 10″-inch pot pie
- 1 Tb vegetable oil
- 4 Tb unsalted butter
- 4 carrots, divided use – (1) minced, (3) diced
- 3 celery stalks, divided use – (1) minced, (2) diced
- 1/2 red onion, minced
- 1/2 green bell pepper, minced
- 1/2 cup flour
- 2 potatoes, peeled and diced
- 2 to 3 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 1/8 tsp ground black pepper
- 3 cups chicken broth
- 1/4 to 1/3 cup heavy cream
- 1/2 cup frozen peas
- 3 to 4 cups leftover turkey, cubed
- double pie crust for a 10″-inch pie, made from scratch or store-bought
- 1 egg
- 1 Tb water
Preheat your oven to 375
In a large pot, like a dutch oven or stockpot heat the oil and butter over medium heat. Add the minced carrot, minced celery, onion and bell pepper. Cook these until the onions soften. Sift the flour over the sautéed vegetables. Whisk the flour into the sautéed vegetables and continue to cook until a roux is made and becomes lightly brown in color. About 10 minutes.
Stir in the remaining diced carrots and celery, the garlic, thyme, sage and black pepper. Whisk in the chicken broth until blended well. Slowly whisk in the heavy cream. Continually whisking cook until the mixture has thicken. Depending upon your pots and stove this could take between 5 and 10 minutes. Once thickened check the flavor of the sauce and season with salt and pepper if needed. For us, I usually don’t have to season at all, but everyone’s tastes are different.
Remove from heat and stir in the frozen peas and turkey cubes. Line your pie pan with one of the pie crust. Pour the filling mixture into the pie pan then cover with the second pie crust. Tuck the top crust under the edge of the bottom crust to ensure they are sealed together. Using a sharp knife make slits in the upper crust to allow steam to escape while baking. Using a fork gently combine the egg and water together then brush over the top crust. Bake 45 to 60 minutes until the crust is golden brown.
Suggestions: You can always substitute cubed roasted chicken for the turkey. If you are wanting to make this ahead of baking, then once the filling is thickened you can refrigerate for a couple of days before pouring into the pie crust and baking. Would you like a twist on the basic pot pie? Try adding a bit of cayenne pepper and sharp cheddar cheese into the filling after it has thickened.