Turkey Pot Pie
Made with simple ingredients, this turkey pot pie is a hearty dinner for your whole family. Prepare the filling the night before for an easy meal during workdays.
I love a good chicken pot pie. That’s one of the dinner options whenever I have leftover chicken on hand. Similarly, if there’s leftover turkey in my fridge, I’d want to use it for a turkey pot pie just like this recipe.
With a few simple vegetables like onions, carrots, potatoes, celery and a healthy cream, this is a super comforting pot pie for your entire family. When I say healthy cream, I meant that there are no processed foods like store-bought condensed soup added.
In my opinion, a good broth, some milk and a thickening agent like all-purpose flour are enough to make a cream that’s way better than any canned soup. In this turkey pot pie recipe, I used homemade turkey bone broth for the filling. If you don’t happen to have any homemade broth on hand, regular chicken broth works just fine.
The best part about this recipe is that you can prepare the filling beforehand, pour it into a pie dish and refrigerate it until you are ready to bake. At that point, all you need to do is to top the filling with a pie crust and bake. Easy breezy!
As always, if you get a chance to make this recipe, leave a comment below and let everyone know how you like it. What adjustments did you make to suit your taste?Print
Turkey Pot Pie
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main
- Method: Bake
- Cuisine: American
Made with simple ingredients, this turkey pot pie is a hearty dinner for your whole family. Prepare the filling the night before for an easy meal.
- 3 tablespoons butter
- 1 cup potatoes, diced
- 1 cup onions, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves, minced or 1 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 1 cup turkey bone broth or chicken bone broth or low-sodium chicken broth
- 1 cup milk
- 2 cups turkey, cooked and chopped
- 1 pie crust
- Preheat oven to 400°F.
- In a large non-stick skillet, melt butter over medium-high heat. Add potatoes, onions, celery, and carrots in the skillet. Add a pinch of salt and pepper to taste. Sauté for about 10 minutes or until the vegetables are tender. Stir in thyme leaves while cooking.
- Sprinkle flour into the pan. Cook for one more minute, stirring constantly. Gradually stir in broth and milk. Reduce heat to medium and cook until the mixture is thickened and bubbly, stirring constantly.
- Add turkey and stir well.
- Pour the mixture into a 9-inch pie dish and top with pie crust. Trim off the excess crust along side the edge of your pie dish. Cut slits in the middle to allow steam to escape.
- Bake the pie for 40-50 minutes or until pastry is golden brown and the filling is bubbly and cooked through.
- Serving Size: 1
- Calories: 232
- Sugar: 4.2g
- Sodium: 155.5mg
- Fat: 8.5g
- Saturated Fat: 4.4g
- Carbohydrates: 31.8g
- Fiber: 3.4g
- Protein: 7.7g
- Cholesterol: 23.3mg
This looks AMAZING. I love pot pie and can’t wait to try this, Sharon!
Thanks Anita! Let me know how you like it. 🙂