This classic turkey pot pie recipe, made with leftover turkey, veggies, and ready-made pie crusts, is the perfect post-holiday comfort food for feeding a crowd.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
539 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place frozen peas, carrots, and beans in a saucepan with celery; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 8 minutes. Drain.
Step 3
Remove thickened sauce from the heat; add cooked, drained vegetables and cubed turkey and stir until filling is well combined.
Step 4
Bake in the preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover with aluminum foil. Continue to bake until the crusts are golden brown and the filling is bubbly, 15 to 20 more minutes.
Step 5
Remove from the oven and cool for 10 minutes before serving.
Step 6
While vegetables are simmering, melt butter in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute. Slowly whisk in chicken broth and then milk until incorporated; bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes.
Step 7
Set out two 9-inch pie dishes. Fit one pie pastry into the bottom of each dish. Spoon 1/2 of the pot pie filling into each dish, then lay remaining pie pastries over top. Pinch and roll the top and bottom pastries together at the edges to seal. Use a sharp knife to cut several small slits in each top pastry to allow steam to release while cooking. Place pies on baking sheets.
Ingredients
1 teaspoon salt
1 teaspoon ground black pepper
1 cup sliced celery
2 cups frozen green beans
2 cups frozen peas and carrots
4 cups cubed leftover cooked turkey
2 (14.1 ounce) packages pastry for a 9-inch double-crust pie
