Turkey Pot Pie

"This was a recipe I was a little nervous trying as I am not a pie maker...What a pleasant surprise- it turned out delicious and was a good stick to your ribs meal on a cool fall day. Update- I tried it this year with the new Pillsbury refrigerated pie crusts, it turned out wonderful, see the photo I took!"
 
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photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by debbiec photo by debbiec
photo by Wendelina photo by Wendelina
photo by Janice A. photo by Janice A.
photo by LoraannIN photo by LoraannIN
Ready In:
1hr
Ingredients:
13
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 425°F (220°C).
  • Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
  • Cook and stir until the vegetables are soft.
  • Stir in the broth.
  • Bring mixture to a boil.
  • Stir in the potatoes, and cook until tender but still firm.
  • In a medium saucepan, melt the remaining 2 tablespoons butter.
  • Stir in the turkey and flour.
  • Add the milk, and heat through.
  • Stir the turkey mixture into the vegetable mixture, and cook until thickened.
  • Cool slightly, then pour mixture into 1 unbaked pie shell.
  • Cover with remaining crust.
  • Flute edges, and make 4 slits in the top crust to let out steam.
  • Place on a cookie sheet.
  • Bake in the preheated oven for 15 minutes.
  • Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.

Questions & Replies

  1. Does this recipe really call for 3 TABLESPOONS of dried parsley? Rollup packaged pastry works beautifully for this, not pie tin (raw) crust.
     
  2. Will this freeze well? Freeze cooked or uncooked?
     
  3. how can I print just the recipe and instructions without all of the other 7 pges
     
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Reviews

  1. I have to agree, this was delicious. I say "have to" because normally turkey is not our thing but I now find myself making a turkey breast just to have leftovers for this pot pie. Like others, I have made some very small changes: I use 1/2 olive oil and 1/2 butter to saute the vegetables, I use 2% milk instead of whole milk and I add a 1/2 a small bag of frozen peas and 1/2 a small bag of frozen lima beans to the mix when the potatoes are just about done cooking. I think you could use pretty much any herbs and any vegetable you have and it'd be great. Poultry seasoning works well, of course, as does something like Mural of Flavor from Penzey's. Also, I make more than the recipe calls for and instead of making it into a pie, I toss the filling into a big rectangular Pyrex pan (it's completely filled) and then cut the crusts (I use the store-bought ones) to cover the top and bake. It's delicious, easy to do and makes lots of leftovers (which of course just get better and better).
     
  2. This was just delicious!! I made this with Thanksgiving leftovers but just now getting around to rating. I didn't have any oregano OR parlsey (oops!) so I used rosemary and thyme which turned out to be even better than I expected. I will be making this again... and again!
     
  3. Yum! This was my first attempt at making a pot pie. I had huge smoked turkey drumsticks so I shredded one up for this recipe. I kind of winged it with the seasonings.. with no parsley on hand, I used Italian seasoning, lots of oregano, a bit of thyme as well. I didn't have potatoes either, so I omitted the chicken broth and added more veggies to compensate. A frozen vegetable mix worked out well. Everything came together really easily: I made the filling early in the day, put it in the fridge, then put it all together in the evening for an easy dinner. Thanks!
     
  4. Fantastic!! I omitted the potatoes as I usually serve mashed on the side. :) I also changed the method a bit. I cooked the onion, carrots, and some garlic in the butter until softened. I added 2 cups of chopped cooked dark meat turkey. I added the chicken broth and simmered for a few minutes. I put all of this into a bowl and set aside. In the same pan (I used a large cast-iron skillet) I melted the butter and added the flour, mixed well, then added the milk. Then I added the veggie/turkey mixture back in to thicken. I put it all back into the bowl and tossed in 1/2 cup frozen corn and 1/2 cup frozen peas. Everyone LOVED it. I made this using the zaar recipe Perfect Oil Pastry.
     
  5. First Pot Pie I have ever made and it was Awesome! Changes I made: added 2 garlic cloves with onions, used frozen broccoli, cauliflower & carrot mix, added some frozen peas, small can of mushrooms and used refrigerated pie crusts. The Perfect Pot Pie!
     
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Tweaks

  1. I added mushrooms and used celery seed since I did not have celery
     
  2. This is my go to pot pie recipe. I have also substituted chicken breast for the turkey and added asparagus in it too.....wither the asparagus being added to the vegetable mix right before adding the turkey and flour mix so it doesn't turn to complete mush after baking. YUMMY!
     
  3. I have to agree, this was delicious. I say "have to" because normally turkey is not our thing but I now find myself making a turkey breast just to have leftovers for this pot pie. Like others, I have made some very small changes: I use 1/2 olive oil and 1/2 butter to saute the vegetables, I use 2% milk instead of whole milk and I add a 1/2 a small bag of frozen peas and 1/2 a small bag of frozen lima beans to the mix when the potatoes are just about done cooking. I think you could use pretty much any herbs and any vegetable you have and it'd be great. Poultry seasoning works well, of course, as does something like Mural of Flavor from Penzey's. Also, I make more than the recipe calls for and instead of making it into a pie, I toss the filling into a big rectangular Pyrex pan (it's completely filled) and then cut the crusts (I use the store-bought ones) to cover the top and bake. It's delicious, easy to do and makes lots of leftovers (which of course just get better and better).
     
  4. I was worried this pie might not be thick enough so I substituted evaporated milk for reg milk. It was wonderful we were able to cut it right out of the oven using a pie serving knife without the pieces falling apart. It was a beautiful presentation and everyone ate it. A great way to use leftover Turkey from Thanksgiving without feeling like we were having the same Holiday meal again. I will do this every year.
     
  5. I made this for dinner and followed the suggestions of adding some peas. I used canned peas and added them at the end of the filling. That way they warmed up without getting mushy while the rest of the filling cooled down. This recipe was super easy, and I used some italian seasoning blend instead of a teaspoon of oregano, and 3 tsp's of parsley. The few extra herbs in there were great. This recipe is definitely a keeper!
     

RECIPE SUBMITTED BY

<p>Hello I am from Northern Ontario Canada,.. I enjoy cooking and baking. I own a zillion cookbooks but am always looking for new ideas.</p>
 
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