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- Prep 25 min
- Total1 hr5 min
It’s hard to find a more comforting dish than a homemade turkey pot pie. This classic version has a flaky, buttery crust, a creamy sauce, and a hearty mix of meat and vegetables. Learn how to make an easy turkey pot pie with our recipe, made even better with a Pillsbury™ pie crust. It’s a great dish for beginner cooks and busy families alike.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cup butter or margarine
cup chopped onion
cup all-purpose flour
can (14 oz) chicken broth
cups shredded cooked turkey
cups frozen mixed vegetables, thawed
- 1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- 2In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
- 3Stir in turkey and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- 4Bake 20 minutes; cover edge of crust with strips of foil to prevent excessive browning. Bake an additional 15 to 20 minutes or until crust is golden brown. Let stand 5 minutes before serving.
- Beat an egg with a spoonful of water and brush it over the surface of the top dough before baking for a glossy, golden crust.
- Use a small cookie cutter to cut out vent holes in the top crust before placing over filling. Attach the dough cut-outs around the edge of the pie by using a little bit of beaten egg.
- A ¼ to ½ teaspoon of poultry seasoning, which is heavy in dried sage, stirred into the filling is a natural complement to a turkey pot pie.
- Use leftover holiday turkey or a rotisserie chicken for the filling—and if you have leftover roasted or sautéed vegetables (like peas, broccoli, or green beans), coarsely chop them up and stir into the sauce in place of the frozen veggies.
- We doubt you’ll have any leftover turkey pot pie since everyone will grab an extra slice. But don’t forget you can use leftover holiday turkey or a rotisserie chicken for the filling—and if you have leftover roasted or sautéed vegetables (like peas, broccoli, or green beans), coarsely chop them up and stir into the sauce in place of the frozen veggies.
- Try more Leftover Turkey ideas to make your favorite holiday last and last.
More About This Recipe
- It’s hard to find a more comforting dish than a classic pot pie. Sometimes referred to as meat pot pie, the traditional recipe is typically filled with some type of protein, mixed vegetables, potatoes, chicken broth and flour inside a flaky pastry crust.Surprisingly, the humble pot pie has a colorful history dating all the way back to the Roman Empire when it was a common dish served at royal banquets. Instead of tender chicken, beef or turkey baked inside, these historical pot pies were often filled with live birds! The pot pie became a standard dinner in Europe around the 16th century and was later introduced to America by the English settlers. Now, the pot pie has become commonplace and has found a longstanding spot in weekly dinner rotations. The savory pie has certainly come a long way since its origin and today, there are plenty of different methods to bake the savory meat pie and endless twists on the classic recipe. You can make pot pie using biscuits instead of pie crust, you can make the filling on the stove or in the slow cooker, you can bake the pie in a casserole dish or a pie plate, and you can even bake it in a skillet or a muffin tin!This dish can be adapted and tweaked easily by simply changing out the filling. The flavor options are endless with twists like buffalo chicken pot pie, chili pot pie or even pizza pot pie. Whatever you’re craving, we have every pot pie and casserole recipe you could ever dream of!
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