Turkey Pot Pie

Turkey Pot Pie

Yield: 8 servings


  • 2 10inch pastry crust for bottom and top or 1 Puff pastry sheet
  • 1 small onion minced
  • 2 carrots diced
  • 1 tsp dried oregano
  • 2 cubes chicken bouillon
  • 3 potatoes cubed and peeled
  • 3 T all-purpose flour
  • 4 T butter, divided
  • 2 celery stalks, chopped
  • 3 T dried parsley
  • salt and pepper to taste
  • 2 C water
  • 1 ½ C cooked turkey cubed
  • ½ C milk


Preheat oven to 425 degrees and roll out 1 pie crust and press into pie dish and set aside.

Melt 2 T butter into large skillet over medium heat, add the onion, celery, carrots, parsley, oregano and salt and pepper. Cook and stir until vegetables are soft. Stir in bouillon and water and bring mixture to a boil. Stir in potatoes and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 T of butter. Stir in the flour and turkey, creating a roux. Add the milk and heat through. Stir the turkey into the vegetable mixture, and cook until it thickens. Cool mixture slightly, then pour mixture into the unbaked pie shell. Roll out the second pastry and place it on top of the filling, pinching the sides together to seal the pie. Finally sliver the top of the pie so it can breathe.

Bake in a preheated 425 degree oven for 15 minutes. Reduce the heat to 350 degrees and finishing baking for another 20 minutes or until crust is golden brown.

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