Turkey Pot Pie

Wondering what to do with all of that leftover Thanksgiving turkey? Turkey pot pie is made with tender cooked vegetables in a homemade sauce and – of course – juicy turkey; it’s hearty, filling, and warm. Perfect for those colder months.

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• 2 prepared pie crusts top and bottom
• 3 carrots peeled and sliced
• 2 celery stalks sliced
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 2 cups turkey cooked and shredded or diced
• 1/2 cup frozen peas
• 2 tablespoons butter
• 1 small white onion diced
• 1/4 cup all-purpose flour


1️⃣ Add carrots and celery to a medium saucepan. Pour in chicken broth and season with salt, pepper, rosemary, and sage. Bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes.

2️⃣ Meanwhile, in another saucepan melt butter over medium heat. Sauté onion in the melted butter until softened, about 5 minutes. Add flour and stir until well combined and becomes more golden.

3️⃣ Ladle out 1/2 – 1 cup of chicken broth and add it to the cooked onion/flour mixture. Whisk together and then add the thickened onion and flour mixture into the vegetables. Let cook over low heat for 3 – 5 more minutes.

4️⃣ Add in cooked turkey and peas.

5️⃣ Preheat oven to 425 degrees Fahrenheit. Line a deep dish pie plate with the prepared bottom crust, letting it hang over the edge by 1/2-inch.

6️⃣ Pour pot pie filling onto the bottom crust. Cover with top crust and seal the edges. Using a sharp knife, slice several small slits in the top crust to allow steam to escape while baking.

7️⃣ Bake pie in the 425 degree oven for 30-35 minutes, until the top crust is golden brown. Allow to cool for 10 minutes before serving.

MAKE AHEAD INSTRUCTIONS: To make turkey pot pie ahead, cook your filling and prepare your pie shells. Store separately in the fridge until ready to assemble and bake.

FREEZER INSTRUCTIONS: Assemble your pot pie as directed in the recipe and freeze immediately. Thaw in the fridge overnight before baking. Preheat oven to 425 degrees Fahrenheit. Bake uncovered for 15 minutes. Cover pot pie with aluminum foil – to prevent the crust from burning – and continue baking until the center is hot, about 30 -35 minutes more.

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