Turkey or Chicken Pot Pie

Another Thanksgiving went relatively well! I wasn’t overly stressed, nothing got burned, all the dishes got ready at the same time, and everyone had a great time. When my last guest left, I was tired but happy… it was another successful night at our place 🏡!
 
Each year, I buy a big Turkey 🦃 so we can have a lot of leftovers. I’m sure many of you don’t want that – just a couple of dinners and that’s it, right! The reason why I want leftovers is to make more recipes with them such as my Turkey Tetrazzini, Turkey Noodle Soup 🥣, Turkey à la King 👑, Turkey Croquettes, Turkey Chili Tex-Mex Style, Club Sandwich with Chipotle Mayo 🥪, Turkey Zucchini Boats, Turkey Pasta Casserole, and many more.
 
Everything is already cooked so reusing the ingredients for other dishes makes the task easier and faster ⏳. In a way, I’m like most people – after reheating the leftovers for a couple of nights, I’m ready to have something else. There’s a leftover recipe I have to make each time and it’s my Turkey Pot Pie 🦃🥧!
 
It’s a simple dish with so many flavors. The “I don’t want to eat turkey again for dinner” turns into a “yum… can I have more, please 🙏”! This delicious Turkey Pot Pie has great fresh ingredients including vegetables, spices and herbs cooked in a beautiful creamy sauce. This is one of those recipes that elevates turkey leftovers to a whole new level. It can also be frozen to enjoy later.
 
I really love 💖 this Turkey Pot Pie recipe and have no problem looking forward to leftovers just so I can enjoy this yummy dish again! Don’t be afraid of that humongous pile of turkey meat… there’s a flavorful solution to use it all up 😉!
Bon Appétit!🍽
 
Here are a few scrumptious poultry recipes for you to try…😀
– Chicken Cordon Bleu
– Cognac Chicken Liver Pâté
– Chicken Française
– Quick & Easy Chicken Chop Suey
– Coq au Vin
– Chipotle Chicken Tortilla Pizza
– Hawaiian Chicken Curry
– North African Chicken Thighs with Dates & Pomegranate Molasses
and for even more poultry recipes 🐓, click on this link… Recipe Category • Poultry
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Turkey or Chicken Pot Pie

After trying this delicious and flavorful Turkey Pot Pie recipe, you'll look forward to leftover turkey so you can have it again!

5 from 3 votes

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Servings 2 pies

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Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Passive Time 15 minutes mins

Total Time 31 minutes mins

Ingredients

  

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• 4 (10-inch) unbaked pie crusts see Recipe
• 1 large free-run egg, beaten and mixed with 1 tbsp. milk, divided
• 3 1/2 cups turkey meat, cubed (substitute chicken) see Recipe
• 1 cup carrots, sliced
• 1 cup mix peppers such as red, orange, yellow and poblano, diced
• 1 cup frozen peas
• 2 small red potatoes, diced (substitute Yukon gold)
• 1/2 cup celery, sliced tips & tricks
• 5 cups low-sodium chicken broth to cover (reserve 2 1/2 cups from it)
• 1/3 cup butter tips & tricks
• 1/2 cup red onions, chopped
• 2 large cloves garlic, pressed
• 1/3 cup unbleached all-purpose flour
• 1/2 tsp. poultry seasoning
• 1/4 tsp. cayenne pepper (substitute hot paprika)
• 1/4 tsp. celery seeds
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 1 cup milk
• 1/2 cup 35% heavy cream
• 2 tbsp. fresh parsley, chopped tips & tricks

Directions

 

• Preheat oven to 375ºF.
• Lay in the bottom pie crust in each deep pie pan and brush it with egg wash. Add pie crust shields and bake for 5 minutes. Remove from the heat and set aside.
• In a deep saucepan, combine turkey or chicken, carrots, mixed peppers, peas, potatoes and celery. Add chicken broth to cover and boil for 15 minutes.
• Remove from the heat, drain in a colander sitting in a bowl, and set aside.
• Keep 2 ½ cups of the drained broth and if there’s not enough of it, top it up with more broth.
• In a saucepan over medium heat, sauté onions and garlic in melted butter until soft and translucent, about 5 minutes.
• Stir in flour until well combined. Add poultry seasoning, cayenne pepper or paprika, celery seeds and freshly ground black pepper. Slowly stir in the reserved chicken broth before adding milk and heavy cream.
• Simmer over medium-low heat until the sauce thickens, about 5 minutes.
• Add chicken mixture to the sauce; taste and adjust seasoning if necessary.
• Transfer the mixture to the partially baked pie crusts and sprinkle on 1 tbsp. parsley per pie before adding the top crust.
• Seal the edges and crimp; brush on the remaining egg wash. Place pie shields on the crust and make several small slits in the top to allow the steam to escape.
• Transfer to the preheated oven and bake for 40 to 50 minutes or until the pastry is golden brown and the filling is bubbly.
• Remove from the heat and allow to cool for 15 minutes before serving.

Notes

Footnote: To freeze the pie, let it get to room temperature, cover and freeze it for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover the pie loosely with foil and place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce the heat to 350ºF, remove the foil and bake 55-60 minutes longer or until golden brown.

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