This one is a classic, Turkey Pot Pie, it’s simple to make and delicious.
Here are two ways to make this easy recipe!
Okay, you have some leftover turkey, what to do… Does your family get tired of leftover turkey after the holidays like mine do? Here is a great turkey recipe, plus, I’ve added a few tips at the end of this post to help break up the leftover doldrum.
This is one of my personal favorites!
Turkey Pot Pie
Ingredients for Turkey Pot Pie:
15 ounce package of refrigerated pie crusts
1 teaspoon unbleached all purpose flour
6 tablespoons butter
1/3 cup unbleached all purpose flour
1/4 teaspoon marjoram
1/8 teaspoon pepper
1 cup milk
10 1/2 ounce can condensed chicken broth
3 cups cubed, cooked turkey
16 ounce package mixed vegetables, thawed
Instructions for Turkey Pot Pie:
Heat oven to 450 degrees F. Allow 1 crust pouch to stand at room temperature for 15 to 20 minutes. (Refrigerate remaining crust for later use.) Unfold pie crust; peel off top plastic sheet. Roll out fold lines; sprinkle flour over crust.
Turn crust, flour side down, on ungreased cookie sheet . Invert 2-quart casserole dish over the crust. With a butter knife, trace and cut around casserole rim; remove casserole. Trim an additional 1/4 inch from the edge of the casserole-shaped crust.
With a small cookie cutter or sharp knife, cut shapes out of crust. You can cut additional shapes from the scrap crust if you like. Arrange the shapes over the crust to decorate.
Bake at 450 degrees F for 9-11 minutes or until light golden brown.
Meanwhile, in a large saucepan, melt butter. Stir in 1/3 cup of flour, marjoram, and pepper. Cook mixture until smooth and bubbly. Gradually add milk and chicken broth. Cook until mixture boils and thickens, stirring constantly. Stir in turkey and vegetables and cook, stirring occasionally, until vegetables are tender (about 10 to 15 minutes).
Spoon mixture into 2-quart casserole dish; place baked crust on top. Serves 6
My kids liked the first option, but they were all over this one:
I used a ‘baking mix’ and followed the instructions on the box for making biscuits. I made the biscuits and placed them on top of the mixture in the 2-quart casserole dish, instead of the crust, and baked it at 450 degrees F until the biscuits were done.
How quick and simple. So easy to use up that leftover turkey. I always have to double this recipe to have enough for my family, but my kids love it.
Both of these dishes can be made with chicken instead of turkey if desired.
Tips and Tricks:
If you would like to freeze either of these dishes for another time, simply line your casserole dish with parchment paper before putting your ingredients in. Freeze until solid.
I recommend freezing the vegetable mixture for the pot pie, then putting the crust on the mixture after you thaw it.
Once frozen, you can lift the enchiladas or pot pie out of the casserole dish, wrap and put it back in the freezer.
If you have trouble lifting the food out of the casserole dish after taking it out of the freezer, dip the bottom of the dish in to a sink with warm water (careful not to get water in the dish).
Then when you are ready to cook your dish, unwrap it and place it back in to your casserole dish and allow to thaw in the refrigerator. Bake as directed above.
This is a great tip if your family really is tired of turkey and you want a few dishes in between.