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Turkey Pot Pie I

SUBMITTED BY: Linda PHOTO BY: Allrecipes

"A perfect way to use leftover turkey. This pie tastes yummy, and will feed up to eight hungry people."
RECIPE RATING:
The reviewer gave this recipe 307 stars. This recipe average a 4.7 star rating.
Read Reviews (258)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min
Original recipe yield 1 - 10 inch pie

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 recipe pastry for a (10 inch) double crust pie
  • 4 tablespoons butter, divided
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cubes chicken bouillon
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • 1 1/2 cups cubed cooked turkey
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk

DIRECTIONS

  1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
  2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
  3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
  4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2004 by MARJORIE25
A delicious recipe for leftover turkey. I didn't feel like making another pie crust, so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by Karen Martin
This turned out really well and is a great use for that leftover dark meat that never tastes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2006 by claudygirl
This was great. I had a 14-pounder in my freezer and it was time to cook it. After deboning,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2006 by Dawn Drouin
My husband is extremely picky about his pot pies and he LOVED this so much he asked me to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2006 by IMVINTAGE
Best pot pie I have ever had! I used two tsps of chicken base instead of bouillion cubes. And... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2006 by Andrea Duncan
Good flavor but no sauce to speak of which brought gripes from my boyfriend, we had leftovers... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2004 by BEGF
My mouth was watering to try this recipie and as it cooked and baked it looked delicious but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by SARAH FROM IOWA
Crust is the key thing in this recipe. I've made it twice with 2 different store-bought crusts... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2003 by USCHI620
I have made this recipe several times now, and it is always great every time. It turns out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by turtleles83