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Turkey Pot Pie

  • Breast
  • Thigh
  • Cooked turkey
  • Dinner
  • Winter Entertaining
  • Fall Entertaining
  • Everyday

Turkey pot pie…simply wonderful on a cold day.

Yield

6 servings

Watch Video Print Recipe

Ingredients

  • 1 tbsp (15 mL) butter
  • 1 small onion, chopped
  • 1/2 cup (125 mL) carrots, chopped
  • 1/2 cup (125 mL) potatoes, chopped
  • 1/2 cup (125 mL) celery, chopped
  • 1/2 tsp (2.5 mL) each, salt, thyme and rosemary
  • Pinch of ground black pepper
  • 1 bay leaf
  • 2 cups (500 mL) turkey or chicken stock
  • 1/3 cup (85 mL) flour
  • 1 cup (250 mL) frozen peas
  • 2 cups (500 mL) cooked Ontario turkey, chopped
  • Pastry for 9 inch (23 cm) double pie crust
  • 2 tbsp (30 mL) milk

Instructions

  • In a saucepan, melt butter over medium heat. Add onions, carrots, potatoes and celery. Cook until softened, about 5 to 7 minutes. Add seasonings and 1-½ cups (375mL) stock. Blend flour into remaining stock, stir into saucepan. Bring to boil and simmer 8 to 10 minutes, stirring until thickened. Remove bay leaf; stir in peas and turkey.
  • Spoon into 9-inch (23cm) pie crust. Fit second pastry over top and seal edges. Make vents in centre for steam to escape. Brush pastry with milk. Bake at 400°F (200°C) for 10 minutes then reduce heat to 350°F (170°C) and bake for 20 to 25 minutes or until golden brown and filling is bubbly.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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