Classic Turkey Pot Pie Recipes

Turkey pot pie recipes are easy to make and delicious on cold winter nights. Classic pot pies all use the same basic ingredients, and they can help you use up Thanksgiving leftovers. You can add your own spin to these turkey recipes to add new flavors and make them your own.

Classic Turkey Pot Pie
Ingredients You Will Need:
3 lbs boneless, skinless turkey breast
6 tablespoons of butter or margarine, divided
1 medium onion, diced
2 stalks of celery, minced
½ cup frozen peas, thawed
½ cup frozen corn, thawed
2 carrots, peeled and cut into sections
4 cups of chicken stock, divided
½ tablespoon thyme
½ tablespoon rosemary
1 tablespoon of parsley
1 teaspoon salt
¼ cup flour
2 pie crusts, frozen or homemade

Cut turkey breasts into bite-size pieces, and set aside. Place two tablespoons of butter into a large, deep skillet, and heat until melted. Add the turkey, and cook over medium heat until both sides are lightly browned. Remove the turkey, and set aside.

In the same skillet, add the onions, celery, peas, corn and carrots. Sauté the vegetables until the carrots are slightly tender and the onions are translucent. Once the vegetables are done, add two cups of the stock, along with the thyme, rosemary, parsley and salt. Add the turkey back in, and simmer the mixture for at least 10 minutes.

While the vegetables and turkey are simmering, heat a small saucepan, and melt the remaining tablespoons of butter. Over medium high heat, whisk in the flour. Slowly add 2 cups of chicken stock.

Once the sauce is completely mixed together, add it to the large skillet with the vegetables and turkey. Mix thoroughly, and then remove the filling to a baking dish to cool. Make sure the mixture is cooled completely before adding it to the pie crust.

After the cooling is done, preheat the oven to 375 degrees. Roll out the first pie crust so that it is 1 inch larger than your baking dish. Place the crust into the dish, with the edges of the crust overlapping the edges of the baking dish. Add the turkey and vegetable mixture into the pie. Roll out the other pie crust so it is slightly larger than the top of the pie. Cover the pie and crimp the edges of the two crusts together. Make holes in the top crust for ventilation. Bake for 40 to 45 minutes.

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