I love leftover turkey sandwiches a lot, probably more than I should. I love to pile on the turkey, dressing, cranberry sauce and mayo and then dig in. I’ll have a few (3 or 4) in a very short amount of time (2 days) but then I need to find something else to use up all that turkey. It doesn’t matter how many people we are having over for Thanksgiving, we always cook a 20 pounds plus turkey. The other problem is that we all love white meat (except my mom) and so there is an abundance of leftover dark meat. I used to make chili with it and that’s a great use but we eat chili throughout the year and I wanted to find something that we don’t make as often, to make my Thanksgiving leftovers just as special as the day they were made or the sandwiches that followed.
Then one day years ago my mother-in-law told me that she tried a Chicken Pot Pie recipe and it was delicious. This wasn’t the biscuit mix on top of cream of chicken soup, chicken pot pie, this was from scratch (most of it). She passed the recipe along and I wrote it in an old notebook. When I made this pot pie I couldn’t understand why anyone would ever go the other route. It isn’t hard to make and tastes soooo much better. Well, it stayed in this notebook and was pulled out for the holidays to use up my leftover turkey year after year until one year my husband someone “cleaned” and move this sacred recipe to a “{safe place.” {wha waaaahhh} I couldn’t find it anywhere. When Stacey and I decided to start this blog, I remember telling her about this recipe and that I really wanted to find it to share it. THEN, one day Casey and I finally got around to cleaning the black whole of a garage and low and behold, there in a pile of papers from our office if found this notebook. I was so excited! I felt like I had just won the recipe lottery. So now I am sharing this with you. For two reasons, one, I know you will love it just as much as we have and two, this way it is safe in cyberland and I don’t have to worry about it being lost to the infamous “safe place” again! So without further ado…. I give you the Turkey {chicken} Pot Pie!
Ingredients
- 5 T butter
- 1 large onion chopped
- 3 med carrots chopped
- 3 med potatoes chopped
- 5 T flour
- 2 c. chicken broth
- 1 c. milk
- 5 c. turkey or chicken cooked and chopped
- 1 c. green peas frozen is fine
- 2 T thyme
- 2 T Italian Parsley
- Salt & Pepper to taste
- uncooked pie crust I used store bought
- 1 egg
- 1 T water
Instructions
- Preheat oven to 425 degrees
- melt butter in a pot
- add onion, potato, carrot and cook 10-12 min, until tender
- stir in flour and cook for 1 min
- pour in broth and milk and simmer until thick and bubbly
- stir in chicken, peas, parsley, thyme, salt and pepper
- spray casserole dish with cooking spray
- pour mixture into casserole dish
- place pie crust on top and cut slits
- in a small bowl beat egg and add water to make an egg wash
- brush wash on crust
- put the casserole dish on a baking sheet in case of run over
- place in oven and bake for 10 min.
- check to see if crust is a nice golden brown, if so place a piece of foil on top loosely to prevent further darkening, if not check back in 10 min.
- pot pie should cook for a total of 35 min in the oven
Nutrition
Michelle says
Couple of questions…. this seems to make a lot of filling. Can I make it in 2 pie pans and freeze one for later? Or, is I better to prepare in a larger casserole dish?
Tamy says
I made this dish a couple of nights ago with left over turkey. My husband raved about it. He even went back for seconds. I have to admit it was pretty easy and very tasty!
Aubrey says
I’m so glad you guys liked it Tamy. Thanks!
niki says
For I can be clear about the recipe. That 5T stand for teaspoon or tablespoon
Aubrey says
T is tablespoons and t is teaspoons.