Every Thanksgiving, we scramble for new ways to use the massive quantities of leftover turkey. Some like sandwiches, but I prefer a nice, hot turkey pot pie. This is the recipe my grandmother gave me and I have been making it faithfully all year long for potlucks, gifts, and as a post-Thanksgiving treat that everyone absolutely loves. It’s also a great way to get picky eaters to consume some vegetables!
TURKEY POT PIE RECIPE
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
1. Preheat oven to 425 degrees F. Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Cook the onion, celery, carrots, parsley, oregano, salt, and pepper until the vegetables are soft, stirring.
3. Add the bouillon and water, then boil. While boiling, add the potatoes and cook until tender but firm.
4. Melt 2 tablespoons of butter in a medium saucepan, then stir in the turkey and flour. Add the milk, heat through.
5. Add the turkey mixture to the vegetables, then cook until the mixtures thicken together. Cool slightly and pour into the pie shell.
6. Place top crust over the filling, flute edges, and make slits (3-4) in top to steam.
7. Bake in the preheated oven for 15 minutes.
8. Reduce oven temperature to 350 degrees, then cook for another 20 minutes or until golden brown.
1. Dad's Leftover Turkey Pot Pie Recipe – Allrecipes.com
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3. Classic Turkey Pot Pie recipe from Pillsbury.com