Mama Jules’ Leftover Turkey Pot Pie
A comforting way to use up holiday turkey. The recipe makes two hearty pies from one cooking session.
- Prep Time: 30
- Cook Time: 35
- Total Time: 1 hour 5 minutes
- Yield: 2 pies
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups each frozen peas, carrots, and green beans
- 1 cup sliced celery
- ⅔ cup butter
- ⅔ cup diced onion
- ⅔ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1¾ cups chicken or turkey broth
- 1⅓ cups milk
- 4 cups cubed cooked turkey
- 2 packages pastry for a 9-inch double-crust pie
Instructions
- Preheat the oven to 425°F.
- Boil the peas, carrots, beans, and celery until the celery is tender, then drain well.
- In a separate pan, melt the butter and cook the onion until soft. Stir in the flour and seasonings and cook into a paste. Gradually whisk in the broth and milk, and simmer until thick.
- Combine the sauce with the drained vegetables and turkey.
- Fit the pastry into two 9-inch pie dishes, divide the filling between them, and cover with the top crusts. Seal the edges and cut slits in the top.
- Bake 15 minutes, then cover with foil if the crust is browning too quickly, and bake another 15 to 20 minutes, until golden and bubbly.
Notes
These freeze well.