Turkey Pot Pie

The day after Thanksgiving we invited friends over for dinner. I made turkey pot pies and they brought pizza for the kids. Between us there’s eight kids and they all prefer pizza over pretty much anything. But we adults were absolutely pleased with the meat pie. After eating the pot pie, we brewed coffee and ate sweet potato pie and pumpkin pie. Pie followed by more pie! One of my favorite things in the world is drinking coffee with friends. And pie makes it even sweeter.

I cooked a 20 pound turkey for Thanksgiving this year for a couple reasons. The obvious reason being that we have a lot of mouths to feed but the real reason was because I wanted leftovers! Thanksgiving turkey leftovers make the best dishes. And this delectable meat pie is no exception. My goodness, it’s so delicious! Down home comfort food.

Turkey Pot Pie

  • 2 cups frozen peas and carrots
  • 2 cups frozen green beans
  • 1 cup celery, sliced
  • 2/3 cup butter
  • 1 medium onion, chopped
  • 2/3 cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp celery seed
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1 3/4 cup chicken broth
  • 1 1/3 cup milk
  • 4 cups cubed, cooked turkey meat, light and dark mixed
  • 4 (9 inch) unbaked pie crusts
  • 1 egg, beaten with a fork
  1. Preheat oven to 425 degrees.
  2. Place peas and carrots, green beans, and celery is a saucepan, cover with water, and bring to a boil. Simmer for about 8 minutes till tender. Drain and set aside.
  3. Sauté the butter and onions in a large pot until the onion is translucent, about 5 minutes. Stir in the flour, salt, pepper, garlic powder, celery seed, onion powder, and Italian seasoning. Slowly whisk in the chicken broth and milk. Bring it to a simmer and keep whisking until it thickens. Remove from heat.
  4. Stir the cooked vegetables and turkey meat into the gravy until well combined.
  5. Place two pie crusts in the bottom of two 9 inch pie pans. Spoon the filling into the crusts dividing it equally between the two pies. Top each pie with a crust and cut slits into them to allow the steam to escape while baking. Crimp the edges.
  6. Brush the beaten egg on top of each crust with a pastry brush.
  7. Bake at 425 degrees for 15 minutes and then at 350 degrees for 30 minutes.

Yield: 2 (9 inch) pies

Embrace your Thanksgiving leftovers my friends! Make pie out of them and invite friends over to enjoy it with you.

~Rachel ☕️💗

“Always make time for coffee with a friend.”

Published by rachelsvintagekitchen

🌵Texas girl, happy wife, and #momofsix. 🌻Living in #puregrace. 🌳Creating a #culture of gratitude and living life on purpose. 🍄Romans 12:1-3 MSG

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