Cary, NC — Try this vegetable-packed turkey pot pie recipe to get rid of Thanksgiving leftovers.
Turkey Pot Pie
My family’s attempt to make a quick, easy dinner out of leftover Thanksgiving turkey turned into one of the best pot pie recipes I’ve ever tasted. This is the perfect dish for a cold night, and you can always substitute chicken to make it if all your turkey is already gone.
This recipe makes one pie and serves six.
- 2 medium red potatoes
- 2 stalks celery, diced
- 2 carrots, chopped
- 4 tablespoons butter
- ½ medium onion, diced
- 2 cloves garlic, minced
- ¼ cup flour
- 2 cans chicken broth
- 1 tablespoon thyme
- Salt and pepper to taste
- ½ c. heavy cream
- ¾ cup frozen peas
- 2 cups chopped turkey
- 1 package refrigerated pie shells
- Place potatoes, celery and carrots in a small pot and cover with water.
- Boil just until slightly tender.
- Melt butter and sauté onions. Add garlic.
- Mix in flour and cook for 1-2 minutes, stirring constantly.
- Slowly add chicken broth, mixing well. Add thyme, salt and pepper.
- Bring to boil, reduce heat and allow to simmer until thickened. Add cream.
- Drain vegetables and mix into sauce. Add turkey and peas.
- Line a pie plate with one crust. Pour in mixture. Top with remaining crust.
- Prick with fork in three or four places.
- Bake at 375 degrees for about 40 minutes until golden and simmering.
Recipe and photo by Jessica Patrick.
CaryCitizen is sponsored in-part by Thai Spices & Sushi in Preston Corners.