Turkey Pot Pie

What to do with all of the leftover turkey from Thanksgiving? If you make turkey on Christmas, this is also something for you to know. When you think of making homemade pot pies, whether chicken, turkey, etc, you might think it’ll take too long. Well the secret is out– it doesn’t! Here are my pro tips on making a homemade pot pie, but using ingredients that are ready so you aren’t making the pie crust from scratch or chopping a bunch of veggies. These tips help make it a weeknight meal!

Use leftover turkey from the holidays or grab a rotisserie chicken and shred it. Grab a bag of frozen veggies– I use frozen peas and carrots and then I cut the celery. Oh and the best part yet the one no one looks forward to making? The crust! Well, I use refrigerated pie crust. I get one box that has two crusts because you’ll use both. I trim them a little bit to fit into my cast iron skillet.

When you preheat the oven, make sure to preheat the cast iron skillet in there at the same time. When it’s done preheating, rub some butter in the skillet so when you begin assembling the pot pie, the crust gets nice and crispy on bottom.

recipes with rachel turkey pot pie
recipes with rachel turkey pot pie
recipes with rachel turkey pot pie
recipes with rachel turkey pot pie

Okay, enough tips– let’s get cooking!

Turkey Pot Pie

prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour

Ingredients

  • 3 cups of chopped up turkey (or chicken)
  • 7 tbs butter (divided into 5 tbs and then 2 tbs)
  • 1 rib celery, diced
  • 1/3 cup flour
  • 2 cups low sodium chicken broth
  • 1/4 cup heavy whipping cream
  • 2 tsp lemon pepper
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 cups or small bag of frozen veggies (I use peas and carrots), thawed OR BOIL THEM IN SOME WATER FOR A FEW MINUTES
  • 1 packaged of refrigerated pie crust and bring it to room temp
  • 1 large egg beaten with 1 tsp cold water (making egg wash)

Recipe

  • Preheat the oven to 350 degrees with the cast iron in the oven to preheat with it.
  • In a large skillet on medium heat, melt the 5 tbs of butter.
  • Add the celery into the melted butter and cook for a few minutes.
  • Lower the temp to medium, and add the flour into the skillet stirring constantly. Stir until the butter has absorbed all of the flour.
  • Continue whisking slowly and add the chicken broth into the skillet. Increase the temp to medium-high heat until the brother begins to boil.
  • Once boiling, add in the heavy whipping cream.
  • Lower to a simmer and then add in the garlic salt, lemon pepper and black pepper. Stir, stir, stir and then let it simmer for a few minutes.
  • After about 5 minutes, add in the chopped up turkey and the thawed or cooked veggies and mix well.
  • Using an oven mitt, remove the cast iron skillet from the oven and melt the remaining 2 tbs of butter into the bottom of the skillet.
  • Once melted, set the first unrolled pie crust on the bottom of the skillet making sure it’s nice and snug to the bottom and sides.
  • Pour the filling into the crust.
  • Fit the second crust on top. Fold under the edges and pinch to seal OR like mine, just lay it flat without a lot of access crust. I used a small cookie cutter to add some fun shapes for the kids (optional!).
  • Cut slits in the middle of the crust to vent.
  • Brush the top crust with the beaten egg.
  • Bake for 40-45 minutes until the curst is golden brown. Remove from the heat and rest for 10 minutes.
  • Serve warm!
recipes with rachel turkey pot pie

XO, Rachel

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