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Turkey Pot Pie

This is my favorite recipe for many reasons. My family all loves it, it’s easy to double, easy to freeze, and it’s an all in one meal. I’m trying to do a visual Pioneer Woman type post, because she’s my cooking blog heroine.

So, if you’re not a visual learner and just want the recipe, scroll to the bottom.

Get your vegetables washed and chopped.

Place them in a pot of water and boil.
Then you need to start your gravy while the vegetables cook.

Put your butter in the saucepan and add some onions.

After the butter is melted and the onions are translucent, add flour, salt, and pepper. Stir it up.

Slowly add milk…

and turkey stock. Keep stirring until thickened.


While that’s thickening add your turkey and peas to the other vegetables.


Drain your vegetables.

Place vegetables and turkey on pie crust (which should already be in the pie plate).

Pour the gravy over the vegetables and turkey until full.

It should look a little something like this.

Place second crust over the top.

Seal the sides of the crust . I like the fork method.

Cut some slits on the top for the steam to escape through. Make ’em pretty.

Bake. Sometimes I place a cookie sheet below in case of spillage.

This is what it looks like when it’s done. Let it cool and you might want to dish it up so it cools even more.

Turkey Pot Pie

  • 1 cup diced turkey
  • 1/2 cup sliced carrots
  • 1 cup potatoes
  • 1/2 cup frozen green peas
  • 1/4 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups turkey stock
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts


  1. Pre-heat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine potatoes, carrots, peas, and celery. Add water to cover and boil for 15 minutes. In the last five minutes add the turkey and frozen peas.Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
  6. You can also freeze it. When you bake it later, cover it with foil and bake for 50-60 min. Take foil off in the last 10 minutes. Crust will be light brown when done.

This recipe was adapted from a chicken pot pie recipe from

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