Oven Baked Turkey Pot Pie
prep
1 Hr
cook
45 min
feeds
3-4
Have some leftover turkey or chicken? Instead of making the famous left over sandwich lets spice it up and make a whole new dinner with that extra meat. Home made pot pie is the only way to have pot pie after you have tried this! It is worth cooking a whole turkey just to have the leftovers for home made pot pie!
Turkey pot pie is a comforting and hearty dish that's perfect for cozy family dinners. This classic recipe is a delightful way to use up leftover turkey from a holiday feast or can be made with fresh turkey if you prefer. Imagine a dish filled with tender chunks of turkey, colorful vegetables, and a creamy sauce, all encased in a flaky, golden-brown pastry crust.
To start making this turkey pot pie, you'll need cooked turkey, either leftover from a holiday meal or freshly cooked. Cut the turkey into bite-sized pieces, ensuring it's tender and juicy. Then gather a medley of vegetables like carrots, peas, and potatoes. These vegetables add a pop of color and a burst of flavor to your pot pie.
The heart of the turkey pot pie is its creamy filling. In a saucepan, you'll create a velvety sauce using butter, flour, chicken or turkey broth, and milk. This sauce is what makes the pot pie irresistibly creamy and comforting. You'll also season it with salt, pepper, and any herbs you like, such as thyme or rosemary. Stir everything together until the sauce thickens, creating a flavorful base for your pot pie.
Now, let's talk about that flaky pastry crust. You can use store-bought pie crust for convenience, or if you're feeling adventurous, make your own. Roll out the crust and place it in a pie dish, letting it drape over the sides. Fill the pie crust with your turkey and vegetable mixture, then pour the creamy sauce over it. Carefully cover it with another layer of pie crust and crimp the edges to seal in all that deliciousness. Don't forget to make a few slits in the top crust to allow steam to escape as it bakes.
As your turkey pot pie bakes in the oven, your kitchen will fill with the aroma of a home-cooked meal. The crust will turn a beautiful golden brown, and the filling will bubble with creamy goodness. When it's done, allow it to cool for a bit before serving. Then, slice into it, and you'll reveal the comforting layers of tender turkey, vibrant vegetables, and that rich, creamy sauce, all encased in a flaky, buttery crust. Each bite is a warm hug for your taste buds, making turkey pot pie a cherished favorite for many families. It's a perfect way to enjoy the flavors of Thanksgiving or any time you're craving a hearty, homemade meal.
Ingredients
All Ingredients
4 cups flour
2 cups Crisco/shortening
1 cup cold water
3 - 10.75 ounce cans cream of chicken soup
2 - 12 ounce bag frozen mixed vegetables, thawed
4 cups chopped turkey or chicken
Salt and pepper to taste
Paprika
Garlic powder
Onion powder
Instructions
For the Crust
step 1
Preheat oven to 375 °F.
step 2
Mix flour, Crisco, and cold water in a large bowl. Mix until dough is well formed and ingredients are well incorporated.
Step 3
Wrap the formed dough in plastic wrap and place in the refrigerator for 1 hour or until chilled. The dough is much easier to work with when chilled thoroughly.
for the filling
step 1
Shred your leftover turkey or chicken, and season with paprika, garlic powder, onion powder, salt, and pepper to taste. Place in a bowl and set aside.
Step 2
In a large bowl, mix together cream of chicken soup and 1 1/2 cans of water (using the soup can as measurement). Use an electric mixer to thoroughly blend.
step 3
Add the vegetables and leftover turkey or chicken into the soup. Season with paprika, onion powder, etc. to taste.
step 4
Roll out a small amount of chilled dough on a floured surface to about 1/4" thickness. Place in a mini Dutch oven, letting the dough cover the entire bottom of the oven. Trim excess dough with a knife or scissors, leaving just enough to seal with the top crust.
step 5
Fill the Dutch oven up to the rim with the soup, veggie, and turkey filling.
step 6
Roll out another small piece of dough to 1/4" thickness to make a lid for the pie. Dampen the edges of the dough in the Dutch oven with water and press the dough lid on top. Trim the excess away from the edges, and pinch the dough together to seal the top to the bottom. Poke the dough lid with a fork or cut slits to allow for ventilation during cooking.
step 7
Place the Dutch oven into the oven for about 45 minutes, or until the dough is golden brown and the pie is cooked through.
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