Okay, I will admit it, I hate throwing away food. Being wasteful is something that bothers me quite a bit and I try making sure that everything we make is used up. This means that I make quite a bit of leftovers to make sure we have plenty of variety for both lunch and dinner. During the holiday time, I even freeze extra turkey so I can reuse it later in various dishes for us and Reya (see our turkey dog biscuit recipe). Recently, however, I couldn’t decide what to make with the extra turkey we had in the freezer but I knew I had to use it soon since it was already thawed. While thinking of different things I could do, I remembered that some of my friends made pot pies. This seemed like the perfect way to use up our leftover turkey and some of the frozen vegetables in our freezer.
After a bit of trial and error, I finally came up with the perfect pot pie recipe. Not only was delicious, but filled with lots of yummy vegetables. How can you not like a tasty, warm, comfort food with this horrible cold temperatures! Best of all, it is super easy to make, allowing you to sit back and relax most of the week as your family enjoys a yummy turkey pot pie!
Turkey Pot Pie Recipe
Looking for a recipe for leftover turkey? Check out this yummy and easy to make turkey pot pie recipe!
- Yield: 2 pies 1x
- Category: dinner
- 1 Package of Frozen Mixed Vegetables (if a large pack, only 1/2 the bag)
- 1 Head of Celery (chopped)
- 1 Sticks of Butter
- 2 Small Onions (chopped)
- 1 cup of All Purpose Flour
- Dash of Salt
- 1 Teaspoon of pepper
- 1 Teaspoon of Oregano
- 1 Teaspoon of Basil
- 1 Teaspoon of Sage
- 1 Teaspoon of Rosemary
- 2 Bay Leaves
- 2 cups of Chicken Broth
- 1 1/2 cup of Milk
- 4 cups of Turkey
- 4 Unbaked Pie Shells
- Preheat the over 400 degrees.
- Fill a stockpot about 1/3 to 1/2 with water. Once it is boiling, put in the frozen vegetables, celery, and the bay leaves. Cook for about 15 minutes.
- While the vegetables are cooking, place the onions and butter in a saucepan. Let cook on medium high heat until translucent.
- Once onions are finished, mixed dry seasonings and flour in with the butter and onions and cook for another 3 minutes.
- Pour chicken broth in with the onion mixture. Cook for another 5 minutes, stirring constantly.
- When vegetables are finished, pour water out with a strainer and make sure to remove bay leaves.
- Mix the vegetables and onion mixture together thoroughly.
- Prepare two – 9″ pie dishes for the mixture by molding a pie shell to the bottom of the dish.
- Put half the filling in each of the pie dishes. Make sure its smooth on top to make placing the top pie shell on easier.
- Top the two pie dishes with the last two pie shells. Once they are sealed, please four slim cuts in the center so that the pie can vent.
- Cook in the oven for 30 – 35 minutes.
- When finished, cool for a 30 – 35 minutes before serving.
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