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Turkey Pot Pie

December 3, 2011

A common, old school comfort food that I cannot resist making every time there is leftover turkey.  And homemade is definitely the way to go.  I have purchased some in the past yearning for that old-time flavor but was never satisfied.  This one is made with every shortcut I could get my hands on.  This year I really had no leftover vegetables but I usually have a frozen package of mixed vegetables in the freezer for a quick supper of “Cream of Mixed Vegetable Soup” so making this pie was a “no-brainer”.  Years ago they had in the frozen food section “mixed vegetables in creamed onion sauce” which was wonderful for pot pies but I have not seen it for a long time (but I still ask each store manager).

Turkey Pot Pie


  • Double Crust Pie Dough (see below) (or purchase)
  • 2-3 oz. Unsalted Butter
  • 1 Medium Onion (chopped)
  • 1/3 C. All-Purpose Flour
  • Salt and Pepper to taste
  • 1 C. Turkey Broth
  • 1/2 C. Whole Milk (warmed)
  • 2 1/2 – 3 C. Leftover Turkey (cut in bite size pieces or shredded)
  • 2 C. Frozen Mixed Vegetables (defrosted)
  • 1/8 t. Ground Sage
  • 1/8 t. Ground Thyme
  • 1/2 C. Sour Cream
  • 1 Egg plus a little water (optional egg wash for top of pie crust)

Pie Crust

(This recipe is for a double crust pie)


  • 1 1/2 Sticks Unsalted Butter (very cold)
  • 3 C. Flour
  • 1 t. Kosher Salt
  • 1/3 C. Vegetable Shortening (I prefer Crisco Shortening)
  • 1/2 C. Ice Water (very cold)


  1. Mix together the flour and salt in a large bowl
  2. Cut in with a pastry blender or blending fork the butter and shortening until mixture is in even bits about the size of peas (fingers work well too)
  3. Add the water a tablespoon at a time stirring it in with a fork until just enough had been added so that you can pat the dough into a ball; handle the dough as little as possible and do not knead
  4. Divide the dough and wrap (2) balls in wax paper or foil separately and chill it for at least 2 hours; overnight is fine as well *
  5.  When ready to make pie place 1 ball of dough on a floured board or cloth
  6. Gently tap the dough with a rolling pin to flatten (do not press hard)
  7. Roll with quick, light strokes working outward from the center (lift occasionall to add more flour on board)
  8. Roll out as evenly as possible (dough will be about 1/8″ thick)
  9. Put bottom crust into pie plate; roll out second ball of dough for top crust

Preparation of Filling and Pie

  1. Saute the onion in 1 oz. butter on medium heat until tender (about 2 minutes) while stirring; add the wine and reduce by half
  2. Add the flour and season with salt and pepper and stir until well combined
  3. Gradually stir in the broth and milk; cooking and stirring until it begins to bubble and is thickened
  4. Add the turkey, sage, thyme and mixed vegetables; add the sour cream and combine thorouly; remove from heat and set aside
  5. In the prepared bottom crust lined pie plate add the turkey mixture; top with the second crust; seal, edge and flute;
  6. Mix egg yolk with a little water and brush on top of pie crust, cut several slits it the top crust for venting
  7. Bake at 475  degrees for 10 minutes, reduce heat to 350 degrees and bake for an additional 15 minutes or longer (pastry will be a delicate golden brown)
  8. Remove from oven and set on a wire rack for 5 minutes
  9. Serve on warmed plates

(Serves 6-8)

Recipe from Betty Cheney

5 Comments leave one →
  1. December 21, 2011 14:04

    I just added your website to my bookmarks. I really enjoy reading your posts. Tyvm!

  2. December 4, 2011 11:38

    That crust is beautiful.


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