Turkey Pot Pie

Before the end of 2012, I made a homemade turkey pot pie that came out really good (even if the crust didn’t come out “pretty).” You’ll see what I mean when I post the pictures. The crust seemed a little too wet for me and I’m wondering if that’s why it fell apart (I did add extra flour while rolling.) Any ideas fellow bloggers?

I think you’ll enjoy this recipe.


  • 1 pie crust (1/2 of a Perfect Pie crust recipe – click to see the instructions)
  • 1/2 stick butter
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 2 cups turkey, light or dark, diced or shredded
  • 1/4 cup flour
  • 2 to 3 cups low-sodium chicken or turkey broth (more if needed!)
  • 3/4 cup heavy cream
  • Frozen peas (optional)
  • Fresh thyme, chopped
  • salt and pepper to taste


  1. Preheat oven to 400° Fahrenheit.
  2. Melt butter in a skillet then add the onion, carrots, and celery. Cook until the onion is translucent (maybe a couple of minutes).
  3. Add the turkey and stir.
  4. Sprinkle flour over the mixture and stir then cook over medium heat for a couple of minutes, stirring constantly.
  5. Pour the chicken or turkey broth and continue stirring constantly.
  6. Pour in the cream.
  7. Add the frozen peas.
  8. Bring to a slow boil and allow mixture to cook and thicken for a few minutes.
  9. Add the salt and pepper to taste.
  10. Add the fresh or dried thyme to taste.
  11. Pour mixture into a casserole dish or deep pie pan.
  12. Roll out the crust so that it’s about 1 inch larger than the pan you’re using.
  13. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish.
  14. Cut vents in the top of the crust.
  15. Bake for 30-40 minutes or until golden and bubbly and the crust is done.
    Allow to cool for a little before serving.
Ingredients (less turkey and thyme)
Cook onion, celery and carrot in butter
Cook onion, celery and carrot in butter until onion is clear
Add bite-size pieces of turkey
Add bite-size pieces of turkey and stir
Add flour and stir
Add flour and stir
Add the cream
Add the broth, cream and frozen peas then stir
Pour mixture into casserole dish
Pour mixture into casserole dish

Now, you can use whatever crust you like to cover the mixture. I used the Pioneer Woman’s crust which is what I link to in my recipe. The crust came out a little moist and came apart on me when I tried to lift it from the floured cutting board but it tasted fine just the same. Because of this, I did not have to vent the crust (it had enough holes in it – hahahaha).

Turkey Pot Pie
Turkey Pot Pie

And here’s what a slice of this wonderful pie looked like …

Slice of Turkey Pot Pie
Slice of Turkey Pot Pie

Yum, yum and triple yum!

I found the recipe for both the crust and the turkey pot pie at a fellow bloggers site – The Pioneer Woman.


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