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Turkey Pot Pie

broth, pie, turkey, potatoes, carrots, onion, celery, milk, butter, flour, parsley, oregano

Turkey Pot Pie -


2 frozen deep dish pie shell, thawed (or homemade pastry for a double crust pie, or 1 box Pillsbury refrigerated pie crusts)
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper
2 1/4 cups chicken broth
2 -3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk


Preheat oven to 425°F (220°C).
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
Cook and stir until the vegetables are soft.
Stir in the broth.
Bring mixture to a boil.
Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter.
Stir in the turkey and flour.
Add the milk, and heat through.
Stir the turkey mixture into the vegetable mixture, and cook until thickened.
Cool slightly, then pour mixture into 1 unbaked pie shell.
Cover with remaining crust.
Flute edges, and make 4 slits in the top crust to let out steam.
Place on a cookie sheet.
Bake in the preheated oven for 15 minutes.
Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.

Read the full directions on


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