In the spirit of holiday giving, I bring you my favorite Turkey Pot Pie recipe! It is in keeping with my mission to feed my family real food while sticking to a budget and stretching your holiday dollar…and now I’m happy to share it with YOU!
Origin of this recipe: While my husband is totally down with our mission to eradicate processed food from our household, there are a few things he missed from his bachelor days. Those nasty $.69 pot pies from the freezer aisle rank at the very top of the list. One look at the ingredients list on those things and you’ll understand why I love this recipe. During the holidays, there are two things you can count on: a craving for comfort food and lots of leftover turkey. This warm, hearty pie takes care of both, with real, natural ingredients you can feel good about.
This is my own recipe, based on one I found years ago. I will not cite that one, however, because it was terrible and didn’t work at all. I ended up tossing all of my ingredients, and starting over with my own very modified version.
(Note: this recipe makes enough filling for 2 pies. Bake one now, and freeze the rest to toss into a crust later!)
ABCGP Turkey Pot Pie
- Your favorite crust recipe for a double-crusted 9″ pie
- 2 T butter
- 2/3 cup onion, diced
- 1 cup whole wheat flour
- 1 1/4 teaspoons salt
- 1 teaspoon dried thyme
- 3/4 teaspoon pepper
- 2 cans (14.25 oz each) chicken or vegetable broth
- 2 cups diced leftover turkey (use more or less if desired)
- 1 cup fresh peas, steamed
- 1 cup fresh corn, steamed
- 3 large carrots, steamed and diced
- 1 1/2 cups milk
Saute onions and butter in deep skillet until onions are translucent and starting to brown.
In a small bowl or measuring cup, combine flour, salt, pepper and thyme. Whisk in one can of broth until there are no lumps. Pour mixture into pan, stirring to incorporate onions and butter. Add the other can of broth; blend.
Add all vegetables* and turkey to mixture in pan. Whisk in milk.
Allow mixture to bubble over low to medium heat until slightly thickened, approx 10 minutes.
Spray a 9″ pie pan lightly with non-stick cooking spray. Line with bottom pastry crust. Fill with 1/2 turkey mixture (place 1/2 of turkey mixture in freezer for future use, or make 2 pies.)
Place top crust on pie. Cut slits in top crust to vent steam. Trim and seal edges.
Bake at 425 degrees for 35–
40 minutes or until crust is lightly browned. Let stand 15 minutes; serve.
* I use different vegetables each time I use this. It is especially good with fresh vegetables (including corn cut from the cob) but frozen work just fine, too. Try using leftover vegetables from your holiday meal! Or leave out the meat and double the veggies, vegetarian-style!
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