Turkey Pot Pie
Updated: Nov 30, 2019
This recipe is an easy and comforting meal that you can make any time you have leftover chicken or turkey in the fridge. Unlike most pot pies, this one only has a top crust, but the filling is so thick and rich, like a hearty stew - you'll never miss that bottom layer of crust. A can of cream of chicken soup offers a nice shortcut to make the filling super creamy. Another shortcut is to use store-bought, refrigerated pie crusts, though made from scratch crust is always the best.
Turkey Pot Pie
By: Melinda Keckler, Crinkled Cookbook
Preheat oven to 400°
Make a pie crust, enough for a single crust 9" pie (See Perfect Pie Crust recipe, depending how many pies you made for Thanksgiving, you may have one crust left for this.)
2 russet potatoes, peeled and diced into small 1" chunks
3 cups chicken or vegetable broth
4 cups diced, cooked turkey
1 can cream of chicken soup
1 twelve oz bag frozen peas and carrots
1/2 cup dried cranberries
salt and freshly ground pepper, to taste
1 tbsp dried parsley
1 sprig of fresh thyme, for garnish
Cook diced potatoes in chicken or vegetable broth in a large pan on the stove until about half done. You'll want the potatoes tender, but not falling apart. Add peas and carrots and cream of chicken soup and cook until simmering. Next, add diced turkey or chicken, dried cranberries, salt, pepper and parley. Pour everything into a 13 x 9 baking dish.
Roll pie crust and cut dough into strips or using a cookie cutter, cut dough into shapes and place on top of the filling.
Bake for 35-40 minutes, or until the filling is bubbling and the crust topping is lightly browned. Let set for about 10 minutes before serving, garnish with a sprig of fresh thyme.
What I love most about this dish is how it combines holiday leftovers with a few basic staples from the pantry and freezer to create a home-cooked, comforting meal. If you serve it the day or so after a big holiday it goes nicely with other leftover sides like stuffing, sweet potatoes, etc.