The Best Turkey Pot Pie

Hello all! I hope you had a wonderful Thanksgiving! Hopefully you made some delicious food, relaxed a little and got to enjoy some good company! I love the holiday season so much, especially the food part. There's nothing more fun to me than the night before a big holiday... I love being in the kitchen, cooking up yummy food and knowing that the next day we will be surrounded by our family! But, I must say... One of my favorite parts about holidays, especially Thanksgiving, is the leftovers. I love finding new ways to use the leftover turkey, stuffing and cranberry sauce! 

The recipe below is one of my all-time favorite holiday recipes. Seriously. It is the most flavorful, mouth watering, savory pie in the world. My husband adores it, my daughter loves it, and I look forward to it all year. After you make this little piece of heaven there will be no going back to the "other" turkey pot pies out there. This is the turkey pot pie. The only turkey pot pie. Now go... go grab some leftover turkey and whip up one, two or even three of these babies (they freeze well!). You're so, so welcome.

The Best Turkey Pot Pie Recipe:  {Print Recipe}

Ingredients:

2 (9 inch) unbaked pie crusts (I use this recipe from Martha Stewart. It is buttery and perfect. I don't use a food processor, I just use my hands to mix in the butter and a fork for the water.)

4 tablespoons butter (I personally like salted butter)

1 small onion (diced)

2 stalks of celery (chopped)

2 carrots (chopped)

3 medium potatoes (diced, small)

1 teaspoon dried oregano

3 tablespoons dried parsley

2 cubes chicken bouillon

2 cups water

1 3/4 cups turkey

3 tablespoons flour

1/2 cup milk

Salt & pepper

Instructions:

Preheat oven to 425 degrees.

Melt 2 tablespoons butter in large skillet over medium heat. Place carrots, onion and celery in pan and sprinkle oregano and parsley over the top. Sautee veggies and herbs until they just start to become tender. You don't want them too tender yet! 

Add potatoes, water and chicken bouillon to pan. Mix until bouillon breaks apart and makes a broth.  Cook until potatoes are just tender, not mushy (about 5-8 minutes) and broth has significantly reduced. 

In a separate skillet, melt 2 tablespoons of butter, add flour and stir. Once combined, add turkey and stir until coated with the flour mixture. Add milk and bring to a boil. 

Add turkey mixture to vegetable mixture and cook for 2-3 minutes, or until it creates a nice, thick sauce. Taste your mixture and add salt and pepper if needed.

Pour your filling into your pie crust, place on the top crust and seal. Don't forget to make a couple of vents on the top!

Place pie in oven and bake for 15 minutes. Reduce heat to 350 and bake for an additional 20 minutes, or until crust is golden. 

Remove the pie from your oven and allow it to sit for 4-5 minutes before you serve. This will help keep the filling from spilling out when you cut it!

Enjoy!