2 min read

Upgrade Your Pot Pie Game: Easy and Fancy Turkey Pot Pie Recipe

I love making good use of left over turkey, including the turkey carcass. While my family is enjoying their after dinner coma, I take the time to trim all the good pieces for left overs off the bird and then take the carcass apart to prep for soup stock.

I use the left over wings and drumsticks and cut the remainder of the carcass into pieces that will fit well in my stockpot. If I end up with left over gravy (and who doesn't?) I use it as well.

I place all of this in my stock pot, add some water and simmer until the remaining meat fall off the bones. I allow to cool and then strain the stock into a separate pot.

Turkey Pot Pie Recipe

For those of you who love a lattice topped creation, this one is for you! HINT: If you want your guests to think you spent hours on the crust (but didn't!) you can use a pre-made crust.

Ingredients

Turkey stock
Flour
Butter
Baby carrots
Frozen Peas
Pie crust for a double crust pie (store bought our use one of our delicious crust recipes!)

Directions

Par boil the baby carrots, drain, rinse with cold water and set aside.
Thicken the stock with 2 tablespoons of flour per 1 cup of liquid. Melt butter and use a whisk or wooden spoon to incorporate the flour, stirring constantly until it bubbles. Gradually add in the stock until I have the right consistency.
Add a half bag of frozen peas and the cooked carrots to the mixture. You can be creative with your veggies! Try adding potato cubes, frozen corn or broccoli florets.
Add the bits of turkey from the carcass to the stock gravy.

Now the easy part!

Use store bought pie crust and line a 9 inch pie with one crust. Add the pie mixture and top with the remaining crust. Bake at 375 degrees until the crust is golden brown and the filling is bubbly.

If you're making for a large group of people, place the turkey filling in a 9x13 pan. Place refrigerator biscuits on the top and bake until the biscuits are golden brown and the filling is bubbly!