Turkey Pot Pie Recipe

Name: Turkey Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups cubed turkey; 2 small yukon gold potatoes, cubed; 2 carrots, sliced; 1 small yellow sweet onion, chopped; 2 stalks celery, chopped; 1 cup frozen vegetables; ¼ cup butter; 2 pie crusts; salt and pepper; 2 cups giblet gravy

Servings: persons

2 cups cubed turkey
2 small yukon gold potatoes, cubed
2 carrots, sliced
1 small yellow sweet onion, chopped
2 stalks celery, chopped
1 cup frozen vegetables
¼ cup butter
2 pie crusts
salt and pepper
2 cups giblet gravy

1
put pie crust into greased pie shell and cook at 350 until flakey and beginning to brown.
2
Saute potatoes and carrots in butter until they begin to beome tender.
3
and onions and celery and saute until tender.
4
add salt and pepper to taste.
5
add frozen veggies and heat thru.
6
and turkey and gravy and simmer to heated thru.
7
spoon ingrediants into baked pie shell and pat down.
8
put on top crust, butter or spray with olive oil and salt, pepper and maybe poultry seasoning.
9
Bake 45 minutes until ingrediants are bubbly and crust is brown You can always cover pie crust with tin foil if it cooks too fast.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cubed turkey, 2 small yukon gold potatoes, cubed, 2 carrots, sliced, 1 small yellow sweet onion, chopped, and more.

Yes, Turkey Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turkey Pot Pie

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