Here in our home, we love turkey and eat it often. It’s often the star of not only our Sunday dinners, but many a weeknight meal too!
I love how tasty and versatile turkey is. Not only is it perfect for a traditional turkey dinner with all the trimmings, but is also the star of many other meals such as sandwiches, casseroles, soups, salads and my personal favourite, Turkey Pot Pie.
I have made this simple and absolutely delicious, Turkey Pot Pie my entire married life.
It’s a great way to use up your yummy turkey leftovers, can easily be frozen for quick dinners down the road and has always been a huge hit in our family.
This particular time, I started with all fresh veggies because there were no leftovers from a recent Sunday dinner. However, you can easily adapt the recipe to use leftover vegetables or even a bag of frozen mixed vegetables.
After your veggies have cooked, add your turkey, soup, milk, and gravy.
Spoon the mixture into a greased 9″ x 9″ baking dish and top with pastry. If you don’t have a good pastry recipe, I have a great one for a no-fail pastry that you are more than welcome to use.
I just sat the pastry on the baking dish and using a sharp paring knife and following the inside edge of the pan, trim the pastry to fit on top of the filling.
Bake at 425 degrees F. for about 30-35 minutes or until pastry is golden and the filling is bubbly. If you find the crust is browning too much, just loosely cover with a piece of aluminum foil.
Enjoy, hot and bubbly, straight from the pan!
- 2 cups roughly diced, cooked turkey
- 2 Tbsp butter
- 1 large yellow onion, chopped
- 1 cup chopped carrots
- ½ cup sliced celery
- 1 cup frozen peas
- 1 cup chopped broccoli
- 2 cups fresh spinach
- 1 can of condensed, cream of celery soup
- ½ soup can of milk
- 1 cup leftover gravy
- chicken broth, as necessary to thin out the mixture a bit.
- ½ tsp. celery seeds
- salt and pepper, to taste
- 1 - unbaked pie crust
- Preheat oven to 425 degrees F (220 degrees C.)
- In a saucepan, melt butter and add onions, carrots, and celery. Sauté for 8-10 minutes or until veggies are almost softened.
- Add chopped broccoli and frozen peas. Continue to sauté until vegetables are cooked through.
- Add chopped turkey.
- Stir in condensed soup, milk and leftover gravy, stir gently to combine.
- If the mixture is really thick and stiff, add a little bit of chicken stock to slightly loosen it and continue to stir.
- Stir in celery seed, and season with salt and pepper to taste.
- Spoon mixture into a greased, 9” square baking pan.
- Cover with top crust, with a sharp paring knife, cut away excess dough to allow the crust to sit on turkey and veggie mixture. Make several small slits in the top of the crust to allow steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
- Cool for 10 minutes before serving.
If you have any questions at all, please feel free to ask and I will do my very best to answer.
Do you make turkey, chicken or beef pot pies?