Turkey Pot Pie

There is nothing better on a cold wintry day than a properly made potpie. ~Craig Claiborne

And there’s  always leftover turkey from Thanksgiving, isn’t there?  I love turkey sandwiches with lettuce, mayonnaise and good bread, but maybe you’re in the mood for a turkey pot pie.  Here’s what I made for 4 servings.


3 T butter

1 1/2 oz. bacon, cut in a small dice

1 medium Idaho potato in a small dice

2 medium carrots in a small dice

2 stalks celery, small dice

1 small onion, small dice

3 cups diced cooked turkey

1/4 cup peas

1/2 t salt

1/4 t freshly ground pepper

1/4 t oregano

1/4 t tarragon

2 T finely minced parsley

2 T flour

3/4  cup turkey (or chicken) broth

1/2 cup half and half

dough for one standard  pie crust–use recipe for pumpkin pie crust (previous post)


Heat butter in a skillet. Add bacon, potatoes, carrots, celery and onions. Stir fry until bacon is cooked but not crisp and onions are translucent. Add turkey, peas, spices and parsley and stir fry another minute.  Sprinkle on flour and stir fry 2 minutes.  Add turkey broth slowly while stirring.  As mixture begins to thicken, add half and half.  Consistency should be that of a thick cream.  Spoon into four 8-oz. crocks. Moisten top of crocks with water.  Roll out and cut 4 rounds of  crust to fit tops with a slight overlap.  Crimp edges to adhere to crocks.  Cut a couple of slashes for steam vents and brush tops with milk.  Place in a 375 degree oven for 30 minutes or until crusts are browned and filling bubbles up.


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