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Turkey Pot Pie Recipes

Category Casseroles
A great recipe using your leftover turkey is a savory pot pie. This page contains turkey pot pie recipes.
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Recipes

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November 22, 2007

Ingredients

  • 4 cups leftover turkey, diced in 1/2 inch pieces
  • 2 cups potatoes, cooked and diced
  • 3 cups white sauce
  • 2 cups sauteed mushrooms
  • Salt and pepper to taste
  • Pot pie noodles
  • Pie crust

Directions

Combine turkey and potatoes with sauce and pour into a deep oven-proof casserole. Season to taste. Make up a recipe of noodles *(egg noodles or eggless noodles) and arrange over a turkey mixture, making sure noodles do not overlap. Top with pie crust, slashed to allow steam to escape. Bake at 450 degrees F for 15 minutes, then reduce to 350 degrees F and bake for 25 minutes more.

* the recipe refers to another recipe of egg noodles or an eggless noodle in the cookbook that I got this from.

I sometimes use veggies and make up my own filling for this dish.

Source: This recipe is from Great Depression Cookbook. Book of Memories Remedies and Recipes from the 1929-198?. A Grassroots Survival Company Cookbook.

By Blanche from Colorado

Comment Was this helpful? Yes

By 0 found this helpful
July 23, 2007

Ingredients

  • 1 1/4 lb. turkey tenderloins
  • 8 cup water
  • 1 medium onion, quartered
  • 1 stalk celery, cut into fourths
  • 1 bay leaf
  • 1 tsp. salt
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  • 1/2 tsp. pepper
  • 1/4 tsp. dried whole thyme
  • 1/4 tsp. poultry seasoning
  • 4 small red potatoes, peeled and cubed
  • 1 package frozen mixed vegetables
  • 1/4 cup butter or margarine
  • 1/3 cup flour
  • 4 hard-cooked eggs, sliced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • pastry for 9 inch pie

Directions

Combine first 9 ingredients in a Dutch oven; cover and cook over medium heat for 30 minutes. Remove turkey, and chop meat into bite size pieces; set aside. Strain broth, reserving 2 3/4 cups. Return broth to Dutch oven; bring to a boil. Add potatoes and mixed vegetables; cover and cook 10 to 12 minutes or until potatoes are tender. Drain, reserving broth. Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly until mixture is bubbly. Stir in turkey, vegetables, eggs, salt, & pepper. Spoon mixture into a lightly greased 2 1/2 qt. casserole. Place pastry over filling. Trim edges; seal, and flute. Cut several slits in top pastry to allow steam to escape. Bake at 375 degrees F for 20-25 minutes or until golden brown.
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By Robin from Washington, IA

Comment Was this helpful? Yes

May 6, 20050 found this helpful
Ingredients:
  • 1 1/4 lbs. turkey tenderloins
  • 8 cup water
  • 1 medium onion, quartered
  • 1 stalk celery, cut into fourths
  • 1 bay leaf
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. dried whole thyme
  • 1/4 tsp. poultry seasoning
  • 4 small red potatoes, peeled and cubed
  • 1 pkg. frozen mixed vegetables
  • 1/4 cup butter or margarine
  • 1/3 cup all purpose flour
  • 3 hard cooked eggs, sliced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Pastry for 9 inch pie

Directions:

Combine first 9 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Remove turkey, and chop meat into bite size pieces; set aside. Strain broth, reserving 2 3/4 cup Return broth to Dutch oven; bring to a boil. Add potatoes and mixed vegetables; cover and cook 10-12 minutes or until potatoes are tender. Drain, reserving broth. Melt butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in turkey, vegetables, eggs, salt, ad pepper. Spoon mixture into a lightly greased 2 1/2 qt. casserole. Place pastry over filling. Trim edges; seal, and flute. Cut several slits in top pastry to allow steam to escape. Bake at 375 degrees for 20-25 minutes or until golden brown.

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By Robin

Comment Was this helpful? Yes
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