recipe images

turkey Pot pies
(from thanksgiving
turkey leftovers-mmm)

2 Pies

Prep Time
40 MINS.

Bake Time
40 MINS.

  1. 2 medium potatoes, peeled and cut into 1-inch pieces
  2. 3 medium carrots, cut into 1-inch slices
  3. 1 medium onion, chopped
  4. 1 celery rib, diced
  5. 2 tablespoons butter
  6. 1 tablespoon olive oil
  7. 6 tablespoons all-purpose flour
  8. 3 cups chicken broth
  9. 4 cups cubed cooked turkey
  10. 2/3 cup frozen peas
  11. 1/2 cup plus 1 tablespoon heavy whipping cream, divided
  12. 1 tablespoon minced fresh parsley
  13. 1 teaspoon garlic salt
  14. 1/4 teaspoon pepper
  15. 2 sheets refrigerated pie crust
  16. 1 large egg


  1. Preheat oven to 375°. In a Dutch oven, combine sauteed potatoes, carrots, onion and celery in butter and oil until tender. Gradually add broth while stirring in Flour slowly. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
  2. Spoon into 2 ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts.
  3. Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Serve and enjoy.

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Recipe adapted from: