Ultimate Turkey Pot Pie
This turkey pot pie recipe is comfort food at its best. This is perfect to make with leftover Thanksgiving turkey but is delicious any night of the year.
For great pot pie cooking tips and ideas, click here.
- 1 1/2 cup celery, sliced
- 1 1/2 cup carrot, peeled, trimmed, and chopped
- 5 cups cooked turkey, cubed
- 10 ounces frozen peas, thawed
- 6 ounces can mushroom slices
- 4 cups homemade turkey stock or canned turkey broth
- 1 cup milk
- 1/2 teaspoon celery salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2/3 cup all-purpose flour
- 3/4 cup water
- 2 flat sheets ready-made pie dough
- Preheat oven to 425 degrees F.
- Fill a saucepan with 1 inch of water and bring to a boil over medium heat. Add celery and carrot and cook for 10 minutes. Remove from heat. Transfer to a colander, rinse under cold running water, and drain.
- Put celery, carrot, turkey, peas, and mushrooms into a large bowl. Toss together to mix thoroughly. Distribute evenly among six 5-inch round casserole dishes.
- Combine stock, milk, celery salt, pepper, and nutmeg in a heavy saucepan and bring to a boil over medium heat. Remove from heat.
- In a small bowl, mix flour and water to a smooth paste. Stir into the saucepan. While continuing to stir, return pan to medium heat and bring back to a boil. Lower heat and simmer, stirring constantly, for about 2 minutes more, until mixture is thick and smooth. Pour sauce in equal amounts over the turkey-vegetable mixture in the six casseroles. Set aside to cool.
- Lay a sheet of pie dough on a floured surface. Using a clean, 5-inch round casserole dish, cut three dough circles from the sheet. Repeat process with second sheet of dough. Lay a dough circle atop each of the individual casseroles, crimping the outer edge of dough down over each dish rim. With a sharp-pointed knife, make 3 small incisions near the center of each crust to allow steam to escape. Put casseroles on a cookie sheet and bake for 30 minutes, until crust is golden and filling is bubbly.