Turkey Pot Pie

This Turkey Pot Pie is such a fave we can't keep it in the freezer for long. But we try to save one for emergencies or after skiing when we can.

You’ll Need

  • 1 tbsp butter
  • 1 small onion, chopped
  • 1 ½ cup carrots, chopped
  • ½ cup potatoes, chopped
  • ½ cup celery, chopped
  • ½ tsp each: salt, thyme and rosemary
  • 2 ml pinch black pepper
  • 1 bay leaf
  • 2 cups turkey or chicken stock
  • ⅓ cup flour
  • 1 cup frozen peas
  • 2 cups cooked turkey, chopped
  • Pastry for 9 inch (23 cm) double pie crust (or store brought crust)
  • 2 tbsp milk

Prep and Cook

  • In a saucepan, melt butter over medium heat.
  • Add onions, carrots, potatoes and celery.
  • Cook until softened, about 5 to 7 minutes. Add salt, pepper, thyme, rosemary and a bay leaf and 1½ cups (375 mL) stock.
  • Blend flour into remaining stock, stir into saucepan.
  • Bring to boil and simmer 8 to 10 minutes, stirring until thickened.
  • Remove bay leaf; stir in peas and turkey.
  • Spoon into 9-inch (23 cm) pie crust.
  • Fit second pastry over top and seal edges and make vents in centre for steam to escape. Brush pastry with milk.
  • Bake at 400ºF for 10 minutes then reduce heat to 350ºF and bake for 20 to 25 minutes or until golden brown and filling is bubbly.
  • *If you are making this ahead of time to have on another night, refrigerate pie (until cold) before baking.
  • Cover with plastic wrap and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.
  • Thaw pie in refrigerator, and add 10 minutes to baking time.


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