Turkey Pot Pie

Norma’s Notes

• We have all faced the dilemma of what to do with leftover turkey after a holiday celebration. 
• You can make individual or full-size pies to bake and serve or to freeze. 
• If you aren’t able to make pies with the leftovers at the time, freeze cubed turkey in two cup portions to use for pie at a later date. 
• Adjust the recipe to the amount of turkey you have available. 
• When you want to use a frozen pie, thaw it in the fridge overnight and pop in the oven for 30 minutes at 325 the next day.
• These pies come in super handy on busy days and for lunches.
• Add a side salad, and your meal is complete. 

Ingredients 

Pie Crust Recipe 

1/2 a large onion 

1/3 cup butter

1/2 cup flour 

1 tsp salt

1/4 tsp pepper

1 3/4 cups turkey broth

2/3 cup milk

2 cups cubed turkey 

1 cup shredded cheddar cheese

10 oz frozen peas/carrot mix

Directions 

1. Make pie crust and roll out enough for a double-crust pie. Use a deep pie plate.
2. Finely chop onion.
3. Melt butter, add onion and sautee.
4. Add flour and stir into a paste. 
5. Add salt, pepper, broth and milk. 
6. Cook until mixture is thick and bubbly, whisking continuously.
7. Add in turkey cubes, cheese and peas/carrots. 
8. Cook over low heat for another five minutes, stirring often. 
9. Remove filling from heat.
10. Pour mixture over the bottom pie crust and then add the top crust. 
11. Seal edges and make a steam release hole through the centre of the top crust. 

Bake at 350 for 45 minutes. 

Serves four. 

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