Philacatessen | Turkey Pot Pie


This is a great way to repurpose leftover turkey, and also to use some of the surplus vegetables that you may have bought and not consumed for Thanksgiving.

If you have managed to make turkey stock by now, great; if not, canned chicken or vegetable stock are fine for this.

I am a big believer in potpies with a top crust only. I find that the bottom crust adds superfluous calories and is a gooey mess (thought admittedly, some enjoy that texture).

If you are inclined to roll out homemade pie crust, this is a lovely savory way to use it, but if you are not, Mrs. Smith’s brand is pareve, so can be used in this recipe.  A note on the flour: Wondra is available in the baking section of most supermarkets; it is slightly granular and dissolves immediately into sauces and gravies without clumping. If you don’t have any on hand, simply mix a tablespoon of all-purpose flour with a tablespoon of stock first to eliminate lumps, then add it to the sauce.

This dish really does contain everything — meat, vegetable and starch — but if you want more dishes on the table, a simple salad and a loaf of bread round the meal out nicely.

Turkey Pot Pie

Serves 4

1 single-crust pie shell

2 tablespoons margarine or oil

½ onion, chopped

2 cloves garlic, minced

3 carrots, chopped

2 stalks celery, chopped

½ bunch parsley, chopped

1 cup frozen peas

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon rosemary

¼ teaspoon thyme

1 teaspoon Sriracha or your favorite hot sauce, if desired

1 cup turkey or chicken stock

1 tablespoon Wondra flour

2 cups cooked turkey, chopped

  1. Heat your oven to 350 degrees.
  2. In a large skillet, melt the margarine and add the onion, garlic, carrot, celery, peas and parsley. Sauté until softened, about seven minutes.
  3. Add the seasonings and stock and bring it to a boil. Add the flour to thicken, and then add the turkey.
  4. Place the mixture into a 10-inch glass pie pan.
  5. Lay the crust over the mixture, and roll the extra dough inward to create a rim around the edge. Prick the crust all over with a fork.
  6. Bake for 40 minutes until the crust is golden brown. Slice and serve.


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