Sara'S Turkey Pot Pie
A hearty turkey pot pie featuring tender turkey, vegetables, and creamy filling wrapped in flaky crust, perfect for comforting family dinners or leftovers.
Ingredients
Instructions
- Combine the cooked, chopped turkey breast, cream of celery soup, water, sliced potatoes, carrots, green peas, salt, and pepper in a mixing bowl.
- Preheat oven to 350°F (175°C).
- Place one pie crust in a 9x9-inch deep dish pan.
- Pour the prepared mixture into the pie crust.
- Cover with the remaining pie crust and seal the edges completely.
- Bake in the preheated oven for 1 hour and 15 minutes, or until golden brown and bubbly.
Tips & Substitutions
For a creamier filling, consider adding a splash of heavy cream or substituting the skim milk with whole milk. You can also use leftover roasted chicken or even shredded rotisserie chicken as a substitute for turkey. If you prefer a bit of crunch, try adding some sautéed mushrooms or onions to the mixture for depth of flavor. This recipe is a great way to repurpose leftovers, similar to Judy'S Chicken Divan.
Serving Suggestions
Serve the turkey pot pie hot, ideally with a side salad or steamed vegetables for a balanced meal. A light vinaigrette complements the richness of the pie nicely. This dish pairs beautifully with a crisp green salad or roasted Brussels sprouts for a complete dinner. For a heartier side, consider serving with a warm loaf of crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until heated through. You can also microwave individual portions, but for the best texture, baking is recommended.
Nutrition & Diet Analysis (per serving)
Each serving of Sara'S Turkey Pot Pie contains roughly 942 calories, with 31g protein, 120g carbohydrates, and 38g fat. It is an excellent source of protein (62% of the Daily Value), potassium (53% of the Daily Value), and vitamin C (42% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2277mg per serving (99% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pot pie ahead of time?
Yes, you can prepare the filling and assemble the pot pie a day in advance. Just cover it tightly and refrigerate. When you’re ready to bake, allow it to come to room temperature before placing it in the oven, which may require a slight adjustment to the baking time.
What can I use instead of cream of celery soup?
If you don't have cream of celery soup, you can substitute it with cream of mushroom or cream of chicken soup. Alternatively, make a homemade white sauce by combining butter, flour, and chicken broth, along with some sautéed celery for flavor.
Can I freeze the turkey pot pie?
Yes, this pot pie freezes well! Assemble the pie but do not bake it. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To bake from frozen, just add an extra 15-20 minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).