HOMEMADE TURKEY POT PIE
If you're craving comfort food, Marcy Inspired shares a warm and satisfying Homemade Turkey Pot Pie recipe featuring a buttery, flaky crust and a creamy, flavorful filling. This dish is perfect for using up leftover Thanksgiving turkey—just shred it and add it to the pie. In this video, Marcy uses ground turkey from Shady Brook Farms (note: not a sponsored video) and loves how it turns out. It's a hearty, simple recipe that’s bound to become a go-to in your kitchen.
Ingredients
- 2 pie crusts, store bought or homemade
- 1 lb. ground or shredded turkey
- 1 15 oz. can mixed vegetables, drained
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 tsp. salt
- ¼ tsp. black pepper
- ⅓ cup chopped onion
- ¼ cup fresh chopped parsley
- 1 cup heavy cream
- 1 ½ cup chicken broth
Instructions
- Place bottom pie shell into 9 - 9 1/2 inch pie shell and set aside.
- Heat large skillet on stovetop with a little oil to coat bottom of pan. Add in turkey and cook.
- Add in onion, salt and pepper and continue cooking until turkey is fully cooked and onion is translucent. Add in butter and mix until fully melted. Sprinkle in flour and allow to cook at least one minute longer. Add in chicken broth and heavy cream.
- Stir and let cook another 6-8 minutes until it thickens into a creamy gravy. Mix in vegetables and chopped parsley. Stir until well combined and remove from stove. Pour contents of skillet into prepared pie shell. Spread filling evenly.
- Cover with top pie crust and crimp sides together to seal. Use sharp knife to create steam vents on top. In separate small bowl, whisk together egg and 2 Tbsp. water. Use brush to completely cover top pie crust with egg wash. (Optional: sprinkle additional fresh parsley on top of pot pie)
- Bake at 375º for 45 minutes or until crust is golden brown. Remove from oven and let set approx. 20-30 minutes before cutting into it.
Notes
The video and recipe were provided and produced by Marcy Inspired.
