Turkey Pot Pie Recipe Video

Step by step demonstration of making turkey pot pie.


Cooking Time35 MinDifficulty LevelBit Difficult
Health IndexAverageServings6


 Pie crusts2 Large
 Unsalted butter4 Gram
 Onion1 Medium, chopped finely
 Celery stick2 Medium, chopped finely
 Caroots2 Medium, chopped
 Finely chopped parsley2 Tablespoon
 Ground thyme1⁄2 Teaspoon
 Ground sage1⁄4 Teaspoon
 Salt1 Teaspoon
 Freshly ground black pepper1 Teaspoon
 Turkey broth2 Cup (32 tbs)
 Potato2 Medium
 Cooked turkey2 Cup (32 tbs)
 Green peas1⁄2 Cup (8 tbs)
 Flour3 1⁄2 Tablespoon
 Milk1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 835 Calories from Fat 350

% Daily Value*

Total Fat 39 g59.9%

Saturated Fat 15.1 g75.6%

Trans Fat 0 g

Cholesterol 39.2 mg

Sodium 1371.3 mg57.1%

Total Carbohydrates 99 g33%

Dietary Fiber 5.8 g23.3%

Sugars 5.3 g

Protein 23 g46%

Vitamin A 80.8% Vitamin C 45.7%

Calcium 10.1% Iron 25.4%

*Based on a 2000 Calorie diet


1. Pre heat the oven to 425 degrees Farenheit.
2. Cube the leftover cooked turkey and set aside.
3. Peel and cube potatoes.In a sauce pan, bring them to a boil with water and set aside.
4. Chop the onion,celery and dice the carrots.

5. In a large sauce pan, add 2 tablespoons of butter.
6. Add the onion, celery and carrots and saute until tender.
7. Next goes in the parsley, thyme, sage, salt and pepper.
8. Drop the potatoes and peas and cook till the vegetables are tender.
9. In another pan, melt the remaining 2 tablespoons of butter and stir in the flour.
10.Pour in the milk and stir.
11.Add the cooked turkey and the sauteed vegetables.
12.Cook until thickened and set aside to cool.
13.Roll out the pastry crust to cover the bottom of a 10 inch pie dish.
14.Pour the cooled mixture in an unbaked pie shell.
15.Roll out the top crust and cover the filling, crumpling and pressing the egdes together.
16.Make some slits on the top cover of the pie to let the steam escape.
17.Bake in a 425 degrees oven for 15 minutes. Reduce heat to 350 degrees and bake for 20 minutes or until golden.

18. Serve warm.