If you’ve been here a hot min then you know the husband loves to cook. Specifically, he loves to use his green egg. And he loves to be creative. So when he had some off days during the holidays and I had to work, he of course wanted to smoke some meat. We got a turkey on major clearance after thanksgiving and had frozen it. Let me tell y’all – this man can smoke some meat. It. Was. SO. good. But of course, with a giant turkey, two people can really only so much. Insert this turkey pot pie recipe. Growing up I always loved a good chicken pot pie, as it made me think of Grandma Bear. It still does, so these days it’s extra special.
- 2 cups frozen peas and carrots
- 2 cups frozen green beans
- 1 cup sliced celery
- 2/3 cup butter
- 2/3 cup chopped onion
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 3/4 cups chicken broth
- 1 1/3 cups milk
- 4 cups cubed cooked turkey meat
- 4 (9 inch) unbaked pie crusts (get to room temp)
- Preheat an oven to 425 degrees F
- Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender.
- Drain the vegetables in a colander set in the sink, and set aside.
- Melt the butter in a saucepan over medium heat, and cook the onion until translucent.
- Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning.
- Slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens.
- Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
- Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. (we used disposable ones so we could freeze them).
- Spoon half the filling into each pie crust, then top each pie with another crust.
- Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
- Bake until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes.
- If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
- If you're going to freeze them (or one) pop the lid on & freeze prior to cooking.
One thing I especially love about this recipe is that you could substitute really whatever whit meat you have on hand or even do a combination with a variety of leftovers. I love to change things up when it comes to what we’re eating, but we also want to make sure we stretch what we purchased out until it’s gone. So being able to repurpose leftovers is key! And these pot pies are great, because you can freeze them, and have a ready made meal to pop in the oven. Perfect for entertaining when the snow shuts down the whole city too!
