Some Helpful Tools for this pot pie recipe

The best thing about this recipe is that everything on the ingredient list is pretty much pre-cooked and ready to go except for the crust. To make this dish even easier, here are some of our favorite kitchen gadgets to use:

• Glass Pie Plate: love my Pyrex pie plate! But in a pinch, using the EZ-Foil pans are good too.
• Measuring Cups: These are also a must-have favorite in my kitchen.
• Santoku Knife: I use my Wusthof Santoku knife all the time. The divots in the blade make sure items do not stick when cutting.
• Cutting Board: Make sure you are using a hardwood or composite board. This will keep your knives sharp and in good condition, making them last longer.

“Can I freeze this?” is a question I hear all the time, so most recipes you see on this blog will have this section to answer.

Yes, you can freeze this delicious pot pie recipe. Prepare all the ingredients up to the point before baking in the oven, including cutting the slits on the top crust.

At this point, you will want to wrap the top with plastic wrap, then seal well with foil. If you are using an EZ Foil Pie Pan, you can slide right into a zip-lock bag. 

This should keep in the freezer for 4-6 months. 

First, you will want to preheat your oven to 425 degrees. This will give you plenty of time to prepare the rest of your ingredients.

Next, you will want to place one of your room temperature unbaked pie crusts into the bottom of a 9-inch pie plate. It’s ok if the crust hangs over the side or just meets the rim.

Set your pie dish aside. 

Now, in a small saucepot over medium heat, melt butter. Add in the chopped onion and stir into melted butter.

I like to sprinkle just a pinch of salt on top of the onion to bring out the sweetness a little bit. If you would like to add a bit more flavor, grab a few small stalks celery and chop them up to add to the onion and butter.

Cook until onions are nice a soft and translucent. I don’t know anyone who likes to bite into a crunchy onion, do you? 

Once the onion is ready, it’s just a matter of dumping in everything else. Add the soup, water, or chicken stock, and mixed vegetables and stir until well incorporated.

Add in your chopped turkey, stir turkey mixture gently, and let this come to a slight bubble.

Now the fun part! Dump your bubbly goodness into the bottom crust and spread with the back of a spoon to make it even.

Cover the top of the filling with the remaining pie crust.

If you have excess dough, use a sharp knife to cut along the edge of pie dish. Pinch to seal crust and then make flutes by pushing your thumb between your opposite finger and thumb or gently press the tines of a fork to seal together. You can use this extra dough to create fancy designs on top of your pie crust.

Place your delicious pot pie on a baking sheet to catch any bubbles that may spill over and put in the oven.

Bake for 30 minutes or until the top of the crust is golden brown.

What to serve with your leftover pot pie

What should you serve with your turkey pot pie? More Thanksgiving leftovers of course! This turkey pot pie is a delicious way to use up most of the main ingredients from your dinner, but don't forget to serve with some of the other sides too like cranberry sauce, sweet potatoes, green beans, and leftover gravy!

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