Cheese Acres left over turkey pot pie

There is always turkey left and who doesn’t love a good pot pie? Here is my recipe for a very simple but delicious one.


3 1/2 – 4 cups frozen vegetables
1/2 cup sliced celery (optional)
2/3 cup butter
1/2 cup chopped onion
2/3 cup all-purpose flour (I use whole wheat)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1 3/4 cups chicken broth
1 1/3 cups milk
4 cups cooked turkey meat – light and dark meat mixed
4 (9 inch) unbaked pie crusts (makes 2 pies)


Pre-heat oven to 425 degrees
Place the mixed vegetables and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain and set aside.
Melt the butter in a saucepan over medium heat, and cook the onion until translucent. Stir in the flour, and seasonings. Slowly stir in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey into the mixture.
Scoop half of the filling into each pie crust. Top with another crust. Pinch and roll the top and bottom crusts together to seal, and cut several small slits in the top of the pies to release steam.
Bake until the crusts are golden brown and the filling is bubbly, about 30 to 35 minutes. Cool for 10 minutes before serving.

One ready to go in the oven.
One ready to go in the oven.
Yummy pie all done!
Yummy pie all done!

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