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turkey pot pie - robs little kitchen

Turkey Pot Pie

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Lunch
Cuisine American
Servings 8 servings

Equipment

  • 9"-10" pie pan or see Rob's Little Secret
  • large skillet or Dutch oven

Ingredients
  

FILLING

  • 1 lg shallot - chopped
  • 2 carrots - peeled and diced
  • 2 stalks celery - chopped
  • 6 oz button mushrooms - stems trimmed; caps cut in half then thickly sliced crosswise
  • 2 lg russet potatoes - peeled or unpeeled (use a vegetable brush to clean) and diced into ½" chuncks
  • 1 tablespoon fresh parsley - chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage - chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon ground peppercorn medley
  • cups chicken, turkey or vegetable stock (for vegan version)
  • ½ teaspoon chicken or turkey bouillon - I use Better Than Boullion Organic Turkey Base (see note)
  • 1 cup fresh or frozen peas
  • 1 cup fresh or frozen pearl onions
  • 1 cup lima beans - optional
  • cups cooked turkey or chicken (omit for vegan version
  • ¼ cup extra virgin olive oil - divided
  • cup all-purpose flour
  • 1 cup milk - for non-dairy use full-fat coconut milk

CRUST

Instructions
 

  • Preheat the oven

Notes

Organic Turkey Base - Better Than Bouillon
PIE CRUST RECIPE
  • https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/
ROB'S LITTLE SECRET
  • To save time I use a blind baked a Marie Callender frozen pie crust. Here is a link for directions to blind bake (pre-bake)- https://www.crazyforcrust.com/how-to-blind-bake-a-pie-crust/ 
Pastry Pie Shells | Marie Callender's
  • And, for the top I use a sheet of Pepperidge Farm frozen puff pastry and cut it with a scissor to the round shape of the pie.
Amazon.com: Pepperidge Farm, Puff Pastry Sheets, 17.3 oz (Frozen) : Grocery  & Gourmet Food
Keyword chicken, pie, turkey, vegetables