Turkey Pot Pie

by Mary Sacks

Turkey Pot Pie in pie plate

Thanksgiving turkey is a bit of a mystery. Nobody knows exactly how this particular bird earned a place of honor at the table each November. 

But it's no mystery when it comes to our version of the classic Turkey Pot Pie. A perfect solution for leftover turkey and mashed potatoes.


  • 1 Tbsp. extra virgin olive oil
  • ½ cup diced onion
  • ½ cup diced celery
  • 1 cup baby carrots, halved diagonally (cooked)
  • 3 cups water
  • 3 tsp. RC No Added MSG Turkey Base
  • 4 Tbsp. flour
  • 2½ cups of cubed Turkey
  • ½ cup frozen peas
  • ¼ tsp. oregano
  • ⅛ tsp. thyme
  • Salt and pepper to taste
  • Choice of topping: Leftover mashed potatoes, Bisquick package topping or Ready-made pie crust


  • Preheat oven to 425°. Heat oil in a stockpot on medium-high until hot. Add onions, celery, carrots; cook, stirring 3-5 minutes. Add flour and stir. Cook 1 minute. Add turkey broth; bring to a boil; lower to a simmer. Add peas, oregano, and thyme. Adjust for salt and pepper. Add turkey cubes. Stir. Pour into 9" pie pan - glass recommended, but not necessary. Add topping. Place pie on a baking sheet. Bake on center rack 20-25 minutes until top is golden brown. Rest pie 10 minutes before serving.

Food for Thought

  • This pot pie is meant to be served family-style and scooped out of the pan. It maybe soupier than other pot pies.


  • 4

Mary Sacks
Mary Sacks


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