Go Back
+ servings

Turkey Pot Pie

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4
Author: Vanjo Merano


  • 2 cups turkey pre-cooked and cubed
  • 1 pastry for double crust pie
  • 2 medium potatoes cubed
  • 1 medium onion minced
  • 2 stalks celery chopped
  • 1 medium carrots diced
  • 1 teaspoon dried oregano
  • 3 tablespoons dried parsley
  • 1 piece chicken bouillon
  • 2 cups water
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/4 cup butter
  • salt and pepper to taste


  • Heat a cooking pot then put-in 1/8 cup butter. Allow to melt.
  • Add-in the onion, celery, and carrots then stir.
  • Put-in the dried parsley, oregano, salt, and ground black pepper. Stir and cook for 3 minutes or until the vegetables are soft.
  • Add the chicken bouillon and water. Let boil. Simmer for 5 minutes.
  • Put the potatoes in and simmer.
  • While simmering the potatoes, melt the remaining butter in a separate pan.
  • Put-in the turkey and cook for 3 to 5 minutes.
  • Sprinkle flour and stir.
  • Add milk, stir, and simmer for a minute.
  • Combine the turkey mixture with the vegetables then stir. Simmer until the desired thickness is achieved.
  • Turn-off heat and allow the mixture to cool.
  • Preheat oven to 400 degrees Fahrenheit.
  • Transfer the mixture on the pie crust. Cover with the second crust.
  • Bake for 30 to 35 minutes.
  • Remove from the oven and allow to cool.
  • Serve. Share and enjoy!


Serving: 4g