Turkey Pot Pie

by Doris Donnerman
(last updated February 13, 2013)

This turkey pot pie recipe is extremely easy and takes a lot less time than the traditional pot pies do. It is a complete meal in it self. Since you are using a lot of leftovers, the time that this recipe takes to cook is faster than traditional "from scratch" pot pies. When you have children or hungry guests to feed, you really want something that is fast and taste good too. You can plan on about ten minutes to mix the recipe and about twenty-five minutes to actually bake the turkey pot pie.

This pot pie recipe has great flavor and taste. With this recipe you can use leftovers or add new items to the recipe. This recipe will serve six people.

Start by preheating your oven to 375 degrees. While the oven is preheating, you can gather the following ingredients:

  • 3 cups of stuffing (if you do not have stuffing then use one package of stuffing mix along with a quarter cup of butter)
  • 1 chopped onion
  • 1 teaspoon of poultry seasoning
  • 4 cups of chopped cooked turkey
  • 2 cups of vegetables or one package of frozen mixed vegetables
  • 2 cups of turkey gravy or two packages of gravy mix (if you want to really make the turkey pot pie faster use one jar of turkey gravy)

Set aside the stuffing, as you will be using it shortly. If you don't have any leftover stuffing or dressing to set aside, use a packaged stuffing mix. You will want to make the stuffing according to the directions on the package.

Now chop the onion and turkey. The onion should be chopped into small pieces, but the turkey can be chopped into as large of pieces as you want in the pot pie. (You should have pieces large enough to give great texture, but small enough that your guests won't have to further cut up the turkey as they eat.)

Take the gravy and warm it up. A microwave can do this quite fast for you. You only need to warm the gravy for about thirty seconds to one minute depending on the microwave. If you need to make the gravy, make the gravy according to the directions on the package. Remember to use cold water when starting to make the gravy. Cook the gravy until it bubbles. This will take at the most an extra three minutes.

Layer the chopped turkey, vegetables, and chopped onion in a two-quart casserole dish. Place the turkey in the bottom of the dish, the onions in a layer on top of the turkey, and then the vegetables in a layer over the onions. Evenly pour the gravy over the top of the layers. Now top the pot pie with the prepared stuffing that you set aside earlier. (Traditional pot pies use an actual pie crust to enclose the ingredients. Using stuffing instead provides not only a great flavor, but is much easier than preparing and adding the piecrust.)

Place the turkey pot pie into the pre-heated oven. Bake about twenty-five minutes or until heated through. When you remove the dish from the oven, allow it to sit about ten minutes prior to serving.

Author Bio

Doris Donnerman

Doris is a jack of all trades, writing on a variety of topics. Her articles have helped enlighten and entertain thousands over the years. ...

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