Turkey Pot Pie recipe

Nov 28, 2016 by Capt. John Wampler

It’s hard to believe that the holidays are once again upon us. It seemed like only a few months ago I was making Holiday Ham Balls and Christmas cookies. As we get older, we are left with the memories of those who have passed on before us. My mother was an exceptional cook and around the holidays we enjoyed many delectable dishes. Oft times these dishes would be made using leftovers from Thanksgiving or Christmas dinner. There is nothing quite as inviting as homemade turkey pot pie. This dish is a simple yet creative means of stretching a holiday meal into the next week.


  • 1 box ready-made pie crust (two crusts), room temperature
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 4 cups shredded leftover turkey, white/dark meat
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 3/4 cups chicken stock
  • 1/2 cup milk
  • 29 oz. can mixed vegetables, drained
  • Pre-heat oven to 425 degrees F.

Lightly spray a glass pie pan with non-stick cooking spray. Unroll one of the pie crusts and gently press into pan.

In a large sauce pan, melt butter over medium heat. Sauté onion until tender.

Chicken Pot Pie. Photo by John Wampler

Chicken Pot Pie. Photo by John Wampler

Stir in flour, salt and pepper and stir until well incorporated.

Slowly add chicken stock and milk, stirring until filling begins to boil and thicken.

Stir in leftover turkey and vegetables, then add mixture to the pie pan.

Place second pie crust over filling and flute around the edges. Cut four slices into crust top for venting.

Turkey Pot Pie recipe

Turkey Pot Pie recipe

Bake on center rack for 20 minutes. Check pie, rotate and bake for 10 minutes more or until crust is golden brown. Remove from oven and let sit for 10 minutes before serving. Happy Holidays, JW.

Capt. John Wampler (www.yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome at editor@the-triton.com.