Turkey Pot Pie and a Recipe

I bought two turkeys this year for Thanksgiving, instead of my usual very large one.  I figured that I would cook one for Thanksgiving and then the second I would cook a few days later to have for putting away.


What I didn’t count on was how much my family loves turkey!  Why do we only cook turkey once a year?  


I was able to put away a good amount of turkey stock for the winter soup making that I am so fond of.  Unfortunately I didn’t have enough turkey meat to put in the freezer as well.  I did have a bit left over from the second turkey though, and decided to make a turkey pot pie.


Last night I did just that!

Turkey Pot Pie


2 pie crusts


1 Tablespoon butter
3 carrots, chopped
3 celery stalks, chopped
8 oz frozen baby sweet peas
1 turkey breast, chopped
gravy from turkey – or – add some chicken stock and a little flour to thicken


Saute carrots and celery in butter, add salt and pepper to taste.
Add in frozen peas.
Add gravy and turkey.
Pour mixture in a pie crust in a 9″ pie plate then top with second pie crust.
Cook at 450 for 10 minutes and then turn heat down to 350 for another 20-30 minutes until crust is browned on top and bubbly in the middle.


Easiest turkey pot pie ever, and named “best thing I have ever eaten and want every day for the rest of my life” by my lovely Emma.  


Now, if you have other veggies, you can certainly add those.  I tend to put onions and garlic in everything, but didn’t have any onions in the house.  Typically I also add potatoes and green beans as well.  However, I didn’t want to peel potatoes, and my son decided that he absolutely hates green beans this week.


Are you still eating leftovers from Thanksgiving?  Did you put some easy meals together in the freezer to free up some time this month?