Turkey Pot Pie

Use up your leftover turkey in this tasty pie! Featuring delicious savory vegetables and herbs, plus rich butter and a flavorful creamy sauce, this meal is bound to please the family. Feel free to use this same recipe for chicken pot pie if you have leftover chicken as well.

Co-op Sales Marys NonGMO Whole Fresh Turkey

1 Tbsp olive oil
2 sticks celery, chopped
1 onion, diced
2 carrots, sliced
1 red bell pepper, chopped
1 bay leaf
1 tsp salt
1/4 tsp white pepper
½ tsp sage
1-2 cups chopped cooked turkey meat
2 Tbsp veggie broth powder
2 cups hot water
½ tsp tofu seasoning
½# mushrooms, sliced
2 leeks, diced
½ cup white wine
½ cup butter
½ cup flour
2 prepared pie crusts


Preheat oven to 375°F. Place one pie crust into pie pan, leaving ½” of dough beyond edge of pan. Heat olive oil and sauté celery, onion, carrot and bell pepper for 2-3 minutes. Add bay leaf, salt, pepper, sage and turkey. Stir and set aside. Mix veggie broth powder with hot water; stir until powder has dissolved. Cook mushrooms and leeks in ½ cup veggie broth and wine until leeks are tender-crisp. Add to turkey mixture. Melt butter, stir in flour and cook 2-3 minutes over low heat, stirring frequently. Add remaining veggie broth to butter mixture ¼ cup at a time, stirring constantly, until desired sauce consistency is reached. Simmer 5 minutes. Add sauce to turkey mixture and stir. Pour into prepared pie pan. Cover with remaining pie crust, seal edges, prick top with a fork and bake 15-20 minutes or until crust is golden brown.