Thanksgiving is the time for gathering together with family and friends, sharing time, stories and lots of turkey. It’s always a trick to try and find new ways to make a good meal with left over turkey, sandwiches are great but, they get slightly boring after the first few. This turkey pot pie recipe has been a family favorite of ours for years. It is very easy to make, requires only a few ingredients and can be frozen.
2 cups of turkey (cooked and chopped)
1 can chicken broth
2 cups various vegetables (use left over green beans, corn & peas from thanksgiving or canned)
1 can evaporated milk
2 Tablespoons flour
2 (9-inch) deep dish pie shells
Non stick spray
Step 1: Pre-heat oven to 400 degrees. Spray a pie pan with non-stick spray.
Step 2: Place one of the pie crust in the pie pan and put in the oven for 5 minutes.
Step 3: Pour the chicken broth in a medium size bowl and heat in the microwave for approximately one minute, just until hot.
Step 4: Slowly add the flour to the chicken broth until it thickens and mixed well. Add ½ can of the evaporated milk to the chicken broth and flour, stir well.
Step 5: Add the turkey and vegetables to the mixture and stir until well mixed.
Step 6: Pour the mixture into the pie crust in the pie pan. Top with the remaining pie crust, seal the edges together with your fingers or a wet fork. Use a fork to poke a few holes in the top of the pie crust, to let the steam out.
Step 7: Bake in pre-heated oven for approximately 45 minutes, or until the top of the crust turns a golden brown.
To freeze for later: follow all steps except for pre baking the bottom crust and baking the filled pie. Place the pot pie in a freezer bag, seal well and store until ready to eat. If cooking frozen, cooking time will increase to approximately 1 ½ hours or until crust is golden brown.