Turkey Pot Pie Casserole is everything I love about Thanksgiving in a single dish. It is warm, creamy, comforting, and if you could eat a hug, it would be this.
I love Thanksgiving, it is my favorite holiday. Every year, I make a massive turkey – I don’t care if I’m cooking for 20 or 2. When I’m cooking for a crowd, I’ll prepare the biggest freaking turkey I can find. Why?
The leftovers!!! We’ll have our Thanksgiving feast and, after the dishes are washed and everything is put away, the hubby & I will salvage every scrap of meat from the carcass.
I’ll set aside some to use for the next couple days for meals and the rest I will freeze in portions to use for meals later on, like Creamed Turkey. The carcass will also be put to good use, making a big ol’ batch of Turkey Stock that I can use all year long.
One of the things I love about this recipe, is that not only can you make it with leftover turkey, but you can also make it with chicken. If you are doing your shopping one day and see that your store has rotisserie chickens on sale, snatch one up and bring it home to make this. You’ll only need about half the chicken and you could use the rest to make some Chicken Salad Sandwiches for lunch the next day.
But whether you use turkey or chicken, you’ll love every bite.
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Turkey Pot Pie Casserole
Ingredients
- 2 c frozen mixed vegetables
- 2 large red or golden potatoes, peeled and diced in 1/2 inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 c water, approximately
- 4 Tb butter
- 4 Tb all-purpose flour
- 1 c whole milk, or half & half/heavy cream
- 1 c chicken broth
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon turmeric
- 3 c shredded, cooked turkey
- pie crust dough for one pie, See my Perfect Pie Crust Recipe
Instructions
- To begin, preheat your oven to 425 degrees.
- Place your frozen veggies and diced potatoes in a large saucepan. Add in just enough water to cover the vegetables (about 2 cups of water).
- Add in the salt & pepper.
- Bring these to a boil, reduce heat to medium and simmer until the vegetables are just tender. Remove from heat, but do not drain.
- Meanwhile, in a saucepan melt the butter over medium heat. Whisk in the flour and let it cook for just a minute.
- Add in the chicken broth and milk. Stirring continually, bring this to a boil. The mixture will get very thick. As soon as it thickens, remove it from the heat.
- Stir in the thyme, sage, onion powder, garlic powder, and turmeric.
- Place the shredded turkey in the bottom of a 2-quart casserole dish (2 inch deep).
- With a slotted spoon, scoop the cooked vegetables from the saucepan and spread the vegetables over the turkey.
- Measure out 2 cup of the liquid that the vegetables were cooked in. Add the cup of veggie water to the creamy mixture and stir them together. Pour this all over the turkey & veggies in the casserole dish.
- Roll out your pie crust dough and place it over the top. Don’t worry about making this pretty, just roll it out and spread it on there. This is a rustic dish and doesn’t have to be perfect.
- With a sharp knife, cut a 2-inch slit in the center of the dough.
- Bake for 35 -40 minutes, or until the pie crust is lightly golden.
- Allow the casserole to cool for a few minutes before serving.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
I like this, but faster for me would be to stir up batch of drop biscuits to put on top rather than pie crust. Can’t go wrong with either one.
Yum, love a good pot pie!
Mmm, that is one big dish o’comfort!
My hubby would vote your pot pie as the winner this week—I need to make this for him!
I’m always up for a good pot pie!