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.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Turkey Pot Pie Casserole
- 2 cup 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 cup water, approximately
- 4 Tablespoon butter
- 4 Tablespoon all-purpose flour
- 1 cup whole milk, or half & half, or heavy cream
- 1 cup 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 cup shredded, cooked turkey
- pie crust dough for one pie, See my Perfect Pie Crust Recipe
- 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.
Nutritional information is auto-generated and the accuracy is not guaranteed.