Turkey Pot Pie

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Turkey Pot Pie

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4


  • 2 tbsp. Butter
  • 1 Spanish White Onion
  • 2 Celery Ribs, medium, diced
  • 3 Carrots, small, diced
  • 3 cups Cooked Turkey, Shredded (dark preferred)
  • 2 tbsp. Tarragon, fresh, chopped
  • 2 tbsp. Parsley, fresh, chopped
  • 4 tbsp. All-purpose Flour
  • 4 cups Turkey Stock (or left over gravy)
  • 2 Potatoes, medium, peeled and diced
  • 1 square Puff Pastry, prepared
  • 1 Egg, beaten


  1. Heat oven to 375° F. In medium saucepot, melt butter; add onion and sweat 4 minutes. Add celery and carrots; cook 4-5 minutes. Add turkey and cook 4 minutes. Add tarragon, parsley, and all-purpose flour; cook 4 minutes. Add stock and bring to simmer. Add potatoes and simmer until fork tender.

    Pour filling into pie pan and top with pastry. Brush pastry with egg. Bake pie 20-30 minutes, or until crust is golden brown

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