One of my favorite things about cooking a holiday dinner is the leftover turkey. My family almost likes the meals I make with leftover turkey as much as the Thanksgiving or Christmas meal. We all love turkey pot pie.
This is the perfect one pot meal. The reason I have put this under pressure cooker recipes is because I start with the pressure cooker. It use to take me all day to get the turkey meat off the bones. Since I discovered how quickly this initial cooking can be done in the pressure cooker, it made everything so much quicker.
It usually takes two separate cooking to cook all the meat off the bones. We usually don’t eat both drumsticks and thighs so there will be enough meat for the leftover meals. To make turkey broth and get the meat off the bones, place bones in in the pressure cooker and fill halfway with water. Add one-half cut onion, 2 stalks of celery, and 2 large carrot sticks. Lock lid on the pressure cooker and bring to a high pressure.
When the pressure cooker reaches high pressure reduce heat to maintain high pressure. Set the timer for 30 minutes and continue cooking. After 30 minutes use the natural release method before removing the lid. Remove the turkey, bones, and vegetables with a large slotted spoon and place in bowls to cool. When liquid in pressure cooker cools to warm, strain liquid into large bowl.
You will find this pressure cooker process will save hours.
Remove meat from the bones. Discard bones and vegetables.
To make the filling for the turkey pot pie you will need the following
- cooked turkey
- turkey broth
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups cubed potatoes
- 2 cups chopped carrots
- 1 large chopped onion
- small can drained corn
- 1 ½ cup milk
- seasonings: salt, pepper, celery seed, poultry seasoning, parsley, garlic powder
- fillo dough
Wash potatoes. Remove all blemished and eyes from potatoes. If potatoes have a thick skin and are full of blemished, they will need to be peeled. Cube potatoes into bite size pieces.
Wash carrots and chop into bite size pieces.
- Chop onion.
I use the pressure cooker pot to make the filling, but I don’t pressure cook the ingredients. I like the heaviness of the pot and cook the filling on a low boil.
Mix 2 tablespoons of flour into 2 tablespoons of melted butter.
Add chopped onions and cook until soft.
Add one cup white wine and one cup turkey broth.
Add carrots and potatoes and cook for about 20 minutes until fork tender.
Add seasonings and mix.
Bring to a boil.
Add turkey and corn. Mix together thoroughly. If you think the consistency is too thick add more turkey broth at this point. If you think there is too much liquid just cook until it is reduced.
Cook for at least 30 minutes until hot all the way through. This filling is enough for 2 pot pies. You can either freeze the left over filling by itself or make another pie and freeze it before baking.
Assembling the turkey pot pie:
The traditional pot pie has a pie crust on the bottom and top. You can use a pre-made crust for both or make your own pie crust. Bake according to pie crust directions.
To make a turkey pot pie with a lower calorie count, just add the filling directly into pie pan.
Also, use a fillo dough topping for a lower calorie count. I used 6 sheets and alternated them over the sides of the pan. Spray each sheet on the top with a spray butter. Brush the top with melted butter for a beautiful golden brown finish. Follow the direction on the fillo dough. This has a much shorter baking time than the traditional pie crust.
Bake the pot pie according to the baking directions of whatever crust you are using. Here is what a fillo dough crust looks like on a yummy turkey pot pie:
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