Insulated Bags

Turkey and Vegetable Pot Pie

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At a glance
Cooking Method

Cream cheese crust:
2 1/2 c flour
1/2 t salt
8 oz unsalted butter, room temp
8 oz cream cheese, room temp


1 1/2 lb cooked Shelton’s turkey, diced
3 T olive oil
2 red bell peppers julienned
8 oz mushrooms, sliced
1 lg onion, chopped
4 oz green beans, boiled for 1 min & cut into 1” pieces
3/4 c green onions, chopped
1 T fresh rosemary, chopped
1/2 c sun-dried tomatoes, chopped
1/3 c unsalted butter
1/3 c +  2 T flour
1 c milk
2 c water
1/4 c heavy cream
1 T chicken base


Mix all ingredients in processor until moist clumps form. Shape dough into ball. Wrap in Saran wrap. Chill 1 hr.

Heat 1 T oil. Sauté peppers and onions. Put in bowl. Heat 2 T oil. Add mushrooms Cook 4 min. Add mushrooms & turkey to bowl.

Mix all onions, green beans, tomatoes, rosemary. Melt butter, add flour whisk 2 min. Whisk in water, then milk, cream, and chicken base. Boil. Season with salt, pepper. Stir into turkey mixture.

Line deep pie pan with dough, saving enough to top pie. Add filling. Cover with dough. Brush with beaten egg. Bake at 350° about 45 min.


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