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close up of single slice of turkey pot pie

Turkey Pot Pie

In this version of turkey pot pie from the cookbook All Stirred Up about the women’s suffrage movement, Laura Kumin shared her version of a recipe originally printed in 1915 in The Suffrage Cook Book, by L. O. Kleber. Suitable for chicken or turkey and whatever vegetables you have on hand, your family will love this double-crusted comforting pot pie and be celebrating women's suffrage while they eat it!
5 from 2 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 8
Calories 465 kcal

Ingredients
  

  • 2 pie crusts homemade or store-bought to fit a deep dish pie pan
  • 3 cups cooked chicken, cubed or shredded can use store-bought rotisserie chicken
  • 4 medium Yukon Gold potatoes sliced thin or diced
  • 1 cup hard vegetables diced (carrots, green beans, peas, etc.)
  • 1 1/2 cups diced onion
  • 2 tablespoons unsalted butter melted or a mixture of butter and olive oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 - 1 3/4 cups chicken broth (seasoned), homemade or store-bought, heated to a simmer
  • 1/2 cup cream or milk heated to a simmer
  • 1 egg for optional egg wash

Instructions
 

  • Preheat the oven to 425°F/220°C. Line a deep-dish pie pan with one of the pie crusts.
  • Layer the chicken, potatoes, and vegetables in the pie pan.
  • Sauté the onions (if you want to) with a bit of butter or olive oil in the medium size pot that you'll use to make the bechamel. Set the onions aside.
  • In the medium pot, melt the butter (or butter and oil) and add the flour. Cook the flour for about 2 minutes, stirring constantly. Slowly add the chicken broth and stir until it thickens slightly. Then add the cream or milk and stir to combine. Mix the onions into the bechamel and pour the liquid over the pot pie.
  • Put the second pie crust on top, seal the edges by crimping them, and make several slits on the top of the pie to let out the steam. If you want a very golden crust, egg wash it all over.
  • Bake for approximately 40 - 45 minutes, until the crust is golden, and the pie is steaming.
  • Let the pie sit for 5 - 10 minutes (or longer) before serving.

Notes

  1. If you don’t pre-cook your hard vegetables (like the carrot and potato) then be sure to dice them small or they could be crunchier than you might like. Ours were not super soft but we loved their firmness – not hard and not soft. If you want larger pieces of vegetables, consider pre-cooking in the microwave for a bit to make sure they are tender enough after the pie is baked.
  2. Feel free to use fresh or dried herbs. Remember that dried herbs pack more flavor so use less than you would fresh.
  3. This recipe can be prepared ahead and baked later in the day or the next day.
  4. Leftovers were great – the crust stayed crisp when reheated, even when I was lazy and popped a small piece in the microwave.

Nutrition

Serving: 1gCalories: 465kcalCarbohydrates: 43gProtein: 20gFat: 24gSaturated Fat: 10gCholesterol: 88mgSodium: 597mgPotassium: 692mgFiber: 4gSugar: 2gVitamin A: 2019IUVitamin C: 28mgCalcium: 55mgIron: 3mg
Keyword chicken pot pie, pie dough, turkey pot pie
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