Grandma Carlson’s Classic Turkey Pot Pie

Name: Grandma Carlson’s Classic Turkey Pot Pie
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 0.13 tsp Black Pepper; 6 tbsp Butter; 2 whole Carrot; 2 stalk Celery; 2 cups Chicken Broth; 2 cups Cooked Turkey; 10.75 oz Cream of Mushroom Soup; 7.5 oz Cream-Style Corn; 1 tbsp Fresh Parsley; 1 tbsp Fresh Thyme; 15 oz Green Beans; 1 whole Onion; 1 tsp Salt; 7 tbsp Shortening; 6 tbsp Water

Dinner 🍽️Lunch 🥪 American High-Protein 💪Halal 🕌Comfort-Food

Grandma Carlson’s Classic Turkey Pot Pie wraps tender turkey and vegetables in a buttery, flaky crust with a rich, herb-scented cream filling. Each bite balances creamy sauce with gentle thyme and parsley notes, perfect for a cozy family dinner or using up holiday leftovers. Serve it hot when you want comfort and a satisfying, homestyle feel.

Prep45 mins
Cook40 mins
Serves8
DifficultyMedium

1

In a bowl, whisk 2 cups of flour with salt. Use a pastry cutter to work the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until they are the size of small peas. Sprinkle in cold water, 1 tablespoon at a time, gently gathering the moistened dough with a fork until it just starts to pull flour from the sides of the bowl. Divide the dough into 2 equal pieces, shape into rounds, and refrigerate until needed.
2

Preheat the oven to 425 degrees F (220 degrees C).
3

Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture to a bowl; set aside. Put 2 tablespoons of flour into a resealable plastic bag, add the cooked turkey meat, and shake to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey until the flour coating is golden brown, about 10 minutes. Add the chicken broth to the skillet about 1/2 cup at a time, stirring until it starts to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is well combined.
4

On a floured work surface, roll out one dough piece to a circle about 11 inches in diameter, and fit it into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second piece into an 11-inch circle, place it over the filling, then pinch and fold the edges of the two crusts together to seal. Cut 5 slits in the top crust to vent steam.
5

Bake the pie in the preheated oven for 15 minutes; then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is bubbling and the crust is golden brown, about 25 more minutes.