1amcooks-turkey-pot-pieDon’t let your leftover Thanksgiving food go to waste. Use your leftovers to make a delicious classic.


  • 1 recipe pastry for a (10 inch) double crust pie
  • 4 tablespoons butter
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 2 cubes chicken bouillon
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • 1 1/2 cups cooked turkey, cubed
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk

Step 1: Pre-heat your oven to 425 degrees.

Step 2: Roll out your pastry crust and place it into your pan.

Step 3: Heat 2 tablespoons of butter in a skillet and add the onion, celery, parsley and oregano. Cook until soft and add salt and pepper to taste.

Step 4: Stir in chicken bouillon and water. Mix until it comes to a boil. Add in the potatoes and cook until lightly tender.

Step 5: In a separate pan, melt 2 tablespoons of butter and mix in your turkey, flour and milk. Combine the turkey and veggie mixture together and cook until you get a thick consistency.

Step 6: Pour your mixture into the pastry shell. Roll out to top crust and place over the top of your mixture. Make slits across the top.

Step 7: Bake for 15 minutes at 425 degrees, then reduce the heat to 350 degrees and bake for an additional 20 minutes.

This recipe is best enjoyed with garlic mashed potatoes. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.