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Turkey Pot Pie

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  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 3 cups diced, cooked turkey
  • 1/4 cup flour
  • 1 1/2 cup chicken broth
  • 1 1/2 cup white wine
  • 2 tsp. chopped fresh thyme, rosemary, sage (all optional)
  • 1/4 cup heavy cream
  • 1 pie crust, homemade or pre-made, your call
  • 1 egg, lightly beaten
  • Olive oil
  • Salt & pepper

Cooking Instructions

Everyone has a family recipe for cooking that great big bird! We thought we’d share a family fave for what to do with those yummy leftovers after the celebration is over!

Makes one 9” pie.

Serves: 6

  • Preheat the oven to 375 degrees.
  • On the stovetop, heat a little olive oil over medium high heat. Add the onion, celery and carrot, and saute until veggies start to sweat. Add in turkey.
  • Add the flour and stir well. Allow to cook about 2 minutes. Add the wine and broth and mix well.
  • Add the fresh herbs and salt and pepper to taste. Cook for another few minutes until all flavors have time to incorporate.
  • Add the cream and allow to simmer for 10-15 minutes until the mixture gets nice and thick. Set aside to cool slightly.
  • In a oven safe pie dish, place the bottom crust and press into the pan and up the sides.
  • Pour the turkey mixture into the pie crust. Place the top crust on and crimp to the bottom crust, sealing in the filling. Using a knife, pierce the top crust to make vents.
  • With a pastry or bbq brush, coat the crust with the egg wash. Put the pie on a cookie sheet and place in the oven. Cook for 25-30 minutes or until the crust is deep brown and bubbling through.
  • Serve with leftover green salad and a glass of Bogle Petite Sirah! Enjoy!!