Like many home cooks, my journey into the world of food blogs started with The Pioneer Woman. Ree Drummond, the accidental country girl, captivated me with her warm stories, stunning ranch photos, and, of course, her mouthwatering recipes. I devoured every post, eagerly anticipating her first cookbook release. Since then, Ree has built an empire – multiple cookbooks, children’s books, a kitchenware line, a Food Network show, and the charming Mercantile in Pawhuska, Oklahoma. She’s truly an inspiration! And through it all, my love for her recipes, especially her pot pies, has remained constant.
Among the many recipes from “The Pioneer Woman Cooks: Recipes from an Accidental Country Girl” that have become staples in my kitchen, her Chicken Pot Pie stands out. Honestly, I thought I knew pot pie until I tasted this recipe. It’s pure comfort in a dish! The creamy, savory filling is so delicious, I could happily eat it on its own. While the original recipe calls for chicken, my favorite twist, and a perfect way to use Thanksgiving or holiday leftovers, is Pioneer Woman Turkey Pot Pie. This version gets heavy play in my kitchen, especially during the cooler months. There’s nothing quite like a warm, comforting plate of turkey pot pie on a chilly evening.
Ree describes her recipes as “cowboy tested,” and while I don’t have any cowboys around, her “Pioneer Woman” moniker is practically a household name here thanks to recipes like this one. Everyone knows I’m talking about Ree! So, why not try this Pioneer Woman Turkey Pot Pie recipe? Let me know what you think! And who knows, maybe we’ll plan a road trip to The Pioneer Woman Mercantile together someday! 😉
Pioneer Woman
Pioneer Woman Chicken Pot Pie Ingredients
Pioneer Woman Chicken Pot Pie Preparation Steps
This recipe is adapted from Pioneer Woman’s Chicken Pot Pie for turkey.
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Pioneer Woman’s Turkey Pot Pie Recipe
Recipe type: Main Meal
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 6
Description: Classic comfort food elevated with a rich, creamy filling and flaky pie crust. This Pioneer Woman Turkey Pot Pie recipe is perfect for using leftover turkey and warming up on a cold day.
Ingredients
- 3 stalks of celery, finely diced
- 3 medium carrots, finely diced
- 1 large onion, finely diced
- 4 Tablespoons of butter
- ½ Cup frozen peas
- 2 Cups cooked turkey, cut into bite-size pieces
- 1 Cup all-purpose flour
- 2 Cups chicken broth
- 1 chicken bouillon cube
- 1 Cup heavy cream
- 1 teaspoon ground thyme
- 1 teaspoon salt
- Black pepper to taste
- Pie Crust (homemade or store-bought, like Tenderflake)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: Finely dice the celery, carrots, and onions.
- Sauté the vegetables: Melt the butter in a large pot or deep frying pan over medium heat. Add the diced onions, carrots, and celery, along with the frozen peas.
- Cook until softened: Sauté the vegetables until they begin to soften and turn translucent, about 5-7 minutes.
- Add turkey: Stir in the cooked turkey pieces to combine with the vegetables.
- Create a roux: Sprinkle the flour evenly over the vegetable and turkey mixture. Stir well to ensure the flour is incorporated.
- Cook the roux: Cook for 2-3 minutes, stirring gently, to cook out the raw flour taste.
- Add broth and bouillon: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Stir in the chicken bouillon cube.
- Thicken the gravy: The flour will thicken the broth to create a delicious gravy.
- Stir in cream: Pour in the heavy cream and stir to combine, enriching the filling.
- Simmer and season: Cook the mixture over low heat for about 4 minutes, allowing it to gradually thicken to your desired consistency.
- Season to taste: Season with thyme, salt, and pepper to taste.
- Remove from heat: Take the pot off the heat.
- Assemble the pot pie: Pour the turkey mixture into a deep-dish pie pan or a small casserole dish.
- Prepare the pie crust: Roll out the pie crust so that it is approximately 1 inch larger than the diameter of your pie pan.
- Top with crust: Carefully place the pie crust over the turkey filling. Cut a few small slits in the top of the crust to allow steam to escape.
- Seal the edges: Gently press the edges of the crust to seal it to the sides of the dish.
- Bake: Bake in the preheated oven for 30 minutes, or until the pie crust is golden brown and the filling is bubbly and heated through.
- Cool and serve: Let the Pioneer Woman Turkey Pot Pie cool for about 10 minutes before serving. This allows the filling to set slightly and prevents burning your mouth!
Enjoy this comforting and flavorful Pioneer Woman Turkey Pot Pie!
The Rock Deep Fry Pan With Glass Lid
Ceramic Deep Pie Plate
I recently invested in “The Rock” Deep Fry Pan With Glass Lid and it’s been fantastic for recipes like this. The even heat distribution and non-stick surface make cooking and cleanup a breeze. And for baking the pot pie, I love using my Ceramic Deep Pie Plate. It bakes evenly and looks beautiful on the table.
Pioneer Woman Turkey Pot Pie in Ceramic Pie Plate
Pioneer Woman Turkey Pot Pie Close Up
Whenever I roast a turkey, making Pioneer Woman Turkey Pot Pie is always on my mind. It’s such a satisfying and easy meal to throw together, especially with leftover turkey. Hearty, flavorful, and utterly comforting, this turkey pot pie is a guaranteed crowd-pleaser every time. Give it a try and experience the Pioneer Woman magic in your own kitchen!
Delicious Pioneer Woman Turkey Pot Pie
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