December 7, 2010

Another Thanksgiving has come and gone, but the turkey remains!   Most folks I know are happy to be done with turkey for a while, but we ended up with seven turkeys this year- plus one carcass.  Yes, I said SEVEN turkeys.

We spent Thanksgiving with my parents, and got the carcass and some leftover turkey from them.  While  many people were out braving the stores on Black Friday, I was scooping up a great deal on turkey.  (Turkeys after Thanksgiving are cheap!)  I picked up three turkeys raised without antibiotics or artificial growth hormones at our wholesale club for a song.  Then, we had quite the stroke of good luck and happened to be at the right place at the right time, and got another four turkeys partially prepped for $10 each because a local restaurant miscalculated how many turkeys they were going to need.  Translation- lots of frugally aquired turkey to feed our family!

All of the partially prepped birds have been roasted (the other turkeys are still frozen for future use) and turned into beautiful sliced turkey, delicious turkey stock, rich turkey gravy, tasty turkey fajitas, comforting turkey stew, a quick and easy turkey salad, and my husband’s favorite use for leftover turkey- turkey pot pies.  Even though we purchased the turkeys, many of the other ingredients came from either our own backyard or from our CSA share.  Here’s how to make a great turkey (or chicken) pot pie:

Turkey Pot Pie


  • 8 tablespoons of butter (one stick)
  • 2 cups peeled and chopped potatoes (about two medium-sized potatoes)
  • 1/2 cup chopped onion (about 1/2 medium onion)
  • 2 stalks chopped celery
  • 2 cloves pressed garlic or garlic paste (Paste can be made with salt and the back of knife blade.  I find it easier to use a garlic press.  You could also substitute garlic powder.)
  • 2 cups mixed veggies (I use a mix of green beans, carrots, and peas from my garden.  A bag of frozen mixed veggies would also work.)
  • 1/2 cup flour (I use sprouted spelt flour, but use whatever kind of wheat flour you have on hand)
  • 2 cups homemade turkey broth (you can use chicken or veggie broth if that’s what you have available)
  • 1 cup cream (you may substitute whole milk)
  • 3-4 cups chopped turkey
  • 1/2 teaspoon thyme
  • 1/2 teaspoon parsley
  • Salt & pepper to taste.
  • 1 pie crust (Homemade pie crust is easy.  Store-bought will work fine.)


  • Preheat oven to 400*F
  • On medium heat, cook peeled & chopped potatoes in the butter for five minutes.
  • Add onions, celery, and garlic.  Cook for another five minutes.
  • Add the flour.  It will mix with the butter to make a roux.
  • Add mixed veggies, turkey, broth, and cream.  Cook until the sauce thickens.  Do not bring to boil.
  • Remove from heat and add thyme and parsley and stir.
  • Add salt and pepper to taste.
  • *Pour into a baking dish. (I use a deep casserole dish, 9 inches across., that I serve at the table.)
  • Drape pie crust over dish.  Make a fluted edge to prevent leaks with your fingers.  Cut a large X in the middle of the pie to allow ventilation during baking.
  • Place pie on a baking or cookie sheet, and bake in oven for 40 minutes
  • Let cool about 15 minutes and serve.

*As an alternative, you could pour into individual ramekins or other small baking dish and make individual servings.  Obviously, to make a chicken pot pie, substitute chicken and chicken stock in place of turkey and turkey in the recipe.

This makes “technically” four adult servings, give or take.  One pie feeds my husband, my two-year old, and myself, assuming we also have a desert to finish off the meal.  (Brownies usually do the trick!)  If making for a large family or if you enjoy seconds, double the recipe.  It doesn’t take significantly longer to peel four potatoes or to chop a whole onion, etc.

About the Author Homesteading Mom

Homesteading Mom is run by Cat Ellis, an herbalist, prepper and aspiring homesteader. Cat is the author of two books, Prepper's Natural Medicine and Prepping for a Pandemic. Cat Ellis also blogs at,, and

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