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Pie for Dinner

Leftovers take a tasty, healthy turn with this turkey potpie recipe.

Are you looking for a new way to use up leftover turkey from your holiday meal? Look no further! Treat your family to a healthy twist on an old favorite—turkey potpie—this time, with whole wheat crust.

We chose leftover peas and corn to add some colorful vegetables to our pie, but you can easily substitute any other cooked vegetable you have on hand. Cooked carrots, potatoes and green beans work nicely. If your family loves it, go ahead and add it.

Savory and comforting, this is one way to give leftover turkey, as well as vegetables, a second chance to shine.


Turkey Potpie

Photograph by Kristen Doyle


Turkey Potpie

Serves 6
Prep time: 20 minutes
Cook time: 45 minutes

2 (9-inch) whole wheat pie crusts (recipe follows; or use store-bought pie crust)
4 Tablespoons butter, divided
1 small onion, diced
1 stalk celery, chopped
1 cup cooked corn (or canned, well strained)
1 cup cooked peas
3 Tablespoons dry Italian seasoning
Salt and pepper to taste
2 cubes chicken bouillon
2 cups water
2 cups cooked turkey, cubed (½-inch cubes)
3 Tablespoons all-purpose flour
½ cup milk


1. Preheat oven to 425°F.
2. Press bottom pie crust into a 10-inch pie pan and set aside.
3. Melt 2 tablespoons butter in a large skillet over medium heat. Add the onion, celery, corn, peas, Italian seasoning, salt and pepper. Cook and stir until the vegetables are warmed through.
4. Stir in the bouillon and water. Bring mixture to a boil.

5. In a medium saucepan, melt the remaining 2 tablespoons of butter. Stir in the turkey and flour. Add the milk and heat through.
6. Stir the turkey mixture into the vegetable mixture. Cook until thickened.

7. Pour the mixture into the unbaked pie shell. Place the top crust over the filing. Flute the edges and make slits in the top crust to vent steam.
8. Bake in a pre-heated oven for 15 minutes and then reduce oven temperature to 350°F. Continue baking for 30 minutes or until crust is golden brown.


Whole Wheat Pie Crust

Makes 2 (9-inch) pie crusts
Prep time: 10 minutes

2 ½ cups whole wheat flour
¾ teaspoon kosher salt
¾ cup cold butter
8-9 Tablespoons cold water


1. Place flour, salt and butter in a food processer. Blend until a crumb mixture has formed. Alternatively, use a pastry blender or two dinner knives.
2. Slowly add water, 1 tablespoon at a time, until a firm ball has formed.
3. Taking care not to overhandle the pastry, remove the dough ball from the food processer bowl and divide into two equal parts.
4. Wrap each dough ball in plastic wrap and place in the refrigerator until ready to use.


Written and photographed by Kristen Doyle


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