Whole Wheat, One Crust Turkey Pot Pie


Submitted by Betsy Wright, of Newark, Ohio.



  • 5-8 tablespoons cold water
  • 3/4 cup butter
  • 1/2 teaspoon sea salt
  • 2 cups whole wheat pastry flour (or regular whole wheat flour will do)
  • Mix up like any pie crust directions say. Roll out into a 9 by 13 inch rectangle.
  • Filling:

  • Leftover turkey
  • 1 quart canned garden carrots
  • 1 quart canned green beans
  • 1 bag (2 cups) frozen, homegrown corn
  • Sauce:

  • 2/3 cup butter
  • 2/3 cup onion, chopped
  • 2/3 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 3 1/2 cups chicken broth
  • 1 1/3 cup milk


  1. Makes a 9 by 13 pot pie
  2. Preheat oven to 425°.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent.
  4. Stir in flour, salt, pepper, and celery seed.
  5. Heat, while stirring, for a couple minutes (until bubbling).
  6. Slowly stir in chicken broth and milk.
  7. Simmer over medium-low heat until thick.
  8. Add in turkey leftovers, carrots, green beans, and corn.
  9. Remove from heat.
  10. Place the turkey mixture into a greased 9 by 13 casserole dish.
  11. Lay whole wheat pie crust over the top and make a couple slits in it for venting.
  12. Bake in the preheated oven for 35 minutes, or until filling is bubbly.
  13. Cool for 10 minutes before serving.
  14. If you have a lot of leftovers, this can be doubled and placed in freezer before baking in the oven.
  15. On day of serving: Thaw 1 hour.
  16. Bake at 425 for 30 minutes.
  17. Reduce heat to 350°.
  18. Bake 55-60 minutes longer until filling is bubbling.


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