Turkey Pot Pie
We used 10-ounce glass custard dishes for easy-to-serve individual portions. You can also make this pie with chicken. Prep: 30 minutes; Chill: 1 hour; Bake: 50 minutes; Cook: 18 minutes.
We used 10-ounce glass custard dishes for easy-to-serve individual portions. You can also make this pie with chicken. Prep: 30 minutes; Chill: 1 hour; Bake: 50 minutes; Cook: 18 minutes.
This is the best pot pie I have ever had. It's really meaty and the squash vs. potatoes makes it seem hearty but not heavy. It's SO good. Everyone loves it. I also really like the shredded turkey in it vs. cubed turkey that's in so many frozen pot pies. I have also made just the shredded turkey through mushrooms and gravy part and poured it over potatoes and that was very tasty as well.
I've been making this for 5 years and it's one of my favorites- absolutely the best turkey pot pie ever. The squash adds a bit more sweetness than the commonly used carrot.