Turkey Pot Pie

Turkey Pot Pie


  • roasted Thanksgiving turkey carcass, with 3 pounds of meat remaining on bones
  • carrots, peeled and coarsely chopped
  • bunches fresh celery leaves
  • medium onion, peeled and coarsely chopped
  • bouquet Garni
  • enough water to cover
  • large potato, peeled and diced (set aside)


Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.
  1. Place turkey in a large stockpot. Add carrots, celery leaves, onion and Bouquet Garni. To make Bouquet Garni, place 2 bay leaves, ½ teaspoon whole peppercorns, ½ teaspoon dried thyme leaves, 3 whole cloves and several sprigs fresh parsley in a square of cheesecloth. Gather edges of cheesecloth together and tie with cotton string. Add to stockpot.
  2. Pour in enough water to cover turkey; cover stockpot with lid. Cook over high heat just until water comes to a low boil; reduce heat to low and simmer turkey 1 hour. When turkey is even more tender, transfer to a large platter; cool until easy to handle. Remove turkey from bones, cutting meat into bite-size pieces.
  3. Bring turkey broth and vegetables back to a boil; reduce volume by one-fourth. Set broth aside for later use. Meanwhile, peel and dice potato. In a medium saucepan, cook potatoes just until tender. Drain; set aside.


  • ¼ cup flour
  • 1 cup plus 2 tablespoons half-and-half
  • 1 ¾ cups strained reserved turkey broth
  • 1 ¼ teaspoons salt, generous grinding of black pepper, reserved turkey pieces, reserved diced potato
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • ½ medium onion, diced
  • 1 cup mixed vegetables, if desired


  1. In a large saucepan, gradually whisk half-and-half into flour until smooth; pour in turkey broth. Cook over medium heat until sauce thickens, adding a little extra broth if mixture is too thick. Season with salt and pepper. Stir in turkey pieces, potato, carrots, celery, onion, and mixed vegetables if desired. Spoon filling into a large casserole dish. Top with biscuits and bake in a preheated 425-degree oven 40-45 minutes, until casserole is hot and bubbly and biscuits are golden brown.



  • 2 cups flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup shortening
  • ¾ cup milk


  1. Stir together the flour, baking powder and salt. Cut in shortening until pea-size. Stir in milk all at once. Turn mixture out onto a floured surface. Knead dough several times. Pat into a round disk, about ¾-inch thick. Cut biscuits with a floured biscuit cutter and place on top of casserole. Bake as directed above.

​Recipe courtest of Christy Ross, author of Celebrating Home: A Handbook For Gracious Living (Bright Sky Press)

Related Stories