Mashed-Potato Topped Turkey Pot Pie

I hope everyone had an enjoyable Thanksgiving filled with good food, great company and the required post-feast coma.

I’m sure as is the case with a lot of us, there is plenty of food left from yesterday’s festivities, particularly turkey and ham. Instead of eating sandwiches and making soup for days on end, why not make a warm, delicious pot pie? Feel free to experiment with different vegetables, adding herbs to the crust and incorporating different seasonings to the chicken mixture. While you’re at it, save some time by using leftover mashed potatoes for the topping. Who doesn’t love shortcuts?

Mashed-Potato Topped Turkey Pot Pie
Adapted from Betty Crocker’s Cookbook

For the crust

  • 2½  cups flour
  • 8 oz (2 sticks) unsalted butter
  • 1 tsp salt
  • 1 tsp sugar
  • 6 to 8 tbsp cold water

For the filling

  • 3 tbsp olive oil
  • ⅓ cup chopped onion
  • ¾ tsp Paula Deen House Seasoning
  • ½ tsp smoked paprika
  • ⅓ cup flour
  • 2 cups chicken broth
  • ¼ cup milk
  • 10 ounces of frozen mixed vegetables, rinsed and separated
  • ½ cup fresh mushrooms, chopped
  • 2 to 3 cups of turkey or chicken

For the topping

  • 8 medium-sized potatoes, boiled and mashed
  • 1 tsp smoked paprika
  • Paula Deen House seasoning to taste
  • 2 to 3 tbsp milk


Preheat oven to 425 degrees.

In a large bowl, mix the flour, salt and sugar. Cut the butter into slices or cubes and using a pastry blender or two forks, mix cold butter into flour mixture until it resembles small crumbs. Starting with two tablespoons, add water and stir. Add more water, one tablespoon at a time, until the dough comes together.

(You can easily make the pie crust in your food processor. Just add all the ingredients except the water and pulse until the mixture resembles small crumbs. Gradually add the water, a tablespoon at a time, until the dough comes together.)

Turn onto a lightly floured surface. Knead four or five times, then pat into a disk. Roll out into a large rectangle and ease into an ungreased square pan (9x9x2”). Trim off the extra crust, roll in plastic wrap and freeze. Set prepared pan aside.

In a large skillet, heat oil over medium-high heat. Stir in onion and House seasoning. Cook until onion is translucent, about two minutes. Add flour, just until onion is coated.

Immediately whisk in chicken broth, continuing to whisk until all lumps are dissolved. Whisking continuously, cook until the mixture thickens. Gradually add milk and return to a boil. Remove from heat. Add mixed vegetables, mushrooms and turkey or chicken. Pour into prepared pan.

Add potatoes to a large bowl. With a hand mixer, whip potatoes until smooth. Add milk until potatoes reach desired consistency. Season to taste with House Seasoning and smoked paprika. Gently spoon over chicken mixture, sealing to the edge.

Bake about 35 minutes or until potato mixture is set and golden brown. Let cool between 10 and 15 minutes before serving.


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