“Newfoundland turkey pot pie is a delicious and comforting dish that holds a special place in the hearts of Newfoundlanders. This hearty meal is made by combining leftover roasted turkey with an assortment of vegetables, such as carrots, peas, and potatoes, and then baking it under a flaky pastry crust. The combination of tender turkey, savory vegetables, and the buttery crust creates a mouthwatering and satisfying experience. Newfoundland turkey pot pie is a popular choice for using up leftover holiday turkey, and its warm and comforting flavors make it a perfect dish for cozy family gatherings. It is a culinary tradition that showcases the resourcefulness and creativity of Newfoundland cuisine, while also bringing people together to enjoy a delicious homemade meal.”
- 2 cups cubed turkey
- 1 1/3 cups cubed potatoes
- 2/3 cup diced carrots
- 1/3 cup chopped onion
- 1/4 cup cubed turnip
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 cup water
- 2/3 cup peas
- 1 cup gravy
- Pie crusts (top & bottom)
Place turkey, potatoes, carrots, onion, and turnip in a 2 1/2-quart casserole dish. Sprinkle with salt and pepper. Add water and stir. Cover and bake at 350F for 1 hour. Add peas; bake 15 minutes longer. Drain liquid from casserole.
Note: if you have left over turkey, vegetable, and gravy, you can skip the above part of this recipes instructions and just start putting the ingredients in the pie shell.
Place turkey and vegetable (mixed) into a pie shell and pour the gravy over the mixture and cover with pie crust. Slash to let steam out. Bake at 400F for 40-50 minutes or until pie crust is golden brown.
