Talk Of The Town


Turning Holiday Leftovers into Turkey Pot Pie

Posted at 11:58 AM, Dec 22, 2020
and last updated 2020-12-22 12:58:07-05

Personal chef and caterer Jerod Wilcher made a Turkey Pot Pie using holiday leftovers. For more of Chef Jerod's recipes visit, and subscribe to his YouTube channel at Master King Chef Jerod. Follow @Chef_Jerod on Instagram and "Creative Cooking with Master King Chef Jerod" on Facebook. To contact Chef Jerod for catering services, visit or call Kingdom Cuisine Catering Company at (615) 414-7237.



1-2 lbs turkey breast

2 ea pie crust, pre-cooked

2 Tbl unsalted butter

1 ea carrot, diced

1/2 ea small yellow onion, diced

2 ea celery stalks, diced

1/2 tsp Kosher salt

1/2 tsp black pepper

1 tsp garlic paste

1/2 c all-purpose flour

1 c chicken broth

1/4 c heavy whipping cream

1 tsp hot sauce

1/4 c corn, frozen

1/4 c peas, frozen

1/2 tsp Italian seasoning


· Preheat oven to 350°

· Bake 1 pie crust in a 9-inch round casserole dish for 10 minutes on 350°

· Remove crust from oven & set aside

· In a sauté pan add butter. Once the butter starts to sizzle, add carrots, celery and onions & cook for 5-7 minutes on medium heat

· Season vegetables with salt & pepper

· Once butter is melted, add vegetables and cook for approximately 2-3 minutes

· Add garlic paste & cook for 1 minute

· Add flour & cook & stir for approximately 3 minutes

· Add chicken broth & bring to a boil

· Add heavy whipping cream and let simmer for approximately 5 minutes

· Add corn, peas, hot sauce & Italian seasoning

· Add chicken to the mixture

· Pour all of the cooked ingredients into the pre-cooked pie crust

· Then take the 2nd uncooked pie crust and cover the ingredients (if any top crust overlaps the edges you may trim the edges off)

· Bake on 350° for about 40 minutes

· Remove from oven and cool for about 5 minutes

· Serve and enjoy