Description
This comforting Turkey Pot Pie is a delicious way to use up leftover turkey. A creamy, savory filling loaded with vegetables is baked between flaky pie crusts until golden brown and bubbly.
Ingredients
Scale
Filling:
- 2 cups cooked turkey, diced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1/2 cup diced celery
- 1/2 cup diced onion
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Sauté vegetables: In a large skillet, melt butter and sauté onion and celery until softened. Stir in flour and cook briefly.
- Make the filling: Whisk in broth and milk until smooth. Simmer until thickened. Add turkey, peas, carrots, corn, garlic powder, thyme, salt, and pepper. Remove from heat.
- Assemble the pie: Fit one pie crust into a 9-inch dish, pour in the filling, and top with the second crust. Crimp edges, vent the top, and brush with egg wash.
- Bake: Bake for 30-35 minutes until golden and bubbly. Rest before serving.
Notes
- For extra flavor, consider adding diced cooked potatoes or mushrooms.
- Use leftover holiday turkey or substitute with cooked chicken.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 95mg
