Description
A comforting recipe for a creamy turkey pot pie using leftover turkey, topped with a homemade flaky crust.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup all-purpose flour
- 4 cups turkey or chicken broth
- 1 cup milk
- 2 cups cooked, shredded turkey
- 1 cup frozen peas and carrots mix
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 recipe for flaky pie crust (for double crust)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Prepare your flaky pie crust dough according to your preferred recipe; set aside.
- Melt the butter in a large saucepan over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the broth and milk until the mixture is smooth. Bring the mixture to a simmer, stirring until the sauce thickens.
- Remove the pan from the heat. Stir in the cooked turkey, frozen vegetables, thyme, salt, and pepper.
- Pour the filling into a 9-inch pie dish.
- Place one crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape. If you have extra dough, you can cut out decorative shapes for the top.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for 10 minutes before slicing and serving.
Notes
- For a quicker option, substitute store-bought puff pastry or refrigerated pie crust for the homemade dough.
- If you do not have leftover turkey, you can substitute 2 cups of cooked chicken breast.
- To make the crust extra flaky, keep all ingredients very cold during preparation.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4
- Sodium: 550
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 75