Description
A comforting and delicious turkey pot pie made with leftover turkey and a flaky crust, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked turkey, diced or shredded
- 1 cup frozen mixed vegetables (peas, carrots, green beans, corn)
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, diced
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken or turkey broth
- 1 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
- 1 pre-made pie crust
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion, celery, and carrots and sauté for about 5-7 minutes until tender.
- Sprinkle the flour over the cooked vegetables and stir well. Slowly pour in the chicken or turkey broth and stir until everything is combined, then add the milk. Bring to a simmer to thicken.
- Stir in the diced turkey, frozen vegetables, thyme, salt, and pepper until well mixed.
- Preheat your oven to 425°F (220°C). Let the turkey and veggie filling cool for a few minutes.
- Transfer the filling into a pie dish, cover with the pie crust, trimming excess dough, and cut slits in the crust.
- Bake for 25-30 minutes or until the crust is golden brown.
- Let cool for about 10 minutes before serving.
Notes
For a richer filling, use cream instead of milk. Feel free to swap vegetables as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg