Description

A comforting and hearty Turkey Pot Pie made with tender turkey, mixed vegetables, and a rich creamy sauce, all baked beneath a golden, flaky crust. Perfect for using up leftovers or creating a cozy, satisfying meal from scratch.

Ingredients

2 cups cooked turkey, shredded or diced
4 tablespoons butter
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken or turkey broth
3/4 cup milk or heavy cream
1 cup frozen peas
1 teaspoon dried thyme
Salt and pepper to taste
2 refrigerated pie crusts (or homemade)
1 egg, beaten (for egg wash)

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Instructions

Preheat oven to 400°F (200°C).
In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, and sauté until tender, about 5–7 minutes.
Add garlic and cook for 30 seconds more.
Sprinkle flour over the vegetables and cook, stirring constantly, for 1–2 minutes.
Gradually whisk in broth and milk. Simmer until thickened, about 5 minutes.
Add turkey, peas, thyme, salt, and pepper. Stir to combine and remove from heat.
Fit one pie crust into a 9-inch pie dish. Pour the turkey mixture into the crust.
Top with the second crust, seal and crimp the edges. Cut slits in the top to vent.
Brush top crust with beaten egg.
Bake for 30–35 minutes, or until the crust is golden brown.
Let cool for at least 10 minutes before serving.

Notes

Use rotisserie chicken as a quick substitute for turkey.Add mushrooms for extra flavor.Use puff pastry or biscuit dough for a topping variation.To prevent soggy crust, blind bake the bottom or sprinkle breadcrumbs before filling.Can be frozen before or after baking for up to 3 months.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 420
Sugar: 4g
Sodium: 620mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 3g
Protein: 18g
Cholesterol: 75mg