Turkey Pot Pie
A classic comfort food dish featuring a flaky crust and hearty filling, perfect for using up leftover turkey and mixing in fresh vegetables.
Ingredients
For the Filling
- 1 package homemade pie crust (refrigerated pie crust or puff pastry at room temperature) You may use pre-made or homemade crust.
- 2 Tablespoons butter For sautéing the vegetables.
- 1/2 cup onion, diced
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 2 teaspoons garlic, minced
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 cups cooked turkey, shredded Use leftover turkey if available.
- 1/2 cup frozen peas Add this last.
For the Sauce
- 4 Tablespoons butter For the sauce.
- 1/2 cup flour For thickening the sauce.
- 2 cups chicken broth Low sodium recommended.
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt Or to taste.
- 1/2 teaspoon pepper Or to taste.
- 1 cup heavy cream or half & half Can substitute with low-fat milk.
Instructions
Make the Vegetable and Turkey Mixture
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the diced onion, chopped celery, and chopped carrots. Sauté until the vegetables are tender.
- Stir in the minced garlic, dried thyme, and dried parsley. Cook for another minute.
- Add the shredded turkey and frozen peas. Mix and set aside.
Prepare the Sauce
- In a separate saucepan, melt 4 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes.
- Slowly add the chicken broth while whisking to prevent lumps.
- Cook until the sauce thickens. Stir in the nutmeg, salt, pepper, and heavy cream.
Combine
- Pour the sauce over the turkey and vegetable mixture. Stir well to combine.
Assemble the Pie
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and place it in a pie dish. Fill with the turkey mixture.
- Cover with another layer of pie crust. Cut slits in the top crust to allow steam to escape.
Bake
- Bake for about 30-35 minutes or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Serve warm with a simple green salad or steamed vegetables. Garnish with fresh herbs like parsley. For a crispier crust, brush the top with an egg wash before baking. Use leftover gravy for more flavor. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.