Turkey Pot Pie
servings
Enjoy this Turkey Pot Pie for dinner tonight! This is not only a great way to use up your Thanksgiving turkey leftovers, but pot pie is a classic comfort food that just about everyone will devour!
Ingredients
- ⅓ cup butter
- ½ cup chopped celery
- 1 small onion minced
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon poultry seasoning
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- ⅔ cup milk
- 1 ¾ cup low sodium chicken broth
- 2 ½ cups shredded or chopped cooked leftover turkey a combination of white and dark meat gives great flavor, or can use same amount for each
- 16 ounces frozen mixed vegetables thawed
- 2 9-inch refrigerated pie crusts or homemade
Instructions
- Preheat oven to 425°F, and prepare a 9-inch pie plate by spraying it lightly with cooking spray. Place one pie crust into the dish, leaving the edges intact.
- In a large skillet, melt the butter over medium heat. Add celery, onion, and garlic and cook until soft, about 3-5 minutes.
- Add flour, salt, poultry seasoning, sage, thyme and pepper. Cook for about 2 minutes, stirring to incorporate.
- Slowly pour in the milk while continuously whisking. Do the same with the chicken broth. Add slowly so it will remain somewhat thick in consistency. Bring to a boil and then lower the heat to simmer for 10 minutes.
- Add the mixed vegetables and turkey to the skillet and mix to combine.
- Carefully pour contents into the bottom pie crust
- Place the top crust over the pie, and pinch the edges of both crusts together with a fork or your fingers to completely seal. With a sharp knife, cut a few slits in the top crust to allow the steam to escape while baking. I like to put my pie on a baking sheet covered with tin foil to prevent any spills from landing in the oven.
- Bake for 30-35 minutes until bubbly and crust is golden. Allow to rest 5-10 minutes before serving.
Notes
If you'd like to make your top crust a bit more browned. Brush with an egg wash (1 beaten egg mixed with 1 tablespoon water) before cutting slits and putting into the oven.
If the crust is browning too quickly before it has been completely baked, cover loosely with a piece of aluminum foil.
If the crust is browning too quickly before it has been completely baked, cover loosely with a piece of aluminum foil.
Nutrition
Serving: 1serving | Calories: 393kcal | Carbohydrates: 35g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 633mg | Potassium: 382mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3199IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 3mg