Irresistible Turkey Pot Pie Recipe
This hearty and comforting Turkey Pot Pie is perfect for using up leftover turkey. With a creamy filling full of vegetables and tender turkey enclosed in a flaky crust, it’s a cozy family favorite for any occasion.
Equipment
- Saucepan
- Whisk
- Pie Dish
- Oven
- Rolling Pin
Ingrédients
Filling Ingredients
- 2 cups cooked turkey shredded
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
Pie Crust
- 1 pre-made pie crust double crust (top and bottom)
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 minute.
- Gradually add chicken broth and milk, whisking constantly until smooth and thickened, about 3-4 minutes.
- Season with salt, pepper, and onion powder, then stir in shredded turkey and mixed vegetables. Mix well.
- Place one pie crust in a pie dish, pour in the filling, and cover with the second crust. Seal and crimp the edges, then cut slits in the top crust to allow steam to escape.
- Bake for 30–35 minutes, until the crust is golden brown.
- Let the pie cool for 10 minutes before slicing and serving.
Notes
Brush the top crust with beaten egg for a glossy finish. Add herbs like thyme or rosemary for extra flavor. You can substitute chicken for turkey or use plant-based alternatives for a vegan version. Freezes well for up to 3 months.