Turkey Pot Pie
A warm and comforting turkey pot pie filled with tender turkey, colorful vegetables, and a rich, creamy filling, all encased in a flaky, golden crust. Perfect for utilizing leftovers and ensuring a satisfying family meal.
Ingredients
For the Filling
- 3 tbsp butter Adds richness and helps in creating a buttery crust.
- 1 cup chopped celery Introduces a nice crunch and fresh flavor.
- 1 small onion, minced Provides a sweet and savory base for the filling.
- 2 cloves garlic, minced Infuses the dish with bold, aromatic flavors.
- 1/3 cup all-purpose flour Thickens the filling and gives structure.
- 1/2 tsp kosher salt Enhances the flavors and balances the dish.
- 1 tsp poultry seasoning Brings a warm, herby flavor that complements turkey beautifully.
- 1/2 tsp dried sage Adds an earthy flavor with a hint of pine.
- 1/2 tsp dried thyme Introduces a subtle herbal touch that elevates the taste.
- 1/4 tsp pepper Adds a slight kick and depth.
- 1 cup milk Contributes creaminess to the filling.
- 1 cup low sodium chicken broth Adds moisture and savory depth to the mixture.
- 2 cups shredded or chopped cooked leftover turkey The star protein of this comforting dish.
- 1 cup frozen mixed vegetables Offers a quick and nutritious way to incorporate veggies.
For the Crust
- 2 packaged refrigerated pie crusts Saves time without sacrificing flavor and texture.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and prepare a 9-inch pie plate by lightly spraying it with cooking spray.
- Place one pie crust into the dish, ensuring the edges remain intact.
Cooking the Filling
- In a large skillet over medium heat, melt the butter until bubbly.
- Add the chopped celery, minced onion, and minced garlic, cooking until soft, about 3-5 minutes.
- Stir in all-purpose flour, kosher salt, poultry seasoning, dried sage, dried thyme, and pepper, and cook for about 2 minutes while stirring constantly.
- Slowly pour in the milk and chicken broth, whisking continuously until thickened and smooth.
- Allow the mixture to come to a boil, then lower the heat and let it simmer for about 10 minutes.
- Stir in the mixed vegetables and shredded turkey until evenly combined.
Assembling and Baking the Pie
- Pour the mixture into the bottom pie crust, spreading it evenly.
- Cover with the second pie crust, sealing the edges, and cut slits in the top to allow steam to escape.
- Place the pie in the oven and bake for 30-35 minutes or until bubbly and the crust turns golden brown.
- Let the pie rest for 5-10 minutes before serving to allow the filling to set.
- For a browner top crust, brush it with an egg wash before baking.
Notes
To elevate your turkey pot pie, consider using homemade broth for a richer flavor. Ensure your filling isn’t too watery to prevent a soggy crust. Letting the filling cool slightly before pouring it into the crust helps maintain the texture. For added texture, puff pastry can be used instead of traditional crust.