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Description
A comforting and hearty turkey pot pie, perfect for a festive meal.
Ingredients
Scale
- 2 cups cooked turkey, diced
- 1 cup mixed vegetables (peas, carrots, corn), frozen or fresh
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 (14.1 ounce) package refrigerated pie crusts
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until thickened.
- Stir in cooked turkey, mixed vegetables, salt, pepper, and thyme.
- Pour the filling into one of the pie crusts.
- Top with the second pie crust. Crimp the edges to seal and cut several slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let stand for 10 minutes before serving.
Notes
- You can use leftover cooked chicken or rotisserie chicken if turkey is not available.
- For a richer flavor, use heavy cream instead of milk.
- Add a pinch of nutmeg for an extra layer of flavor.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg