Description
A comforting and classic Turkey Pot Pie recipe featuring a creamy filling of tender turkey, mixed vegetables, and savory herbs, all enclosed in a flaky golden pie crust. Perfect for using leftover turkey and creating a hearty, satisfying meal.
Ingredients
Scale
Filling 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)
- 16 ounces frozen mixed vegetables thawed
Crust
- 2 9-inch refrigerated pie crusts or homemade pie crusts
Instructions
- Preheat Oven and Prepare Pie Dish: Preheat oven to 425°F and lightly spray a 9-inch pie plate with cooking spray. Place one pie crust into the dish, keeping the edges intact.
- Cook Vegetables: In a large skillet, melt butter over medium heat. Add chopped celery, minced onion, and garlic; cook until soft, about 3-5 minutes.
- Add Flour and Seasonings: Stir in flour, kosher salt, poultry seasoning, dried sage, dried thyme, and pepper. Cook for about 2 minutes, stirring constantly to combine and slightly cook the flour.
- Make Sauce: Slowly whisk in the milk, followed by the chicken broth, pouring gradually to maintain a thick consistency. Bring mixture to a boil, then reduce heat and simmer for 10 minutes until thickened.
- Add Turkey and Vegetables: Stir in the thawed mixed vegetables and shredded turkey until evenly combined.
- Fill Pie Crust: Pour the turkey and vegetable filling into the prepared bottom pie crust in the dish.
- Top and Seal Pie: Cover with the second pie crust and pinch the edges of both crusts together with a fork or fingers to seal completely. Cut a few slits in the top crust to allow steam to escape. Place the pie on a baking sheet lined with foil to catch any drips.
- Bake: Bake for 35 minutes until the filling is bubbly and the crust is golden brown. Let rest for 5-10 minutes before serving.
Notes
- To achieve a more golden and shiny top crust, brush it with an egg wash made by whisking 1 beaten egg with 1 tablespoon water before cutting slits and baking.
- If the crust browns too quickly before the pie is fully baked, cover the edges loosely with aluminum foil to prevent burning.
- You can use homemade pie crust instead of refrigerated for a fresher taste.
- Use a mix of white and dark turkey meat for a flavorful filling.
