Description
This comforting Turkey Pot Pie is the perfect way to use up leftover turkey. Tender chunks of turkey and vegetables are enveloped in a creamy sauce, all encased in a flaky, golden-brown crust. It’s a hearty, satisfying meal that’s ideal for chilly days or when you’re craving a taste of Thanksgiving any time of the year.
Ingredients
Units
Scale
- 1/4 cup unsalted butter (56g)
- 1/2 sweet onion, diced
- 2 small potatoes, diced
- 1/3 cup all-purpose flour (40g)
- 1 3/4 cup warm chicken broth (420ml)
- 1/2 cup warm heavy cream (120ml)
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup frozen mixed vegetables (corn, carrots, peas) (about 130g)
- 2 1/2 cups leftover turkey (about 340g)
- 1 large egg
- 2 pie crusts
Instructions
- Prepare the filling: In a large skillet, melt butter over medium heat. Add the onion and potatoes, and cook for 10 minutes, stirring frequently. Stir in the flour. Cook, stirring constantly, for 2 minutes. While stirring, slowly pour in the broth and heavy cream. Add the poultry seasoning, salt, and pepper. Reduce the heat to low.
- Add vegetables and turkey: Stir in the frozen vegetables and turkey, and cook for 5 minutes. Pour the filling into a bowl to cool.
- Preheat and prepare: Preheat the oven to 425°F. Beat the egg with 1 teaspoon of water.
- Assemble the pie: On a lightly floured surface, roll one pie crust to a 12-inch circle. Transfer to a deep 9-inch pie plate. Pour in the cooled filling. Roll out the remaining pie crust and place on top of the filling. Trim the excess crust within 1 inch of the edge of the pie plate. Tuck the edges under and crimp as desired.
- Finish and bake: Brush the pie crust with the beaten egg. Cut a few slits in the top of the crust to vent steam. Place on a rimmed baking sheet. Bake for 20 minutes. Reduce the heat to 350°F and continue baking until the crust is a deep golden brown and the filling is bubbling, about 30 minutes.
- Serve: Let the pie cool for 10 to 15 minutes before serving. Sprinkle with flaked salt and pepper.
Notes
- Cool the filling before assembling to prevent the pie crust from becoming dry or tough.
- For extra flavor, swap ½ cup of the chicken broth for dry white wine and add lemon zest.
- Use fresh vegetables instead of frozen for a different texture and flavor profile.
Nutrition
- Serving Size: 1/6 of pie
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
