Description
A comforting, golden-crusted Turkey Pot Pie loaded with tender turkey, veggies, and a creamy savory filling—perfect for using up leftovers or making a cozy family dinner.
Ingredients
Scale
- 2 cups cooked turkey, chopped
- 1 onion, diced
- 2 carrots, peeled & chopped
- 2 stalks celery, chopped
- 1 cup frozen peas (optional)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1/2 cup milk
- Salt & black pepper, to taste
- 1/2 teaspoon dried thyme or mixed herbs
- 1 prepared pie crust (top only, or puff pastry)
- 1 egg, beaten (for brushing, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a big skillet or saucepan, melt the butter over medium heat. Toss in your chopped onion, carrot, and celery. Cook until softish (about 5 minutes).
- Stir in the flour. Cook, stirring, for about a minute.
- Slowly add the chicken stock, stirring as you go, then pour in the milk. Keep stirring until it thickens up, about 4–5 minutes.
- Dump in the turkey, peas, and herbs. Season with salt and pepper. Let it simmer for a couple minutes.
- Pour the filling into a deep pie dish or regular baking dish.
- Top with your pie crust or puff pastry. Trim or crimp the edges. Cut a slit or two for steam to escape.
- Brush the top with beaten egg.
- Bake 25-30 minutes, until the crust’s golden and filling leaks at the side.
- Let cool 10-15 minutes before serving.
Notes
- Use leftover turkey for a quick meal.
- Feel free to adjust the vegetables to your liking.
- For a richer flavor, add more herbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg