Turkey Pot Pie

December 12, 2024

45

medium

8

This Turkey Pot Pie is a comforting, homemade classic featuring tender turkey, sautéed vegetables, and a rich, creamy sauce, all encased in a flaky, golden pie crust. The filling is made by sautéing celery and onions, then thickening with a roux of butter, flour, broth, and milk, creating a smooth, flavorful base that perfectly coats the turkey and mixed vegetables.

Baked at 425°F for about 30 minutes, the crust turns beautifully golden while sealing in all the delicious flavors. Let it cool before serving for the perfect cozy meal. Whether made with leftover turkey or rotisserie chicken, this hearty and satisfying pot pie is a go-to comfort dish for any occasion!

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Ingredients:

Adjust Servings

	1tsp pepper black
	0.6666667cup butter
	1cup celery chopped
	0.5tsp celery seed
	1.75cups chicken broth
	0.6666667cups flour all-purpose
	0.5tsp garlic powder
	20oz green beans canned
	0.5tsp seasoning italian
	1.3333334cups milk
	0.5cup onion chopped
	0.5tsp onion powder
	20oz peas and carrots mixed, canned
	4 " pie crusts frozen, (not )
	1tsp salt
	4cups turkey cooked
	0.5tsp pepper white

Directions

1.

Prepare the Filling

1. Preheat your oven to 425°F. | 2. In a medium pot, melt the butter over medium heat. Add the celery and onion, and sauté for about 8 minutes until softened. | 3. Stir in the flour, salt, pepper, celery seed, onion powder, garlic powder, and Italian seasoning. Mix well to create a roux. | 4. Slowly whisk in the chicken broth and milk, stirring constantly until the mixture thickens. Simmer lightly until the sauce is fully thickened. Remove from heat and mix in the drained vegetables and cooked turkey.

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2.

Assemble the Pies

1. Divide the turkey and vegetable mixture evenly between two prepared pie crusts. | 2. Top each pie with a second pie crust, pinching the edges together to seal. Use a sharp knife to cut small slits in the top crusts for venting.

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3.

Bake the Pies

1. Place the pies on a baking sheet and bake in the preheated oven for about 30 minutes, or until the crusts are golden brown. | 2. If the crusts begin to brown too quickly, cover them loosely with aluminum foil and continue baking.

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4.

Cool and Serve

Remove the pies from the oven and let them cool for about 10 minutes before serving.

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5.

Tips

1. This is a fantastic way to use up leftover turkey! For a variation, try using shredded rotisserie chicken instead. | 2. Serve warm on a cozy evening for a comforting meal.

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