Turkey Pot Pie
This Turkey Pot Pie features a flaky crust filled with a savory mixture of leftover turkey, vegetables, and creamy sauce, making it a perfect comfort food for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cups leftover turkey
- 1 egg (beaten)
- ⅓ cup butter
- 1 onion (diced)
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ¼ teaspoon thyme
- 1 cup chicken broth
- ⅔ cup milk
- 1 potato (diced and cooked)
- 1 ½ cups frozen vegetables (defrosted)
- 1 double pie crust
Instructions
- Preheat your oven to 400°F (200°C).
- Whisk the egg with 1 tablespoon of water and set aside.
- In a medium saucepan, melt the butter over medium-low heat. Add the diced onion and cook until tender, about 5 minutes. Stir in the flour, poultry seasoning, thyme, salt, and pepper. Cook for another 2 minutes. Gradually whisk in the chicken broth and milk, stirring continuously. Bring to a boil and simmer for 1 minute. Remove from heat and mix in the turkey, defrosted vegetables, and cooked potato.
- Line a 9-inch pie plate with one pie crust. Pour the turkey mixture into the crust. Brush the edges of the crust with the egg wash, then cover with the second crust. Pinch the edges to seal and cut a few slits on top for ventilation. Brush the top crust with the remaining egg wash.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pie cool for 10-15 minutes before slicing and serving.
Nutrition
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg