Turkey Pot Pie
Classic comfort food that you are going to want to try! This Turkey Pot Pie is so simple to make and the perfect recipe to use leftover turkey with.
Pot Pie Filling:
- ⅓ cup unsalted butter
- ⅓ cup onions (diced)
- ⅓ cup all-purpose flour
- 14 oz chicken broth
- ½ cup milk
- 3 cups cooked diced turkey
- 3 cups frozen vegetables (I used carrots, peas, corn, and green beans)
- 1 teaspoon dried thyme
- ½ teaspoon salt (to taste)
- ¼ teaspoon pepper (to taste)
- ¼ teaspoon garlic powder (to taste)
- ⅛ teaspoon onion powder (to taste)
Preheat oven to 425 degrees. Prepare the pie crust and set aside.
In a saucepan over medium heat melt butter then add diced onions to sauté for 2-3 minutes.
Then add in flour to your melted butter. Next slowly pour in broth and milk stirring constantly until bubbly and your sauce has thickened.
Add cooked turkey and vegetables. Stir until well combined. Next season with thyme, garlic powder, onion powder, salt, and pepper. This is a great time to taste the filling and season more to taste. At this time you can taste and season more to taste.
Line a pie pan with ½ of rolled out crust. Fill crust with pot pie filling. Roll out the 2nd half of your crust and place it on top. Make several slits in the top of the crust.
Bake for 35-35 minutes until the crust is golden brown.
To ensure your crust edges do not burn 15 minutes before your pot pie is finished place foil around the outside.
For this recipe, you can use a store-bought crust or make your own. If you plan on making your own check out my recipe for homemade pie crust.
Serving: 1sliceCalories: 198kcalCarbohydrates: 15gProtein: 12gFat: 11gSaturated Fat: 6gCholesterol: 49mgSodium: 409mgPotassium: 303mgFiber: 3gSugar: 1gVitamin A: 3748IUVitamin C: 11mgCalcium: 45mgIron: 1mg