Description
Transform your Thanksgiving leftovers into a comforting and delicious Turkey Pot Pie. This recipe brings together tender turkey, savory vegetables, and a creamy sauce, all topped with a golden pie crust. It’s a perfect way to enjoy the flavors of the holiday again.
Ingredients
Scale
- 2 cups cooked turkey, shredded or diced
- 1 cup mixed vegetables (peas, carrots, corn, green beans), frozen or fresh
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 package refrigerated pie crusts (2 crusts)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet or pot, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens.
- Stir in the cooked turkey, mixed vegetables, and thyme. Season with salt and pepper to taste.
- Pour the filling into a 9-inch pie dish.
- Place one pie crust over the filling. Crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let stand for 10 minutes before serving.
Notes
- You can use any leftover cooked vegetables from your Thanksgiving meal.
- If you don’t have refrigerated pie crusts, you can make your own.
- For a richer flavor, use turkey broth instead of chicken broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg