Description
Creamy turkey pot pie with tender vegetables and flaky golden crust. Perfect comfort food for family dinners and leftover turkey.
Ingredients
3 tablespoons unsalted butter
1/2 medium yellow onion, diced
3/4 cup thinly sliced carrots
3/4 cup thinly sliced celery
1 1/2 teaspoons fresh thyme leaves or 3/4 teaspoon dried thyme
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup plus 2 tablespoons whole milk, plus extra for brushing
1 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked turkey, shredded or diced
1/2 cup frozen peas
1 pie crust, thawed if frozen
Instructions
1. Preheat the oven to 400°F.
2. In a large oven-safe skillet over medium-high heat, melt the butter. Add the onion, carrots, celery, and thyme. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened.
3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to remove the raw flour taste.
4. Slowly pour in the chicken broth and milk while stirring. Add the salt and black pepper. Continue cooking, stirring frequently, until the mixture begins to simmer and thickens slightly. Let it simmer for 2 more minutes.
5. Remove the skillet from the heat and stir in the cooked turkey and frozen peas. Taste and adjust seasoning if needed.
6. Roll out the pie crust if necessary and place it over the filling. Brush the top lightly with milk and cut 4 small slits in the crust to allow steam to escape.
7. Bake for 20 to 25 minutes, or until the filling is bubbling and the crust is golden brown.
8. Let the pot pie cool for 5 minutes before serving.
Notes
For extra flavor, use fresh thyme and roasted turkey leftovers.
Allow the pie to rest before slicing for a thicker filling.
Store leftovers refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Comfort Food
- Method: Baking
- Cuisine: American