The Ultimate Turkey Pot Pie
The perfect dinner for leftover Turkey! This pot pie has a great savory flavor, is packed with veggies and will be a favorite dinner for years to come!
Ingredients
- 1 Egg beaten
- 1/3 cup Butter
- 1/2 Onion diced
- 1/3 cup All purpose flour
- 1/2 tsp Poultry seasoning
- 1/4 tsp Thyme
- 1 1/2 cup Chicken Broth low sodium
- 2/3 cup Milk
- 1 Medium Potatoe cooked and diced
- 2 cup Frozen vegetables defrosted
- 2 cup Cooked turkey shredded
- 1 package Double Pie Crust
Instructions
- Preheat oven to 400°F (unless you plan to freeze). Whisk egg with 1 tbsp water and save for later.
- Saute onion in butter over medium heat until onions are tender. (About 5 min). Add flour and seasonings and cook 2 more minutes until it starts to thicken.
- Slowly whisk in chicken broth and milk. If it seems thick at first it should start to smooth out to a gravy consistency. Bring to a boil over medium heat, simmer 1 minute and remove from heat.
- Add turkey, potato, and vegetables.
- Fill a 9" pie crust mixture. Brush on egg wash and top with second crust.
- Pinch edges and then crimp with a fork. Add slits to allow pie to vent and brush top with egg wash.
- Bake for 35 minutes until lightly browned.
- Cover pie with aluminum foil and cook an additional 15 minutes until filling starts to bubble.
- Cool for 10 minutes before cutting.
Video
Notes
- Pie can be frozen before or after baking. Prepare as directed and cool completely. Wrap in plastic and then aluminum foil. Bake 90 minutes at 375°F until golden brown and filling bubbly.
- Potato can be peeled or whole. Cook in the microwave by piercing holes with a fork and microwaving on high for 4 minutes per side.
- Leftover veggies can be used instead of frozen.