Turkey Pot Pie
Homemade Turkey Pot Pie with a flaky crust, tender chunks of store bought or leftover turkey, and a savory gravy with vegetables is the best dinner recipe.
Servings: 8 servings
Ingredients
- 4 tablespoons butter
- 1 medium diced yellow onion
- 4 tablespoons flour
- 3 cups chicken broth or use turkey broth, if available
- 1 cup milk
- 1 tablespoon herbes de provence
- 2 cups cooked diced turkey leftover Thanksgiving turkey works best
- 20 ounces frozen mixed vegetables my favorite mixture has green beans, peas, carrots, corn
- 2-3 teaspoons salt to taste
- freshly ground pepper
- 2 9-inch pie crusts recipe link in notes
Instructions
- Preheat oven to 425°F.
- Melt 4 tablespoons butter in pot or Dutch oven over medium high heat. Add 1 medium diced yellow onion to Dutch oven. Allow to cook, stirring only occasionally, until golden brown, about 10 minutes.
- Add 4 tablespoons flour. Stir and allow to cook for several minutes until fragrant.
- Stir in 3 cups chicken broth and 1 cup milk. Allow to come to a boil and stir well until the gravy thickens. Add 1 tablespoon herbes de provence, 2 cups cooked diced turkey, and 20 ounces frozen mixed vegetables and allow to cook in gravy just until vegetables are no longer cold. Add 2-3 teaspoons salt to taste and freshly ground pepper, to taste.
- Line a deep 9-inch pie pan with your first of the 2 9-inch pie crusts . Add the turkey filling as full as you can (there might be leftover depending on the size of your dish).
- Add the top crust and pinch the edges together. Cut a few slits in top crust to allow steam to escape.
- Set pie dish on a baking sheet. Cook in lower third of preheated 425°F oven for 15 minutes, then reduce the heat to 375°F and continue cooking until the crust is golden brown, about 30 more minutes.
Notes
You can use store bough pie crusts, but homemade pie crust is best.
For the turkey, you can use:
- leftover Thanksgiving turkey
- Make turkey breast in the slow cooker
- Buy 1-inch thick slices of turkey breast from your deli
Nutrition
Calories: 403kcal | Carbohydrates: 40g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 652mg | Potassium: 385mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3856IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 3mg
