Go Back

Turkey Pot Pie

Savoring a hearty turkey pot pie is one of the best ways to enjoy leftovers while treating yourself to a comforting meal. This recipe is simple and quick, making it perfect for busy days. You'll love how versatile it is, allowing you to use whatever veggies and spices you have on hand. This means you can customize it to fit your taste! One reason you'll enjoy this recipe is its rich, creamy filling. By combining turkey with a mix of vegetables, like peas and carrots, you create a delicious medley. The flaky crust adds a satisfying crunch that contrasts beautifully with the soft filling inside.
Print Recipe Pin Recipe

Ingredients
  

  • Ingredients:
  • 2 cups cooked turkey shredded or diced
  • 1 cup frozen mixed vegetables peas, carrots, corn, and green beans
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 package refrigerated pie crusts or homemade
  • 1 egg beaten (for egg wash)

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 425°F (220°C). Prepare a 9-inch pie dish by placing one pie crust in the bottom of the dish, allowing any excess to hang over the edges.
  • In a large saucepan over medium heat, melt the butter. Once melted, stir in the flour, garlic powder, onion powder, and dried thyme, cooking for about 2 minutes until smooth and bubbly.
  • Gradually whisk in the chicken broth and milk, continuing to cook until the mixture thickens, approximately 5-7 minutes. Season with salt and pepper to taste.
  • Stir in the cooked turkey and frozen mixed vegetables, ensuring they're well coated with the sauce. Remove from heat and let cool slightly.
  • Pour the turkey mixture into the prepared pie crust. Cover with the second pie crust, sealing the edges by crimping with your fingers or a fork. Cut several slits in the top crust to allow steam to escape.
  • Brush the top crust with the beaten egg to give it a golden color. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  • Allow the pot pie to cool for about 10 minutes before slicing and serving.
  • For the best results, consider making your own pie crust for a fresher taste, or use leftover turkey from a previous meal to enhance the flavor of the dish. Additionally, feel free to customize the filling with your favorite vegetables or herbs for a personal touch.
  • Leftover pot pie can be stored in the refrigerator for up to three days, making it a perfect meal for meal prep or quick lunches. Enjoy!