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Description
A delicious and easy way to use leftover turkey in a comforting pot pie.
Ingredients
Scale
- 2 cups cooked turkey, shredded or diced
- 1 cup frozen mixed vegetables
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken or turkey broth
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 package refrigerated pie crusts (or homemade)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onions and celery, cooking until soft.
- Stir in flour, salt, pepper, and thyme. Cook for 1 minute.
- Gradually add broth and milk, stirring until thickened.
- Add turkey and mixed vegetables. Stir to combine.
- Place one pie crust in a 9-inch pie dish. Pour filling into the crust.
- Cover with the second pie crust. Seal edges and cut slits in the top.
- Bake for 30-35 minutes, until golden brown.
- Let cool for 10 minutes before serving.
Notes
- Use leftover chicken if turkey isn’t available.
- Add extra vegetables like peas or carrots if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg