Description
A classic double crust turkey pot pie loaded with leftover turkey creamy sauce and mixed vegetables. Makes two pies perfect for freezing or feeding a crowd.
Ingredients
Scale
- 2 cups frozen peas and carrots
- 2 cups frozen green beans
- 1 cup sliced celery
- 2/3 cup butter
- 2/3 cup diced onion
- 2/3 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1 3/4 cups chicken broth
- 1 1/3 cups milk
- 4 cups cubed leftover cooked turkey
- 2 packages double crust pie pastry for two 9 inch pies
Instructions
- Preheat oven to 425°F.
- Boil peas carrots green beans and celery until tender about 8 minutes then drain.
- In a large saucepan melt butter and sauté onions until translucent.
- Stir in flour salt pepper celery seed onion powder and Italian seasoning to form a paste.
- Slowly whisk in broth and milk and simmer until thickened 3 to 5 minutes.
- Remove from heat and fold in vegetables and turkey.
- Fit bottom crusts into two 9 inch pie plates.
- Divide filling between crusts top with remaining crusts and seal edges.
- Cut slits for steam.
- Bake 15 minutes and cover edges with foil if browning too quickly.
- Continue baking 15 to 20 minutes until golden and bubbling.
- Cool 10 minutes before serving.
Notes
Store 3 to 4 days in the refrigerator. Freeze up to four months baked or unbaked. Reheat at 350°F until warmed through. Add a splash of milk or broth if reheating and the filling seems too thick.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 5g
- Sodium: 840mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg