Description
This easy turkey pot pie is the ultimate cozy weeknight comfort food made with tender veggies, creamy homemade sauce, and a flaky golden crust. Perfect for using leftover turkey and turning it into a warm, family style dinner everyone will love.
Ingredients
Scale
- 1 medium russet potato, peeled and cubed
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup corn
- 2 unbaked 9 inch pie crusts
- 2 tablespoons unsalted butter
- 1/2 cup all purpose flour
- 1 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 cups chicken broth
- 2/3 cup milk
- 1 1/2 to 2 cups chopped turkey
- 1 egg
Instructions
- Preheat oven to 375°F.
- Place potatoes in a large pot, cover with water, and boil for 10 minutes. Add carrots, peas, and corn and boil for 15 minutes more. Drain and set aside.
- Place the bottom pie crust in a 9 inch pie plate and bake for 5 minutes.
- In a saucepan, melt butter over medium heat. Stir in flour, garlic salt, and pepper. Slowly whisk in chicken broth and milk. Cook 5 to 6 minutes until thickened.
- Stir in the turkey and vegetables.
- Pour the filling into the baked bottom crust.
- Add the top crust and seal edges. Cut four 2 inch slits for steam.
- Whisk the egg with a splash of water and brush over the crust.
- Bake 40 to 45 minutes until golden brown.
- Let rest at least 30 minutes before slicing.
Notes
For a thicker sauce, simmer a bit longer or whisk extra flour into a small amount of sauce before adding back in. Swap any veggies you like as long as they total about 1 1/2 cups. This recipe freezes beautifully baked or unbaked.
- Prep Time: 1 hour 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg