why make this recipe
Turkey Pot Pie is a comforting dish that brings warmth and satisfaction to any meal. It’s a great way to use leftover turkey, making it both delicious and resourceful. The creamy filling filled with tender vegetables wrapped in a flaky crust makes it irresistible. This recipe is perfect for family dinners or cozy gatherings, providing a hearty and nutritious option that everyone will enjoy.
how to make Turkey Pot Pie
Ingredients:
- 1 pie crust
- 2 cups cooked turkey, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 2 cups turkey broth
- 1/4 cup milk
- 1/4 cup butter
- 1/4 cup flour
- Salt and pepper to taste
Directions:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onion, celery, and carrots; sauté until tender.
- Stir in flour and cook for 1 minute. Gradually whisk in turkey broth and milk, cooking until thickened.
- Add shredded turkey and mixed vegetables; season with salt and pepper.
- Pour filling into pie crust and cover with another crust. Cut slits for steam to escape.
- Bake for 30-35 minutes or until crust is golden brown.
- Let cool for a few minutes before serving.
how to serve Turkey Pot Pie
Turkey Pot Pie can be served warm right out of the oven. Pair it with a simple side salad for a complete meal. You can also enjoy it with some crusty bread to soak up the delicious filling. Individual servings can be plated with a scoop of the filling visible to show off the colorful vegetables.
how to store Turkey Pot Pie
If you have leftovers, let the pie cool completely before storing. Cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will last for about 3-4 days. For longer storage, you can freeze the pie. Wrap it tightly in plastic and then aluminum foil, which will keep it fresh for up to 2 months.
tips to make Turkey Pot Pie
- Use leftover turkey from a holiday meal for the best flavor.
- Feel free to swap the frozen vegetables for any fresh ones you have on hand.
- If you want a stronger flavor, add some herbs like thyme or rosemary to the filling.
- For a golden crust, brush the top with a little egg wash before baking.
variation
You can make a chicken pot pie instead of turkey by using shredded cooked chicken. Additionally, you can try using a different type of broth, such as vegetable broth, for a vegetarian option, and replace the turkey with hearty vegetables like mushrooms and potatoes.
FAQs
-
Can I use a store-bought pie crust?
Yes, using a store-bought pie crust saves time and effort. Just follow the package instructions for preparation. -
Can I make this pot pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Assemble the pie and bake it when you’re ready to serve. -
What can I serve with Turkey Pot Pie?
Serve it with a side salad, steamed green beans, or crusty bread for a complete meal experience.
Turkey Pot Pie
Ingredients
For the filling
- 2 cups cooked turkey, shredded Use leftover turkey for best flavor.
- 1 cup frozen mixed vegetables Feel free to replace with fresh vegetables if available.
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- 2 cups turkey broth Can substitute with vegetable broth for vegetarian option.
- 1/4 cup milk
- 1/4 cup butter Melt in a skillet.
- 1/4 cup flour Use to thicken the filling.
- Salt and pepper to taste
For the crust
- 1 pie crust Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add onion, celery, and carrots; sauté until tender.
- Stir in the flour and cook for 1 minute. Gradually whisk in the turkey broth and milk, cooking until thickened.
- Add the shredded turkey and mixed vegetables; season with salt and pepper.
Assembly and Baking
- Pour the filling into the pie crust and cover with another crust. Cut slits for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.