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Turkey Pot Pie
Switch up your leftover routine and throw your leftover Thanksgiving turkey into a pot pie! Enjoy turkey and vegetables with creamy filling packed inside a flakey, golden crust.
Ingredients
- 1 egg
- 1/3 cup butter
- 1 onion, diced
- 1/3 cup flour
- 1/2 tsp poultry seasoning
- 1/4 tsp thyme
- 1 cup chicken broth
- 2/3 cup milk or cream
- 1 potato, cooked and diced
- 1 1/2 cups frozen vegetables, defrosted
- 2 cups leftover turkey
- 1 double pie crust
- Prep time
- 20 minutes
- Cook time
- 45 minutes
Instructions
- Preheat oven to 400°F.
- Whisk egg with 1 tbsp of water and set aside.
- Heat a skillet over medium-low heat and cook onion in butter until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt and pepper then cook for 2 more minutes.
- Add in chicken broth and milk or cream a little bit at a time, whisking often. Bring to a boil, let simmer for 1 minute and remove from heat. Then stir in turkey and vegetables. (Use any vegetables you have on hand!)
- Line a 9" pie plate with one of the crusts. Fill with the turkey filling you just created. Brush crust edges with egg wash and top with the second crust. Pinch the edges to seal and cut a few slits to let the pie vent. Brush with egg wash again.
- Bake for 35-40 minutes or until filling is bubbly and crust is lightly browned.
- Let cool for 10-15 minutes, then slice and enjoy!
