My youngest brother Tom shared this rich and creamy, downright delicious recipe with me just in time to use my leftover Thanksgiving turkey. It’s delicious as is or you can add items to suit your family’s likes. For example, I added 1/3 cup chopped celery along with a pinch of smoked paprika and a sprinkle of garlic powder.
Turkey Pot Pie
Course: Dinner, Main Dish – Poultry or ChickenServings
6
servingsIngredients
2 1/2 to 3 cups cooked turkey or chicken, diced
2/3 cup milk
1 3/4 cup chicken broth
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup chopped onion
1/3 cup all purpose flour
1/3 cup butter
1 cup frozen peas
3 carrots, peeled, diced and cooked al dente
1 package (15 ounce) refrigerated pie crusts, softened as directed on box
Directions
- Cook the carrots al dente and set aside.
- In a 2 quart saucepan, melt the butter over medium heat.
- Stir in the flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in the broth and milk, and heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Stir in the turkey, peas and carrots and remove from heat.
- Preheat the oven to 425 degrees.
- Roll 1 pie crust and ease it into an ungreased 9 or10 inch pie plate.
- Pour turkey mixture into the crust, spreading out evenly.
- Roll out remaining crust and place it carefully over the filling. Crimp the edges together with the tines of a fork or making a scalloped edge, making sure the top and bottom crusts are firmly sealed. Poke a few holes in the top crust to allow the steam to escape.
- 10. Bake for 35-45 minutes or until golden brown.
- 11. Remove from oven and allow to rest for 5 minutes before serving.
Notes
- You can use a bag of frozen peas and carrots if you want to skip a few steps. Also, homemade pie crusts work well wirth this recipe.
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