Turkey Pot Pie
A comforting, creamy, and hearty Turkey Pot Pie loaded with tender turkey, vegetables, and a flaky golden crust.
Nutrition
Calories: 360kcalCarbohydrates: 32gProtein: 22gFat: 15gSaturated Fat: 7gSodium: 640mgSugar: 5g
Ingredients
- 2 cups cooked turkey diced (leftover roasted turkey works perfectly)
- 2 cups mixed vegetables peas, carrots, corn, green beans
- 1 small onion diced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup milk whole or 2%
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp garlic powder
- 1 prepared pie crust homemade or store-bought; top crust only
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter. Add onion and cook 3–4 minutes until soft. Stir in flour and cook 1 minute to make a roux.
- Slowly whisk in broth and milk until smooth. Simmer until thickened (about 5 minutes).
- Stir in turkey, vegetables, salt, pepper, thyme, and garlic powder. Remove from heat.
- Pour filling into a 9-inch pie dish. Place crust on top, sealing edges. Cut slits in the top for steam to escape.
- Bake 30–35 minutes until crust is golden brown. Let rest 5–10 minutes before serving.
Notes
- Perfect way to use up Thanksgiving or holiday turkey.
- Use frozen mixed vegetables and pre-made pie crust for quick prep.
- Swap turkey for chicken and dairy-free milk for milk.
- The filling can be prepared 1–2 days ahead, then baked with crust when ready.
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