Description
A warm, comforting classic made with leftover turkey, tender veggies, and a creamy herb-infused filling all tucked into a flaky, golden crust.
Ingredients
Scale
- 2 cups cooked turkey, shredded or diced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 1/2 cup frozen peas
- 2 cups chicken or turkey broth
- 1/2 cup milk or half-and-half
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme
- 1 top and bottom pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F and let your pie crust rest briefly at room temperature if homemade.
- In a large skillet over medium heat, melt butter. Add onions, carrots, and celery, and sauté for 5–7 minutes until softened.
- Stir in flour and cook for 1 minute. Slowly add broth and milk, stirring constantly until thickened, about 3–5 minutes.
- Add cooked turkey, peas, thyme, salt, and pepper. Mix well and remove from heat.
- Line a 9-inch pie dish with bottom crust. Pour the filling into the crust and top with second crust. Seal and crimp the edges. Cut slits on top and brush with egg wash.
- Place pie dish on a baking sheet and bake for 30–35 minutes until golden and bubbling.
- Let it rest 10 minutes before slicing. Serve warm and enjoy.
Notes
- Cover crust edges with foil if they brown too quickly during baking.
- Cool filling slightly before topping with crust to prevent sogginess.
- Make mini pies using ramekins or muffin tins for individual portions.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 410mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg
Keywords: turkey pot pie, leftover turkey recipe, easy pot pie, comfort food