Alfredo
Culinary Explorer
Hey everyone, I want to introduce you to a cozy classic—Turkey Pot Pie! 
Packed with tender turkey and veggies in a creamy sauce, this pot pie is perfect for a comforting meal. Let’s dive into this delicious recipe!
Ingredients:
127×131
38.3 kB
For the Filling:
Packed with tender turkey and veggies in a creamy sauce, this pot pie is perfect for a comforting meal. Let’s dive into this delicious recipe!Ingredients:
127×131
38.3 kB
For the Filling:
- 2 cups cooked turkey, shredded or diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken or turkey broth
- 1 cup milk or cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 pre-made pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
- Stir in the flour and cook for 1-2 minutes.
- Gradually add the broth and milk, stirring constantly until the mixture thickens.
- Stir in the cooked turkey, peas, thyme, rosemary, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
- Assemble the Pot Pie:
- Place the pie crust in a 9-inch pie dish, trimming any excess dough.
- Pour the turkey mixture into the pie crust.
- Cover with another pie crust, trimming and crimping the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top with the beaten egg for a golden finish.
- Bake:
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool and Serve:
- Let the pot pie cool for a few minutes before serving.
