Turkey Pot Pie is the best easy dinner recipe for leftover turkey! Rich, flavorful creamy filling loaded with turkey and vegetables, baked in a flaky crust.
- Yield: 8 servings
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Course: Dinner
- Cuisine: American
- Author: FlashRecipe.com
- 2 pie crusts , 9-inch, unbaked
- 1/3 cup butter
- 1/2 cup celery , sliced
- 1/3 cup onion , chopped
- 1/3 cup flour
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried thyme
- 1 cup milk
- 2 cups turkey stock , or chicken stock
- 2 cups turkey breast , cooked and cut into 1/2 inch cubes
- 3 carrots , diced
- 1 cup green peas , frozen
- 1/2 cup corn
- 1 large egg
- 2 tablespoons water
- Preheat oven to 375 degrees and add the pie crust to your pie pan.
In a large skillet add the butter, celery and onions and cook on medium heat for 4-5 minutes until the onions are translucent before adding in the flour and whisking well for 1 minute.
Season with salt, pepper, celery seed, and thyme before adding in the milk and turkey stock slowly while mixing very well keeping the mixture smooth, simmering until thickened, about 6-8 minutes.
Add the turkey, carrots, corn and peas to the saucepan and mix well with the milk mixture before pouring into the pie dish and topping with the second pie crust, sealing the edges.
Cut small slits in the top of the pie crust. Mix the egg and 2 tablespoons of water and brush top crust and edges with egg wash.
Bake for 45 minutes, or until pastry is golden brown and filling is bubbly.
Yield: 8 servings, Amount per serving: 420 calories, Calories: 420g, Carbohydrates: 36g, Protein: 21g, Fat: 22g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 709mg, Potassium: 474mg, Fiber: 3g, Sugar: 5g, Vitamin A: 4355g, Vitamin C: 10g, Calcium: 81g, Iron: 2g