Turkey Pot Pie: A Cozy, Comforting Meal

Turkey Pot Pie is the ultimate comfort food—perfect for using up leftover turkey, especially after Thanksgiving. This hearty dish features tender turkey, mixed vegetables, and a savory gravy, all encased in a buttery, flaky pie crust. Whether you’re making it from scratch or using pre-made ingredients, turkey pot pie is a satisfying meal that the whole family will enjoy. It’s warm, filling, and absolutely delicious, making it a great choice for a cozy dinner or an easy weeknight meal.

Ingredients

For the Filling:

• Cooked turkey: 2 cups, diced, for the heart of the pot pie.
• Frozen mixed vegetables: 1 1/2 cups (peas, carrots, corn, etc.), for texture and color.
• Onion: 1 small, diced, for a savory base.
• Garlic: 2 cloves, minced, for extra flavor.
• Butter: 1/4 cup, for sautéing the vegetables and creating the roux.
• All-purpose flour: 1/4 cup, for thickening the gravy.
• Chicken broth: 1 1/2 cups, for a flavorful base.
• Milk: 1/2 cup, for creaminess.
• Salt and pepper: To taste, for seasoning.
• Thyme: 1/2 teaspoon, for an herby touch (optional).

For the Crust:

• Pie crusts: 2, refrigerated or homemade, to form the base and top of the pie.
• Egg: 1, beaten, for egg wash (optional, for a golden crust).

Instructions

Make the Filling:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it or lining it with parchment paper.
2. Cook the Vegetables:
   In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes. Add the frozen mixed vegetables and cook for another 2-3 minutes until heated through.
3. Make the Sauce:
   Stir in the flour and cook for 1-2 minutes to form a roux. Slowly add the chicken broth and milk, whisking constantly to prevent lumps. Continue cooking for 4-5 minutes until the sauce thickens.
4. Add the Turkey:
   Stir in the diced turkey, thyme (if using), and season with salt and pepper to taste. Remove from heat and set aside.

Assemble the Pot Pie:

5. Assemble the Pie:
   Roll out one pie crust and place it in the bottom of the prepared pie dish. Pour the turkey and vegetable mixture into the crust. Place the second pie crust on top and trim any excess. Press the edges together to seal, crimping with a fork or your fingers.
6. Add the Egg Wash:
   If desired, brush the top of the pie with a beaten egg to give it a golden, glossy finish.
7. Bake:
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
8. Cool and Serve:
   Let the pie cool for 5-10 minutes before slicing. Serve warm and enjoy!

Tips for Success:

• Use leftover turkey: This recipe is perfect for using up leftover turkey from Thanksgiving or any roast dinner.
• Customize with your favorite vegetables: If you prefer different vegetables, feel free to substitute! Green beans, corn, or mushrooms work well in this recipe.
• Make it ahead: You can prepare the filling and assemble the pie a day before baking. Just cover and refrigerate until you’re ready to bake.

Turkey Pot Pie is a comforting, flavorful meal that transforms leftover turkey into a cozy dish the whole family will love. Whether you’re making it from scratch or using leftovers, this pot pie is perfect for any occasion—especially those chilly nights when you’re craving something warm and satisfying. Don’t hesitate to experiment with the ingredients, and make it your own!

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