Turkey Pot Pie
Turkey pot pie made with tender bits of turkey & vegetables in a creamy gravy topped with a crisp golden pie crust. Easy comfort food recipe to make that's perfect for using up leftover turkey!
Servings: 8
Calories: 397kcal
Ingredients
- 8 tbsp unsalted butter
- 1/2 cup diced white onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, fine chop
- 1 1/2 tsp fresh rosemary, fine chop
- 1/2 cup all-purpose flour
- 1 cup half and half
- 2 1/2 cups chicken stock
- 4 cups leftover turkey, cubed or shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1 refrigerator pie crust
- 1 large egg
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium-low heat melt the butter and add the onion, carrot, and celery. Cook until softened and the onions are translucent, about 10 minutes stirring occasionally.
- Add in the garlic, thyme, and rosemary, cook for 30 seconds stirring constantly until fragrant.
- Add the flour to the pan and whisk it in to combine, cook for 2 minutes, stirring occasionally.
- Slowly add in the half and half and the stock while whisking constantly to avoid lumps. Bring to a simmer, and simmer until thickened, about 5 minutes.
- Take off the heat, stir in the turkey, salt, pepper, and the peas.
- Grease a 10-inch baking dish and pour the filling into the dish.
- Top with the pie crust, add a few slits in the top for air holes.
- In a small bowl whisk the egg with a splash of water. Brush the egg wash on top of the pie crust.
- Bake for 30-35 minutes until golden brown.
- Let sit for about 10 minutes, cut and serve.
Nutrition
Calories: 397kcal | Carbohydrates: 25g | Protein: 18g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 103mg | Sodium: 576mg | Potassium: 373mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2069IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 2mg