As much as I love turkey dinner, I think I might love the leftovers even more!
Turkey Pot Pie is the perfect way to enjoy leftover roast turkey! A creamy filling loaded with turkey and veggies is tucked inside a flaky pie crust and baked until golden and bubbly!
Keep it easy on yourself and know that nearly anything that you have can be baked into this pot pie! I always include a combination of turkey, vegetables, savory spices, and a creamy sauce, all baked into a flaky pie crust.
Got peas? Got carrots, leftover roast vegetables, or potatoes? It all goes perfectly in a pot pie!
Ingredients :
1 egg beaten
⅓ cup butter
1 onion diced
⅓ cup all-purpose flour
½ teaspoon poultry seasoning
¼ teaspoon dried thyme leaves
1 cup chicken broth
⅔ cup milk or cream
1 potato diced and cooked
1 ½ cups frozen vegetables thawed
2 cups cooked chopped turkey
1 packet puff pastry
Method:
- Preheat oven to 200C.
- Whisk egg with 1 tablespoon water. Set aside.
In a medium saucepan, cook onion in butter over medium low heat until tender, about 5 minutes.
- Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2 minutes more.
- Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out.
- Bring to a boil over medium heat and simmer 1 minute. Remove from heat and stir in turkey, vegetables, and potatoes.
- Line a 9" pie plate with the rolled out pastry.
- Fill with turkey filling. Brush edges of crust with egg wash and top with second crust.
- Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
- Bake 35-40 minutes or until lightly browned and filling is bubbly.
- Cool for 10-15 minutes before cutting.