Turkey Pot Pie
There's nothing better then having leftover Thanksgiving turkey to make this super easy turkey pot pie. Savory, delicious and always a favorite.
Servings: 6 Servings
Ingredients
- 1 box Pillsbury Pie Crust, room temperature
- 2 cups leftover turkey, diced into small pieces
- 1 cup onions, chopped
- 2 tablespoon butter
- ½ cup celery, diced
- ¼ cup flour
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 egg + 1 tablespoon water
- 1½ cups vegetable broth
- ½ cup heavy cream
- 2 cups mixed vegetables
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 425° and roll out pie crust to fit a 9 inch deep dish pie plate. Place in pie plate and set aside (will need to roll out the top crust after filling is added).
- Using a large frying pan or skillet, melt butter. Add onions and celery. Saute until tender.
- Add turkey into pan. Add garlic salt and pepper. Stir to combine.
- Sprinkle flour over turkey mixture and cook for 2 minutes.
- Next, pour broth and heavy cream gradually into pan, stirring until combined. Continue to stir frequently until thickened.
- Add mixed vegetables and cheese into turkey mixture Stir and cook for 5 minutes.
- Spoon mixture into prepared pie crust.
- Seal and fluke edges of pie and cut several slits into the top crust.
- Make egg wash and brush top of pie crust.
- Place pot pie plate on a baking sheet and bake for 35-40 minutes or until crust is golden.
- *Place foil over edges of crust if the edges are getting too brown.
- Remove from oven. Serve hot and enjoy.