Description
A savory and rich pot pie utilizing leftover roast turkey, a buttery roux, and seasonal vegetables topped with a flaky golden crust.
Ingredients
Scale
- 3 cups cooked turkey, cubed
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small yellow onion, diced
- 1 cup frozen peas
- 1 sheet refrigerated pie crust
- 1 egg, beaten
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Melt butter in a large skillet over medium heat; sauté onion, carrots, and celery until translucent.
- Stir in flour and cook for 2 minutes to create a roux.
- Gradually whisk in chicken stock and heavy cream, simmering until thickened.
- Fold in cubed turkey, frozen peas, and fresh thyme. Season with salt and pepper.
- Pour mixture into a 9-inch baking dish.
- Cover with pie crust, trim edges, and cut slits in the top for steam.
- Brush crust with beaten egg.
- Bake for 25-30 minutes until the crust is golden brown.
- Allow to rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American