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Turkey Pot Pie

A comforting Turkey Pot Pie packed with tender turkey and vegetables, encased in a flaky pie crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked turkey shredded
  • 1 cup frozen mixed vegetables peas, carrots, corn
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 package pie crusts two crusts

Equipment

  • 9-inch pie pan
  • Mixing bowl
  • Whisk
  • Rolling pin
  • saucepan
  • Oven mitts

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Melt the butter in a saucepan over medium heat.
  3. Whisk in the flour to create a roux, cooking for about 1 minute until bubbly.
  4. Gradually stir in the chicken broth and milk, whisking continuously to prevent lumps.
  5. Add salt, black pepper, garlic powder, and onion powder to the mixture.
  6. Stir in the shredded turkey and frozen mixed vegetables; cook for an additional 2-3 minutes.
  7. Roll out one pie crust and fit it into your pie pan.
  8. Pour the turkey mixture into the prepared crust.
  9. Cover with the second pie crust, sealing the edges by crimping them together.
  10. Cut a few slits in the top crust to allow steam to escape.
  11. Bake for 40 minutes or until the crust is golden brown.

Notes

Serve with a fresh side salad or crusty bread.