Leftover Turkey Pot Pie (Printer-Friendly)
Hearty blend of turkey, veggies, and creamy sauce topped with a flaky golden crust.
# List of Ingredients:
→ Filling
01 -
2 tablespoons unsalted butter
02 -
½ cup yellow onion, chopped
03 -
2 garlic cloves, minced
04 -
1 cup carrots, diced
05 -
1 cup frozen green peas
06 -
1 cup canned corn kernels
07 -
2½ cups cooked turkey, shredded
08 -
⅓ cup all-purpose flour
09 -
2 cups chicken broth
10 -
¾ cup half-and-half cream
11 -
1 teaspoon salt
12 -
½ teaspoon freshly ground black pepper
13 -
½ teaspoon dried thyme
14 -
¼ teaspoon ground sage
→ Crust
15 -
1 pre-made 9-inch refrigerated pie crust
16 -
1 large egg
# Preparation Steps:
01 -
Melt butter in a large skillet over medium heat. Add chopped onions and cook until translucent, approximately 3 minutes. Stir in minced garlic and sauté for an additional 30 seconds until fragrant. Incorporate diced carrots, frozen peas, and canned corn; cook for 4 to 5 minutes to soften vegetables.
02 -
Add shredded turkey to the skillet and sprinkle flour evenly. Stir continuously for 1 to 2 minutes until flour is fully incorporated and raw taste is eliminated. Gradually pour in chicken broth, followed by half-and-half, stirring constantly to prevent lumps. Season with salt, pepper, thyme, and sage. Simmer for 4 to 6 minutes, stirring often, until mixture thickens and becomes creamy. Remove from heat and allow to cool slightly.
03 -
Preheat oven to 400°F (200°C). Fit pie crust into a 9-inch pie dish, pressing gently against the edges. Pour cooled filling evenly into crust. Beat the egg in a small bowl and brush lightly over crust edges to achieve a glossy finish.
04 -
Set pie dish on a baking sheet to catch spills. Bake for 30 to 35 minutes until crust is deep golden brown and filling bubbles. If crust edges brown too quickly, cover with foil halfway through baking.
05 -
Allow pot pie to rest for 10 to 15 minutes after baking to set filling, enabling clean slices and optimal texture.
# Additional Suggestions:
01 -
For a crisp bottom crust, optionally par-bake the crust for 8 to 10 minutes or sprinkle breadcrumbs before filling. Cool filling before adding crust to prevent sogginess. Brushing with egg wash enhances color and texture. Add fresh herbs such as parsley or chives to the filling just before assembly for added freshness.