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Learn moreUse up your holiday leftovers with this turkey pot pie, featuring assorted vegetables, a creamy sauce and a golden buttery crust.
Filling
Ingredients
- 2 potatoes peeled and cut into 1-inch pieces
- 3 carrots cut into 1-inch slices
- 1 onion chopped
- 1 celery rib diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 tablespoons all-purpose flour
- 3 cups chicken broth
- 4 cups cubed cooked turkey
- 2/3 cup frozen peas
- 1/2 cups heavy whipping cream divided
- 1 tablespoon minced fresh parsley
- 1 teaspoon garlic salt
- 1/4 teaspoon pepper
Preparation
- Preheat the oven to 375°F.
- In a Dutch oven or other large pot, cook the potatoes, carrots, onion and celery in the butter and oil until they are tender.
- Stir the flour into the pot until it is well blended. Gradually add the broth, stirring to make sure the flour is incorporated. Bring the sauce to a boil. Cook, stirring, for two minutes or until the sauce thickens.
- Add the turkey cubes, peas, 1/2 cup cream, parsley, garlic salt and pepper. Stir until everything is well combined.
Assembly and Baking
Ingredients
- 2 sheets refrigerated pie crust
- 1 egg large; whisked with remaining 1 tablespoon cream
Preparation
- Spoon the turkey mixture evenly into two ungreased 9-inch pie plates. Unroll the pie crusts and place one over each pie plate. Trim the crusts and seal them to the edge of the pie plates. Cut slits or other decorative cuts in the center of each pie.
- In a small bowl, whisk together the egg and remaining 1 tablespoon cream, and brush over the crusts.
- Bake the pies until golden brown, 40 to 45 minutes.
- Let stand 10 minutes before cutting into them. If baking only one pie, store the other in the refrigerator or freezer until ready to bake.