Rustic Turkey Pot Pie Bliss
This hearty Turkey Pot Pie is a comforting classic, bursting with savory shredded turkey, vibrant vegetables, and enveloped in a flaky, golden crust. Perfect for using up leftovers or for a cozy dinner, each slice offers a warm blend of flavors. Serve it with a crisp salad for a delightful meal!
ingredients
- 2 cups cooked turkey, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pre-made pie crust (for top)
- 1 pre-made pie crust (for bottom)
- 1 egg, beaten (for egg wash)
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large skillet, melt the butter over medium heat.
- 3.
Add the onion, celery, carrots, and cook until softened, about 5 minutes.
- 4.
Stir in the flour, cooking for 1-2 minutes until golden.
- 5.
Gradually pour in the chicken broth and milk, stirring constantly until thickened.
- 6.
Add the shredded turkey, peas, corn, thyme, salt, and pepper. Mix well and remove from heat.
- 7.
Roll out one pie crust and fit into a 9-inch pie dish.
- 8.
Pour the turkey filling into the crust, spreading evenly.
- 9.
Top with the second pie crust, sealing and crimping the edges. Cut slits for ventilation.
- 10.
Brush the top with beaten egg for a golden finish.
- 11.
Bake for 30-35 minutes, until crust is golden brown and filling is bubbling.
- 12.
Let cool for 10 minutes before slicing and serving.
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