Classic Turkey Pot Pie
Classic Turkey Pot Pie
Ingredients
For the Filling
- 1/4 cup unsalted butter
- 1/2 yellow onion, chopped
- 1 cup carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 2 cups cooked turkey, shredded or diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust
- 2 refrigerated pie crusts
- 1 egg, beaten
Instructions
- 1
Preheat oven to 400°F. If using a pie dish, lightly grease it. If using individual ramekins, prepare them as needed.
⏱️ 5 min•🌡️ 400
- 2
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until vegetables are tender-crisp.
⏱️ 7 min
- 3
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux.
⏱️ 1 min
- 4
Gradually whisk in the chicken broth and milk until the mixture is smooth and thickened. Bring to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 5
Stir in the shredded or diced cooked turkey, frozen peas, frozen corn, chopped fresh parsley, salt, and black pepper. Remove from heat.
⏱️ 3 min
- 6
Unroll one pie crust and place it into the bottom of your pie dish or divide among individual ramekins. Pour the turkey filling evenly over the crust.
⏱️ 3 min
- 7
Unroll the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 3 min
- 8
Brush the top crust with the beaten egg for a golden finish.
⏱️ 1 min
- 9
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges loosely with aluminum foil.
⏱️ 40 min•🌡️ 400
- 10
Let the pot pie cool for 5-10 minutes before serving to allow the filling to set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Turkey Pot Pie
Ingredients
For the Filling
- 1/4 cup unsalted butter
- 1/2 yellow onion, chopped
- 1 cup carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 2 cups cooked turkey, shredded or diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Crust
- 2 refrigerated pie crusts
- 1 egg, beaten
Instructions
- 1
Preheat oven to 400°F. If using a pie dish, lightly grease it. If using individual ramekins, prepare them as needed.
⏱️ 5 min•🌡️ 400 - 2
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until vegetables are tender-crisp.
⏱️ 7 min - 3
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to create a roux.
⏱️ 1 min - 4
Gradually whisk in the chicken broth and milk until the mixture is smooth and thickened. Bring to a gentle simmer, stirring occasionally.
⏱️ 5 min - 5
Stir in the shredded or diced cooked turkey, frozen peas, frozen corn, chopped fresh parsley, salt, and black pepper. Remove from heat.
⏱️ 3 min - 6
Unroll one pie crust and place it into the bottom of your pie dish or divide among individual ramekins. Pour the turkey filling evenly over the crust.
⏱️ 3 min - 7
Unroll the second pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 3 min - 8
Brush the top crust with the beaten egg for a golden finish.
⏱️ 1 min - 9
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges loosely with aluminum foil.
⏱️ 40 min•🌡️ 400 - 10
Let the pot pie cool for 5-10 minutes before serving to allow the filling to set.
⏱️ 5 min