Turkey Pot Pie
A Classic Turkey Pot Pie that is hearty and sure to warm you up on a cool fall day. The perfect way to use leftover turkey using simple everyday ingredients!
Prep Time20 mins
Cook Time45 mins
Resting Time10 mins
Total Time1 hr 15 mins
Servings: 4 mini pies
- 2 cups frozen mixed vegetables
- 1 cup celery chopped
- 2/3 cups butter
- 1 medium onion finely chopped
- 2/3 cups all-purpose flour
- 1 tsp salt
- 1 tsp ground black pepper
- 1/2 tsp celery seed of 1 tbs minced fresh celery tops/leaves
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1 3/4 cups chicken or turkey broth
- 1 1/3 cups milk
- 4 cups cubed turkey meat skin removed
Preheat oven to 425F.
In a large pot cook frozen vegetables and celery and drain. Set aside
Over medium heat in a large pan add butter and onions and sautee until the onions become translucent
Add flour, salt, pepper, celery seed or tops, onion powder, Italian seasoning and combine to form a thick paste-like mixture called a roux.
Gradually whisk in chicken broth and milk until well combined and smooth. No lumps.
Add in vegetables and turkey and combine.
Prepare pie tin with pie crust dough on the bottom. Fill turkey and vegetable mixture until it is heaping just over the edge of the height of the pie plate. Top with the second layer of pie crust. Seal and vent.
Bake for 40-45 minutes or until the pie crust is lightly browned and flaking. Remove from oven and cool for 10 minutes. Serve immediately.
Recipe based on 1 full mini pie 4.5" in diameter.
If frozen allow to unthaw in fridge overnight and heat in the oven at 350 for about 1/2 hour. Pierce centre with a knife on ensure centre is completely warm before removing from oven.
Serving: 1mini-pie | Calories: 1495kcal | Carbohydrates: 57g | Protein: 71g | Fat: 108g | Saturated Fat: 48g | Polyunsaturated Fat: 12.3g | Monounsaturated Fat: 40.3g | Trans Fat: 2g | Cholesterol: 311mg | Sodium: 2412mg | Potassium: 939mg | Fiber: 4.8g | Sugar: 6g | Vitamin A: 4334IU | Vitamin C: 8.8mg | Calcium: 182mg | Iron: 6mg