Turkey Pot Pie

5 from 14 votes

This Turkey Pot Pie Is The Easiest And Tastiest Way To Use Up Your Leftover Thanksgiving Turkey! It’s The Perfect Comfort Meal With Its Flaky Crust, Tender Veggies, And Delicious Turkey!

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 465kcal

Author: Andrea

Ingredients

1/4 c. unsalted butter
3 carrots, peeled and sliced
2 stalks celery, sliced
1 small yellow onion, diced
2 cloves garlic, minced
1/4 c. all-purpose flour
1 3/4 c. (14 oz. can) low-sodium chicken broth
1 tsp. coarse kosher sea salt
1/2 tsp. ground black pepper
1/4 tsp. paprika
1/4 tsp. dried thyme
1/2 c. half and half or heavy cream
1 c. frozen peas
1-1 1/2 lbs. pulled or cubed turkey
2 9-inch round unbaked pie crusts

Instructions

Preheat oven to 425 degrees F.
In a Dutch oven or a stockpot set over medium-low heat, add butter. Once melted, add the carrots and celery. Saute for 3 minutes or until slightly soft, then add the onion. Continue cooking for 2 minutes, then add the garlic.
Stir in flour and whisk for 30 seconds, then pour in the chicken broth. Turn heat up slightly and continue whisking until the mixture starts to simmer. Add salt, pepper, paprika, and thyme. Whisk in half and half or cream, then add the turkey and peas.
Remove mixture from heat and set aside. Prepare a 9-inch pie dish by lining the bottom with 1 round of pie dough. Pour the mixture in, then place the remaining round of dough over top. Press and seal the edges (by fluting with your fingers or with a fork). Using a knife cut a few slits/vents in the top to allow steam to escape.
Place in the oven and bake for 30-40 minutes or until golden brown and the filling begins to bubble from the slits/vents.
Remove from the oven and allow to cool and set for 15 minutes before serving.

Notes

-This recipe can also be made with rotisserie chicken!

Nutrition