Description
Nothing beats the comfort of a creamy, golden turkey pot pie. This recipe turns your leftover turkey into a warm, savory dish that feels like a hug in pie form. Perfect for cozy nights or lazy weekends—dig in and give those leftovers a second life.
Ingredients
2 cups cooked turkey, chopped
1 cup frozen peas and carrots
½ cup frozen corn
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1¾ cups chicken or turkey broth
⅔ cup milk
2 unbaked pie crusts (store-bought or homemade)
Instructions
Preheat oven to 425°F (220°C).
In a saucepan, melt butter over medium heat. Add onions and cook until soft. Stir in flour, salt, pepper, and celery seed until smooth.
Gradually stir in broth and milk. Cook and stir until thick and bubbly.
Add turkey and vegetables. Mix well, then remove from heat.
Fit one pie crust into a 9-inch pie dish. Pour the filling into the crust. Top with the second crust, seal the edges, and cut small slits in the top to vent.
Bake for 30–35 minutes or until the crust is golden. Let cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 mins
Nutrition
- Calories: 400
- Carbohydrates: 32g
- Protein: 20g