Tender chunks of savory turkey and aromatic vegetables are baked together inside of a flaky pie crust. This pot pie makes awesome use of your leftover turkey or chicken!
Servings: 6servings
Calories: 475kcal
Ingredients
¼cupbutter
1small yellow onion, chopped small, about 1 cup
½cupcelery, sliced very thin, about 2 stalks
⅓cupall-purpose flour
1½cupschicken broth
1cupmilk
½teaspoonkosher salt
¼teaspoonblack pepper
¼teaspooncelery seed
4cupscooked turkey, diced into ½-inch pieces(chicken may be substituted)
2cupsfrozen mixed vegetables
2unbaked pie crusts, store-bought or homemade
Instructions
Preheat oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside.
In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
Add the turkey and vegetables. Stir to mix throughout. Pour the mixture into the bottom pie crust. Top with remaining pie crust. Seal the edges and cut away any excess dough.
Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving. Enjoy!
Notes
To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.