Turkey Pot Pie
An easy turkey pot pie recipe made with flaky pie crust, leftover Thanksgiving turkey, frozen vegetables, and creamy sauce. Old-fashioned favorite!
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 4 servings
Ingredients
- ½ tablespoon extra-virgin olive oil
- 1 large shallot chopped
- 3 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh sage chopped
- 2 small celery stalks chopped
- 5 ounces frozen mixed vegetables
- 2 ¼ cups turkey or chicken broth
- ½ teaspoon chicken or turkey bouillon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 cups leftover cooked turkey breast diced small and skin removed*
- 2 ½ tablespoons cornstarch
- 1 prepared pie crust - dairy free if needed (I used my favorite whole wheat pie crust)
- 1 large egg beaten
Instructions
- Preheat the oven to 400°F. Lightly coat 4 mini pie dishes (for mini pies) or 1, 9-inch regular pie dish with nonstick spray.
- In a large, deep nonstick skillet, heat the oil over medium heat. When the pan is hot, add the shallot, parsley, thyme, and sage and cook until almost soft and fragrant, 2 to 3 minutes.
- Add the celery and cook until the vegetables are soft, 3 to 5 minutes.
- Add the frozen mixed vegetables, 2 cups broth, the bouillon, salt, and black pepper, and bring to a boil. Simmer for about 5 minutes, stirring frequently, until the flavors meld.
- Add the leftover turkey.
- Meanwhile, combine the remaining 1/4 cup broth with the cornstarch in a bowl and mix well to dissolve. Add to the skillet and cook over medium-low heat, stirring until thickened, 4 to 6 minutes.
- Remove from the heat and transfer to the prepared pie plate(s). Place the plate(s) on a sheet pan to catch any drips.
- Roll out the pie crust to be slightly larger than your dish (if cooking mini pies, cut out 4 rounds slightly larger than the pie plates). Place the crust over the turkey filling. Crimp the edges or fold over the edge of the pie plate. Cut slits in the top of the crust with a thin, sharp knife. These small cuts will function as vents to allow steam to escape while the pie bakes.
- Brush the crust with the egg and immediately transfer to the preheated oven to bake on the sheet pan for 25 to 35 minutes, or until the crust is golden and the filling is hot and bubbly.
Notes
- TO MAKE AHEAD: Freeze the pot pies without the egg wash: let the filling cool completely in the pie dish before adding the crust. Top with crust, then flash freeze for 1 to 2 hours, then cover each tightly with plastic wrap or transfer carefully to zip-top plastic bags. To cook, remove from the freezer, brush the pie crusts with egg wash, and place on a baking sheet. Bake at 400 degrees F for 50 to 55 minutes (for mini pies; otherwise 1 single pie will need a little longer), or until golden and heated through in the center.
- TO STORE: Refrigerate pot pie in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F.
- TO FREEZE: Store pot pie in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- *You can also make this recipe with chicken; see How to Cook Shredded Chicken for an easy method.
- Recipe from Skinnytaste Meal Prep by Gina Homolka; used with permission from the publisher.
Nutrition
Serving: 1(of 4)Calories: 516kcalCarbohydrates: 33gProtein: 59gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 189mgPotassium: 299mgFiber: 3gSugar: 1gVitamin A: 2208IUVitamin C: 20mgCalcium: 98mgIron: 6mg
