Pot pie is one of those classic dishes that take me back to my childhood. Back then it was usually a frozen pot pie and while there is nothing wrong with a little help from the freezer section, making one homemade is actually quite easy! I still take a little help from a store bought pie crust, because not everyone has time to make scratch pie dough, but the filling is homemade and full of goodness. This recipe is so tasty and with Thanksgiving upon us, pot pie is a great way to use up those turkey leftovers! This recipe for easy turkey pot pie is going to be a new cozy dinner staple throughout the holiday season and beyond.
You of course can make this same recipe with chicken, but I love the idea of using up those leftovers the weekend after Thanksgiving to give that turkey some new life. The filling is packed full of vegetables and flavor. I make this turkey pot pie even easier by only putting a crust on top of the pie, but you can definitely add a crust to the bottom too if you so desire. I am a crust gal myself, which is why i allow for the crust to hang over the side of the pie dish for a little extra crust with each bowl that I serve up. This way I also don’t have to deal with worrying about if the bottom crust will end up soggy or not and it’s just one less step I have to do before getting dinner on the table.
This recipe is easy enough to whip up any night of the week and is always great for using up any leftover vegetables hanging out in the fridge from the week. You can really use whatever veggies you have on hand, and I say the more the merrier. This recipe is comfort food at it’s best and you are going to love how simple it is to make it right in your own kitchen.
My husband said he could eat this on a weekly basis and that works for me, because it doesn’t require much effort on my part! Plus it’s totally kid-friendly too so that’s a win-win in my book.
Ingredients:
1 Store Bought Pie Crust
3 Cups Chopped Cooked Turkey (can sub chicken)
4 Diced Carrots
1 Diced Onion
2 Finely Minced Garlic Cloves
1 Diced Celery Stalk
1 Cup Diced Mushrooms
1 Cup Frozen Peas
1 Cup Corn Kernels, frozen or fresh
3 Cups Chicken Stock
1 Tbsp. Butter
1 Tbsp. Olive Oil
2 Tbsp. Flour
1/4 Cup Milk
1 Tsp. Salt
1/2 Tsp. Black Pepper
1 Tbsp. Fresh Thyme
1 Egg, beaten
Directions:
Preheat oven to 425 degrees.
Let the pie dough sit at room temperature while you prep ingredients.
In a large skillet, add olive oil, onion, garlic, carrots, and celery over medium heat and season with one half of the salt and pepper and the fresh thyme. Sauté for 2-3 minutes until vegetables begin to soften.
Add in butter and mushrooms at this time and stir and cook for another couple of minutes.
Add in chicken stock at this time along with turkey and stir scraping up any bits on the bottom of the skillet.
Make a slurry by combining milk and flour and shaking in a mason jar until smooth. Pour the slurry into the chicken stock, stir to combine, and cook for 3-5 minutes until the liquid has thickened slightly.
Add in peas and corn at this time, stir to combine, and remove any thyme stems if there are any. Season with the rest of the salt and pepper at this time and then taste test for seasoning.
Pour the turkey pot pie filling into a pie dish.
Roll out the pie dough slightly to where it’s big enough to cover your pie dish with overhang.
Place the pie dough on top of the turkey pot pie filling and then cut a few slits in the top to allow steam to escape while it cooks.
Brush the top of the pie dough with the beaten egg to lightly coat.
Bake for 50-60 minutes until top of the pie dough is golden.
Let sit for 10 minutes and then serve.
How good does this look? I can promise you that you are going to love this recipe as much as we do! Pin this recipe to make all season long.
